6 trout, cleaned, heads left on
4 cups (1 litre) 1 3/4 pint Court Bouillon
chopped parsley to garnish
1 cup (8 fl oz) 250 ml Hollandaise Sauce to serve
1. Put the trout in a saucepan large enough to hold them in a single layer. Add the court bouillon, bring to simmering point and poach the fish gently for 15 minutes.
2. Carefully remove the fish from the stock and arrange on a heated serving dish. Garnish with parsley and serve at once, with the sauce.