Place the fish in a roasting pan and pour over the wine, oil, water and add the garlic and herbs. Sprinkle over the peppercorns and the salt and turn the fish several times to coat them thoroughly with the marinade. Leave at room temperature for about 30 minutes.

Place the roasting pan with the fish on top of the stove and bring the marinade just to the simmering point. Cover the pan and place in a preheated 180°C (350°F)/Gas Mark

4 oven and cook for about 20 minutes or until the fish is firm.

Transfer the fish to a serving dish and peel off the skin on one side. Cover and keep warm.

Strain the fish cooking liquid into a bowl or the top of a double boiler and discard the herbs and garlic. Mix about 3 tbsps of the liquid into the egg yolks and then return to the bowl or double boiler.

Heat slowly, whisking constantly until the sauce thickens. Do not allow the sauce to boil. Add the chopped herbs and adjust the seasoning.

Coat the sauce over the skinned side of each trout and garnish the plate with lemon or lime wedges. Serve the rest of the sauce separately.