Bring wine and fish stock or vegetable soup to a boil together. Sprinkle the gutted and washed salmon trout inside and out with lemon, place it in the hot broth and let it simmer for 10 to 12 minutes just below boiling point. Remove the salmon trout, cover with aluminum foil and keep warm. Strain about a quarter of the broth, boil down briefly and, adding a little cream or crème fraîche if desired, add the yolks just below boiling point. Stir in the chopped herbs and season with salt. Cut the trout into portions, pour the finished sauce over it and serve.
Preparation Tip:
The annoying search for bones during the meal can be avoided by using carefully deboned salmon trout fillets, which, however, then require a somewhat shorter cooking time.
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