Gut the trout and rinse the inside. Peel or possibly rinse the vegetables and coarsely dice. In a saucepan, bring the water with the white wine, vegetables, herbs and spices to a boil and simmer for 15 minutes. Pour this stock through a sieve into a fish pot and let it bubble up repeatedly. Add the vinegar and put the fish in. Cook the trout just below the boiling point for 8 minutes. The dorsal fin of the trout is the best way to check the cooking. If the dorsal fin can be easily removed without pulling, the trout is cooked.
For the sauce, reduce the white wine with the finely diced shallots and tarragon leaves to 4 tbsp. Strain the stock. Add the juice of one lemon and whisk the room-warm butter into the reduction.
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