Trout Bacchus with Sauce Alexander

Boil white wine and water with the spices for about 5 minutes in a fish pan with insert (the liquid should be just above the strainer insert). Clean, wash and salt the trout. Place on the mesh insert, hang in place and cook in steam until the eyes turn white and protrude. Meanwhile, for the sauce, whisk Alexander egg yolks with fish stock in a hot water bath over steam until a thick, creamy mixture is formed. Slowly pour in the hot clarified butter and stir through (as for hollandaise sauce). Season with salt, lemon juice and pepper. Finally add the dill tips. Lift out the trout and serve, serving the sauce separately in a small jug.

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