Poached Trout with Ravigote Sauce – Fustini's Oils & Vinegars

Ingredients

• 1 whole trout, 16-20 ounces
• Balsamic Court Bouillon
• Ravigote Sauce
• 1 quart water
• 1 onion, sliced
• 1 carrot, sliced
• 2 sprigs parsley
• 1/4 cup Fustini's 12 Year White balsamic
• 4 peppercorns
• kosher salt
• 2 tablespoons Fustini's 18 Year balsamic
• 1 small shallot, minced
• 1 teaspoon capers, chopped
• 1/2 teaspoon anchovy paste
• 1 tablespoon wholegrain mustard
• 1/4 cup Fustini’s Delicate SELECT olive oil
• 1 hard-boiled egg, finely chopped
• 1 tablespoon chives, chopped
• 1 tablespoon parsley, finely chopped
• salt and pepper