Catherine would eat this as often as she could when she’s near London!
Elizabethans would have served this dish with a sprinkling of sugar and eaten it either hot or cold.
4 Trout, gutted but with the head remaining
2 oz butter
2 C white wine
1 substantial handful of herbs–thyme, parsley, savory, tarragon
1/2 t ground mace
2 hard-boiled egg yolks
Wash and dry the fish. Mince the herbs and mix them with the butter and mace, then put some of the stuffing inside of each fish. Pack them into a saucepan or a deep frying-pan that fits them. Pour the wine over the trout. Bring slowly to the boil and lower the heat. Cover the pan and poach very gently for 10-15 minutes. Remove the fish, garnish with the egg yolks and fresh herbs, and serve.