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Cold Brook Trout, Sauce Siberienne

Cut off fins with scissors, draw and neatly wipe three medium brook trout, place in a frying pan with half-gill white wine, tablespoon vinegar, juice of half a sound lemon, two gills water, two branches parsley and half teaspoon salt. Cover fish with buttered paper and gently boil on the fire fifteen minutes. Remove and let cool off in the same pan. Dress trout on a cold dish with a folded napkin, decorate with six cleaned leaves fresh lettuce and serve with a Siberienne sauce, separately.