Serves Six as a First Course

INGREDIENTS

6 fillets of rainbow trout (about 8 oz each)
Zest of one lemon
2 vanilla pods
6 handfuls of snow peas / mange tout (young peas still in the pod)
1 cup of HALL Napa Valley Sauvignon Blanc
6 fluid oz heavy whipping cream
Extra virgin olive oil

1 handful of fennel leaves- roughly chopped
1 handful of chervil- leaves picked

METHOD

1) Score one vanilla pod and scrape out the seeds. Combine the seeds in a small bowl with the lemon zest and one tbsp of extra virgin olive oil. Rub this mix evenly onto the pieces of rainbow trout and marinate in the refrigerator for at least an hour before cooking.
2) Scrape out the seeds of the other vanilla pod and place in a small pot with the HALL Napa Valley Sauvignon Blanc. Boil uncovered until the wine has reduced by half. Lower the heat, add the whipping cream, and continue to reduce the liquid until it is able to coat the back of a spoon. Season with salt and freshly ground black pepper to taste and allow to cool slightly.
3) Place the washed snow peas into salted, boiling water for 4 minutes and then drain. Toss in extra virgin olive oil and freshly ground black pepper.
4)  Broil the rainbow trout for about 2 minutes/ until it becomes opaque in color.

TO SERVE:
Arrange the snow peas in the center of the plate and place the vanilla trout on top. Stir the fresh herbs into the sauce at the last minute, drizzle it over the fish and finish with a sprig of chervil or fennel.