Trout a la Tecinese
(serves 4-8)
Wash well:
4  small trout, scaled and cleaned
and poach over medium heat in:
2 c water
1  slice fresh ginger
1 t peppercorns
Turn once while poaching.  The fish should be cooked through in about 10 minutes.  Remove from the heat, and transfer the fish to a serving dish, cover, and refrigerate.
Combine in a saucepan and cook, covered, over a medium-low heat for 30 minutes:
2   carrots, very thinly sliced on the diagonal
1 medium red onion, thinly sliced into rounds that are then halved 
1 T green peppercorns, fresh or preserved
2 c red wine
2 T balsamic vinegar
Let the sauce cool a little, then pour it over the fish.  Chill and serve.
Notes & Variations:
  1. Irene had this delicious dish in a small villiage in the Maggia Valley near the Lago Maggiore in the Italian part of Switzerland.  It was served with a dark, soft and crusty bread to soak up the wine sauce.
  2. Plan one trout per person for a main course, or half that as a side dish.
  3. You can usually find preserved green peppercorns next to the capers in the supermarket, but they are quite different.  If you can't find them, you can tie dried peppercorns into a small cloth bag and cook them in the wine, but discard them when the sauce is done, as they will be too hard to chew.