2 cups water
1/4 cup sherry vinegar
1/2 cup sliced spring onions
1/2 carrot, thinly sliced
1/2 celery rib, thinly sliced
1 thyme sprig
2 (8-ounce) whole trout, cleaned
Fine sea salt and freshly ground white pepper
Pinch cayenne pepper
5 tablespoons unsalted butter
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