Prepare and clean trout, leaving the heads on. Finely slice the stem ginger, season, and gently poach in 250ml of Stone’s Green Ginger Wine until tender (approx 10 minutes). Slice the zucchinis and mushrooms and fry in 100g butter until tender (10 minutes). Add the mushrooms and zucchini to the ginger wine and mix well keeping hot. Brush each trout with the remaining melted butter and score the fish skin lightly, diagonally, and grill each fish for 10-12 minutes depending on size, turning once. Once cooked, place the trout on a serving dish and pour the sauce over each fish. Garnish with lemon and parsley. Serves 4-6.
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