For the orange and vanilla sauce cut the vanilla pod lengthways and scrape the seeds into a saucepan. Put the pods, orange juice, and sugar into the same pan. Heat the pan on medium, stirring every now and then, until the mixture has reduced to about 150ml. Put the sauce into a squeezy bottle and allow to cool
For the beurre blanc, put the 1/2 cup white wine, minced shallots, white wine vinegar into a saucepan and reduce by 70 - 80% on a medium heat. Thoroughly mix in the cream and reduce for another 2 minutes. Turn the heat down on the lowest setting and gradually add the butter whisking it into the mixture. Add salt to taste.
For the trout fillets put the glass of white wine, sliced shallots, peppercorns, bay leaves, lemon into a saucepan and bring to a simmer. Put the trout fillets into the pan skins side down. Simmer for 6 minutes until perfectly cooked.
Tip: Make the orange and vanilla sauce the day before, and if it is too thick heat it in the microwave to serve.
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