This recipe is from Martha Washington’s Booke of Cookery and Booke of Sweetmeats transcribed by Karen Hess.
The original recipe reads:
Cut ye trout in pieces, then boyle it in white wine, sum butter, as much salt as will season it, & a little rosemary, some grated or slyced ginger. when it is boyled, serve it up with sops layd in ye bottom and sydes of ye dish.
We made a sauce of white wine and butter at a ratio of 1/3 butter and 2/3 wine. Add a bit of salt and ginger. Heat the sauce up to boiling in a heavy sauce pan, As soon as it bubbles remove from heat and place your trout fillets in the sauce. Submerge or spoon the sauce over the fish to cook. Serve on toast bread pieces.