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'Blue' Trout

It is called 'blue' trout because of the way the skin of the fish turns slightly
blue when exposed to the boiling water.


1 gal. water
4 whole trout (gutted)
1 carrot
1 onion
1 leek
1 bunch parsley
1 bay leave
4 juniper berries
1 tablespoon of peppercorns
1/2 cup vinegar

Bring the water to a boil. In the meantime wash the fish and carefully rub salt
on the inside (not outside).

Wash, peel and slice the onion, carrot and leek.
Add the vegetables and all the herbs and spices into the boiling water.
Now reduce the heat and slide the fish carefully into the water.
Let simmer for 10 minutes at low heat.
Serve with potatoes and parsley, mild horseradish ( mix freshly grated
horseradish with some cream) and melted butter.

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