Trout blue

Ingredients for 4 servings:

• 4 trout(s), ready to cook
• salt and pepper
• 125 ml vinegar (white wine vinegar)
• 1 orange(s) (untreated)
• 30 g flour
• 30 g margarine
• ¼ liter vegetable broth
• ¼ liter of milk
• 2 tbsp horseradish (from the jar)
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Season the trout, pierce the tail and head with a needle and kitchen string, and roll them into a round shape. Place the trout on the oven rack. Slide a roasting pan underneath. Boil 650 ml of water and vinegar and pour over the trout. Steam the fish for 25-30 minutes (200 °C). Peel the oranges in strips and squeeze out the juice. Sauté the flour in hot fat, deglaze with stock and milk. Cook for 5 minutes. Add the orange juice and season with horseradish and spices. Serve with boiled potatoes and salad.