Blue trout, great-grandmother's style

Ingredients for 4 servings:

• 4 large trout(s), gutted
• 1 liter of water
• 4 tbsp white wine
• 5 tbsp vinegar
• 3 tsp, heaped salt
• possibly lemon(s)
• possibly parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Do not scale the trout or salt the outside, as this would damage the mucus that causes the blue color. Salt the inside and tie it in a round if desired (thread a strong thread through the head and tail with a needle and knot the ends). The amount of cooking water depends on the size of the pot, but the trout must always be covered. The seasoning quantities must be adjusted to the actual amount of water needed. Bring the water, wine, vinegar, and salt to a boil over high heat. Add the trout, head first, bring to a boil, and then remove the pot from the heat. Let the fish stand for about 20 minutes; when cooked, the fins on the gills will be easy to pull out. Serve the trout on a hot plate with lemon wedges and parsley, if desired.