John Myers
Ingredients for 1 servings:
- 1 handful of soup vegetables, fresh or frozen
- 1 trout(s)
- Vinegar (white wine vinegar)
- Salt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Dice the fresh vegetables for soup. Carefully wash the trout. This must be done carefully so as not to damage the slimy layer, which turns the fish blue. It is best to always handle it by the head or tail. In a large pot large enough to fit the trout, bring enough water with a pinch of salt and the vegetables to a boil. Reduce the heat to the lowest setting and add a generous splash of vinegar until the water stops boiling. Now place the whole trout in the water. If necessary, top up with water and a little more vinegar, making sure the fish is covered. Cover and simmer gently over low heat for about 10 minutes.
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