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Trout blue

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Ingredients for 4 servings:

  • 4 liters of water
  • 1 carrot(s)
  • 1 onion(s)
  • 1 stalk(s) leek
  • 5 sprigs of parsley
  • 1 bay leaf
  • 2 juniper berries
  • 1 tsp peppercorns
  • 1 tsp salt
  • 100 ml vinegar (white wine vinegar)
  • 4 fish(s) (trout)
  • 200 g butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil water, add vegetables, vinegar, and spices. Carefully wash and gut the fish, then salt the inside. This must be done carefully so as not to damage the slimy layer. Slide the fish into the stock and let it simmer for 10 minutes on low heat. Melt the butter and serve separately. Serve with creamed horseradish and parsley potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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