Blue Trout Luchow
|White vinegar||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon|
|Onion||1⁄4 , chopped|
|Carrot||1⁄4 , chopped|
|Celery heart||1⁄4 , chopped|
|Fish bones and heads||1 Pound|
1. Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer twenty minutes. Strain the mixture through a cheesecloth.
2. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible.
3. Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes.