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Blue Trout

Flavor.of.Europe's picture
Ingredients
  Dry white wine 1⁄4 Pint (130 Milliliter Or 2/3 Cup)
  Wine vinegar 3 Tablespoon
  Water 1 3⁄4 Pint (1 Liter Or 4 1/2 Cups)
  Carrot 1 , sliced
  Onion 1 , peeled and thinly sliced
  Bouquet garni 1
  Bay leaf 1
  Salt To Taste
  Black peppercorns 6
  Trout 2 Pound (1 Kilogram)
  Freshly chopped parsley 2 Tablespoon
Directions

Put all ingredients for court-bouillon into a large pan, and bring to the boil.
Simmer for 30 min.
Put freshly caught and cleaned trout into a large pot, and add enough court-bouillon to cover the fish.
Bring to the boil, and simmer for about 10-15 min., until it turns blue and fish is fully cooked.
Strain, and arrange on a latter.
Decorate with parsley and wedges of lemon.
Serve with boiled potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Healthy

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