Truite Au Bleu
|Vinegar||1⁄2 Cup (8 tbs)|
|Bay leaf||1 Small|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Capers||1⁄3 Cup (5.33 tbs), drained|
Combine vinegar, bouillon cube and 1/2 cup hot water in skillet; heat, stirring, until bouillon cube is dissolved.
Add bay leaf; simmer for 10 minutes.
Add trout; simmer for 15 minutes or until fish flakes easily.
Combine butter, lemon juice and capers; simmer until heated through.
Serve with trout.