Trout on blue

Last Updated on October 24, 2024

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ingredients

1 kg trout 1.5 litres fish stock 2 dl white wine 1 tbsp vinegar a little ground black pepper to taste salt 100 g butter to taste chopped parsley 1 pk lemon

procedure

1.

Gut the trout, remove the gills, but do not scrape the surface of the fish. Wash and place in boiling stock to which we have added wine, vinegar, ground black pepper and salt and cook over a high heat for 4 to 5 min.

2.

Then transfer them to warmed plates, pour melted butter over them and sprinkle with chopped parsley. Serve with potatoes, garnished with lemon quarters.