Trout Blue

Clean the broth vegetables and cut them into coarse pieces; Peel the onion and cut into rings; Cut the lemon into slices

Pour two liters of water into a large pot, as well as add pieces of vegetables, onion, lemon, salt, vinegar, wine and spice

Let the blue broth simmer gently for about 20 minutes

Cooking potatoes

Add the fish to the broth; important: now the broth must no longer boil

Pull the trout for about 20 minutes until done

Meanwhile, melt the butter in a saucepan and brown lightly

Arrange trout; enjoy with potatoes, butter and horseradish after cutting