Trout Blue
Ingredients
- 2 trout ready to cook
- 2 liters of water
- 1 bunch of tropical vegetables (celery, leek, carrot, parsley)
- 1 lemon
- 1 onion
- 100 g salt
- 200 ml herb vinegar
- 200 ml white wine
- 1 tbsp southern spice
- 125 g butter
- potatoes
- Creamed radish
Instructions
- 1
Clean the broth vegetables and cut them into coarse pieces; Peel the onion and cut into rings; Cut the lemon into slices
- 2
Pour two liters of water into a large pot, as well as add pieces of vegetables, onion, lemon, salt, vinegar, wine and spice
- 3
Let the blue broth simmer gently for about 20 minutes
- 4
Cooking potatoes
- 5
Add the fish to the broth; important: now the broth must no longer boil
- 6
Pull the trout for about 20 minutes until done
- 7
Meanwhile, melt the butter in a saucepan and brown lightly
- 8
Arrange trout; enjoy with potatoes, butter and horseradish after cutting
- 2