Blue Trout Luchow (2 Servings - Multiply To S Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: White vinegar,
2 tbsp: Wine vinegar,
Juice of 1/2 lemon,
1 pint: Water,
1/2 tsp: Salt,
1/2: Bay leaf,
1 Clove: ,
2: Peppercorns,
1/4: Onion, chopped
1/4: Carrot, chopped
1/4: Celery heart, chopped
1 lbs: Fish bones and heads,
2: Fresh brook trout,
Directions:
Combine all the ingredients except the trout and bring to a boil.
Lower the heat and simmer 20 minutes. Strain the mixture through a
cheesecloth.
While the liquid is boiling, clean the fish. Do not wash, and
handle as little as possible.
Bring the strained liquid to a boil, reduce the heat, add the trout
and simmer, uncovered, until the trout turns blue and the fish flakes
easily when tested with a fork, seven or eight minutes. Remove from
the liquid and serve with boiled potatoes. The New York Times
Cookbook, by Craig Claiborne, Harper & Row, NY, 1961.
Source from luhu.jp
Lower the heat and simmer 20 minutes. Strain the mixture through a
cheesecloth.
While the liquid is boiling, clean the fish. Do not wash, and
handle as little as possible.
Bring the strained liquid to a boil, reduce the heat, add the trout
and simmer, uncovered, until the trout turns blue and the fish flakes
easily when tested with a fork, seven or eight minutes. Remove from
the liquid and serve with boiled potatoes. The New York Times
Cookbook, by Craig Claiborne, Harper & Row, NY, 1961.
Source from luhu.jp
Tags
Fish