Side Pannel
Blue Trout Luchow
Ingredients List
- 1/4 c White vinegar
- 2 tb Wine vinegar
- Juice of 1/2 lemon
- 1 pt Water
- 1/2 ts Salt
- 1/2 Bay leaf
- 1 Clove
- 2 Peppercorns
- 1/4 Onion, chopped
- 1/4 Carrot, chopped
- 1/4 Celery heart, chopped
- 1 lb 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.
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.
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