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Blue Trout

4 Freshwater trout (3/4 lb), cleaned
2 ts Salt
1 c Vinegar, heated
4 c Water
1/4 c Dry white wine
1 Sprig parsley
1 Lemon, sliced
1 Tomato, sliced


Sprinkle inside of each trout with 1/4 tsp salt. arrange fish on large platter; cover with hot vinegar. (Vinegar will turn them blue) Bring water, salt, and wine to a simmer. Carefully place trout in water; simmer for 15 minutes. Do not boil. Remove fish from pan with slotted spoon. Drain on paper towels; arrange on heated platter. Serve garnished with parsley sprig and lemon and tomato slices.



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