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Blue Trout Luchow

1/4 c White vinegar
2 tb Wine vinegar
Juice of 1/2 lemon
1 pt Water
1/2 ts Salt
1 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 Live brook trout

Garnish:
Parsley
Baby steamed potatoes
Composed butter; your choice of flavors OR Hollandaise sauce


Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 min; strain through a cheesecloth.

Bring the strained liquid back to a boil while preparing the fish. Kill them with a sharp blow to the head. Split and clean with as little handling as possible being careful not to disturb the body slime. Plunge the fish into the boiling bouillon, bring to a boil again and remove from the heat- let stand in the hot liquid for 5 to 8 min depending on the size of the fish. The fish should be done enough to flake easily. Remove and drain. Garnish and serve. Or chill and serve cold in aspic or on a bed of lettuce with horseradish or a cold sauce.


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