Blue Trout
calories: low
category: second
cost: low
difficulty: easy
preparation time: 60
Ingredients
Trout 1 kilo or 4 portions
Vinegar 3 spoonfuls
White Wine 2 glasses
Carrots 1 Parsley
Bay Leaves 1 leaf
Peppercorns a few
Salt to taste
Butter 30 gr.
Lemons 1
See our
Wine Tips
for your meals
Vinegar 3 spoonfuls
White Wine 2 glasses
Carrots 1 Parsley
Bay Leaves 1 leaf
Peppercorns a few
Salt to taste
Butter 30 gr.
Lemons 1
See our
Wine Tips
for your meals
Preparation Clean the trout and remove the insides and wash well. Put it into a saucepan suitable for its size and cover it with vinegar. Let it rest for 15 to 20 minutes.
In the meantime, put the wine, a glass of water, the carrot cut into pieces, the parsley, the bay leaf, a few peppercorns and the salt into a pot and boil for 15 minutes.
Drain the trout and throw away the vinegar. Put the trout back into the same dish. Filter the boiled liquid and pour it over the trout. Cook for 15 minutes at a low heat. Arrange the trout on a serving dish after having drained it well and serve it at table garnished with melted butter and lemon slices. The Chef's tips Pinot Bianco is an 11° dry white wine to be served at 9 to 11°C. Curiosity This region has no outlet to the sea therefore you will only find fresh water fish on the menus.
In the meantime, put the wine, a glass of water, the carrot cut into pieces, the parsley, the bay leaf, a few peppercorns and the salt into a pot and boil for 15 minutes.
Drain the trout and throw away the vinegar. Put the trout back into the same dish. Filter the boiled liquid and pour it over the trout. Cook for 15 minutes at a low heat. Arrange the trout on a serving dish after having drained it well and serve it at table garnished with melted butter and lemon slices.
