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Blue Trout Luchow



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  • Cooking Time: N/A

Blue Trout Luchow

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.


Ingredients:

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

Serves:

2 Servings
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