Blue trout
Instructions
Bring to a boil 300 centilitres of water with salt, peppercorns, 2 Bay leaves, 1 clove and 2 sliced onions.
Let simmer for 5 minutes.
Filter and replace the fire cooking broth, bring to a boil and pour in 4 trout just killed and eviscerated.
More fish is fresh and more will take a blue color.
Lower the flame after 3 minutes and let it simmer until the trout will be read.
Down, spraying it with melted butter and serve with horseradish sauce.
Ingredients and dosing for 4 persons
- 300 cl of water
- Salt
- Peppercorns
- 2 leaves of laurel
- 1 clove
- 2 sliced onions
- 4 trout
- Butter
- To serve:
- Horseradish sauce