Blue Trout Luchow Recipe
Ingredients
| White vinegar | 1/4 Cup (16 tbs) | |
| Wine vinegar | 2 Tablespoon | |
| Juice of 1/2 lemon | ||
| Water | 1 Pint | |
| Salt | 1/2 Teaspoon | |
| Bay leaf | 1/2 | |
| Garlic | 1 Clove (5gm) | |
| Peppercorns | 2 To taste | |
| Onion | 1/4 , chopped | |
| Carrot | 1/4 , chopped | |
| 1/4 celery heart, chopped | ||
| 1 pound fish bones and heads | ||
| Trout | 2 | |
Directions
1. Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer twenty minutes. Strain the mixture through a cheesecloth.
2. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible.
3. 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.
2. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible.
3. 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.
Chef
