Trout In Vermouth Bouillon Recipe
Ingredients
1 tablespoon butter
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 cup onion, chopped
1 teaspoon parsley
1/2 teaspoon salt
6 peppercorns, crushed
1 cup dry vermouth
1 cup water or fish stock
Directions
Melt butter in saucepan.
Add chopped vegetables, parsley, salt and peppercorns, and saute lightly for 5 minutes.
Add vermouth and water or stock.
Simmer 15 minutes.
Add chopped vegetables, parsley, salt and peppercorns, and saute lightly for 5 minutes.
Add vermouth and water or stock.
Simmer 15 minutes.
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