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Forelle Blau

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    Posted: 04 May 2011 at 15:55

Forelle Blau
(Blue Trout)
·  4 fresh, whole drawn trout, about 3/4 lb. each
·  2 tsp. salt
·  1 cup vinegar, heated
·  4 cups water
·  1/4 cup white wine
·  1 sprig parsley for garnish
·  1 lemon for garnish
·  1 tomato for garnish

Rinse trout thoroughly with cold water. Sprinkle 1/4 tsp salt inside each fish. To make trout look attractive, tie a thread through the tail and underside of the mouth to form a ring. Arrange fish on a large platter and pour vinegar over them. This process will turn them blue in color.

In a 4-quart saucepot bring water, remaining salt and wine to a simmer. Carefully place the trout in the water and simmer (be sure not to boil) about 15 minutes. Remove trout with a slotted spoon, drain on paper towels, and arrange on a preheated platter. Garnish with parsley, lemon and tomato slices.

In Germany, trout is served with small boiled potatoes that have been tossed with melted butter and sprinkled with chopped parsley. A cold sauce accompanies the dish. This is made from:
·  1 cup whipped heavy cream
·  1/4 tsp sugar
·  2 Tbsp prepared horseradish
·  1 tsp. lemon juice
·  Salt and pepper to taste

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