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Forelle Blau |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 04 May 2011 at 15:55 |
Forelle Blau 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: |
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