Trout Cooked Blue (Pstruzi Na Modro) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 4 small, whole trout, 1 lb each | 1/2 cup white wine vinegar | 2 medium carrots, diced |
| 2 small parsnips, diced | 1 small onion, chopped | 2 Tbs fresh parsley |
| 2 cloves garlic, sliced | 8 whole black peppercorns | 4 pieces allspice |
| 1 bay leaf | 1 lemon | 4 Tbs butter, melted |
| 1 | Wash the trout in cold water and dry in paper towels. |
| 2 | Place the trout in a large dish. Heat up the vinegar till almost boiling, then pour it onto the fish. Let stand 15 minutes. |
| 3 | Into a large pot that will hold the trout, place the diced carrots, parsnips, celeriac, onion, garlic, peppercorns, allspice, bay leaf, and salt and freshly ground black pepper. Add the vinegar from the fish and enough water to half fill the pot. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add the fish and cook till done, about 10 minutes. |
| 4 | Remove the fish and place on serving plates. Melt the butter, add the lemon juice, and season with salt and pepper. Pour the lemon-butter sauce on the fish, sprinkle on the parsley, and serve with lemon wedges. |