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Add a photoServings: 4
Ingredients
- 4 x 10-ounce. trout
- 4 quart Water
- 1 c. White vinegar
- 1 x Bay leaf
- Â Â Salt to taste
- 10 x Peppercorns
- Â Â Lemon wedges
- Â Â Melted butter or possibly
- Â Â Hollandaise Sauce
Directions
- Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact.
- Using a long needle such as a trussing needle, run a string through the eyes of the trout, then the tail. Tie the head and tail together. This is simply for appearance. When trout are freshly caught, they are killed and dressed and dropped into boiling water immediately. These trout will curve naturally through muscle and nerve reaction.
- Combine the water and vinegar in a fairly wide casserole. There should be sufficient liquid to cover the trout when they are added. Add in the bay leaf, salt and peppercorns. Bring to the boil and simmer for 10 min.
- Drop the trout into simmering water. Simmer for 5 min. Drain the trout and serve with lemon wedges and warm melted butter or possibly Hollandaise
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1335g | |
| Recipe makes 4 servings | |
| Calories 673 | |
| Calories from Fat 403 | 60% |
| Total Fat 45.3g | 57% |
| Saturated Fat 19.88g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 373mg | 16% |
| Potassium 1094mg | 31% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.48g | 0% |
| Protein 59.66g | 95% |
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