Poached Trout Recipe

Forelle Blau

• 2 cups white wine
• 1/2 cup wine vinegar
• 8 cups water
• 2 carrots
• 2 stalks celery
• 1 leek
• 1 bunch parsley
• 1 onion
• 1 bay leaf
• 1 clove
• 1/2 tsp. peppercorns
• salt
• 4 trout

• In a large pot, bring to boil all the ingredients except the trout.
• Simmer for 10 minutes.
• Attach kitchen twine to lower jaw of fish and its tail. Pull to curve fish and tie twine ends together.
• Put trout in a large pan and pour strained boiling wine/vinegar over trout. This turns skin of the trout the characteristic blue.
• Cover and simmer over low heat for 15 minutes until cooked.
• Remove trout from pan, remove twine, and serve.