Trout Blue

Name: Trout Blue
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 ready-to-cook trout (approx. 300 g each); 7-10 Tbsp Salt; 1 Lemon; 3 TABLESPOONS Vinegar; 300 g Carrots; 300 g Potatoes; 1 Stalk leek (leek); 5 TABLESPOONS Butter or margarine; 7-10 Tbsp Juice of 1/2 orange; 2 stem(s) Dill; 7-10 Tbsp Lemon and orange slices and parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 ready-to-cook trout (approx. 300 g each)
7-10 Tbsp Salt
1 Lemon
3 TABLESPOONS Vinegar
300 g Carrots
300 g Potatoes
1 Stalk leek (leek)
5 TABLESPOONS Butter or margarine
7-10 Tbsp Juice of 1/2 orange
2 stem(s) Dill
7-10 Tbsp Lemon and orange slices and parsley

Directions

1
Carefully wash the fish under running water. Using a large needle, pull a thread through the lower jaw and tail end of the fish until they bend round. Bring plenty of salt water to the boil.
2
Wash the lemon thoroughly and cut into slices. Add vinegar and lemon slices. Cook the trout in it at low heat for about 15 minutes. For the vegetables, peel and wash the carrots and potatoes.
3
Clean and wash the leek. Cut vegetables into fine strips. Melt 1 tablespoon of fat. Fry the vegetables for about 3 minutes while turning. Deglaze with a little salt water and orange juice. Cover and cook for another 5 minutes.
4
Melt the remaining fat. Wash and chop the dill. Arrange fish and vegetables on a plate, sprinkled with dill. Garnish with lemon and orange slices and parsley as desired. Add liquid fat exra.