Blue trout luchow (2 servings - multiply to serve more)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | White vinegar |
| 2 | tablespoons | Wine vinegar |
| Juice of 1/2 lemon | ||
| 1 | pint | Water |
| ½ | teaspoon | Salt |
| ½ | Bay leaf | |
| 1 | Clove | |
| 2 | Peppercorns | |
| ¼ | Onion, chopped | |
| ¼ | Carrot, chopped | |
| ¼ | Celery heart, chopped | |
| 1 | pounds | Fish bones and heads |
| 2 | Fresh brook trout | |
Directions
Combine all the ingredients except the trout and bring to a boil.
Lower the heat and simmer 20 minutes. Strain the mixture through a cheesecloth.
While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible.
Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes. The New York Times Cookbook, by Craig Claiborne, Harper & Row, NY, 1961.