Ingredients
4 trout
100 g butter
lemon juice
1 cup (200 ml) white wine
2 tbsp (20 ml) vinegar
50 g carrots
50 g onion
1 bunch parsley
black pepper
salt
Method
All products without trout, the butter and lemon juice is boiled in 1 l water 20 minutes, add the cleaned trout and boil over very low heat about quarter of an hour. Cooked trout are transferred to warmed plates and served with a hot butter (in sauce-boat), mix with lemon juice. In the same way can be prepared carp or pike.
Containers:
Difficulty
Average
Tested
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