Title: Blue Trout Luchow (2 Servings - Multiply To Serve More)
Categories: Fish
Yield: 2 Servings
| 1/4 | c | White vinegar |
| 2 | tb | Wine vinegar |
| | | Juice of 1/2 lemon |
| 1 | pt | Water |
| 1/2 | ts | Salt |
| 1/2 | | Bay leaf |
| 1 | | Clove |
| 2 | | Peppercorns |
| 1/4 | | Onion, chopped |
| 1/4 | | Carrot, chopped |
| 1/4 | | Celery heart, chopped |
| 1 | lb | Fish bones and heads |
| 2 | | Fresh brook trout |
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.