Blue Trout Luchowfish 1/4 cup white vinegar 2 tablespoon wine vinegar 1 juice of 1/2 lemon 1 pint water 1/2 teaspoon 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. |
