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.

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