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2 tablespoon Butter
1 Shallot, Minced
1 stick Celery, Chopped
1 Carrot, Thinly Sliced
1 Trout, Prepared
1 tablespoon Salt
6 Peppercorns
½ teaspoon Thyme
2 tablespoon Parsley, Minced
1 Bay Leaf
3 cup Water
1 cup White Wine
3 tablespoon Tarragon Vinegar
4 Trout, Whole
In a big saucepan melt the butter and saute' the vegetables until the shallot is just soft. Cut up the single trout and add with the remaining ingredients except whole trout, bring to a bubble, and simmer for ten minutes.
Add the dressed whole trout, cover, and simmer slowly 20 minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.
1 Shallot, Minced
1 stick Celery, Chopped
1 Carrot, Thinly Sliced
1 Trout, Prepared
1 tablespoon Salt
6 Peppercorns
½ teaspoon Thyme
2 tablespoon Parsley, Minced
1 Bay Leaf
3 cup Water
1 cup White Wine
3 tablespoon Tarragon Vinegar
4 Trout, Whole
In a big saucepan melt the butter and saute' the vegetables until the shallot is just soft. Cut up the single trout and add with the remaining ingredients except whole trout, bring to a bubble, and simmer for ten minutes.
Add the dressed whole trout, cover, and simmer slowly 20 minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon.