Recipe Information

• Posted By : Nick Brevitz
• Posted On : Nov 25, 2011
• Views : 2696
• Category : Seafood Cuisine » French
• Description : Take 4 Trout: Kill and gut, but be sure to not wash it and be sure to not kill until 1 hour before cooking at the most. Bring to a boil: 3 cups rice vinegar, 12 cups water, 2 bay leaves, 1 coarsly chopped carrot, 1 quarted onion, 2 cloves, 1 teaspoon salt, 10 peppercorns, 10 coriander seeds, and some parsely stems. reduce to simmer, add freshly gutted Trout, and bring up to boil. Cover, remove from heat, and let stand for 5-10 minutes. serve with potatows and a light cream or hollandaise sauce.