Trout Blue

For the trout blue, first cut the cleaned root vegetables into thin strips or slices. In a large tub or pot, boil the water together with wine, salt, vinegar, root vegetables, dill as well as fennel to taste, onion rings, lemon juice and spices for about 10 minutes.

Then put in the ready-to-cook trout (gutted and washed) and simmer gently over mild heat for about 12 minutes (depending on size), but do not boil.Meanwhile, churn butter or brown to nut butter.

Arrange the trout and serve with melted butter.recommended side dishes: parsley potatoes and lettuce.

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