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🍽️ Blue Trout

376 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 4 stalks celery
• 2 carrots
• 1 parsley root
• 1 bunch parsley
• 1 bunch dill
• 3 bay leaves
• 1 tsp white peppercorns
• 3 cloves
• 600 ml white wine vinegar
• salt
• 800 g waxy potatoes
• pepper
• 1 organic lemon
• 1400 g very fresh trout (ready for kitchen; 4 very fresh trout)
• 2 tbsp butter

Instructions

1. 1. Thoroughly wash the leek and the celery.
2. 2. Cut the vegetables into bite-sized pieces.
3. 3. Peel the carrots and the parsley root.
4. 4. Wash the root vegetables as well.
5. 5. Peel the carrots and the parsley root.
6. 6. Cut the root vegetables into pieces.
7. 7. Wash the parsley and the dill.
8. 8. Shake the herbs dry.
9. 9. Bring three liters of water to a boil in a large pot.
10. 10. Add the prepared vegetables to the boiling water.
11. 11. Add half of the herbs to the pot.
12. 12. Add bay leaves, peppercorns, and cloves.
13. 13. Cover the pot.
14. 14. Let the vegetables cook for twenty minutes over medium heat.
15. 15. Add vinegar and a little salt to the broth.
16. 16. Let the broth cook for another ten minutes.
17. 17. Peel the potatoes in the meantime.
18. 18. Wash the potatoes.
19. 19. Halve or quarter the potatoes depending on their size.
20. 20. Add the potatoes to boiling salted water.
21. 21. Cook the potatoes for about twenty minutes.
22. 22. Strain the vegetable broth into a rectangular baking dish.
23. 23. Season the broth generously with salt and pepper.
24. 24. Bring the broth to a boil again.
25. 25. Rinse the lemon under hot water.
26. 26. Dry the lemon.
27. 27. Slice the lemon.
28. 28. Wash the trout carefully.
29. 29. Be careful not to damage the slime layer on the skin.
30. 30. Place the trout with the lemon slices into the gently simmering broth.
31. 31. Cook the trout over medium heat for eight to ten minutes.
32. 32. Pluck the leaves from the remaining herbs.
33. 33. Roughly chop the herbs with a large knife.
34. 34. Drain the potatoes.
35. 35. Let the potatoes steam for a short while.
36. 36. Place the potatoes in a bowl.
37. 37. Mix the potatoes with butter.
38. 38. Mix the potatoes with the chopped herbs.
39. 39. Lift the trout out of the broth one by one using a slotted spoon.
40. 40. Let the trout drain slightly.
41. 41. Serve the blue trout with the herb potatoes.

Nutrition per serving

• kcal: 376
• Protein: 45 g · Fett/Fat: 11 g · Carbs: 21 g