Blue Trout

Ingredients

• 1 stalk leeks
• 4 stalks celery
• 2 carrots
• 1 parsley root
• 1 bunch parsley
• 1 bunch dill
• 3 bay leaves
• 1 tsp white peppercorns
• 3 cloves of clove
• 600 ml white wine vinegar
• Salt
• 800 g waxy potatoes
• Pepper
• 1 Organic lemon
• 1400 g very fresh trout (ready to cook; 4 very fresh trout)
• 2 tbsp butter

Instructions

1. 1.

   Clean and wash leeks and celery, then cut into pieces.

2. 2.

   Clean, wash, peel carrots and parsley root, then cut into pieces. Wash and shake off dry parsley and dill.

3. 3.

   Bring 3 l water to a boil in a large pot. Add all prepared vegetables, half the herbs, bay leaves, peppercorns, and cloves. Cover and simmer for 20 minutes over medium heat. Season with vinegar and a little salt, then simmer for another 10 minutes.

4. 4.

   While the vegetables cook, peel, wash potatoes, quarter or halve them depending on size, and boil in salted water for about 20 minutes.

5. 5.

   Pour the vegetable broth through a sieve into a rectangular roasting pan. Season heavily with salt and pepper and bring to a boil again. Wash lemon hot, dry rub it, and slice into wedges.

6. 6.

   Carefully rinse trout (do not damage the slime layer on the skin!) and place them with lemon slices in the lightly boiling broth. Cook over medium heat for 8–10 minutes.

7. 7.

   Meanwhile, pick off leaves from the remaining herbs and roughly chop with a large knife.

8. 8.

   Drain potatoes, let them steam briefly, then transfer to a bowl. Mix in butter and herbs.

9. 9.

   Carefully lift each trout from the broth with a slotted spoon, allow to drain slightly, and serve blue trout with herb potatoes.