Kokt Orrett (Boiled Trout)
Yield
4 servingsPrep
10 minCook
10 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
trout
whole |
*
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | x |
water
|
*
|
| 1 | tablespoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | wedges |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | small |
trout
whole |
*
|
| 237 | ml |
apple cider vinegar
|
|
| 1 | x |
water
|
*
|
| 15 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | wedges |
lemon
|
*
|
Directions
Wash trout.
Put trout in a shallow pan and add vinegar and enough water just to cover the fish.
Add salt and place on stove over medium-high heat.
When water just begins to boil, remove from heat and let stand, covered, for 10 -15 minutes.
Drain and carefully lift fish to a platter.
Cream butter until light and fluffy and blend in parsley.
Serve parsley butter with the fish and garnish platter with lemon wedges.
