Trout with Julienne Vegetables and Potatoes
Ingredients
- Ingredients
- 4 trout (serving size)
- salt
- 200 milliliters Wine vinegar
- 1 onion
- 2 carrots
- 1 Parsnip
- 1 Fennel bulb
- 1 tsp sugar
- 1 bay leaf
- 0.13 l Wine vinegar
- 1 tsp white peppercorns
- 1 lemon (in slices)
- 1 kilogram small potatoes
- 2 Tbsps freshly chopped parsley
- 2 Tbsps butter
Preparation steps
Rinse the trout gently, so that the mucous membranes are not hurt if possible. Salt the inside and place on a plate. Pour the hot vinegar over the fish and let sit for about 20 minutes cold.
Peel the onion, carrots, parsley root and fennel, rinse, and cut everything into thin strips. Boil together with about 2 liters (approximately 8 1/2 cups) of water, 2 tablespoons salt, sugar, bay leaf, vinegar, pepper and lemon slices. Simmer for about 10 minutes. Place the fish in the broth and do not allow it to boil. Let cook over low heat for about 30 minutes.
Peel the potatoes and boil in salted water for about 25 minutes until done. Then mix the parsley in butter and salt lightly. Arrange the fish on the vegetables, pour the marinade and serve with the potatoes.
