Ingredients

4 3/4 lb. fresh water trout
1 C. vinegar, heated
2 tsp. salt
4 C. water
1 sprig parsley, 1 lemon, and 1
tomato for garnish

Cooking Instructions

Rinse fish thoroughly with cold water. Sprinkle 1/4 teaspoon salt inside each fish. To make the trout look attractive, tie a thread through the tail and the underside of the mouth to form a ring. Arrange fish on a large platter and pour hot vinegar over them. This process will turn them blue in color. In a 4 quart saucepan, bring water and remaining salt to a simmer. Carefully place the trout in the water and simmer (be sure not to boil) about 15 minutes. Remove trout with a slotted spoon, drain on paper towels, and arrange on a preheated platter. Garnish with parsley, lemon, and tomato slices. Note: In Germany, fresh water trout is served with small boiled potatoes that have been tossed in melted butter and sprinkled with chopped parsley. A cold sauce accompanies the dish made from: 2 Tbls. prepared horseradish Salt and pepper to taste 1/4 tsp. sugar 1 tsp. lemon juice

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)