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
 
 
 And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)