{"id":9065,"date":"2026-02-15T18:58:58","date_gmt":"2026-02-15T18:58:58","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:58:58","modified_gmt":"2026-02-15T18:58:58","slug":"blue-trout","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/seafood\/blog\/2026\/02\/15\/blue-trout\/","title":{"rendered":"Blue  Trout"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>4 3\/4 lb. fresh water trout<br \/>\n1 C. vinegar, heated<br \/>\n2 tsp. salt<br \/>\n4 C. water<br \/>\n1 sprig parsley, 1 lemon, and 1<br \/>\n   tomato for garnish<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>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<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose.&quot; (Romans 8:28)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Seafood<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/seafood\/blog\/2026\/02\/15\/blue-trout\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-9065","post","type-post","status-publish","format-standard","hentry","category-seafood"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts\/9065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/comments?post=9065"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/posts\/9065\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/media?parent=9065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/categories?post=9065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/seafood\/wp-json\/wp\/v2\/tags?post=9065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}