Forelle blau (Blue forel)

Ingredients for Forelle blau (Blue forel)

Instructions for Forelle blau (Blue forel)

To prepare the Forelle blau (Blue forel) recipe, please follow these instructions:

Make a Fund by cooking herbs and vegetables in water for about ½ hour. In order to get a blue forel, it is absolutely essential that the fish is freshly caught and killed, just before it is used.

Clean the fish very carefully and cautiously, trying to touch as little as possible about them. Do not remove the head or dandruff. With a large darning pulled a cotton DrawString through mouth and tail, it binds together.

Bring vineddiken to a boil in a pan, take the fish by keeping in cotton cord, and dip them in the boiling vinegar in 1 minute. Then dip them immediately in ice water, and place them on a platter next to each other, without however they touch each other. Let them lie in 45 minutes.

Boil the Fund up with a little salt. Turn down the heat, take the forellerne in the string, and let them careful sliding down into the pan. Pocher them in 8-10 minutes in the Fund just below boiling point. Place them on a platter, cover with lightly moistened cloth to preserve the blue color.

Server immediately with lemon slices and new potatoes sprinkled with chopped parsley and melted butter.