| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
White vinegar |
| 2 |
tb |
Wine vinegar |
|
|
Juice of 1/2 lemon |
| 1 |
pt |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
|
Bay leaf |
| 1 |
|
Clove |
| 2 |
|
Peppercorns |
| 1/4 |
|
Onion, chopped |
| 1/4 |
|
Carrot, chopped |
| 1/4 |
|
Celery heart, chopped |
| 1 |
lb |
Fish bones and heads |
| 2 |
|
Fresh brook trout |
INSTRUCTIONS
Combine all the ingredients except the trout and bring to a boil. Lower
the heat and simmer 20 minutes. Strain the mixture through a cheesecloth.
While the liquid is boiling, clean the fish. Do not wash, and handle as
little as possible.
Bring the strained liquid to a boil, reduce the heat, add the trout and
simmer, uncovered, until the trout turns blue and the fish flakes easily
when tested with a fork, seven or eight minutes. Remove from the liquid and
serve with boiled potatoes. The New York Times Cookbook, by Craig
Claiborne, Harper & Row, NY, 1961.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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