Kokt orrett (boiled trout)
Yield: 4 Servings
Ingredients:
- 4 sm Whole trout
- 1 c Cider vinegar Water
- 1 tb Salt
- 1/2 c Butter; softened
- 1/2 c Chopped parsley
Instructions:
Lemon wedges Wash trout. Put trout in a shallow pan and add vinegar and enough water just to cover the fish. Add salt and place on stove over medium-high heat. When water just begins to boil remove from heat and let stand covered for 10 -15 minutes. Drain and carefully lift fish to a platter. Cream butter until light and fluffy and blend in parsley. Serve parsley butter with the fish and garnish platter with lemon wedges.
