Yield:
Serves 2Ingredients
2 brook trout
water to cover
juice of half a lemon
1 small onion, chopped
2 small carrots, sliced
1 bay leaf
salt and pepper
Instructions
Boil the trout in the water with the other ingredients for 6 to 8 minutes, or until the fish turns blue and flakes easily when tested with a fork. Remove the fish to a platter and garnish with the vegetables and serve with parsleyed boiled potatoes. Butter the vegetables.
