Распечатать
E-mail
Add a photoПорций: 2
Ингредиенты
- 1/4 c. White vinegar
- 2 Tbsp. Wine vinegar Juice of 1/2 lemon
- 1 pt Water
- 1/2 tsp Salt
- 1/2 x Bay leaf
- 1 x Clove
- 2 x Peppercorns
- 1/4 x Onion, minced
- 1/4 x Carrot, minced
- 1/4 x Celery heart, minced
- 1 lb Fish bones and heads
- 2 x Fresh brook trout
Инструкции
- Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 min. Strain the mix through a cheesecloth.
- While the liquid is boiling, clean the fish. Don't wash, and handle as little as possible.
- Bring the strained liquid to a boil, reduce the heat, add in the trout and simmer, uncovered, till the trout turns blue and the fish flakes easily when tested with a fork, seven or possibly eight min. Remove from the liquid
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 515g | |
| Recipe makes 2 servings | |
| Calories 326 | |
| Calories from Fat 100 | 31% |
| Total Fat 11.12g | 14% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1503mg | 63% |
| Potassium 775mg | 22% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.97g | 1% |
| Protein 52.63g | 84% |
