Title: KOKT ORRETT (BOILED TROUT)
  Categories: Fish
       Yield: 4 Servings
  
       4 sm Whole trout
       1 c  Cider vinegar
            Water
       1 tb Salt
     1/2 c  Butter; softened
     1/2 c  Chopped parsley
            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.
  
 

		

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