Steamed Whole Brown Trout

INGREDIENTS:

Number of servings

Serves 6

List of ingredients

6 lbs. cleaned brown trout with head and neck

1.3-1.6 gal water

2 tbsp. white wine vinegar

3 tbsp. salt

3-5 bay leaves

1 rosemary twig

PREPARATION:

• Put the fish in a large, oval fish pan.

• Add cold water until it covers the fish, around 1.3 gallons.

• Stick a meat thermometer into the thickest part of the fish. Add salt and bay leaves. Bring it to a boil.

• When the water is just barely boiling, turn off the heat. Let the fish steam in the pan until the thermometer shows a core temperature of between 150 and 163 °F.