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Serves 6.
6 freshly caught trout, carefully gutted so as not to remove the slime that covers the body and which makes the trout go blue when cooked. Do not use frozen trout or shop prepared trout as there is no point as they will not go blue.
Lemon wedges
2 carrots, chopped
1 large onion, halved and stuck with a clove
1 clove of garlic
2 leeks (white part only)
1 bouquet garni
2 glasses of sweet white wine
1/2 glass of wine vinegar
salt and pepper
7 oz (200g) butter, cut in small cubes. Juice of one lemon
pinch of thyme
1 teaspoon double cream
Boil the carrots, onion, garlic, leeks, wine, vinegar, salt and pepper with 8 pints (4.5 litres) of water. Simmer for 20 minutes. Add the trout and simmer for 8 to 10 minutes depending on their size. Open a can off beer and treat yourself to a drink for getting this far. In a different saucepan melt the butter over a low hear until it starts to froth. Add the lemon juice, thyme, salt and pepper. Whisk well and just before serving whisk in the cream. Carefully drain the now blue trout and place on a serving plate garnished with lemon wedge. Serve the sauce separately. - Submitted by Jasbir Verasammy, Birmingham, England.
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