INGREDIENTS

• trout;
• vinegar;
• salt;
• apples;
• lemon;
• greens;
• peppercorns;
• bay leaf;
• white wine.

METHOD

1. To make the trout blue, it is not cleaned or washed on the outside. Remove the innards by cutting the belly of the fish. Cut out the gills and fins with scissors. Rinse the fish from the inside. Do not dry, the fish should not be dry. Heat the vinegar in a saucepan. Pour the hot vinegar over the trout and it will take on an intense blue color. Rub the fish with salt. Put greens, peel from apples and zest from a lemon inside the belly of the fish.
2. Place apple and lemon slices, pepper and bay leaf at the bottom of the pan. Pour in 1 liter of cold water and wine. Bring to a boil. Put a grate inside the pan, put the trout on it and cook under the lid on a minimum heat for 35 minutes. If you want to get a golden crust, cook for 25 minutes, and then move the pan with the liquid and the grate with the fish without a lid under a very hot grill for 5—7 minutes.