In order for the trout to turn blue during cooking, be sure to use freshly cut specimens with unbroken mucous membranes and only touch the fish carefully with wet hands when cleaning and washing. If possible, bring water with salt, vinegar and white wine to a boil in a fish pan with insert, carefully put in trout and let it steep for about 12-15 minutes. (Once the trout are cooked, the eyes turn white and almost fall out!) Lift out trout and serve garnished with lemon wedges and drizzled with liquid butter.
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