Marinated Trout

Name: Marinated Trout
Yield: 6
Ingredients: 2 white wine vinegar cups; 6 peppercorns; 1 small carrot, peeled and sliced; 4 small white onions, thinly sliced; 2 sprigs of parsley; 1 bay leaf; 1 teaspoon of optional estragon (tarragon); 1 teaspoon of salt; 1/4 cup of olive oil; 6 trout fillets; 1/2 cup of olive oil

1
2 white wine vinegar cups
2
6 peppercorns
3
1 small carrot, peeled and sliced
4
4 small white onions, thinly sliced
5
2 sprigs of parsley
6
1 bay leaf
7
1 teaspoon of optional estragon (tarragon)
8
1 teaspoon of salt
9
1/4 cup of olive oil
10
6 trout fillets
11
1/2 cup of olive oil

Ingredients

1
2 white wine vinegar cups
2
6 peppercorns
3
1 small carrot, peeled and sliced
4
4 small white onions, thinly sliced
5
2 sprigs of parsley
6
1 bay leaf
7
1 teaspoon of optional estragon (tarragon)
8
1 teaspoon of salt
9
1/4 cup of olive oil
10
6 trout fillets
11
1/2 cup of olive oil

Directions

1
In a saucepan, combine the wine, peppercorns, carrot, small onions, parsley sprigs, tarragon (if using), salt, and bay leaf
2
Bring to a simmer and cook on low heat for 15 minutes with the lid on
3
Add the trout fillets, reduce the heat to low, and cook for an additional 10 minutes or until cooked through
4
Use a slotted spoon to remove the trout from the saucepan and transfer them to a serving dish
5
In the same saucepan, add the olive oil and small onion
6
Cook for 5 minutes
7
Remove from heat, let cool, and pour over the trout
8
Refrigerate for at least one day before serving
9
These trout can be served with this marinade or with mayonnaise
10
Serve 6 people.