Trout in white wine sauce
4 trout, 1 onion, a glass of white wine, a teaspoon of butter or margarine: flat teaspoon of flour, 2 peppercorns, salt, 113 teaspoons of thyme
Wash the trout, to make, rinse and pour wine in a saucepan. Add pepper, thyme, sliced onion, lightly with salt and simmer slowly for approx. 10 min. Prepare a white roux from the butter and flour, spread it with a few tablespoons of trout broth and pour it over the cooking dish; po 5 min. remove from fire. Before serving, season with salt and lemon juice. Place the trout on a dish, pour sauce, Garnish with lemon slices and parsley leaves. Serve with boiled potatoes and lettuce.
Viennese water trout
4 trout, 2 onions, 2 peppercorns, cloves, salt, lemon, parsley, spoon of butter or margarine
Sprinkle the cleaned and washed trout with lemon juice. Put the fish into the boiling water with the addition of onion and spices and cook it very slowly through 10 min. Remove the fish carefully onto the platter, sprinkle with chopped parsley, sprinkle with lemon juice and pour melted butter. Serve with boiled potatoes and green salad seasoned with olive oil, sole, sugar and lemon juice.