Summary

Ingredients

• 4 liters water
• 1 carrot (s)
• 1 onion (s)
• 1 leek
• 5 stalks parsley
• 1 bay leaves
• 2 juniper berries
• 1 teaspoon pepper - grains
• 1 teaspoon salt
• 100 ml vinegar (white wine vinegar)
• 4 fish (s) (trout)
• 200 g butter

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Instructions

1. Bring the water to the boil, add the vegetables, vinegar and the spices. Carefully wash the fish and remove the salt inside. This must be done carefully so that the mucus layer is not injured.
2. Let the fish slide into the stock and let it steep for 10 minutes on the lowest setting. Melt butter and serve extra.
3. Serve with cream horseradish and parsley potatoes.