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Boiled Lake Trout

  • 4-5 lbs trout
  • 1 Tbsp salt
  • 4 Tbsps vinegar
After the trout has been emptied, rinse it clean clean. Lay the trout in a fish kettle with enough boiling water to cover it. Add salt and vinegar. It will require 20 minutes to cook. Serve with egg sauce or drawn butter with chopped parsley.

Leftover boiled trout may be seasoned with cayenne pepper and salt and covered with vinegar. Set aside for a few hours. This makes a nice relish, served cold.
Submitted by Tess M Mar 3, 2010 15 min 30 min 45 min
Recipe Rascal