Trota In Blu


4 trout, 20-24 oz. each
juice of 1 lemon
1/2 cup white vinegar
1 tbs. parsley, chopped
4 tbs. butter

How to make the Trota In Blu – Quick-poached Trout:

Trout should be alive, stunned, gutted, and cleaned. Using a fish poacher, add 4 quarters vinegar-based poaching liquid (see recipe). Would you please bring it to a simmer and pour the vinegar over the trout? Let it marinate for 5 mins. Then, place fish (without the vinegar) in a poacher with simmering broth and cook till done. Cooking time depends on the size of the trout, though it should take no more than 10 mins. Remove from water and serve one trout per person with steamed vegetables, with the sauce made with the browned butter and lemon.

The poaching liquid may be changed to suit the cook’s skill and creativity.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at