Russian Trout Recipe

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This simple recipe, found in Russian Life magazine, is credited to The Borzoi Cookbook a.k.a. The Russian Cookbook. The Borzoi was published in English in 1924 and was the cookbook bible for the many Russian ex-patriots who made their way to America or the British Commonwealth.

Serves 4

Ingredients
4 freshly caught trout, gutted and cleaned
2 tablespoons of white vinegar
3 cups of fresh fish stock

Instructions
1. Pour the vinegar into a shallow dish. Let each of the trout soak in it for a few minutes on both sides.
2. In the meantime, bring the stock to a simmer in a pot large enough to hold steaming rack.
3. Place the trout on the rack and poach for 8 to 10 minutes or until the flesh flakes when pierced with a fork.
4.  Season with salt if desired.