Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 minutes. Strain the mixture through a cheesecloth. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible. Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes. The New York Times Cookbook, by Craig Claiborne, Harper & Row, NY, 1961.
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|Serving Size: 1 Serving (428g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 5 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 13.5mg||0 %|
|Potassium 194.4mg||5 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 6.7g|
|Protein 1.5g||2 %|
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Calories per serving: 49
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