Poached trout with butter
This is a classic Swiss fish dish, ideally suited to the trout from the mountain streams around Hotham
4 fresh trout
½ – ¾ cup of white vinegar
A few peppercorns
Clean the fish handling as carefully as possible, so as not to disturb the natural coating of slime. Add salt, peppercorns and vinegar to 2 litres of water and bring to the boil. Reduce the heat. As soon as the water is no longer boiling carefully plunge in the fish. The water must not boil again. Allow the fish to draw in this broth for 10 – 20 minutes, depending on their size. They are ready when the fins can easily be pulled out.
Serve immediately, with hot melted (browned if you wish) butter, accompanied by boiled potatoes and/or a salad.