Title: Kokt orrett (boiled trout)
 Categories: Fish
      Yield: 4 Servings
 
      4 sm Whole trout
      1 c  Cider vinegar
           Water
      1 tb Salt
    1/2 c  Butter; softened
    1/2 c  Chopped parsley
           Lemon wedges
 
  Wash trout.  Put trout in a shallow pan and add vinegar and enough
  water just to cover the fish.  Add salt and place on stove over
  medium-high heat. When water just begins to boil, remove from heat
  and let stand, covered, for 10 -15 minutes.  Drain and carefully lift
  fish to a platter. Cream butter until light and fluffy and blend in
  parsley. Serve parsley butter with the fish and garnish platter with
  lemon wedges.