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Trout Au Bleu

3 cups water
1 tsp salt
6 peppercorns
1 cup vinegar
1 small bay leaf
6 10-inch trout
melted butter or margarine with 1 tsp garlic salt and 1 tsp lemon juice mixed in


Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish thorough - about 4 minutes. Serve hot with melted garlic-lemon butter.


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