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Blue Tench or Trout Tench

4 servings

Ingredients

• tench (as needed)
• vinegar (as needed)
• water (as needed)
• salt (a little)
• fresh parsley (a little)
• brown butter (as needed)

Instructions

1. The tench are gutted and rinsed without scaling; large specimens are cut into pieces or split lengthwise.
2. First, pour vinegar into a casserole, add the necessary salt, and place the tench in it.
3. As soon as the vinegar is sharply hot, add boiling water (half vinegar, half water in total) and let the fish poach over low heat for 5-10 minutes until cooked.
4. When serving, garnish with fresh parsley and serve with brown butter.

Modernized from a treasured 19th-century German cookbook.