• One 6–8 oz. trout
• vinegar
• salt
• parsley

The essential factor of this famous dish is that the trout should be alive until just before cooking. In continental restaurants they are often kept in a tank from which the customer selects his fish, which is then stunned, cleaned and cooked immediately.

The fish should be stunned, cleaned (gutted) and immediately plunged into a pan of boiling salted water to which a little vinegar has