Walensee Trout

A Swiss delicacy and a delicious memory of Easter 1951. Walensee is a deep green glacier lake 50 miles east of Zurich. If you are lucky enough to catch true brookies or browns, use this recipe by all means. When cooked just out of the water, the trout will split open over the dorsal fin when immersed in the court bouillon, so don’t worry. If white asparagus is available, by all means use it and do overcook it a bit so it acquires that typical “melting” European texture. The best implement h