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. —–