Salvelinus fontinalis

... and I recommend to prepare it like blue trout in a spicy sour vegetable stock (onion, carrots, white Veltliner wine, water and vinegar, spices and slices of lemon, served with herb butter and boiled potatoes with parsley. As a white wine at the table I would say: "Grüner Veltliner" or "Riesling".

Fotógrafo:
andreasehrenreich
Subidas:
2017-06-29
Etiquetas:
B&W Conversion
Cámara:
Pentax MZ-6
Película:
Kodak Portra 160
Ciudad:
Steinegg
País:
Austria
Álbums:
Flyfishing (in Austria)
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