Ingredients: 4 river trout, ½ kg. sorrel, 1 handful of rice, 1 egg, 1 spoonful of flour, 1 stalk leek, ½ cup of oil, salt.
Preparation: Pour the ½ cup of oil in a pot and fry the finely chopped leek until it reddens. Then add one and a half liter cold water and little salt. As soon as it boils, add the grounded sorrel. Gut the fish, cover it in flour and let it slide into the boiling water. Leave it there for about 10 minutes. Then, either remove the bone from the fish or leave it whole. Add the handful of rice and allow it to boil for 10 more minutes. Crush the egg and beat it with a spoonful of flour while adding one dipper of warm soup. Make sure you stir carefully so that you avoid clots. The stew is served with half-dry white wine.