Boiled trout with eggs and butter

1 kg Trout

40 g butter
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3 eggs

1 lemon

1 Art. l. chopped herbs

Broth:

200 g vegetables (cabbage apart)

30 g onions

4-5 peas allspice

1-2 bay leaves

salt

Rinse thoroughly cleaned fish.

Prepared from herbs and vegetable broth, strain it, then season with salt and pour over the fish, laid out in a saucepan.

Cook the fish for about 15 minutes over low heat.

Ready fish is laid out on a platter in the center and at the edges garnished with finely chopped boiled eggs and pour melted butter.

Before serving boiled trout with butter and eggs decorated with greens and lemon.