The fact that trout is high on the gastronomical menu in Voeren, has everything to do with the fact that this freshwater fish still thrives in the rivers and brooklets of the Voer region. Moreover tens of thousands of rainbow, brown and brook trout are raised in the ring ponds of the previous commanderie of the German Order in St-Pieters-Voeren.
Recipe : clean the trout and arrange in an oven dish, cover with a dry white wine, preferably apple wine from the ”Cellars I genne Pley” (‘s- Gravenvoeren).
Chop some onions, dragon and lemon balm around the fish. Let stew on slow fire. Take out of the oven and make a sauce hollandaise with flour and the fish liquid.