German•gourmet
Oma's Poached Trout (Forelle Blau)
This easy poached trout recipe makes the traditional German Forelle Blau. Usually rainbow trout is used for this dish.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups white wine
- ½ cup wine vinegar
- 8 cups water
- 2 carrots
- 2 stalks celery
- 1 leek
- 1 bunch parsley
- 1 onion
- 1 bay leaf
- 1 clove
- ½ teaspoon peppercorns
- salt
- 4 trout
Instructions
- 1
In a large pot, bring to boil all the ingredients except the trout.
- 2
Simmer for 10 minutes.
- 3
Attach kitchen twine to lower jaw of fish and its tail. Pull to curve fish and tie twine ends together.
- 4
Put trout in a large pan and pour strained boiling wine/vinegar over trout. This turns the skin of the trout the characteristic blue.
- 5
Cover and simmer over low heat for 15 minutes until cooked.
- 6
Remove trout from pan, remove twine, and serve.