Pickled Sweet-Sour Trout (Bratforelle Suess-Sauer) |
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Prep Time: 2160 Minutes Cook Time: 60 Minutes |
Ready In: 2220 Minutes Servings: 6 |
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This is a German recipe that is good way to store trout if you have too many and as good make-a-head recipe. It is most common to have herring this way, but I prefer trout and it is cheaper usually too. You will need to either an earthenware container or tupperware that is relatively heat resistant. (hot liquid will be put in it!) I recommend earthenware containers because if your kitchen is under 23C/73F, you don't need to put it in the fridge. Ingredients:
500 ml water |
10 peppercorns |
3 -4 bay leaves |
50 g mustard seeds |
1 tablespoon salt |
1/2 teaspoon chili flakes |
2 tablespoons sugar |
500 ml vinegar |
1 garlic clove, roughly chopped |
2 large onions, in rings |
1 cup flour |
1 teaspoon lemon pepper |
oil (for frying) |
8 trout fillets |
Directions:
1. Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
2. After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
3. Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
4. Heat pan with oil to medium heat.
5. Mix flour and lemon pepper.
6. Pat dry fish and cover in flour mixture.
7. Fry fish on both sides for about 3 minutes.
8. Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
9. Marinate for at least 24 hours, it is better after 36 hours. If kept in cool, dark place, it will remain okay for more than a week.
10. Serve cold or at room tempature with potato salad or fried potatoes.
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