Trout Filets in sour marinate

This is a recipe from Austrian Chef Elisabeth Grabmer from Linz.

I love marinated fish. When I was a kid, my Mom often bought whole herrings, cleaned and baked them. They had to rest in a sour marinate with onions and spices for a couple of days. They were served with fresh bread and butter. 

When I read the recipe and saw the ingredients of the marinate, Mom's herring marinate popped up in my head. It had nearly the same ingredients. Only lime was not available.

The downside of the herring cooking process was the heavy smell for one or two days. I was looking forward to the trout.  No smell at all!

Ingredients for 2:

2 trout filets, 1 tbsp rapeseed oil

4 shallots, 1/2 lime, 8 black peppercorns

1 clove, 5 juiniper berries, 1/4 tsp salt

20 g white sugar, 250 ml water, 200 ml white vinegar, 3 sprigs of Thyme, 2 bay leaves

Take all bones out of the trout filets. In oil in a pan, sear them on the skin side for 3 min, turn over 1 min and take out of the pan to cool down.

Cut the shallots in rings.

In a pot heat up the other ingredients, except the lime. Bring it up to a boil and set aside to cool down.

Place the trout in a shallow bowl, cut the lime in slices and add them. Pour the marinate over and let it sit 2 to 3 hours.

Serve with buttered toast.