Trout blue it is called here in Germany. Because a fresh caught trout has a slimy cover on the outside that reacts with vinegar and the skin gets a blue hue.
Well, I did not use a fresh caught trout, but a frozen one. Defrosting it takes away a lot of this slime. But I wanted to cook it and not panfry it.
A Court Bouillon was the base of my cooking liquid. From a stock cube package I bought in France. I only added vinegar, whole peppercorns, juniper berries and mustard seeds and a piece of onion.
The broth needs to cook on high for 3 to 5 minutes to release the flavours, then turm down the heat and put the trout in.
Simmer it on low heat for 10 minutes.
I served it with horseradish and a green bean salad.
Ingredients for 1:
1 trout, cleaned and salted inside
1,5 l water
1 court bouillon stock cube
50 ml white vinegar
6 black peppercorns
1 tsp yellow mustard seeds
6 juiniper berries
2 bay leaves
1 piece of onion
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