Blue Trout

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The blue sheen of blaue Forelle is a German speciality and is easily achieved by first scalding the fish and then fanning to cool it. Cooking the fish with spiced vinegar gives it a tanginess which is perfectly balanced by a little melted butter, pungent horseradish, and fresh French Beans.

Ingredients

  • 4 trout, about 175 g/6 oz each
  • 5 ml/

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Rub both sides of the trout with salt and place in a non-aluminium roasting pan or fish kettle.
  2. Bring the vinegar to the boil in a pan and slowly pour over the trout so that it is completely covered. Fan the fish