Prep 36 hrs
Cook 1 hr
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. Based on this recipe (in German): http://www.ritter-der-forellenrunde.net/showthread.php?205-Bratforelle-s%FC%DFsauer-eingelegt-Die-Alternative-zum-Brathering
- 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
- Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
- After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
- Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
- Heat pan with oil to medium heat.
- Mix flour and lemon pepper.
- Pat dry fish and cover in flour mixture.
- Fry fish on both sides for about 3 minutes.
- Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
- 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.
- Serve cold or at room tempature with potato salad or fried potatoes.