Tea Girl's Note:
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
My Private Note
Units: US | Metric
- 1Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
- 2After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
- 3Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
- 4Heat pan with oil to medium heat.
- 5Mix flour and lemon pepper.
- 6Pat dry fish and cover in flour mixture.
- 7Fry fish on both sides for about 3 minutes.
- 8Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
- 9Marinate 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.
- 10Serve cold or at room tempature with potato salad or fried potatoes.
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Nutritional Facts for Pickled Sweet-Sour Trout (Bratforelle Suess-Sauer)
Serving Size: 1 (351 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 461.9
- Calories from Fat 120
- Total Fat 13.4 g
- Saturated Fat 2.0 g
- Cholesterol 91.6 mg
- Sodium 1842.7 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 3.1 g
- Sugars 10.1 g
- Protein 38.8 g
The following items or measurements are not included: