Pickled Sweet-Sour Trout (Bratforelle Suess-Sauer)

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READY IN: 37hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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