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–+ servings

Forelle Blau Poached Trout

Germany's most dramatic fish preparation — fresh trout poached in court-bouillon, its skin turning a mystical blue-grey from the natural vinegar reaction.
Print Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: German
Servings: 2 servings
Calories: 290kcal

Ingredients

  • 2 very fresh whole rainbow trout (cleaned)
  • 1L water
  • 250 ml dry white wine
  • 4 tbsp white wine vinegar
  • 1 carrot sliced
  • 1 small onion halved
  • 1 stick celery
  • 4 peppercorns
  • 2 bay leaves
  • 1 tsp salt
  • Fresh dill and lemon to serve
  • 200 g Hollandaise or brown butter to accompany

Instructions

  • Combine water, wine, vinegar, carrot, onion, celery, peppercorns, bay, and salt. Boil 15 min. Strain.
  • Bring court-bouillon to 75°C. Do not let it boil.
  • Carefully lower whole trout into the court-bouillon.
  • Poach at 75°C for 12–15 min until flesh flakes at the thickest point near the bone.
  • Remove carefully. The skin will be blue-grey. Serve with dill, lemon, and Hollandaise.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 38g | Fat: 14g
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