Recipe: Acid pickled trout – SZ Magazin

Sour trout, as my mother always called it, is a traditional dish for a snack or snack. There is also roasted white bread or boiled potatoes with their skins. ‘

Acid pickled trout fillets

For 4 people

  • 4 Ready to cook trout fillets (approx. 500 g in total) Trout
  • Salo
  • white pepper from the mill pepper
  • some oil oil
  • 300 G ascalots
  • 250 ml water
  • 300 ml white wine vinegar
  • 20 G granulated sugar
  • 5 juniper berries juniper tree
  • 1 clove
  • 2 laurel leaves Laurfolio
  • 10 black peppercorns peppercorns
  • 2 branches fresh thyme thyme
  • 1/2 lime (slice) lime

Remove the bones from the trout fillets and cut into 5 cm pieces. Season with salt and pepper. Heat the oil in a covered pan and fry the fillets on the skin side for about 3 minutes, turn briefly, then place in a shallow bowl to cool. Meanwhile, peel the shallots and cut into thin rings. In a saucepan, bring water, vinegar and sugar to a boil with juniper berries, casseroles, bay leaves and peppercorns. Add the shallot rings, thyme and lime slices, boil and set aside. Pour the cooled marinade over the fish fillets, covering them. Let the fillets marinate for 2 to 3 hours.

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