Pickled Sweet-Sour Trout (Bratforelle Suess-Sauer)

"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"
 
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Ready In:
37hrs
Ingredients:
14
Serves:
4-6
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ingredients

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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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RECIPE SUBMITTED BY

<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
 
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