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Poached Trout (Forellen blau)

4 servings

Ingredients

• trout (as needed)
• vinegar, hot (a little)
• water (as needed)
• salt (a little)
• 1 pcs onion
• 1 pcs bay leaf
• peppercorns (a few)
• cloves (a few)
• butter, melted or fresh (a little)

Instructions

1. Like all fish to be poached (blau), do not scale trout, only gut them, touching them as little as possible to preserve the slime necessary for them to turn blue.
2. Rinse the fish, place on a shallow platter, pour hot vinegar over them, and let stand for half an hour without touching.
3. Bring water to a boil with salt, onion, bay leaf, peppercorns, and cloves.
4. Add the trout with the vinegar, cover, let steep for 6 minutes, then remove the pot from the heat, even if the fish are not visibly boiling yet.
5. Serve hot with melted or fresh butter; the butter should not boil when melting, as it loses flavor.

Modernized from a treasured 19th-century German cookbook.