German cuisine · Fish & Seafood

Trout au Bleu

Whole trout poached in hot vinegar stock, served with melted butter and parsley potatoes.

Ingredients · for 4 servings

• 4 oven-ready trout
• 150 ml vinegar
• 1 leek
• 1 celeriac (approx. 700 g)
• 1 bay leaf
• 1 tsp peppercorns
• 800 g waxy potatoes
• 100 g butter
• 1 bunch parsley
• 1 lemon
• Salt, pepper

Instructions

1. Rinse the trout only with cold water and never dry or rub them off – it is the slime layer on the skin that later turns blue.
2. Cut the leek and a piece of the celeriac into small pieces, and simmer uncovered in a wide pot with 2 l water, the bay leaf, peppercorns and 2 tsp salt for 15 min.
3. Peel the potatoes and cook in salted water for 20 min., until a knife tip slides in easily.
4. Heat the vinegar, pour it over the trout and immediately place the fish into the stock, which should only be gently simmering – it must not bubble hard, or the skin will split.
5. Poach the trout at just under 80°C for 8–10 min., until the dorsal fin pulls out easily, then lift out with a slotted spoon and drain.
6. Melt the butter, toss the potatoes with chopped parsley and arrange both with the trout and lemon wedges on warmed plates.