Blue Trout
Fish & Seafood, Swabian

Blue Trout (‘Forelle Blau’)

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What is the best way to cook fresh trout? It’s to poach it in water so the skin turns blue. Hence the name of this dish: blue trout.

It is the slime layer on the trout skin that turns blue when the fish is cooked in an acidic environment. Hence it is very important that you don’t wash the trout if you want to achieve an ocean-blue and glossy skin. Also, make sure to not boil the fish but just let it steep gently so that the meat will be moist and tender.

I recommend: Buy a fresh trout from a fishmonger and don’t buy it pre-packaged or frozen from the supermarket. This dish is all about preserving the original flavor of the trout. Serve the trout with a side of veggies for a complete meal.

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