Pickled Sweet-sour Trout (bratforelle Suess-sauer)

Total Time: 37 hrs Preparation Time: 36 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 500 ml water
• 10 peppercorns
• 3 -4 bay leaves
• 50 g mustard seeds
• 1 tablespoon salt
• 1/2 teaspoon chili flakes
• 2 tablespoons sugar
• 500 ml vinegar
• 1 garlic clove, roughly chopped
• 2 large onions, in rings
• 1 cup flour
• 1 teaspoon lemon pepper
• oil (for frying)
• 8 trout fillets

Recipe

• 1 bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
• 2 after about 2 minutes add the vinegar and boil very briefly. season to taste the broth and add seasonings to personal taste.
• 3 add onions and garlic to the liquid and pull about 10 minutes. then keep the broth hot.
• 4 heat pan with oil to medium heat.
• 5 mix flour and lemon pepper.
• 6 pat dry fish and cover in flour mixture.
• 7 fry fish on both sides for about 3 minutes.
• 8 put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
• 9 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.
• 10 serve cold or at room tempature with potato salad or fried potatoes.