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Black Forest Trout Two Ways — Forelle Müllerin & Forelle Blau

Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Print Recipe
Servings: 2 People
Course: Main Course
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • For both recipes:
  • 2 fresh whole trout cleaned
  • Salt and pepper to taste
  • For Forelle Müllerin:
  • All-purpose flour for dredging
  • 3-4 tbsp clarified butter or regular butter
  • Fresh lemon for serving
  • Fresh parsley for serving
  • For Forelle Blau:
  • 1 liter water
  • 125 ml dry white wine
  • 2-3 tbsp white wine vinegar — this gives the skin its blue color!
  • 1 lemon sliced
  • 1 tsp salt
  • Fresh parsley for serving
  • For serving both:
  • Boiled potatoes Salzkartoffeln
  • Lemon wedges

Method
 

  1. Forelle Müllerin:
  2. Prepare the trout. Pat the trout dry with paper towels. Season inside and out with salt and pepper.
  3. Dredge in flour. Coat the trout lightly in flour on both sides. Shake off any excess.
  4. Fry. Heat clarified butter in a large pan over medium-high heat. Fry the trout for 5-7 minutes on each side until golden brown and crispy.
  5. Serve. Serve immediately with boiled potatoes, fresh parsley and lemon wedges.
  6. Forelle Blau:
  7. Prepare the poaching liquid. Combine water, white wine, vinegar, lemon slices and salt in a large pan or wide pot. Bring to a gentle simmer.
  8. Prepare the trout. Handle the trout as little as possible — do not pat dry. The natural slime on the skin reacts with the vinegar to create the blue color.
  9. Poach. Gently lower the trout into the simmering liquid. Poach gently for 10-12 minutes — do not boil.
  10. Serve. Remove carefully with a fish spatula. Serve immediately with boiled potatoes, fresh parsley and lemon wedges.

Notes

For Forelle blau the trout must be very fresh — ideally straight from the water. Furthermore, do not pat the fish dry before poaching — the natural slime on the skin reacts with the vinegar to create the characteristic blue color. That is where the name comes from! Additionally, the poaching liquid should simmer gently — never boil or the trout will fall apart. For Forelle Müllerin clarified butter is traditional and gives a better golden crust than regular butter.