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Blue Trout

The blue sheen of Blaue Forelle is a German speciality and is easily achieved by first scalding the fish and then fanning to cool it. Traditionally the fish was left to cool in a breeze or draught.

Image of Blue Trout

4 trout, about 175g/6oz each
5ml/1 tsp salt
600ml/1 pint/2 cups white wine
1 onion, sliced
2 bay leaves
6 whole black peppercorns
Bay leaves and lemon slices, to garnish 115g/4oz/ cup melted butter
Creamed horseradish sauce and green beans, to serve


Serves: 4


1. Preheat the oven to 180°C/350°F/ Gas 4. Rub both sides of the trout with salt and place in a non-aluminium roasting tin or fish kettle. 2. Bring the vinegar to the boil and slowly pour over the trout. Fan the fish as it cools or leave to stand in a draught for 5 minutes. 3. Bring the vinegar back to the boil, then add the sliced onion, bay leaves and peppercorns. 4. Cover the tin with foil and cook in the oven for 30 minutes, or until the fish is cooked. Transfer the fish to warmed serving dishes, garnish with bay leaves and lemon slices, and serve with melted butter, creamed horseradish sauce and green beans.

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