Trout Sweet and Sour Pickled

Clean, rinse and dry the trout. Season inside and out with salt and pepper, turn in flour to the other side. Roast trout in hot oil over medium heat for 5-6 min. on each side.

Peel vegetable onion/garlic. Halve onion, cut into half rings, slice garlic.

Boil water with lemon peel, the onion rings, garlic, 1-2 tsp. salt (if preparing with 1 kg of trout), sugar, bay leaf, coriander and pepper and make 10 min. over medium heat. Pluck parsley.

Vinegar to the broth form, bring to a boil. Add the parsley, perhaps seasoning. Place the trout in the hot broth, allow to marinate for at least 12 hours.

Go well with it: Roast potatoes

Tip: If you don’t like coriander, you can leave it out.

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