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Blue trout Forelle Blau is a classic dish of German and Austrian cuisine, known since the 18th century. The secret of the name and color lies in the fact that the trout is not scaled or washed on the outside — the natural mucus on the fish's skin, when interacting with hot vinegar, acquires an intense bluish-blue hue. This cooking method, in which the fish is not fried but poached on a rack in an aromatic broth of water, wine, apples and spices, is considered dietary and preserves the delicate flavor of the trout to the maximum.

The trout is gutted by cutting open the belly, the gills and fins are removed with scissors. The fish is rinsed inside but not dried — it should not be dry on the outside. Vinegar is heated in a saucepan and poured over the trout — the fish turns blue. Then the trout is rubbed with salt, and herbs, apple peel and lemon zest are placed inside the belly. Apple and lemon slices, peppercorns and bay leaves are placed on the bottom of a pot, 1 liter of cold water and white wine are poured in. Bring to a boil, place a rack inside, put the trout on it and cook covered over the lowest heat for 35 minutes. For a golden crust, cook for 25 minutes, then transfer the pot with the liquid and the rack with the fish (without the lid) under a preheated grill for 5–7 minutes.

INGREDIENTS

• trout;
• vinegar;
• salt;
• apples;
• lemon;
• herbs;
• black peppercorns;
• bay leaf;
• white wine.

PREPARATION

1. To make the trout blue, it is not scaled or washed on the outside. Remove the innards by cutting open the belly. Use scissors to remove the gills and fins. Rinse the fish inside. Do not dry — the fish should not be dry. Heat the vinegar in a saucepan. Pour the hot vinegar over the trout — it will acquire an intense blue color. Rub the fish with salt. Place herbs, apple peel and lemon zest inside the belly.
   
   
2. Place apple and lemon slices, peppercorns and bay leaves on the bottom of a pot. Pour in 1 liter of cold water and wine. Bring to a boil. Place a rack inside the pot, put the trout on it and cook covered over the lowest heat for 35 minutes. If you want a golden crust, cook for 25 minutes, then transfer the pot with the liquid and the rack with the fish (without the lid) under a preheated grill for 5–7 minutes.