Forelle Blau

Nutrition · per serving

Steps

1. 1

   Pat the trout very gently with paper towel if needed, but do not rub the skin; the natural surface slime helps create the characteristic blue colour. Set aside at cool room temperature for 10 minutes while you prepare the poaching liquor.

   2 trout (about 350 g each) whole trout, cleaned but not scrubbed, with skin on
2. 2

   In a fish kettle or wide deep pan large enough to hold the trout, combine the water, white wine vinegar, white wine, sliced shallot, bay leaves, peppercorns, dill stalks, and salt. Bring just to a simmer over medium heat for 8-10 minutes so the aromatics infuse; the liquid should smell bright and lightly spiced, not harshly vinegary.

   1 litre water250 ml white wine vinegar150 ml dry white wine1 small (40 g) shallot, sliced2 bay leaves1 tsp black peppercorns4 stalks dill stalks1 tsp fine sea salt
3. 3

   Meanwhile, make the clarified butter base for the hollandaise: melt the butter in a small saucepan over low heat until fully liquid. Keep it warm but not browned; if it foams heavily, let it settle for a minute.

   125 g unsalted butter
4. 4

   For the hollandaise, whisk the egg yolks, lemon juice, and water in a heatproof bowl set over barely simmering water until the mixture becomes pale, slightly thickened, and forms soft ribbons, about 2-3 minutes. Remove from the heat and slowly drizzle in the warm butter while whisking constantly until glossy and thick. Season with the salt and white pepper, then keep warm in a lukewarm spot; if it thickens too much, whisk in a few drops of warm water.

   2 egg yolks1 tbsp lemon juice1 tbsp water125 g unsalted butter1/4 tsp fine sea salt1 pinch white pepper
5. 5

   Lower the heat under the poaching liquor so it sits at about 80-85 C, with only the faintest movement and no boil. Carefully slide in the trout. Poach gently for 8-10 minutes, depending on thickness, until the skin turns blue-grey, the flesh is just opaque to the bone, and the dorsal fin pulls away easily.

   2 trout (about 350 g each) whole trout, cleaned but not scrubbed, with skin on1 litre water250 ml white wine vinegar150 ml dry white wine1 small (40 g) shallot, sliced2 bay leaves1 tsp black peppercorns4 stalks dill stalks1 tsp fine sea salt
6. 6

   Lift the trout out very carefully with two spatulas or a fish slice so the delicate skin stays intact. Drain briefly, then place on warm plates.

   2 trout (about 350 g each) whole trout, cleaned but not scrubbed, with skin on
7. 7

   Spoon the warm hollandaise alongside or lightly over the trout, not so much that it hides the blue skin. Finish with dill fronds and lemon wedges, and serve immediately.

   2 tbsp fresh dill fronds1, cut into wedges lemon

Origin & History

Forelle Blau is a classic preparation from the German-speaking regions of Central Europe, especially Austria and southern Germany, where freshwater trout has long been prized. The dish gets its name from the bluish sheen that appears when very fresh trout are poached in an acidic court-bouillon. It is a traditional restaurant and home-cooked specialty often served with melted butter or hollandaise and simple potatoes.