Entree: Liechtenstein – Forelle Blau (Whole trout gently poached in vinegar-scented water that turns the skin blue-black)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 2 whole trout, cleaned, approx. 8 oz (225 g) each
- 6 cups (1.4 L) water
- 1/2 cup (120 ml) white wine vinegar
- 1 small onion, halved
- 1 bay leaf
- 8 whole black peppercorns
- 4 juniper berries (optional)
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) dry white wine (optional)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped flat-leaf parsley
- 1/2 lemon, juice only, about 1 tbsp (15 ml)
- 1 lb (454 g) baby potatoes, scrubbed, for serving

Instructions

1. Rinse the trout inside and out and pat very dry. Lightly season the cavity with a pinch of salt. Bring a wide, shallow pan large enough to hold the trout to a gentle simmer.
2. Combine the water, white wine vinegar, halved onion, bay leaf, peppercorns, juniper berries (if using) and 1 tsp (6 g) salt in the pan. Bring to a bare simmer and let the aromatics infuse for 2–3 minutes; do not boil.
3. Slide the trout into the simmering liquid, add the white wine if using, and maintain a gentle simmer. Poach the trout 6–8 minutes (depending on size) until the flesh is opaque and the skin has taken on a bluish to blue-black hue.
4. Meanwhile, boil the baby potatoes in salted water until tender, about 12–15 minutes; drain and keep warm.
5. Remove the trout carefully with a slotted spatula to a warmed platter. Melt the butter in a small pan, stir in the lemon juice and chopped parsley, and spoon the parsley butter over the trout.
6. Serve each trout with boiled potatoes and a little extra parsley butter on the side.