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Blue trout with horseradish cream and parsley potatoes on an oval plate, Riesling white wine glass, Bavarian farmhouse table

Blue trout with horseradish cream and parsley potatoes

Blue trout is the purest expression of freshwater fish - gently cooked in vinegar water until it shows its characteristic blue color, with spicy horseradish cream and buttery parsley potatoes. The Riesling Kabinett dry from the Moselle is the only consistent wine to accompany it.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Fish dish, Main course
Cuisine Austrian, German
Servings 2 Servings
Calories 580 kcal

Cooking utensils

  • 1 Large shallow pot or roasting pan (for the trout)
  • 1 Medium pot (for the potatoes)
  • 1 Small saucepan (for the horseradish cream)
  • 1 Skimmer
  • 1 Grater (for fresh horseradish)

Ingredients
  

  • 2 fresh trout approx. 350 g each, ready to cook, mucous membrane intact
  • 500 g new potatoes
  • 2 Tbsp butter for the potatoes
  • 1 bunch of flat-leaf parsley finely chopped
  • Salt

FOR THE COOKING STOCK:

  • 1,5 l Water
  • 100 ml White wine vinegar
  • 1 Bay leaf
  • 5 Peppercorns
  • 1 Shallot halved
  • 1 teaspoon salt

FOR THE HORSERADISH CREAM:

  • 200 ml Cream
  • 2 tablespoon freshly grated horseradish or 3 tablespoons from the jar
  • 1 1 tsp lemon juice
  • 1 tsp sugar
  • Salt white pepper

Preparation
 

PREPARATION:

  • Rinse the trout in cold water - the mucous membrane must be completely preserved, do not rub it off.
  • Wash the potatoes in their skins.
  • Bring all the ingredients for the cooking stock to the boil and leave to infuse for 5 minutes.
  • Whip the cream until stiff, fold in the horseradish, lemon juice, sugar, salt and pepper.
  • Chill the horseradish cream.

COOKING STEPS:

  • Cook the potatoes in salted water for approx. 18 minutes, drain and allow to evaporate briefly.
  • Peel the potatoes, toss in butter, mix in the parsley and keep warm.
  • Allow the cooking stock to cool to approx. 75-80 °C - it must no longer boil.
  • Carefully slide the trout into the stock.
  • Poach at 75-80 °C for exactly 12-15 minutes - never boil.
  • The skin should turn blue and burst open slightly.

DIRECTIONS:

  • Carefully lift out the trout with a slotted spoon and arrange on warmed plates.
  • Place the parsley potatoes next to it.
  • Serve the horseradish cream in a separate bowl or spoon it on directly.
  • Garnish with fresh parsley leaves and a lemon wedge.

SUPPLEMENTS:

  • Lemon wedge to serve
  • Small bowl of butter with sea salt
  • Leaf salad with lemon dressing as a light starter

Nutritional values per portion

Calories: 580kcalCarbohydrates: 44gProtein: 32gFat: 30g
Keyword classic trout recipe, Freshwater fish Wine, Riesling Trout Moselle, Trout blue horseradish, Trout blue recipe, Trout blue wine
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