CookEat Recipe
Cold Sweet-Sour Trout with Raisins
Cooked trout served cold beneath a lemon-vinegar sauce with raisins and warm spice.
Method
Steps
Step 1
Season the trout. Put water, onion, lemon slices, vinegar, cloves, pepper, cinnamon, raisins and butter in a shallow covered pan and bring to a gentle simmer.
Step 2
Add trout and cook gently until the thickest part reaches 70 °C and flakes; estimate 8–12 minutes depending on thickness. Lift out carefully to a clean platter and remove whole cloves.
Step 3
Stir brown sugar, lemon juice and parsley into the poaching liquid; boil briefly to make a light sauce. Pour over fish, cool promptly in a shallow dish, cover and refrigerate until actually cold before serving (two hours is only an estimate).
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