Pickled Sweet Sour Trout Bratforelle Suess Sauer Recipes

QUICK SWEET-AND-SOUR PICKLE SPEARS

Steps:

• Fit the cucumbers, dill and garlic into a 1-quart Mason jar. In a small saucepan, combine the vinegar, sugar, salt, mustard seeds and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the hot mixture into the jar with the cucumbers and let cool to room temperature. Cover and refrigerate for at least 2 hours and preferably overnight. The pickles will keep, refrigerated, for up to 2 weeks.

GERMAN SWEET & SOUR EGGS AKA SUESS-SAUER EIER

Steps:

• Heat the oil in a skillet and have ready a cup or two of hot water.
• Whisk in the flour and cook until brown, stirring constantly--be careful not to burn the flour.
• Add a small amount of hot water to the pan, whisking well, to create a sauce-like consistency, adding and whisking as needed.
• Whisk together the vinegar and the sugar, then add as much or as little to the sauce as you like (taste and adjust if necessary).
• Cook eggs however you like them (pan fried, hard boiled, etc) and serve with the sauce and some potatoes, if desired.

PICKLED SWEET-SOUR TROUT (BRATFORELLE SUESS-SAUER)

Steps:

• Bring the water with peppercorns, bay leaves, mustard seeds, salt, chili flakes, and sugar to a boil.
• After about 2 minutes add the vinegar and boil very briefly. Season to taste the broth and add seasonings to personal taste.
• Add onions and garlic to the liquid and pull about 10 minutes. Then keep the broth hot.
• Heat pan with oil to medium heat.
• Mix flour and lemon pepper.
• Pat dry fish and cover in flour mixture.
• Fry fish on both sides for about 3 minutes.
• Put fish in container and cover with vinegar mixture, if not covered make more of the vinegar mixture accordingly.
• Marinate for at least 24 hours, it is better after 36 hours. If kept in cool, dark place, it will remain okay for more than a week.
• Serve cold or at room tempature with potato salad or fried potatoes.