Trout Pickled

1. fillet trout:

Cut trout from the tail (gut end) to the head with scissors – cut out the innards with the head and wash them out. Cut fins into small pieces, cut 1/2 cm belly into small pieces, still cut the back part of the fish.

Break apart the trout along the center bone with your thumb (the thumb pushes the meat off the bone), grab the fish from the other side and break apart the still connected trout piece as well and separate the rest of the bone from the fish (unfold the trout, lay it down and lift the bone with the kitchen knife at the tail end – push it away, don’t cut it!). Split fillets with scissors, remove bones, rinse.

2. pickle trout

Fillet the trout (see above) – the skin must remain on – and dry the fillets well with kitchen roll. For each trout fillet, cut a piece of greaseproof paper into a rectangle about 24 x 20 cm. Place fillets skin side down on the paper. Sprinkle with enough ground pepper, salt and sugar mixture and finally with plenty of dill.

Press the seasonings onto the fish until smooth. Fold the greaseproof paper first from one long side then from the other long side over the trout fillet and “pinch” it exactly (interlock). Now roll up the fillet from the head side with the paper.

Prepare all 12 fillets in this way. Place the rolls vertically in a shallow cooking pot and cook until the next day (w

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