Poached Trout Recipe

This easy poached trout recipe, a traditional meal in the Black Forest area, is called Forelle Blau.

Usually rainbow trout is used for this dish with the fish ending up looking blue, hence the term "Blau" (meaning blue!) 

Rainbow trout have been farmed in Germany since the end of the 19th century.

It is one of the main freshwater fish farmed, surpassed only by the carp.

Usually sold when they are about half a pound, these make delicious one serving portions. Normally one allows anywhere from 4 ounces to 7 ounces of fish per person.

For the recipe below, use one fresh, cleaned trout per person. "Forelle Blau" is translated as Blue Trout and gets its name from the characteristic blue skin that's developed during the cooking period. 

Poached Trout Recipe: Forelle Blau


  • 2 cups white wine
  • 1/2 cup wine vinegar
  • 8 cups water
  • 2 carrots
  • 2 stalks celery
  • 1 leek
  • 1 bunch parsley
  • 1 onion
  • 1 bay leaf
  • 1 clove
  • 1/2 tsp peppercorns
  • salt
  • 4 trout
  • In a large pot, bring to boil all the ingredients except the trout.
  • Simmer for 10 minutes.
  • Attach kitchen twine to lower jaw of fish and its tail. Pull to curve fish and tie twine ends together.
  • Put trout in a large pan and pour strained boiling wine/vinegar over trout. This turns skin of the trout the characteristic blue.
  • Cover and simmer over low heat for 15 minutes until cooked.
  • Remove trout from pan, remove twine, and serve.

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