Boerek - a Turkish DishBoiled Trout's Braided Yeast Bread With Raisins

Boiled Trout's

3 l / 3 quarts
2 tbsp
1 tsp
1 tsp
100 g / 3.5 oz
0.25 l / 1 cup
400 g / 14 oz
1 tbsp
50 g / 1.6 oz
juniper berries
black peppercorns
bay leaves
white wine vinegar
butter, unsalted

Serves 3 - 580 cal per serving
Prep-time: 45 min. - Total-time: 45 min.
Boiled Trout's are called 'blue' Trout's in Germany. That is because of the color they get when doused with boiling vinegar. To ensure the Trout's are turning 'blue' touch them only with wet hands. So you won't destroy the layer of slime on the outside. Heartily season the water with onions, salt, juniper berries, bay leaves, peppercorns and greens and simmer for ca. 30 minutes. Don't scale the Trout's just rinse with water. Slightly rub the inside with salt and put them in an oblong pot. Bring the white wine vinegar to a boil and douse the Trout's. Put the Trout's together with the vinegar in the slightly simmering broth. On low heat let steep for 10-12 minutes. The Trout's are done if you can easily pull out the dorsal fin. Using a slotted spoon put them onto warmed plates. Serve with boiled potatoes sprinkled with finely chopped parsley, melted butter and leaf lettuce.

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