Trout is wonderful to eat. There are so many ways to prepare and enjoy these tasty fish. We have all fried, baked, smoked, and broiled these finned favorites.
Trying new recipes is a fun way to celebrate our catches and cooking. Sauer Trout is a variation of Sauerbraten without all the marinating. Try this tasty trout classic!
Ingredients
- 2 lbs. of trout filets
- 2 tbsp. of butter
- ½ cup of minced onions
- 1 ½ cups of apple juice
- 1 cup of Cider Vinegar
- 2/3 cup of Brown Sugar
- 1/8 tsp. of ground Cloves
- ½ tsp. of whole mustard seeds
- 1 bay leaf
- ½ tsp. of salt
- ½ cup of crushed Gingersnaps
Cut the filets into serving side pieces. I use larger trout/ steelhead for this recipe. The filets are skinned, and I make sure to pick out the y-bones.
Melt the butter in a large skillet and add the onion to cook until tender. Stir in the apple juice, vinegar, brown sugar, clove, mustard seeds, bay leaf, and salt.
Add the fish filets/portions, cover and simmer 3-5 minutes until the fish begins to flake.
Remove the fish to a serving dish.
Gradually sprinkle the crushed gingersnaps into the pan liquid. Stir to dissolve. The sauce will begin to thicken. If you want a thicker sauce, add some flour or corn starch. Avoid making lumps by adding the cookies and flour too quickly. Remove the Bay leaf and pour the gravy over the fish. You can present this dish as a meal serving or use as an appetizer.
Serve hot with fresh bread of choice.
Enjoy!
Montana Grant
