Norwegian Marinated Trout

Ingredients

Trout (fillet) 500 g

Apple cider vinegar 500 ml

Bay leaf 2

Shallot 1

Rosemary 1 sprig

Anise 4

Allspice 5

Sugar 2 tbsp

Salt 1 tbsp

Mustard 1 tbsp

Whole grain bread 6 slices

Remove all bones from the trout fillet, remove the skin, and cut the flesh into large cubes. Peel the onion and cut into thin rings. Prepare the marinade. Bring 1 liter of soft, purified water to a boil in a wide saucepan. Add the onion, anise, sugar, salt, bay leaf, vinegar, rosemary, and black peppercorns. Bring to a boil again and cook for 3 minutes. Strain and cool slightly.

Place the trout cubes in a wide bowl, pour the marinade over them, cover tightly, and let marinate for 1 hour.

Place the bread in a dry frying pan and lightly brown both sides. Remove the fish from the marinade and pat dry. Place on the bread along with the grain mustard.

You can use any red fish instead of trout. However, for the dry flesh of pink salmon, add 1 tablespoon of vegetable oil to the marinade.

Enjoy!