Carpathian Baked Trout Under Sour Cream And Mushrooms

If you have ever been to Western Ukraine you might have noticed just how popular trout is. Due to the proximity of the Carpathian mountains, this river fish is available at most restaurants in different styles. Of course, as I am keeping things traditional, here’s a recipe for Carpathian baked trout under sour cream and mushrooms.

carpathian trout baked under sour cream

Trout is one of those super versatile fish that can be prepared a variety of ways. Skin on or off, whole or filleted, grilled, fried, or made into tacos, there is no shortage of preparations for this tasty fish.

I didn’t think dairy and fish went together until I moved to Ukraine, but now it is one of my favorite combinations. Sour cream, or even better smetana, provides a great tang to the fish which ends up being perfectly baked under the mixture. The best thing is, unlike most freshwater fish, trout has a very easy to open skeletal system so avoiding the pin bones isn’t an issue.

Carpathian Baked Trout With Sour Cream

Alona from Jet Set Together showing off her freshly caught trout in Bukovel, Ukraine.

If you aren’t in the Carpathians to fish for trout, you can usually buy some at the store. There are quite a few different trout varieties, and they’ll all work for this recipe. To start, prepare your cleaned fish and lay them on a large baking dish.

This dish may look too small, but as long as the body can rest flat you should be okay. However this was just for show, I moved the fish to a larger tray since I was cooking for more than 2 people.

I like to cook these fish whole with the heads attached. This is optional if you don’t like your dinner looking back at you. Once the cleaned fish are sitting on a baking tray you can begin to make the sauce. Cooking the fish whole is the popular Ukrainian way of making this dish, as the body keeps the meat moist.

Note that if you know you are going to have leftovers you can still cook all the fish. I suggest turning whatever is left over into a tasty trout salad so you don’t have to throw anything away.

I use oyster mushrooms in this recipe, but you can really use any mushroom you prefer. White Boletes are also traditional Carpathian, however I used my entire stock to make a delicious Carpathian Mushroom Soup.

Because I usually head to the Carpathians in fall and winter I’ve also put this on my list of great mushroom recipes to make in Autumn!

You can get creative with the sour cream and mushroom topping, as long as those two ingredients are there. For 4 fish I use two cups of sour cream and 250 grams of oyster mushrooms. I don’t chop the mushrooms finely, they will shrink in size in the oven.

Carpathian Baked Trout Under Sour Cream And Mushrooms sauce mixture

I also mix in a chopped yellow onion, a tablespoon of chopped dill, a teaspoon of salt, paprika, and garlic powder, along with some freshly cracked black pepper to taste.

Filling the cavity of the trout with the sour cream and mushroom mix

Take the sauce and spoon it into the trout’s body cavity. You don’t need to overpack it, but don’t skimp. This will keep the inside perfectly moist as it bakes in the oven.

After filling the inside, generously spoon over the sour cream and mushroom sauce on the skin of the fish. This will protect the skin as it bakes, but it also forms a very tasty “crust” for the trout. If you find yourself being extra generous with the sauce, just make some more!

Carpathian Baked Trout Under Sour Cream And Mushrooms pre bake

As I was making this Carpathian baked trout for four people, I decided to use a larger baking dish. These trout bake in the oven at 200 Celsius for 23 minutes. I should mention that each trout weighs around 500 grams (before cleaning), so if you have smaller ones, try baking for 18-20 minutes.

Carpathian Baked Trout Under Sour Cream And Mushrooms on the baking tray

Baked trout tends to release lots of juice as they cook. This is why the sour cream blanket is so important. Plus, it’s a delicious way to keep healthy. Sour cream, while very fatty, doesn’t have added sugar so it’s a great way to make a non-cheat meal feel like a cheat meal. Plus if you serve this Carpathian baked trout with some traditional pampushky, you can sop up the delicious sauce even better!

carpathian trout baked under sour cream

Carpathian Baked Trout Under Sour Cream And Mushrooms

This traditional Ukrainian recipe is a great way to serve whole trout. Even if you feel fish and dairy don't belong together, this is a fantastic recipe to change your mind.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Carpathian, Eastern European, Ukrainian
Servings 4 people
Calories 761 kcal


  • Baking Dish


  • 4 Trouts cleaned and gutted
  • 2 cups Sour Cream or Smetana if you can find it
  • 1 Yellow Onion chopped
  • 250 grams Oyster Mushrooms rough chop
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • Black Pepper freshly cracked, to taste
  • 1 tbsp Dill fresh, chopped


  • In a bowl mix together all the ingredients except the trout.
  • Lay the trout on a baking tray. Fill the cavity with a tbsp or so of the sour cream and mushroom filling. Then spread more filling over the body of the fish facing upwards.
  • Place in an oven preheated to 200 Celsius and bake for 23 minutes (for 500 gram whole trout) or for 18 minutes (for a small 300 gram trout).
  • Remove from the oven and serve. Enjoy.


If you are worried about the trout sticking to the pan you can always set down a sheet of parchment paper, or do this in an aluminum envelop. However trout skin is so fatty (plus the fattiness of the sour cream) I’ve never had an issue with the skin sticking to the baking dish. 
Keyword Baked Fish, Carpathian, Sour Ceram, Trout, Ukrainian
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1 thought on “Carpathian Baked Trout Under Sour Cream And Mushrooms”

  1. Michael&Jessica

    5 stars
    After the war I want to visit Ukraine and go trout fishing in the Carpathians. Until then I’ll have to make this recipe at home with fish bought from Albertsons :'(

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