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 mountain range, this river fish is available at most restaurants in a variety of styles. Of course, as I want to keep things traditional and authentic, here’s a recipe for a Carpathian baked trout under sour cream and mushrooms.
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 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.
Baked Trout With Sour Cream
If you don’t happen to be in the Carpathians to fish for your own trout, you can usually get them at your local grocery or fish monger. 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.
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.
I use oyster mushrooms in this recipe, but you can really use any mushroom you prefer. White Boletes would make it even more traditional Carpathian, however I used my whole stock to make a Carpathian Mushroom Soup a couple weeks ago.
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.
Also in the mix I add 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.
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!
As I was making Carpathian 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.
Oven baked trout tend to release a lot of juice from their skin as they cook, which 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.
Carpathian Baked Trout Under Sour Cream And Mushrooms
Equipment
- Baking Dish
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Carpathian Baked Trout Under Sour Cream And Mushrooms
Delicious Ukrainian Recipes
This recipe may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.