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carpathian trout baked under sour cream
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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.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Carpathian, Eastern European, Ukrainian
Keyword Baked Fish, Carpathian, Sour Ceram, Trout, Ukrainian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 761kcal
Cost $10


  • 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. 


Sodium: 864mg | Calcium: 279mg | Vitamin C: 5mg | Vitamin A: 1243IU | Sugar: 5g | Fiber: 2g | Potassium: 1715mg | Cholesterol: 257mg | Calories: 761kcal | Saturated Fat: 17g | Fat: 46g | Protein: 76g | Carbohydrates: 11g | Iron: 6mg