Ohrid-style trout – juicy and delicious.
Ohrid-style trout - Ivana Mitrović
Ohrid-style trout - juicy and tasty.
- 2 pieces of trout
- 0,3 dl of white wine
- 0,2 dl of water
- 200 g of carrots
- 200 g of potatoes
- 1 onion
- primrose leaf
- 150 g celery
- 1 piece of lemon
- so
- beaver
- Cut the carrot and celery into cubes, the onion into halves, and the lemon into rings. Mix white wine and water and cook the carrot, celery, onion and half of the parsley in it. Season with salt and pepper and add lemon juice towards the end of cooking.
- Salt the trout, fill with boiled carrots and celery, tie with string, roll in flour and briefly fry on both sides [recipe-timer seconds=00 minutes=2 hours=0](2 minutes each)[/recipe-timer]. Then pour the cooled broth over it, then let it cook. When the dish boils, reduce the heat, cover and cook for about twenty minutes.
- When the dish is ready, remove the string from the fish and serve with mashed potatoes covered with the sauce from the vessel in which the fish was cooked.
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