Trout in Serbian
4 servings
50 minutes
Serbian trout is a refined dish of Serbian cuisine that combines the freshness of river fish with rich aromas of spices and fruits. Historically, fish has held an important place in Serbian gastronomy, especially in river-rich regions. In this recipe, the trout is infused with the sweet flavor of prunes that unfolds during baking, while a fragrant sauce made from parsley, garlic, lemon juice, and egg adds tenderness and zest to the dish. Baked trout has a soft texture and a slightly sweet-sour taste, making it an excellent choice for both festive dinners and everyday meals. The dish is served hot, garnished with lemon slices that add freshness and highlight the rich flavor of the fish.
1
Scald the trout with boiling water, clean it from scales while keeping the skin, gut it, wash it, and stuff it with steamed prunes.
- Trout: 350 g
- Prunes: 60 g
2
Pour oil and vinegar into a saucepan, add parsley and minced garlic, place the fish on top, and add water. Put the saucepan in the oven and bake at high temperature for 45 minutes.
- Vegetable oil: 100 ml
- Vinegar: 20 ml
- Parsley: 50 g
- Garlic: 1 clove
- Trout: 350 g
- Water: 400 ml
3
Place the cooked fish on a warmed dish. In a saucepan, pour in a mixture of beaten egg, finely chopped parsley, minced garlic, and lemon juice, allowing the sauce to thicken while gently stirring with a fork. Arrange the sauce around the fish on the plate. Garnish with lemon slices.
- Chicken egg: 1 piece
- Parsley: 50 g
- Garlic: 1 clove
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste