River trout stuffed with dogwood

2 servings

30 minutes

River trout stuffed with cornel is an exquisite dish of Yugoslav cuisine that embodies the harmony of sweet and spicy notes. The trout, juicy and tender, absorbs the aroma of cornel, adding a light tartness and fruity depth. A mixture of walnuts, tarragon, and lemon juice enhances the flavor balance, while garlic oil and white wine make the fish particularly rich and appetizing. The dish is perfect for festive dinners and family gatherings, creating an atmosphere of coziness and gastronomic delight. Its roots trace back to the traditions of Yugoslav fish feasts where fresh river fish played a key role in the region's culinary heritage. Trout can be served with light white wine and green salads to complement the delicate flavor palette.

Energy value per serving

• Calories: 940.2
• Proteins: 100.9g
• Fats: 51.8g
• Carbohydrates: 9.8g

Ingredients

• Trout: 2 pc
• Lemon juice: 10 ml
• Dogwood: 100 g
• Spices: to taste
• Olive oil: 50 ml
• Crushed walnuts: 50 g
• Dry white wine: 100 ml
• Garlic: 2 clove
• Tarragon leaves: to taste

Cooking steps

1. Clean, wash, and gut the trout without damaging the belly, then salt and pepper it.

   Required ingredients:

   • Trout: 2 pieces
   • Spices:  to taste

2. Pour boiling water over dried cornelian cherries, chop finely, mix with crushed walnuts and tarragon leaves, and drizzle with lemon juice.

   Required ingredients:

   • Dogwood: 100 g
   • Crushed walnuts: 50 g
   • Tarragon leaves:  to taste
   • Lemon juice: 10 ml

3. Tightly fill the fish belly with the mixture.

   Required ingredients:

   • Dogwood: 100 g
   • Crushed walnuts: 50 g
   • Tarragon leaves:  to taste

4. Pour olive oil into a small thin baking tray, heat it up, place the fish in it, and put it in the oven.

   Required ingredients:

   • Olive oil: 50 ml

5. Wait about ten minutes — the fish should brown a little, and the oil should be heated (but not burning).

6. Remove the tray, add chopped garlic to the oil, and wait a couple of minutes - depending on the oil temperature and the size of the garlic cloves. Do not turn it into charcoal.

   Required ingredients:

   • Garlic: 2 cloves

7. After that, pour white dry wine into the oil, something like a light Riesling. I'm a bit unsure about milliliters, it depends on the dish, roughly - the oil-wine mixture should be about half the height of the laid fish.

   Required ingredients:

   • Dry white wine: 100 ml

8. Place in the oven and wait for the alcohol to evaporate. You can loosely cover the baking tray with foil.