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Friday, February 26, 2010

Pan Fried Trout with Dill Sauce

While Czechs are known for quality pork and beef dishes, they also have a fine appreciation for seafood. Some of the more common types of fish Czech’s will enjoy include carp, trout, salmon, and occasionally cod. Trout and carp are more prevalent in Bohemian cooking given the large (and very clean) rivers and lakes in the mountains . The carp is very popular in Czech and Polish culture as it is the highlight of the Christmas Eve meal. I personally do not care for carp though I have had it prepared in the U.S and the meat itself possessed an extremely muddy flavor that could not be disguised by any amount of lemon or garlic. Perhaps I would give it a second try if I was to have it prepared “smoked” sitting down in a Bohemian or Polish restaurant.


My favorite fish on this list aside from cod would be trout. Trout is a very delicious flaky fresh water fish that can be easily prepared with simply a skillet and some fat for frying. As we are currently into the Lenten season I am excited to try out this recipe one more time as it is easy to prepare and the meal is even more delicious when served with potato pancakes or fried potatoes.

Trout with Dill Sauce (Pstruh Kopr Omacka)

4 Trout
3 tbsp butter
3 tbsp oil
2 tbsp flour
Salt/Pepper
Lemon wedges

Sauce

½ cup sour cream
1 tsp chives
1 tsp fresh dill cut fine
¼ tsp lemon juice

1. Prepare sauce ahead of fish by combining all ingredients into a small bowl.
2. Rinse trout under cold water and pat dry.
3. Dredge fish in flour and sprinkle salt and pepper; set aside.
4. Preheat non stick skillet over medium heat; add butter and oil.
5. When oil is melted, place trout into skillet.
6. Fry until brown then turn over. (Each side will take about three to four minutes to brown).
7. Remove trout to plates and top with Kopr Omacka (Dill Sauce) and serve with lemon wedge.

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