Trout with Sour Cream

Welcome to a fresh meeting with Romanian cooking. Today we travel to Bucovina, in the Eastern Carpathians, which is a well-known tourist destination, especially due its centuries old painted churches. But beautiful churches and breathtaking landscapes are not Bucovina’s only attractions. The region also boasts a refined cuisine.

Ștefan Baciu, 09.08.2013, 15:58

Welcome to a fresh meeting with Romanian cooking. Today we travel to Bucovina, in the Eastern Carpathians, which is a well-known tourist destination, especially due its centuries old painted churches. But beautiful churches and breathtaking landscapes are not Bucovina’s only attractions. The region also boasts a refined cuisine.

One of the dishes that are specific to the area is trout with sour cream. It’s quite a delicacy, but easy to prepare.

For this dish you need 4 pieces of trout weighing approximately 400 grams each, half a kilo of sour cream, a bit of butter, tarragon, salt and ground pepper.

Clean and wash the fish, then sprinkle with salt, both on the inside and the outside. Leave it for a few hours in a cold place, for the meat to absorb the salt. Then wash it again and put it in a butter greased cooking tray. Put the tray into the preheated oven and leave it for a few minutes. In the meantime pour the sour cream into a bowl, with a pinch of salt, and warm it until it becomes fluid. Add tarragon and ground pepper. Pour the mix onto the fish. Leave the tray in the oven for half an hour.

As a side dish, you can use boiled potatoes and carrots. Enjoy!