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Trout Recipe?


kranzler 3 | 21  
21 Apr 2007 /  #1
I went fishing for rainbow trout today and caught a few. Anyone have a good Polish recipe for this?
miranda  
21 Apr 2007 /  #2
lots if you google:)
OP kranzler 3 | 21  
21 Apr 2007 /  #3
thanks, but i'd rather hear it from somebody in Poland.
Bronek  
21 Apr 2007 /  #4
Nadziewana Pieczona Ryba

Sprinkle inside of fish with salt and pepper
For stuffing, melt 1/3 cup butter in skillet. Add onion and celery. Stir-fry until onion is transparent. Add apples, parsley, and mushrooms. Stir-fry 2 minutes longer.
Mix cooked vegetables with bread cubes, sugar, thyme, lemon juice, eggs, and water. Blend well. Fill fish cavity with the stuffing. Close cavity with skewers or wooden picks. Place fish in a roasting pan and drizzle with melted butter. Bake at 350 degrees about 40 minutes, or until fish flakes easily. Baste occasionally with additional melted butter.

razzledazzlerecipes.com/ethnic-recipes/polish/stuffed-baked-fish.htm
OP kranzler 3 | 21  
21 Apr 2007 /  #5
sounds great. thanks!
toofunky - | 13  
22 Apr 2007 /  #6
this is the real polish one. my mom does it like that :
clean the fish inside and out, sprinkle with salt , black pepper and marjoram (in and out).then stuff it with cut onion pieces, spray with lemon juice and wrap in plactic foil.let kinda marinade in the fridge overnight,remove the onions before frying the fish on hot skillet and oil. this is finger licking good and fish tastes heavenly sweet.and it's simple!don't forget about marjoram -it's a MUST !
OP kranzler 3 | 21  
22 Apr 2007 /  #7
Thank you funky. Greetings from Tennessee.
Polonius3 1,000 | 12,446  
22 Apr 2008 /  #8
PSTRÄ„G PO GALICYJSKU (trout Galician style or à La Galicja): This was a favoruite dish of the Jews of southern (Austrian-opccupied until 1918) Poland.
Allowing 1 trout per serving, gut and wash well inside and out but leave heads attached. Gouge out eyes and remove gills which may impart a bitter flavour in cooking. Dry with absorbent paper inside and out. Mince 1 bud garlic very fine with 1/8 t salt and mash with flat of knife on cutting-board until a paste forms. Rub fish inside and out with mixture, sprinkle with freshly milled pepper, place a parsley sprig inside fish cavity, sprinkle with lemon juice and fry in hot oil to a nice golden-brown on both sides. Top with with shavings of fresh grated horseradish and lemon slices. Serve with latkes ( potato pancakes made with coarsely grated potatoes).

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