Ohrid trout or the Lake Ohrid brown trout (Salmo letnica) is an endemic
species of trout in Lake Ohrid. The Ohrid trout is a specialty in
Macedonian gastronomy; it is used for soups and other dishes. You can
also apply this recipe to any bigger fish.
Ingredients needed:
Filling:
Enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIOhf9F0-MWnvyqoDQtQst8zDUxeCGnWneT6HuWE0IDXfYa0NfQ1oJLnROvqzO7dpe4IFhFviJhWREw4Fghj71GtLSU30_jqTtusbPQM_KCrWcpyPIym2T6Px-sTnlDqwC2YKbLLLo_hZ/s640/baked+ohrid+trout.jpg)
Ingredients needed:
- 2 rainbow trouts
- lemon juice, butter, salt, pepper.
Filling:
- 120 g chopped spinach,
- 100 g unsalted cheese
- 1 tbs flour
- 1 egg yolk
- sour cream
- salt and pepper
- Clean and dry the trouts inside. Sprinkle with salt, pepper and lemon juice inside.
- Prepare the filling by adding all the ingredients (frozen and defrost spinach can be used). Divide the filling and stuff the trouts with it.
- Spread butter on aluminium foil, then place each trout in and wrap in the foil. Place in baking pan cover with 2 cm boiling water and bake in the oven. Serve trouts decorated with parsley and lemon wedges.
- Serve this dish with Macedonian white wine.
Enjoy!
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