Ogulin’s trout (Ogulinska pastrva)

By anka
April 30, 2016
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Author Notes: My first job ever was at a restaurant that trout was a speciality, this is the recipe. The company was farming trout but you can find wild trout in the rivers of Ogulin.

Makes: 2 trout

  • 2 whole trout (8-10 oz each)
  • salt
  • 2-3 tablespoons flour
  • 6-7 tablespoons oil
  • 2 cloves of garlic
  • handful of parsley
  • lemon
  1. Clean and wash trout, season with salt inside and out.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Coat the trout with flour and shake off the excess.
  4. Cook 7-8 minutes on each side.
  5. When the trout is done and have nice crispy skin put them on a heated platter.
  6. Save oil in which trout was fried.
  7. Chop finely parsley and garlic, sprinkle over the trout and pour hot oil (2-3 tbsp) you have saved over.
  8. Slice lemon and serve with trout.
  9. And just remainder; fish swims three times, the first time in the water, the second time in oil and the third time in wine.

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