Baked Trout with Caraway

Name: Baked Trout with Caraway (Pstruh na kmíně/Pstruh s rascou)
Cuisine: Slovakian
Ingredients: 4 whole medium trout; 60 ml/4 tbsp caraway seeds; 115 g/4 oz/½ cup butter; 1 lemon, sliced, and tartar sauce to serve; 1 lemon, sliced, and tartar sauce to serve; 800 g/1¾ lb new potatoes, unpeeled and left whole; 3 garlic cloves, peeled and crushed; 45 ml/3 tbsp olive oil; salt; 1 sprig fresh rosemary

Pstruh na kmíně/Pstruh s rascou

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

You won’t find a huge selection of fish on a Czech or Slovak menu, but any choices will be served fresh from the local rivers. This is a classic recipe for trout, using one of the favourite local flavourings, caraway seeds.

Ingredients

4 whole medium trout
4 tsp salt
60 ml/4

Europe
Slovakia
Czech Republic
Side dish
Fish course
Gluten-free
Pescatarian
Eastern Europe

Method

Preheat the oven to 180°C/350°F/Gas 4. Cook the potatoes in salted boiling water for 6 minutes. Drain and cut the larger potatoes in half.
Mix the garlic with the olive oil and pour over the potatoes. Shake the pan to cover the potatoes with the oil, a