Trout in Horseradish Sauce

Name: Trout in Horseradish Sauce (Pisztráng tejfölös tormával)
Cuisine: Hungarian
Ingredients: 2 large trout, about 600 g/1 lb 6 oz each, descaled, gutted and the head removed; 2 carrots, sliced; 1 parsnip, sliced; 1 onion, sliced; juice of ½ lemon; 300 ml/½ pint/1¼ cups sour cream; 30 ml/2 tbsp cornflour (cornstarch); 30 ml/2 tbsp cornflour (cornstarch); 30 ml/2 tbsp creamed horseradish; 20 g/¾ oz/½ tbsp butter; salt and ground black pepper; salt and ground black pepper; boiled potatoes and steamed green vegetables, to serve; boiled potatoes and steamed green vegetables, to serve

Pisztráng tejfölös tormával

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Trout is one of the favourite freshwater fish abundant in Hungary, along with other varieties such as pike, perch and carp. Horseradish has long been a favourite pairing with fish, and here is deliciously combined with root vegetables, sour cream and the tang of lemon.

Ingredients

2 large trout, about 600 g/1 lb 6 oz each,

Europe
Hungary
Fish course
Pescatarian
Gluten-free
Low carb
Low sugar
High protein
Low sodium

Method

Cut the fish into small pieces. Put the vegetables and lemon juice into a frying pan and cover with water. Lay the fish on top, then cover and cook for 10 minutes.

PER SERVING: Energy 656kcal/2745kJ; Protein 63g; Carbohydrate 22g, of which sugars 11g; Fat 36g, of which saturates 15g; Cholesterol 258mg; Calcium 164mg; Fibre 3.2g; Sodium 381mg