Lake Trout Pickle

Name: Lake Trout Pickle
Yield: Makes 4 to 5 servings
Cuisine: Ukraine
Ingredients: 2 cups dry white wine or water; 2 cups dry white wine or water; 1 small green bell pepper, seeded and very thinly sliced; 1 small onion, very thinly sliced; 2 whole small trout (about 1 pound each); Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; 1 teaspoon mixed pickling spice or 1 fresh bay leaf; ¼ cup champagne vinegar or white wine vinegar; ¼ cup champagne vinegar or white wine vinegar; ½ cup fish broth; 2 tablespoons sunflower oil or olive oil; 6 black peppercorns; 1 teaspoon salt; 1 teaspoon mixed pickling spice or 1 fresh bay leaf; 2 tablespoons sunflower oil or olive oil

Marynovanyi ozernyi forel’

Preparation info

Makes
4 to 5
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Some Ukrainians call this dish “sour fish.” It can be eaten cold as a relish or as an entrée.

Ingredients

2 whole small trout (about 1 pound each)
Salt and freshly ground black pepper to taste
2 cups dry white wine or

Europe
Ukraine
Preserve
Fish course
Pescatarian
Gluten-free
Eastern Europe

Method

Salt and pepper the trout. In a large skillet, bring the white wine to a boil over medium-high heat. Gently lay the fish in the liquid, return to a simmer over medium-low heat, cover and gently poach the fish for about 6 minutes.

While the fish are poaching, put half the onion and bell pepper slices in a shallow, oblong casserole. When the fish are tender, carefully remove with a slotte