Lake Trout Pickle

Marynovanyi ozernyi forel’

Preparation info

  • Makes

    4 to 5

    • Difficulty


Appears in

The New Ukrainian Cookbook

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.


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


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