Trout in sour milk

Trout in Sour Milk Recipe from Montenegro | Ingredients: Sour Milk, Garlic, Salt

Region / culture: Montenegro | Servings: 4

Introduction

Trout in sour milk is a unique and flavorful dish that combines the delicate taste of trout with the tangy and creamy flavor of sour milk. This dish is perfect for those looking to try something different and delicious.

History

Trout in sour milk is a traditional dish that has been enjoyed for generations in many cultures around the world. The combination of sour milk and trout creates a rich and creamy sauce that perfectly complements the tender and flaky fish.

Ingredients

4 trouts weighing 250-300 g each
2 liters of mild sour milk
6-7 cloves of garlic, chopped into small pieces
a pinch of salt

How to prepare

Clean the trouts by removing the scales and guts. Rinse them thoroughly.
Prepare a frying pan and heat a generous amount of oil.
Fry the trouts in the hot oil until they are golden brown on both sides.
In a separate bowl, combine the chopped garlic with a pinch of salt and mix well.
Add the mild sour milk to the garlic mixture and stir until well combined.
Transfer the fried trouts to a deeper pan and pour the prepared sour milk mixture over them, ensuring that each piece of trout is fully covered.
Drizzle a spoonful of the oil used for frying over the surface of the trouts.
Sprinkle some black pepper over the trouts for added flavor.
Cover the pan with aluminum foil and refrigerate for 4-5 hours to allow the flavors to meld.
Serve chilled and enjoy!

Variations

Add fresh herbs such as dill or parsley to the sour milk mixture for added flavor.
Substitute the trouts with another type of fish, such as salmon or cod, for a different twist on this dish.

Cooking Tips & Tricks

Make sure to thoroughly clean the trouts before cooking to remove any scales or guts.

- Frying the trouts in hot oil until they are golden brown will help to seal in the flavor and create a crispy exterior.

- Allowing the trouts to marinate in the sour milk mixture for several hours will enhance the flavors and create a more delicious dish.

Serving Suggestions

Trout in sour milk can be served with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Frying the trouts in hot oil and then marinating them in the sour milk mixture allows the flavors to meld and creates a delicious and tender dish.

Ingredient Substitutions

If you don't have sour milk, you can use plain yogurt or buttermilk as a substitute in this recipe.

Make Ahead Tips

Trout in sour milk can be prepared ahead of time and refrigerated for several hours before serving to allow the flavors to develop.

Presentation Ideas

Serve Trout in sour milk on a bed of fresh greens or with a side of roasted potatoes for a beautiful and delicious presentation.

Pairing Recommendations

Trout in sour milk pairs well with a crisp white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Trout in sour milk can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the dish in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Trout in sour milk contains approximately 300-350 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Trout in sour milk is a low-carbohydrate dish, making it a great option for those looking to reduce their carb intake.

Fats

Trout in sour milk is a moderate-fat dish, with the oil used for frying and the natural fats in the trout providing a good source of healthy fats.

Proteins

Trout in sour milk is a high-protein dish, with the trout providing a lean source of protein that is essential for muscle growth and repair.

Vitamins and minerals

Trout in sour milk is a good source of vitamins and minerals, including vitamin D, vitamin B12, and omega-3 fatty acids, which are important for overall health and well-being.

Alergens

Trout in sour milk contains fish and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Trout in sour milk is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a great option for those looking to enjoy a flavorful and satisfying meal.

Summary

Trout in sour milk is a flavorful and nutritious dish that is perfect for those looking to try something different and delicious. With its combination of tender trout and tangy sour milk, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in the countryside with my family. One day, as I was rummaging through my grandmother's old recipe box, I stumbled upon a tattered piece of paper with the words "Trout in sour milk" scrawled across it in faded ink. Intrigued, I asked my grandmother about the recipe and she told me that it was a family secret passed down from generation to generation.

My grandmother explained that the recipe originated from a dear friend of hers who lived in a small village across the river. She had learned it from her own grandmother, who had learned it from hers, and so on. The tradition of making Trout in sour milk had been passed down through the years, each family adding their own twist to the dish.

Excited to try something new, I asked my grandmother to teach me how to make the dish. She happily obliged, guiding me through each step with patience and love. We started by marinating the fresh trout in a mixture of sour milk, herbs, and spices. The sour milk was said to tenderize the fish and give it a unique flavor that was both tangy and savory.

As the trout marinated, my grandmother shared stories of her own childhood and how she had learned to cook from her mother and grandmother. She spoke of the days when they would gather around the hearth, preparing meals for the family with ingredients sourced from their own garden and livestock.

Once the trout had soaked up all the flavors of the sour milk, we carefully placed it in a hot skillet and let it sizzle and brown to perfection. The aroma that filled the kitchen was intoxicating, a tantalizing blend of herbs, spices, and the unmistakable tang of the sour milk.

As we sat down to enjoy our meal, I took my first bite of the Trout in sour milk and was instantly transported to a place of comfort and nostalgia. The flavors were unlike anything I had ever tasted before, a perfect balance of rich, creamy, and tangy. I could see why this recipe had been treasured for so many generations.

From that day on, Trout in sour milk became a staple in our household. I would often make it for family gatherings and special occasions, each time adding my own touch to the recipe. Sometimes I would experiment with different herbs and spices, other times I would substitute the sour milk for yogurt or buttermilk. Each variation brought a new depth of flavor to the dish, making it even more special and unique.

Through the years, this recipe has become more than just a dish to me. It is a connection to my past, a link to the generations of women who came before me and passed down their knowledge and traditions. It is a reminder of the importance of family, of sharing meals together and creating memories that will last a lifetime.

As I sit here now, with the tattered piece of paper in my hands and the familiar scent of Trout in sour milk wafting through the air, I am grateful for the gift of this recipe. It has brought me joy, comfort, and a sense of belonging that I will always cherish. And as I pass it down to the next generation, I know that it will continue to be a source of love and connection for years to come.