• 1 wild river trout
  • A bunch of fresh dill
  • 1 white onion, finely chopped
  • 3 Tablespoons of rapeseed oil
  • 3 tablespoons of white flour
  • ¾ cup of cooked lentil
  • ¾ cup white wine
  • 2 cups of cream
  • Snail eggs for garnish

The Warmian-Masurian region, is home to thousands of majestic lakes, and so naturally the region’s menu has quite a few great freshwater fish recipes. The trout in cream is one of the better known recipes and I encourage you to bring a bit of Poland’s beautiful “Mazury” into your home with this dish.

First, prepare the fish...
  • Before making this dish, make sure to cure the fish. Let the trout sit in about 4 cups of milk mixed with 1 tablespoon of vinegar for about 6 hours.

  • Next, prepare the sauce...
    • Scoop 2 tablespoons of butter into a small saucepan and let them melt.
    • Once the butter is fully melted add in the chopped onion and sauté until it becomes translucent.
    • Add in the white wine.
    • Allow the whole mixture to heat through until it has been reduced to about half the original amount. This should take about 5 minutes.
    • While the wine and butter are heating, chop a small bunch of dill and set it aside for later.
    • Next, toss a few small stems of fresh thyme into the wine and butter in the saucepan.
    • Finally, pour in the cream.
    • Turn up the heat just a bit and let the liquid cook for about 5 more minutes.
    • After it has heated thoroughly add in the chopped dill and flavor with salt and pepper.

    Now, to fry the fish…
    • Flavor the trout on each side (inside and out) with salt and pepper.
    • Then toss the fish in flour, making sure to cover it thoroughly.
    • Prepare a frying pan by setting it to a medium heat and pouring 2-3 tablespoons of rapeseed oil over the surface. Allow it to heat just a bit and then place the fish in the pan to fry.
    • Fry the trout on each side until it achieves a nice, golden brown color. This only takes a few minutes.

    Prep the fish for baking…
    • Place the fried trout into a rectangular heatproof baking dish.
    • Pour the cream sauce over the top.
    • Sift the cooked lentil over the dish to finish.
    • Place in the oven, set to 335º Fahrenheit to bake for 15 minutes.
    • Once the fish is done baking place onto a serving platter.
    • Garnish with fresh dill, thyme and snail eggs.
    • Cut, serve and enjoy!