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Serves 4
Time icon
Prep time 15 mins, cook time 30 to 40 mins.
Ingredients
1 tbsp vegetable oil
200g full-fat crème fraîche
2-5 garlic cloves, according to personal taste, crushed
100g brined gherkins, finely diced (see Know-how)
25g fresh dill, finely chopped
2 whole sustainably sourced trout, about 2-3kg (see tip), scaled, gutted and cleaned
Boiled or crushed potatoes to serve
Method
Heat the oven to 220°C/200°C fan/gas 7. Line a baking tray with foil, then lightly oil (so the fish doesn’t stick – it’s easier to clean).
Mix the crème fraîche with the garlic, gherkins and half the dill. Season to taste.
Put both trout on the prepared tray and make 3-4 slashes on each fish with a sharp knife. Spread the crème fraîche mixture all over the trout, pushing it into the cuts and the cavity of the fish. Bake in the hot oven for 30-40 minutes, depending on the size of the fish and how you like it cooked. We tend to ‘overcook’ fish in Ukraine by Western standards, and I sometimes leave it for a bit longer, but I just love it when the sauce becomes deep golden on top.
Serve with the remaining dill scattered on top and some boiled or crushed potatoes, as you wish.
Time icon
Prep time 15 mins, cook time 30 to 40 mins.
Ingredients
1 tbsp vegetable oil
200g full-fat crème fraîche
2-5 garlic cloves, according to personal taste, crushed
100g brined gherkins, finely diced (see Know-how)
25g fresh dill, finely chopped
2 whole sustainably sourced trout, about 2-3kg (see tip), scaled, gutted and cleaned
Boiled or crushed potatoes to serve
Method
Heat the oven to 220°C/200°C fan/gas 7. Line a baking tray with foil, then lightly oil (so the fish doesn’t stick – it’s easier to clean).
Mix the crème fraîche with the garlic, gherkins and half the dill. Season to taste.
Put both trout on the prepared tray and make 3-4 slashes on each fish with a sharp knife. Spread the crème fraîche mixture all over the trout, pushing it into the cuts and the cavity of the fish. Bake in the hot oven for 30-40 minutes, depending on the size of the fish and how you like it cooked. We tend to ‘overcook’ fish in Ukraine by Western standards, and I sometimes leave it for a bit longer, but I just love it when the sauce becomes deep golden on top.
Serve with the remaining dill scattered on top and some boiled or crushed potatoes, as you wish.
