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Trout with crème fraîche and brined gherkins
- Published: 20 Dec 19
- Updated: 18 Mar 24
Chef and food writer Olia Hercules’ show-stopping trout recipe, with added diced dill pickles for extra flavour and panache, is inspired by her childhood memories of Christmas in Ukraine.
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If you’re looking for more recipes with trout, check out this whisky-cured sea trout on cream cheese – it’s a winner.
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Serves 4
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Hands-on time 15 min, oven time 30-40 min
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.
- Recipe from November 2019 Issue
Nutrition
- Calories
- 608kcals
- Fat
- 35.9g (13.7g saturated)
- Protein
- 68.4g
- Carbohydrates
- 2.4g (1.7g sugars)
- Fibre
- 0.8g
- Salt
- 0.9g
delicious. tips
Ask your fishmonger to prepare your fish for you. If you can’t find trout, use a whole 2-3kg sustainably sourced salmon and cook for 30-40 minutes.
Any leftovers will keep covered in the fridge for up to 2 days.
In Ukraine, brined gherkins are fermented (like sauerkraut) rather than pickled in vinegar. If you can’t find them, use pickled gherkins instead.
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