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Pastrmka u Kiselom Mlijeku
Trout in Sour Milk
A unique Montenegrin dish where fresh trout is pan-fried and then marinated in a tangy mixture of sour milk and garlic, creating a delicate yet flavorful meal. It's typically chilled before serving.
ð§ ææ
- 4 medium Trout(cleaned, about 250-300g each)
- 2 liters Mild sour milk (yogurt)
- 6-7 cloves Garlic(finely minced)
- to taste Salt
- for frying Vegetable oil
- optional Black pepper
ðšâð³ äœãæ¹
- 1
Clean the trout thoroughly. Pat them dry with paper towels.
- 2
Heat a generous amount of vegetable oil in a frying pan over medium-high heat. Fry the trout until golden brown and cooked through on both sides.
- 3
While the trout is frying, prepare the sour milk mixture. In a bowl, combine the mild sour milk (or plain yogurt), minced garlic, and salt. Stir well.
- 4
Once the trout is cooked, place them in a deep dish or container. Pour the sour milk and garlic mixture over the trout, ensuring each fish is well coated.
- 5
Optionally, sprinkle with black pepper.
- 6
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trout to marinate.
- 7
Serve the trout chilled, with some of the sour milk marinade spooned over it.
ð¡ ããã®ã³ã
- âUse fresh, good-quality trout for the best flavor.
- âEnsure the sour milk is mild; overly sour milk might overpower the delicate fish.
- âAllow ample chilling time for the flavors to develop fully.
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- Some variations include a splash of olive oil in the sour milk mixture.
- A pinch of dried dill can be added to the marinade for an herbaceous note.