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Ojców Trout in a golden hazelnut crust with horseradish-apple sauce - photo 1
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Ojców Trout in a golden hazelnut crust with horseradish-apple sauce

Regional Cuisine for Christmas Eve Fish dishes Christmas Eve Dinner 60 min Medium 5 wyświetleń ~79.62 PLN - (0)
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Description

This is a unique Christmas dish inspired by the richness of the Kraków-Częstochowa Jura, where native trout are raised in crystal-clear waters. The delicate, juicy meat of the trout is enveloped in a crispy, golden coating of hazelnuts and breadcrumbs, giving it an extraordinary texture and deep, nutty aroma. The counterpoint to the fish is a bold, creamy sauce made from sour cream, sharp horseradish, and sweet-sour apple, which perfectly balances the flavors. The dish looks incredibly elegant on the holiday table – the golden color of the fish beautifully contrasts with the white of the sauce and the green of fresh dill. It is a suggestion for those who appreciate traditional ingredients in a modern, sophisticated version. Serve with roasted potatoes or celery purée.

Składniki (14)

Servings:
4
  • Fresh trout fillet 4 szt.
  • Hazelnuts 80 g
  • Breadcrumbs 40 g
  • Egg 1 szt.
  • Wheat flour type 450 50 g
  • Masło klarowane 4 łyżki
  • Sour cream 18% 200 g
  • Apple 0.8 szt.
  • Lemon juice 20 ml
  • sugar 5 g
  • 🌿 Przyprawy
  • Fresh horseradish 2 łyżki
  • Salt 0.1 szczypt
  • Pieprz biały mielony 1 szczypta
  • ✨ Opcjonalne
  • Fresh dill 0.5 pęczek
💰 Szacowany koszt dania: ~79.62 PLN (19.91 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Horseradish-Apple Sauce

1

Start by preparing the sauce so the flavors have time to meld. Wash the apple, peel it, and remove the core. Then grate it on a fine grater into a medium-sized bowl. Immediately after grating, drizzle the apple with a teaspoon of lemon juice (about 5 ml) and mix – this will prevent it from darkening.

Ingredients: Apple, Lemon juice
Use a stable grater and be careful with your fingers. It's best to place the grater in a bowl so that the grated flesh falls directly into it. Quickly adding lemon juice is key to preserving the bright color of the sauce.
2

In a bowl with grated apple, add 200 g of sour cream, 30 g of freshly grated horseradish (about 2 heaping teaspoons), 5 g of sugar (1 teaspoon), and a pinch of salt. Mix all the ingredients thoroughly with a spoon until a smooth, creamy sauce is formed. Taste and adjust with more salt or sugar if needed. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes.

Ingredients: Sour cream 18%, Fresh horseradish, sugar, Salt
If you don't have fresh horseradish, you can use good quality jarred horseradish, but the sauce will have a less intense aroma. Chilling the sauce will allow the flavors to meld and make it more pronounced.

Preparing the trout

3

Rinse the trout fillets gently under cold running water, then dry them very thoroughly with paper towels. This is a key step to ensure the coating is crispy. Check with your fingers to see if there are any bones left in the fillets and remove them with tweezers if necessary. Place the fillets on a cutting board skin side down. Sprinkle the flesh on both sides with salt (a pinch per fillet) and white pepper. Finally, drizzle the remaining lemon juice over the meat (about 15 ml).

Ingredients: Fresh trout fillet, Salt, Pieprz biały mielony, Lemon juice
Use a separate cutting board for fish to avoid transferring odors. Thoroughly drying the fish is absolutely essential – a wet surface will cause the coating not to stick and become rubbery during baking.

Breading and Baking

4

Prepare your breading station. You will need three flat, wide plates or shallow bowls. Pour flour onto the first plate. Crack an egg onto the second plate and whisk it thoroughly with a fork until the white and yolk are completely combined. Grind the hazelnuts in a coffee grinder or blender into a fine flour, but keep some small chunks for texture. On the third plate, mix the ground nuts with breadcrumbs.

Ingredients: Wheat flour type 450, Egg, Hazelnuts, Breadcrumbs
Set up the plates in the order of use (flour, egg, breadcrumbs) to keep things organized and your hands clean. Use one hand for coating in dry ingredients (flour, breadcrumbs) and the other for dipping in the egg. This is the so-called 'dry and wet hand technique', which prevents the formation of 'clumps' of breadcrumbs on your fingers.
5

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take each trout fillet one by one and bread it. First, coat it thoroughly in flour on both sides, shaking off the excess. Then, dip it in beaten egg, making sure the entire surface is covered. Finally, transfer the fillet to a plate with the mixture of nuts and breadcrumbs. Press the coating firmly onto the fish on both sides to ensure it sticks well.

Ingredients: Fresh trout fillet
Do not skip the step of coating in flour – it creates a layer that the egg sticks to, and the breadcrumbs stick to the egg. Gently pressing the breadcrumbs is important so that they do not fall off during baking.
6

Line a large baking tray with parchment paper. Spread half of the clarified butter (about 30 g) on the paper. Place the breaded fillets on it, skin side down, leaving space between them. Melt the remaining 30 g of butter in a small saucepan and brush the top of each fillet with it using a brush. Place the tray in the preheated oven.

Ingredients: Masło klarowane
Using parchment paper will prevent the fish from sticking to the baking tray. Brushing the top of the fish with butter will ensure that the coating is evenly golden and crispy.
7

Bake the trout for about 15-20 minutes. The cooking time depends on the thickness of the fillets. The fish is ready when the coating has a beautiful golden-brown color, and the flesh is white and easily flakes under the pressure of a fork. Check the thickest part of the fillet – if it is opaque, the dish is ready. Be careful not to overcook the fish, as it will become dry.

To check for doneness, you can gently pry the meat at the thickest part with a knife. If the flakes of meat separate easily, the trout is perfect. Remember that the fish will continue to cook for a moment after being taken out of the oven.

Serving

8

Remove the fish from the oven. Using a wide spatula, carefully transfer the hot fillets to plates. Serve the horseradish-apple sauce in a separate bowl next to the fish or as a dollop on the plate. If using, sprinkle the dish with freshly chopped dill. Serve immediately while the coating is hot and maximally crispy.

Ingredients: Fresh dill
To flip the fish, it's best to use a wide, flat spatula so that the delicate fillet doesn't fall apart. The dish pairs wonderfully with roasted herb potatoes or a light parsnip purée.

Fun Fact

💡

Ojców Trout is the trade name for fish farmed in Ojców since the 1930s. However, the tradition of trout farming in this region goes back much further and is associated with the Cistercian order, which brought these fish to Polish lands as early as the Middle Ages.

Best for

Kolacja Wigilijna Elegancki obiad świąteczny Dania na wyjątkowe okazje Niedzielny obiad

Tips

🍽️ Serving

Serve the trout on warmed plates to keep it hot for as long as possible. Next to the fish, place a serving of roasted potatoes or unroasted buckwheat. The sauce can be served in a small ramekin for each guest individually. A wedge of lemon to drizzle over the fish just before eating will always be a nice addition.

🥡 Storage

Fish tastes best right after preparation. If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. The coating will lose its crispiness. Reheat in an oven preheated to 160°C for 10-12 minutes, not in the microwave. Store the sauce separately in the refrigerator for up to 3 days.

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