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Highlander-style trout with bryndza cheese, potato dumplings, and horseradish sauce - photo 1
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Highlander-style trout with bryndza cheese, potato dumplings, and horseradish sauce

Pikantne Regional Cuisine for Christmas Eve Fish dishes Dishes for Special Occasions 90 min Medium 4 wyświetleń ~81.83 PLN - (0)
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Description

Here is the essence of Podhale cuisine in a festive edition. Podhale-style trout is a dish that transports us straight to the snowy Tatra Mountains, combining simplicity and richness of flavor. The juicy meat of the trout, straight from the mountain stream, is stuffed with distinctive, salty Podhale bryndza – a sheep cheese with protected geographical indication. The filling is enriched with fresh herbs and a hint of garlic, creating the perfect balance for the delicate fish. The whole is baked until a golden, crispy skin is achieved. As a side, we serve traditional hałuski – small, delicate potato dumplings that perfectly absorb flavors. Completing the dish is a creamy yet sharp horseradish sauce that cuts through the richness of the fish and cheese. This dish is not only incredibly tasty but also visually impressive, making it an ideal candidate for the star of the Christmas table, introducing a regional touch to the traditional dinner.

Składniki (16)

Servings:
4
  • Brook trout 4 szt.
  • Podhale cheese 150 g
  • Potatoes 6.7 szt.
  • Wheat flour type 500 200 g
  • Sour cream 18% 200 g
  • Grated horseradish 45 g
  • Butter 50 g
  • Egg 1 szt.
  • Lemon 1.5 szt.
  • Garlic 2 ząbki
  • Fresh dill 0.8 pęczek
  • sugar 5 g
  • 🌿 Przyprawy
  • Parsley 0.5 pęczek
  • Salt 10 g
  • Pieprz czarny świeżo mielony 5 szczypt
  • ✨ Opcjonalne
  • Smoked paprika 1 łyżeczka
💰 Szacowany koszt dania: ~81.83 PLN (20.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the trout

1

Thoroughly wash the gutted trout under cold running water, both outside and inside. Dry them very carefully with paper towels – dry skin will be crispier after baking. Rub each fish with salt and freshly ground pepper on both sides and inside the belly cavity. Cut the lemon in half and squeeze the juice directly onto the fish, generously drenching them. Set the trout aside for about 15 minutes to let the flavors meld.

Ingredients: Brook trout, Salt, Pieprz czarny świeżo mielony, Lemon
To dry the fish, use several layers of paper towels. The drier the fish, the better the final result. You can gently score the skin of the fish across in 2-3 places, which will prevent it from cracking during baking.
3

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Line a baking dish or baking tray with parchment paper. Stuff each fish with the prepared cheese paste, spreading it evenly in the abdominal cavity. Arrange the trout in the dish, leaving a small gap between them.

Ingredients: Brook trout
Do not stuff the fish too tightly, the filling will slightly expand during baking. If you have some filling left, you can spread it on top of the fish.

Preparing the filling

2

In the meantime, prepare the filling. Take the butter out of the fridge in advance so that it is soft. In a medium-sized bowl, place the crumbled bryndza. Add the soft butter, garlic pressed through a garlic press or very finely chopped, as well as finely chopped dill and parsley. Season the filling with a pinch of salt and pepper. If using, add the smoked paprika now. Mix all the ingredients thoroughly with a fork, mashing them against the sides of the bowl until a uniform, aromatic paste forms.

Ingredients: Podhale cheese, Butter, Garlic, Fresh dill, Parsley, Salt, Pieprz czarny świeżo mielony, Smoked paprika
Use a fork to mix – it will be easier to crumble the cheese and combine it with the butter. If you forgot to take the butter out earlier, you can grate it on a coarse grater; it will soften faster.

Preparation of hałuski (potato dumplings)

4

In a large pot, bring about 3 liters of water to a boil, adding a generous tablespoon of salt. While the water is boiling, prepare the dough for the haluski. Peel, wash, and grate the potatoes on the finest grater, just like for potato pancakes. Transfer the grated potatoes to a fine sieve or cheesecloth and thoroughly squeeze out the excess juice into a bowl. Set the juice aside for 2-3 minutes. After this time, carefully pour off the water from the juice, and the white potato starch will remain at the bottom of the bowl – add it back to the squeezed potatoes.

Ingredients: Potatoes, Salt
This is the most important step! Properly draining the potatoes will prevent the dumplings from falling apart. The starch that settles at the bottom acts like a natural glue and improves the dough's consistency.
5

Add the sifted flour, egg, and half a teaspoon of salt to the potato mixture. Quickly and vigorously mix everything with a spoon, just until the ingredients are combined. The dough should have the consistency of thick cream or loose pancake batter. Do not knead it for too long, as the potatoes darken quickly and release water.

Ingredients: Wheat flour type 500, Egg, Salt
The batter should be prepared just before cooking. If it sits for too long, it will become runny. If it seems too runny, add a tablespoon of flour, and if it's too thick – a tablespoon of water from the drained potatoes.
6

When the water in the pot is boiling vigorously, reduce the heat to medium so that the water is just gently bubbling. Take small portions of the dough onto the edge of a plate or board and slide small dumplings directly into the boiling water using a knife or spoon. You can also use a special sieve for dumplings. Cook the dumplings in batches so they don't stick together in the pot. From the moment they float to the surface, cook them for another 2-3 minutes. Remove them with a slotted spoon onto a plate.

The technique of 'placing' the dumplings requires practice. Dip the spoon in hot water before scooping each portion of dough to prevent sticking. The finished dumplings should be soft but firm.

Preparation of horseradish sauce

7

Preparing the sauce is very simple. In a small bowl, place the sour cream. Add grated horseradish – start with two teaspoons and add more if you prefer a spicier taste. Add sugar, a pinch of salt, and pepper. Mix everything thoroughly with a teaspoon until you achieve a smooth sauce. Taste and adjust seasoning if necessary.

Ingredients: Sour cream 18%, Grated horseradish, sugar, Salt, Pieprz czarny świeżo mielony
The sauce tastes best chilled. You can prepare it in advance and store it in the refrigerator. If the sauce is too thick, you can add a teaspoon of cold water or lemon juice.

Baking and serving

8

Place the dish with the prepared trout in the preheated oven. Bake for about 20-25 minutes. The baking time depends on the size of the fish. The trout is ready when its flesh easily flakes off the bones with a gentle poke from a fork, and the skin is golden and crispy.

Be careful not to overcook the fish, as it will become dry. After 20 minutes, check with a fork in the thickest part – the flesh should be white and opaque.
9

On large plates, place one baked trout. Next to the fish, add a portion of warm hałuski. Serve the horseradish sauce in a separate bowl (sauce boat) so that everyone can take as much as they like. Garnish with fresh sprigs of dill or a slice of lemon. Serve immediately while the dish is hot.

Ingredients: Fresh dill, Lemon
You can drizzle a bit of melted butter over the hałuski before serving to prevent them from sticking together and to add extra flavor. The dish pairs wonderfully with a simple arugula and cherry tomato salad.

Fun Fact

💡

Podhale Bryndza was the first Polish product to be entered into the EU register as a Protected Designation of Origin (PDO) in 2007. This means that its production must take place according to a strict recipe and exclusively in the designated geographical area of Podhale.

Best for

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Tips

🍽️ Serving

The dish is complete, but it can be enhanced with a light salad with vinaigrette or steamed green vegetables, such as asparagus or green beans. In the non-Christmas version, hałuski can be served topped with crispy bits of smoked bacon. For the fish, outside of Christmas, a glass of chilled dry white wine, such as Sauvignon Blanc, pairs perfectly.

🥡 Storage

Trout tastes best right after preparation. If there are leftovers, store them in the refrigerator in a tightly sealed container for up to 24 hours. Reheat in an oven preheated to 150°C for 10 minutes to restore the crispiness of the skin. Hałuski can be stored in the refrigerator for up to 2 days. It is best to reheat them in a pan with a little butter until they are lightly browned.

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