TROUT A LA POACHER

Ingredients: 5 trouts, 200g smoked pork, 100g onion, salt, caraway seeds, garlic, fine white flour. Clean the trout and wash them. Rub them over with crushed garlic. Spread caraway seeds on top. Fill them with slice of smoked meat and sliced onion. Coat with the flour and fry in oil slowly to nice golden color. Serve with lemon, parsley and mashed or boiled potatoes covered with melted butter.

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Published in the Slovak Heritage Live newsletter Volume 3, No. 3, Fall 1996
Copyright © Vladimir Linder 1996 
3804 Yale Street, Burnaby, British Columbia, Canada V5C 1P6
The above article may not be copied, reproduced, republished, or redistributed by any means including electronic, without the express written permission of Vladimir Linder. All rights reserved.