Postrv na Žaru
Grilled river trout from Slovenia's Soča Valley, tied to the native marble trout that defines the region's Alpine fishing culture. The marble trout itself is legally protected and endangered under EU and Slovenian law, so real home cooking honestly calls for farmed rainbow trout instead — widely available, and unable to interbreed with the native marble trout the way invasive brown trout can, unlike using the actual protected wild fish. The preparation itself is deliberately simple: a whole trout stuffed with garlic, parsley, and lemon, grilled over open flame, served with little more than boiled potatoes — an elaborate sauce would be out of place in this Alpine-riverside tradition.
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 whole trout (farmed rainbow trout), gutted and cleaned
- 8 cloves garlic
- Parsley
- 1 lemon, sliced
- Olive oil
- Salt and pepper
- Potatoes, to serve
Steps
- Pat the trout dry and stuff the cavity with garlic, parsley, and lemon slices.
- Brush the skin with olive oil and season with salt and pepper.
- Grill over medium-high heat, 5-7 minutes per side, until the skin is charred and the flesh flakes easily.
- Serve with boiled potatoes and a lemon wedge.