Třeboňský Kapr (or Trout) na Modro s Křenem (Bohemian Poached Fish in Root Broth) – Authentic Czech Republic Recipe
From the historic fishponds of Třeboň: delicate fish poached with roots and finished with melted butter and horseradish.
- Country of Origin
- 🇨🇿 Czech Republic (Central Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Rainbow trout or carp fillets, Julienned carrots and celeriac, Buttered parsley potatoes, Fresh grated horseradish, Lemon
Ingredients for Třeboňský Kapr (or Trout) na Modro s Křenem (Bohemian Poached Fish in Root Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) rainbow trout or carp fillets, prepped into bite-sized pieces
- 1.5 cups julienned carrots and celeriac, washed and trimmed
- 1 cup buttered parsley potatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh grated horseradish
- 1.5 tbsp traditional Czech Republic seasoning (lemon, allspice, bay leaf, butter)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown rainbow trout or carp fillets for 5 minutes.
- Add minced onion, garlic, fresh grated horseradish, and lemon, allspice, bay leaf, butter, stirring for 2 minutes until deeply aromatic.
- Add julienned carrots and celeriac and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in buttered parsley potatoes right before serving warm.