Postrv po Bohinjsko (Lake Bohinj Cornmeal-Crusted Trout with Garlic & Parsley) – Authentic Slovenia Recipe
From pristine Lake Bohinj in Triglav National Park: trout pan-crisped in golden cornmeal and garlic butter.
- Country of Origin
- 🇸🇮 Slovenia (Central Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Fresh rainbow trout fillets crusted in fine yellow cornmeal, Boiled Swiss chard and potatoes, Lemon, Garlic, Flat-leaf parsley
Ingredients for Postrv po Bohinjsko (Lake Bohinj Cornmeal-Crusted Trout with Garlic & Parsley) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh rainbow trout fillets crusted in fine yellow cornmeal, prepped into bite-sized pieces
- 1.5 cups boiled Swiss chard and potatoes, washed and trimmed
- 1 cup lemon
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Slovenia seasoning (flat-leaf parsley, butter, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add fresh rainbow trout fillets crusted in fine yellow cornmeal and boiled Swiss chard and potatoes along with flat-leaf parsley, butter, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with lemon and serve straight from the skillet.