Pstruh po Tatransky (High Tatra Mountain Trout with Garlic, Cumin & Roasted Potatoes) – Authentic Slovakia Recipe
Cold mountain-stream trout pan-seared crisp with garlic, toasted caraway, and woodland mushrooms.
- Country of Origin
- 🇸🇰 Slovakia (Central Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Rainbow trout fillets, Crispy roasted potato wedges, Sautéed forest mushrooms, Toasted cumin and caraway, Garlic
Ingredients for Pstruh po Tatransky (High Tatra Mountain Trout with Garlic, Cumin & Roasted Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) rainbow trout fillets, prepped into bite-sized pieces
- 1.5 cups crispy roasted potato wedges, washed and trimmed
- 1 cup sautéed forest mushrooms
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin and caraway
- 1.5 tbsp traditional Slovakia seasoning (garlic, fresh parsley, lemon butter)
- 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 toasted cumin and caraway for 2–3 minutes until softened and fragrant.
- Add rainbow trout fillets and crispy roasted potato wedges along with garlic, fresh parsley, lemon butter, 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 sautéed forest mushrooms and serve straight from the skillet.