Romanian style Trout with Polenta and Garlic Sauce
Traditional Romanian Trout fried in breading and served with polenta and mujdei, the famous Romanian garlic sauce.
Servings: 2 servings
Calories: 1179kcal
Ingredients
- 2 medium trouts (we had about 300 grams each)
- 1 cup bread crumbs
- 2-3 tablespoons flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the mujdei (garlic sauce):
- 10 cloves garlic, pressed or chopped
- 1 tablespoon oil
- 1 teaspoon vinegar
- ⅛ teaspoon salt
- 1 tablespoon sour cream or yogurt
For the Polenta:
- 150 grams polenta mix (cornflour)
- ½ liter water
- ½ teaspoon salt
Instructions
To make the trouts:
- On a large flat plate, mix together bread crumbs, flour, salt and pepper.
- Cover the trouts on both sides with the breading and allow them to rest in the breading for a couple of minutes.
- While the trouts are resting, heat up a large flat frying pan over medium heat with the oil.Once the oil is hot, add the trouts. Fry about 7-8 minutes on each side. Turn them with a thin spatula or two forks. Be very careful, as the skin is very thin and fragile and might break easily.The trouts are done, when the skin has a nice golden color and the meat is looking white, rather than pinkish.
- Serve trout together with polenta and mujdei. Enjoy!
To prepare the mujdei:
- While the trouts are frying, start on mujdei (garlic sauce). Peel and chop or crush the garlic cloves, place them in a garlic pounder press or a spice crusher (can also be done in a deep bowl). Add oil and mix well, squashing the garlic against the sides of the bowl with the back of the spoon.Add the vinegar salt and sour cream. Mix everything well, squash the garlic a bit more, to infuse the sour cream.Move to a serving dish.
To prepare the polenta:
- In a medium saucepan bring ½ liter of water to boil.Once the water is boiling, while continuously stirring with a wooden spoon, pour the polenta mix (yellow corn flour) into the pot very slowly. During the mixing process, the polenta will thicken up quite fast so take good notice of how much flour you add there or it will be too viscous.The right consistency depends on your taste. I like it when you can still pour the polenta out of the pan, so still quite moldable to be poured in a shape. However it solidifies rather fast so take it out of the pan as soon as it's cooked.