Ohrid trout


trout, spring onions, red onions, white onions, olives, parsley, lemon, salt

  • For the garlic sauce: garlic, olive oil, lemon juice (optional)



Chop the onions together. Clean the fish and salt it on the inside and outside. Wrap in foil and put in the oven to bake. When ready, remove the bones and skin and break into large pieces. Add the chopped onions, olive oil, lemon juice and salt. Stir a bit, but carefully. Sprinkle with chopped parsley and garnish with olives and lemon slices.

Peel the garlic, put in a mortar, season with salt and pound very well, while also adding olive oil and lemon juice (optionally). Serve the fish with this delicious garlic paste.

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