This recipe celebrates the rich flavors of Bulgarian cuisine by wrapping fresh trout seasoned with mushrooms, bacon, and aromatic herbs in vine leaves. The trout, known as “пъстърва” in Bulgarian, is baked to perfection, infusing the fish with earthy and savory flavors.
Preparation Time
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
Ingredients (for four people)
For the trout
- 4 whole trout (around 300g each, пъстърва in Bulgarian)
- 8-10 fresh vine leaves (or brined, well-rinsed)
- 200g bacon, cut into strips
- 50g butter or olive oil
For the stuffing
- 1 onion, finely chopped
- 100g mushrooms, finely chopped
- 5 garlic cloves, minced
- 50g walnuts, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the vine leaves
Blanch the vine leaves in boiling water for 1-2 minutes, then drain and set aside.
Step 2: Prepare the stuffing
Melt the butter or olive oil in a pan and sauté the chopped onion until translucent. Add the mushrooms, garlic, and walnuts. Season with thyme, salt, and pepper, and cook for another 5-7 minutes until the mixture is fragrant.
Step 3: Stuff the trout
Clean and rinse the trout thoroughly. Stuff each trout with the prepared mushroom mixture.
Step 4: Wrap the trout
Place strips of bacon around each stuffed trout, then carefully wrap the trout in vine leaves. Secure it with kitchen string or wrap it lightly in foil to help keep the leaves in place.
Step 5: Bake the trout
Preheat your oven to 180°C (350°F). Place the wrapped trout on a baking tray and bake for 25-30 minutes or until the fish flakes easily with a fork.
Tips and Tricks
- For extra flavor, marinate the trout in lemon juice and olive oil for 30 minutes before stuffing.
- Ensure the vine leaves are not too salty; soak longer if needed.
Serving Suggestions
Serve the trout with roasted or boiled potatoes, garnished with dill. A fresh, crisp green salad with lemon dressing pairs well with this dish.
Wine Pairing
Pair this oven-baked trout with a crisp white wine like Sauvignon Blanc or Chardonnay, which complements the herbal notes of the vine leaves. For a local touch, serve with a Bulgarian Dimyat or Misket for a refreshing balance.
Nutritional Information (Per serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 2g
Storage Suggestions
Any leftovers can be stored in an airtight container in the fridge for up to 2 days. To retain the flavors, reheat in the oven at a low temperature.
About the Oven-Baked Trout in Vine Leaves
This Oven-Baked Trout in Vine Leaves is a traditional Bulgarian dish that combines fresh trout with the rich flavors of bacon, mushrooms, and herbs, all wrapped in aromatic vine leaves. The vine leaves’ delicate, earthy flavor enhances the fish’s freshness, while the bacon adds a savory touch. The stuffing of mushrooms and walnuts creates a hearty, satisfying texture. This dish represents the authentic flavors of Bulgaria, where local ingredients and simple preparation methods bring out the best in fresh, natural foods.
Cultural Context
This dish highlights the traditional Bulgarian use of vine leaves in cooking. Vine leaves wrap and protect the delicate fish, keeping it moist and infusing it with subtle flavors during baking. Using fresh herbs and local produce showcases the Bulgarian emphasis on simple yet flavorful cuisine, often using ingredients readily available from the garden or nearby markets.
