Fried trout, oven potatoes and mujdei (Romanian garlic sauce)

Name: Fried trout, oven potatoes and mujdei (Romanian garlic sauce)
Ingredients: 2 gutted trout; 50 g flour; 60 ml oil for frying; 750 g frozen oven potatoes; 1 teaspoon salt; 1/2 teaspoon pepper; 5 garlic cloves; 15 ml olive oil; 1/2 teaspoon salt; 50 ml water

Fish - Fried trout, oven potatoes and mujdei (Romanian garlic sauce) by Tiberia I. - Recipia

Fried trout, oven potatoes and mujdei starts with well-dried fish and potatoes baked for 25 minutes at 220 °C. The fish browns in flour, the potatoes turn golden at the edges, and the mujdei stays raw and garlicky. I check that the trout skin is intact before putting it in the pan. Prep: 15 minutes. Cook: 37 minutes. Total time: 52 minutes. Serves: 2. About 1100 kcal and 40 g protein per serving.

Ingredients

For the trout

2 gutted trout
50 g flour
60 ml oil for frying

For the potatoes

750 g frozen oven potatoes
1 teaspoon salt
1/2 teaspoon pepper

For the mujdei

5 garlic cloves
15 ml olive oil
1/2 teaspoon salt
50 ml water

Preparation

1. Spread the frozen potatoes in a single layer on a baking tray, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper, then bake for 25 minutes at 220 °C, until browned. 2. Pat the trout dry with kitchen paper and coat them in 50 g of flour. Heat 60 ml of oil in a frying pan and fry them for 6 minutes on each side, until the flesh is opaque next to the backbone. 3. Peel and crush the garlic. Add 15 ml of olive oil and 1/2 teaspoon of salt, mash well with a spoon, then stir in 50 ml of water.

Notes

I serve it with a green salad, alongside the hot fish. Choose trout of a similar thickness; thicker ones may need an extra minute on each side, and the flesh should be opaque next to the backbone. When buying, look for fish with clear eyes and intact skin. Dry them well before flouring and shake off the excess flour so it doesn’t come off in the pan. Frozen potatoes may already be salted, so check the packet before adding salt. Wheat flour contains gluten; for the crust, you can replace it with 50 g of rice flour. Keep the fish and potatoes in sealed containers in the fridge for no more than 3 days, with the mujdei separate.