Do you remember when you last tasted trout from the nearby Idrijca or Soča rivers? There are a number of ways to complement the taste of this delicious fish, which can be caught in our area. At the Želinc farm, which lies at the confluence of the Idrijca and Cerknica rivers, seasonal, local food is made out of fresh ingredients, which can be found in home garden, surrounding pastures, in the Idrijca river, and in nearby forests. The main ingredient is of course added by people with their years of experience, care, and love. They do not hide their recipes – quite the opposite. The heart of their homestead as they call their kitchen is open for all visitors, who want to learn how to make the žlikrofi dumplings, the bakalca stew, or the house štruklji (cooked rolls). The visitors will be gladly assisted by Nejc Brus, who has shared with us his recipe for trout baked in a parchment bag. This kind of baking is recommended, since the tastes of the vegetables blend nicely, while the oven stays clean.
Ingredients (needed for two persons)
- four trout fillets
- two cloves of garlic
- olive oil
- half a lemon
- two sprigs of parsley
- one zucchini
- two large potatoes
- a tomato
Fillet the trout or buy four fillets, salt them, add olive oil, thin slices of lemon, and lightly crushed sprigs of parsley with the stems. Leave in the dish for the ingredients to marinate.
In the meantime cut the zucchini and the potatoes into thin slices and boil them in salty water for five minutes. Pour the water out and let it cool. Take the fish fillets out of the marinade and quickly stir the cooked vegetables in it. You can also add a couple of capers or olives if you want.
Take two large enough pieces of parchment paper. First put all the vegetables in the middle of the paper, add slices of tomato and put two fish fillets on top. Wrap this like candy and tie it with a string on both ends. Put the wrapped dish in a baking tray and bake for 20 minutes at 180 degrees Celsius.
Enjoy your meal!
The trout was assured its place in world cuisine already by the renowned Italian chef Bartolomeo Scappi in his cook book, which was published in 1570 in Venice. He wrote two immortal recipes for the preparation of trout: cooked in a small amount of water with a few drops of lemon juice or vinegar, and baked with almond flakes. His book encouraged the development and formation of Mediterranean cuisine standards, which are to a large extent still valid today.