Trout ears

Cooked with your own hands over an open fire in a cauldron or by a chef in a restaurant - it will be delicious in both cases. After all, it is prepared from freshly caught mountain trout - the freshest you have ever tasted. And, of course, according to the traditional recipe of our resort.

Recipe for trout ears from "Voevodyno"

For one portion, take:

• 150–200 g of trout;
• 300 g of potatoes;
• 150 g of carrots;
• 100 g of onion;
• 50 g of green onions;
• 40 g of fresh greens (parsley, dill);
• 10 g of garlic (3-4 cloves);
• 10 ml of olive oil;
• 3 bay leaves;
• 5 g of salt;
• 0.5 g of black pepper;
• 0.2 g of red chili pepper;
• 0.5 g of seasoning for fish as desired.

The preparation of traditional Transcarpathian ukha begins with the trout farm

The process of preparing a traditional Transcarpathian ear in the Voivodeship style begins with fishing.

Even if you have never fished before, we recommend that you try to catch a real mountain trout yourself in one of the 4 ponds of our Trout farming. We care about your vacation and have prepared all the necessary equipment for fishing, so that you are satisfied not only with the process, but also with the result. Time slows down here and you immerse yourself in new knowledge and experience, as if in a small adventure.

Just imagine - you are near a pond, have cast a fishing rod, observe the beauty of nature around you and meditate while looking at the float. Hot firewood crackles in your chest, and in your mind, fragrant trout soup is already boiling on an open fire in a cauldron...

In this gastronomic premonition, you did not even notice how you "caught luck by the tail" - the trout is already on the hook (in your hands) and you can start preparing a real Transcarpathian ear from fresh, just-caught fish.

Yes, yes, you can not only catch trout, but also cook the most delicious fish soup from it yourself on an open fire.

Now we will tell you exactly how.

How to cook a trout ear on an open fire with your own hands at "Voevodyno".

Start with vegetable broth. Put a peeled onion and 2-3 cloves of garlic in a cauldron of water, add 3 bay leaves, a pinch of fresh herbs, olive oil, a little salt and season with fish spices. Put the cauldron on an open fire, let everything boil for 20 minutes.

Then add slices of potatoes, carrots and onions to this aromatic concoction and cook for another 20-30 minutes.

Now it's time to add the fresh trout. Put the cleaned, washed and cut into pieces fish in a cauldron with vegetable broth. Bring to a boil, add a little more salt, season to taste with spices, ground black pepper and paprika for color. For spicy lovers, you can add a pinch of hot chili pepper.

Sprinkle the finished soup with finely chopped green onions, dill and parsley. Remove the cauldron from the fire, let this aromatic and incredibly tasty dish infuse a little, if you can resist, of course.

In addition to cooking the ear, you can also fry the trout on the fire and even try smoking it in your own Voevodyno smokehouse. Or order all these dishes in any our restaurant (Or enjoy these delicious dishes in any of our restaurants).