Serbian trout in kaymak

Ingredients:

• 1 trout of 1,5kg.
• 1 lemon
• 200g. kaymak
• 50g. white flour
• 1 small garlic
• 1dl. of wine vinegar
• salt

Clean fish, wash well, wipe, cut into bigger pieces, sprinkle with lemon juice and salt. Leave to stand like that about 30-40 minutes. Roll fish in flour, put into the frying pan in which kaymak has been melted (about 150g.). Fry at low heat. In the meantime peel the garlic, crush well with salt and chop, add wine vinegar and mix. When fish is fried nicely on both sides, take it out and place in a warmed dish. Each layer should be poured over with mixture of vinegar and garlic, and then pour the rest of kaymak over the whole dish.

Related recipes:

• Trout in Ohrid manner

Serbian trout in kaymak