Trout Vincellér Style

A dinner recipe found in “Flavours of Hungary Recipes”
a free E-book publiched by the Hungarian
Agricultural Marketing Centre in 2009

Trout Vincellér Style

From the book intro: The world-famous Hungarian gastronomy relies on its savoury, high-quality Hungarian food. There is no need to prove how tasty Hungarian food is.

Everyone who has tasted real Hungarian tomatoes or peppers knows that they taste better than their foreign counterparts. Hungarian salami made according to the ancient tradition is known and sought after world-wide. The origin protection of “pálinka”, the Hungarian fruit brandy is now guaranteed under EU law.

1,2 kg [2,65 lb] (4) trout
50 g [1,75oz] fresh butter
250 g [9 oz] mushrooms,
250 g [9 oz] pickling onions
250 g [9 oz] selected grapes
1,2 dl [1/2 cup] whipped cream
1,2 dl [1/2 cup] dry white wine
2 lemons
1 bunch of parsley
freshly ground white pepper
table salt


Clean the trout. Salt. Rub well with lemon. Cook until tender in water with salt and lemon. Put the fish on a pre-heated dish. Meanwhile prepare the ragout. Melt the butter in a frying pan. Dice the mushrooms. Add to the butter and sauté. Then add the pickling onion, and finally the grapes. Season with salt and white pepper. Finely chop the parsley and sprinkle on. Add the wine and cream, and boil down until a little liquid remains. Pour the ragout onto the trout. Finely chop the parsley and sprinkle on. Serve with buttery potatoes