• 1st place – Tanya Gerasimova with “Baked trout” recipe
  • 2nd place  – Olga Shur with “Sour cabbage rolls” recipe
  • 3rd place  - Tatyana Lisovaya with “Salad “Melancholy” recipe
Issue 41, December 2011.

Austrian Master Chef Emanuel Wernbacher wholeheartedly congratulates the lucky winners of the culinary contest, who captured the art and spontaneous beauty of a modern version of completed traditional Ukrainian dish, combined it with a step-by-step recipe and submitted to the Lviv Today editorial.

Prizes of delicious dinners at “Leopolis” restaurant go to the lucky winners:
1st place 700 UAH – Tanya Gerasimova with “Baked trout” recipe
2nd place 500 UAH – Olga Shur with “Sour cabbage rolls” recipe
3rd place 300 UAH – Tatyana Lisovaya with “Salad “Melancholy” recipe

Many thanks to everyone who participated in the contest “Modern Interpretations of Ukrainian Dishes’ and good luck in our next challenge!

1 kg trout fllet
0,5 kg potatoes
salt, pepper
2 onions,
very fnely chopped
1 tbsp. lemon juice

For the dough:
3 tbsp. sour cream
plain four

Season the fsh fllets with salt and pepper, cover in lemon juice and leave for 2-3 hours.
Peel the potatoes, cut into batons and add fnely chopped onions, salt and pepper. Place the
mixture on slightly greased baking sheet. Put trout fllets on top of the potato and onion layer.
To prepare the dough, mixing together the egg, sour cream, salt and four. It should be soft and
pliable. Roll out the dough to the desired thickness sheet and put over fsh fllets.
Bake in a preheated oven at 200°C for 1 hour.
Fish lover can try the same recipe with diferent kinds of fsh fllet!