How to make
The heads and tails are removed from the fish. The fish is cleaned from the scales and entrails. Cut each fish in half lengthwise across the spine.
Heat the oil in a deep frying pan and fry the slices of the large hard tomato. Turn them carefully on both sides and remove them into a plate. They are sprinkled with 1-2 pinches of sugar and when they cool down, their skin is removed.
In the same oil, the cut leek stalks, garlic cloves and carrots are fried together. They are stewed for 3-4 minutes and after they have softened, they are poured over the peeled tomatoes with the sauce from the tin.
Add one cup of cold water with cornstarch dissolved in it. Let it cook for about 7-8 minutes and sprinkle with 2-3 pinches of sugar.
The trout pieces are salted with a pinch of salt and black pepper and are placed in the pan, skin side down, by stirring the tomatoes. The previously fried pieces of tomatoes, a few grains of allspice, chopped lovage and a few black olives are also added.
Cover with a lid and let it cook over low heat for about 15 minutes, by carefully stirring once or twice, being careful not to tear the fish.
Sprinkle with parsley and when serving, carefully turn the fish skin side up.
