Fish should be present in the diet of each person and it is necessary to eat it at least once a week. Trout has amazing gastronomic qualities and is very useful for everyone from small to large, due to the high content of phosphorus and vitamins of groups A, D and B12.
The taste of trout goes well with products such as potatoes, carrots, tomatoes, lemon, onions, white wine, etc. They are cooked in various ways - they are fried in a pan, baked in slices and whole, stewed, and used in the preparation of fish hodgepodge. Also, it is often salted to the festive table and to sandwiches.
- Rinse the fish and prepare for baking.
- Fold the foil twice, put the fish on it, grate with pepper and salt on top. Cut lemon into thin circles, put on top of fish, drizzle with olive oil and lemon juice. Make cuts on one side of the fish and put a slice of lemon in them. Wrap the edges of the foil so that it is good to cover the fish from all sides.
- Bake 40 minutes at a temperature of 180 degrees.
Baking in the oven
The most common way to cook trout is by baking in the oven. Someone prefers to bake fish in a sauce, someone in a foil with herbs, someone uses a simple mixture of salt and pepper. For baking in the oven, absolutely any trout is suitable - sea, lake or river. It is recommended to cut the sea, because it is usually large, and the small river can be baked whole. The average trout baking time in the oven is 40 minutes. As a rule, the most delicious trout is obtained when it is pre-soaked in a marinade. Marinade, as a rule, is prepared from lemon, ginger, cream, sour cream, white wine, thyme, rosemary and orange in any combination.
Frying in oil
Someone prefers to fry fresh trout on the grill or in a skillet. If you want to cook a trout steak, then the fish must first be cut into thick pieces, then darkened in a marinade and sprinkled with salt, pepper and herbs. A trout steak is being prepared very quickly - just fry the fish over high heat for 3-5 minutes on each side. Another common option for frying trout is entirely in a dry, hot frying pan, after pre-filling the fish with salt and herbs and letting them soak in. Trout can also be crushed in breadcrumbs and flour.
Another popular way to make trout is to pickle it. The slightly salted fish has a surprisingly delicate taste and is ideal for salads, appetizers, morning breakfasts with fresh bread and as a filling for pancakes. The fish is usually salted with a mixture of two tablespoons of salt and one tablespoon of sugar (per 1 kilogram of fish) under pressure at room temperature for about 5 hours. After that, the fish is cleaned in the refrigerator for salting.
Hirst Shkulev Publishing
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