First of all, in order to properlycook trout, remember that you do not need to add to the dishes from this delicious fish anything extra. If you use only natural ingredients, you can get a delicate and pure taste from Mother Nature herself.
River trout with noble shrimps
Итак, для приготовления такого блюда возьмите trout, lime (not lime or lemon juice), spices (any, but natural), new potatoes, fresh parsley, coriander, leek feathers and lettuce leaves, butter, natural vodka, shrimps (the color should not be red), sesame oil, black pepper, salt and mixture for cooking tempura.
Take the trout, clean it of scales, gentlycut the abdomen from the cloaca to the head and free it from the calf and viscera, cut off the gills. Now that the river trout has been cleaned, add a piece of butter in the middle of the carcass, squeeze out half the lime, and squeeze the other half out. Then a little salt, pepper, sprinkle with spices, and inside the carcass and where the gills used to be, place the parsley and coriander branches.
Grease a baking sheet with sesame oil, lay the fishand put in a preheated 180 degree oven that works in convection mode. And do not forget to water the fish juice, which is formed during the processing of heat. While the river trout is being prepared, put the potatoes on the fire.
When the potatoes are cooked, drain the water and place it on the baking sheet with the trout, switch the oven to the "grill" mode and wait ten minutes until a thin crunchy crust forms on the dish.
Do not waste time while the trout is being prepared.In vain, and cook shrimp. Dissolve the mixture for tempura in distilled water, dip the shrimps in this consistency and place them in sesame oil boiling in a skillet. Fry until light brown crust on both sides. The dish is ready, now decorate it at your discretion.
River trout baked in foil
For one person requires one fish (350-400 grams), onion, tomatoes, Bulgarian pepper, lemon, herbs, spices for fish (natural), foil.
Take a fresh trout, carefully clean it inside and rinse, do not remove the scales! Sprinkle inside and out, pepper and sprinkle with lemon juice. Let her rest for about twenty minutes.
During this time, dice the tomato (onefish - half of an average tomato), Bulgarian pepper and onions. Finely chop the dill and parsley, leaving a couple of whole twigs. Cut a piece of foil about 60 cm long. Put a few drops of vegetable oil on the foil, put two or three thin circles of lemon on it, and pickled trout on top.
Place chopped vegetables in the middle of the fish and sprinkle with seasoning. Place a sprig of greens on top of the trout and wrap the foil so that the juice does not flow out of it when baking.
Put the fish on a baking sheet and bake for 20-25 minutes at 180 degrees. Five minutes before the readiness, slightly open the foil so that the fish will redden.
Serve directly in foil, because the trout will be very juicy!
River trout in the oven
Prepare river trout (gram 400), onions, tomatoes, bell pepper, lemon, fresh herbs, spices (especially for fish).
Take the fish (one trout per person),clean it of entrails and rinse, but do not clean the scales. Rub with salt and spices outside, add lemon juice. Now let the fish infuse for about twenty minutes.
While the trout is pickling, dice the tomatoesfor each fish. Crush onion and Bulgarian pepper. Leave a couple of greens and chop the rest. Take a foil (about half a meter), lubricate it with oil, put on it three or four cups of lemon, and put the fish on top.
Next, fill the trout with chopped vegetables, and season with fish seasoning. Then add parsley and dill on top. Wrap the foil so that the juice and fat do not leak.
Put the fish on a baking sheet.Bake thirty minutes (180 degrees). Five minutes before the end, open the foil so that the crust will redden. Serve this dish in foil to preserve the unique taste and aroma of the fish.
Bon Appetit.
