River trout. Ways to prepare

First of all, in order to properly prepare trout, remember that you do not need to add to the dishes of this delicious fish nothing superfluous. If you use only natural ingredients, you can get a subtle and pure taste from Mother Nature herself.

River trout with prawns in a noble manner

So, to prepare such a dish, take trout, lime (not lime or lemon juice), spices (any, but natural) , fresh potatoes, fresh parsley, coriander, leeks and lettuce, butter, natural vodka, shrimp Color should not be red), sesame oil, black pepper, salt and mixture for cooking tempura.

Take the trout, clean it from the scales, gently cut the abdomen from the cloaca to the head and free from caviar and viscera, cut off the gills. Now, when the river trout is cleared, add a piece of oil to the middle of the carcass, squeeze a half of lime, and press the other half outside. Then add a little salt, pepper, sprinkle with spices, and inside the carcass and to the place where the gills used to be, place the branches of parsley and coriander.

Lubricate the baking sheet with sesame oil, lay the fish and put it in a preheated oven that operates in convection mode. And do not forget to water the fish with the juice that is formed when processing with heat. While the river trout is preparing, put the potatoes on fire.

When the potatoes are cooked, discard the water and place it on the baking sheet along with the trout, switch the oven to the "grill" mode and wait for ten minutes until a thin crispy crust is formed on the dish.

While preparing river trout, do not waste time in vain, and cook the shrimp. Dilute the mixture for tempura in distilled water, dip into this consistency of shrimp and place them in a sesame oil boiling in a skillet. Fry until light brown brown on both sides. The dish is ready, now decorate it on your own.

River trout baked in foil

For one person, one fish (350-400 grams), onion, tomatoes, Bulgarian pepper, lemon, greens, spices for fish (natural), foil is required.
Take fresh trout, carefully clean it inside and rinse, do not remove scales! Seize inside and outside, pepper and sprinkle with lemon juice. Give her to rest for about twenty minutes.

During this time, cut the tomatoes into cubes (one half of the average tomato), the Bulgarian pepper and onions. Dill and parsley finely chop, leaving a couple of whole branches. Cut a piece of foil about 60 cm long. On the foil, drip a few drops of vegetable oil, put two or three thin circles of lemon on top of it, and top with pickled trout.

In the middle of the fish lay the cut vegetables and sprinkle with seasoning. At the top of the trout, put some twigs of greens and wrap the foil so that the juice does not drain from it when baking.

Put the fish on a baking tray and bake for 20-25 minutes at 180 degrees. Five minutes before the readiness to open the foil, so that the fish blush.
Serve portionwise right in the foil, because the trout will turn out 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 from the entrails and rinse, but do not scrape it. Rub salt and spices on the outside, inside, add the lemon juice. Now let the fish infuse it for about twenty minutes.

While the trout is marinated, cut tomatoes into cubes for each fish. Chop onion and pepper Bulgarian. Leave a couple of twigs of greenery, and chop the rest. Take a foil (about half a meter), oil it, put on it three or four cups of lemon, and on top lay out the fish.

Then fill the trout with chopped vegetables, and season with the seasoning for the fish. Then add the sprigs of parsley and dill from above. Wrap the foil so that the juice and fat do not flow.

Put the fish on the baking sheet. Bake for 30 minutes (180 degrees). Five minutes before the end, open the foil, so that the crust blushes. Serve this dish in foil to preserve the unique taste and aroma of the fish.

Bon Appetit.