Shish kebab from trout, marinated in sour sauce

Skewers from trout cook on charcoal much faster than a similar dish of pork, lamb or beef. It is also worth noting that the fish barbecue is much more useful and tasty. After all, this red fillet contains many amino acids and other necessary elements for the body. However, before frying shish kebab from the trout on the grill, it is recommended to fish for half a day in a special sauce.

Necessary ingredients for the dish:

• Soy sauce - 150 ml;
• Olive oil - 100 ml .;
• Chilled trout - 2 kilogram pieces (you can and more);
• Lemon ripe - 1 fruit;
• Fresh leaves of greenery (salad, dill, parsley) - a large bunch;
• Salt iodized - a small spoon;
• Leek - 30 g;
• Low-fat mayonnaise - 50 g;
• Ground pepper black 2-3 pinches;
• Fresh vegetables for garnish.

Processing of red fish

Skewers of trout, the marinade for which consists only of aromatic spices, it is desirable to cook from fresh and chilled fish. Thus, the product purchased should be cleaned of scales, all viscera, head, tail and fins. Next, the fish should be washed well and cut into large steaks 2-3 cm thick. After this, you can safely proceed to pickle the pieces of trout.

Preparation of fish sauce

To make a shish kebab from a trout is not dry and fresh, it is necessary to make a marinade with sourness. To do this, the bowl needs to squeeze out one ripe lemon, chop the leeks, fresh sprigs of herbs (dill, parsley), add soy sauce, olive oil, iodized salt, low-fat mayonnaise and black ground pepper. All fragrant ingredients should be mixed with a fork, and then they should be well coated with fresh fish steaks. Then pickled trout should be put in enameled dishes with a lid and leave in a cool place for 10-12 hours. During this time, the red fish will absorb the sourness and aroma of the sauce, and will also become soft and juicy.

Heat treatment of the dish

Shish kebab of trout should be done on the grill with a special net for fish. However, before that, it is necessary to light a fire and cook hot coals. Then marinated steaks of red fish are required to be put on the grate, which should immediately be put on the brazier. Periodically turning it over, it is necessary to achieve complete softness of the trout. Then the fish should be carefully removed from the net and put on a large common dish, which is desirable to decorate with lettuce leaves.

Correct feed to the table

A skewer of trout should be served to the dacha table only when hot. As a side dish to such a tasty and fragrant dish it is recommended to present fresh cut vegetables and herbs (parsley, tomatoes, dill, cucumbers, bell pepper, etc.). For a more satisfying and high-calorie dinner, you can use a young potato baked in coals .

Helpful advice

Trout for shish kebab is allowed to soak not only in the above-described marinade, but also in other sauces. For example, you can use white wine, Provencal herbs, canned pineapple, tomato paste and much, much more.