A fish

Rainbow trout

Rainbow trout


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Rainbow Trout

  1. Fresh trout (preferably large, but not more than 1 kg) 1 piece
  2. Butter 60-70 grams
  3. Fresh parsley 1 bunch
  4. Lemon 1 piece
  5. Vegetable oil 1 tablespoon
  6. Ground black pepper 0.5 teaspoon (no slide)
  7. Large table salt 1 teaspoon (no slide)
  • Main ingredients
  • Serving 2 servings
  • World CuisineAsian, Oriental

Inventory:

Special scissors for cutting fish, Sharp knife, Cutting board, Foil, Bowl, Baking tray, Oven, Kitchen paper towel, Cutlery, Serving dish

Cooking Rainbow Trout:

Step 1: We clean and prepare the fish.

First, rinse the fish well under running water, then place it on a cutting board pre-coated with paper kitchen towels (several layers) Peel the fish from the husk (scrape it off with a knife from the tail to the head, on all sides), remove the gills or cut off the head altogether, cut the fins and tail with scissors. Then cut the abdomen of the fish from the head to the anal fin and gut it, taking out all the insides. After that, wash thoroughly under running cold water, both inside and out. Dry the fish carcass lightly with clean paper towels. In a small container, combine salt and black pepper, mix them well. Then, with the prepared mixture, grate the fish, also inside and out.

Step 2: Prepare the rest of the ingredients.

Rinse the lemon under cold water, then cut in half, divide one half into another 2 parts. Cut one quarter into thin slices, and squeeze the juice from the second quarter into a separate small container. Now add vegetable oil to lemon juice, mix thoroughly. With the prepared mixture, grate the fish, again, inside and out.

Step 3: Put the fish on a baking sheet.

Cover the baking sheet with a sheet of foil (can be folded doubly), lay the trout on it. On one side of the fish make several (approximately 5-6) incisions. In each such incision, place a small piece of butter, weighing about 10 grams, no more and place a slice of lemon. Rinse parsley well, then finely chop. Mix the chopped greens with the remaining slices of lemon, then fill them with the abdomen of the fish. Wrap the fish tightly in foil.

Step 4: Bake the trout.

Preheat the oven to 180-200 degrees, then place the pan with the fish in it. Bake fish, approximately 30-40 minutes. Trout cooking time depends on its weight. Therefore, if the fish is large, then it will take a little longer to prepare. About in 5 minutes until completely ready, remove the pan from the oven, carefully bend the foil from above and send it back. This must be done so that the fish can lightly brown during this time.

Step 5: Serve the rainbow trout.

Remove the prepared fish from the oven, cool slightly and transfer to a serving dish. This trout dish can be served as main courseand serve the side dish with fried or boiled potatoes. Boiled rice or fresh vegetables in the form of a salad dressed with olive oil or baked in the oven are also great. Good appetite!

Recipe Tips:

- - The readiness of the trout is checked very easily. You need to pierce the fish with a regular toothpick, if when piercing from the carcass white transparent juice is released, then it is time to remove it from the oven.

- - Parsley, if desired, can be replaced with fresh cilantro. Depending on your taste preferences.

- - As a decoration for the dish, you can use olives or olives, beautifully laying them around the finished fish.

- - Also, before serving the fish to the table, you can pour it with creamy sauce.