What to grill? Well, of course, barbecue. The classics of the genre, recipes and experience are more than enough, again tasty and familiar to everyone. One minus - pall. Every time we are forced to eat the same thing in nature, even if it is served to us with different sauces and with different wines. The essence is one - meat. Let's leave the traditions alone, in principle, we will not change anything, we will replace only meat with fish. Trout on a wire rack may well claim the title of gourmet dish. You can meet this “guest” in the restaurant menu quite often.
Before we bring to your attention the most classic recipe, I would like to specify such a subtlety as the varieties of trout, as well as how they differ. There are only four of them: Neva, Swedish and small have pink-red color and delicate tasty meat, and ordinary has white color. Common trout is considered less tasty than the previous three, but definitely beautiful compared to other types of fish.
Depending on the variety, you will have to choose a grill on which you will fry it. In principle, all four of these options can be cut and cooked portioned trout steaks on a wire rack, but since the meat of this fish is very tender, there is a danger of breaking pieces during turning. To do this, experts recommend purchasing special devices that open like a book, clamping pieces between two sides.
So, we present, river (ordinary) trout on a trellis, a classic recipe. Forty minutes before cooking (maximum one hour), gutted carcasses must be sprinkled with lemon juice and salt, sprinkle with freshly ground black pepper and grease with butter. Carcasses must be processed both externally and internally. It is necessary to fry on high heat for no more than ten minutes, systematically turning over. Serve with boiled potatoes, sprinkled with chopped herbs, and white wine.
River trout on a wire rack in foil is even easier to prepare. You will need to grease each carcass, as in the previous recipe, with salt, pepper and butter, lay on a foil sheet and wrap. It is important not to tear the foil during preparation and subsequent frying. By the way, in this recipe it is appropriate to use branches of thyme or parsley, with which the fish is wrapped before being wrapped. In foil, the trout on the grill is fried in the same way as in the previous recipe, for no more than ten minutes.
Serving large fish steaks is no more difficult to cook than a small carcass. Perhaps the only nuance can be considered that it is better to lubricate it with vegetable oil, and not butter, and turn it very carefully. The main subtlety in cooking is time. Overcooked meat will become dry and tasteless. But the bottom line is that it is impossible to give exact recommendations, since everything depends on the size of the pieces. When frying, watch for a change in the color of the meat. Where it has brightened, there it is ready. It is better to remove the fish in advance and let it stand for a while, so that it can reach readiness due to internal heat than to spoil it completely. Before serving, be sure to sprinkle the slices with freshly cut lemon. Enjoy it.