Many simply can not imagine a festive table without slightly salted red fish on it. Unfortunately, we do not have a huge selection of options, only salmon or trout. Often, most people prefer to buy immediately cooked fish. But it can’t be as useful and tasty as slightly salted trout, the recipe of which you have tested in practice and appreciated.
Lightly salted trout , the recipe for which is given below, can be called very simple, because it is cooked quickly and does not require effort. And in the end, it turns out a dish that has the same wonderful taste.
Ingredients:
- 500-700 grams of fresh trout fillet;
- one onion;
- one lemon;
- pepper and salt;
- a bunch of parsley (it is useful for decorating the finished dish).
Cooking:
It just so happened that this trout recipe is surprisingly simple. The hardest thing you might find is getting the trout itself. Since fish cleaned of bones is most suitable for this dish (you don’t want to get them out of your teeth then?), You need to find the trout fillet. If this is difficult, you will have to cook it yourself.
Making fillet
So, the first thing to do is cut off the head, tail and fins of the trout. Cut the fish carcass along the side of the peritoneum so that a ridge remains in one of the halves. Now it is necessary to cut it out of this half, removing the costal bones along with it.
This way you get two halves of trout that have no bones. But on them there is a skin that we absolutely do not need.
To remove it, you need to cut the meat from the middle of the piece to the skin, then cut the fillet from it. The second half of the fillet, which has not yet been cut, needs to be “obtained” in the completely opposite way: grasp the skin and cut the rest of it already.
Now you have the trout fillet, and you need to cut it into thin slices. It’s best to do this across the entire width, so you get long pieces. And cut them already, as your soul desires. But do not make pieces of too large a size, otherwise they may not have time to salt out.
Lightly salted trout: recipe
Place sliced slices in a deep bowl and salt. It is very important not to miscalculate with salting. If your goal is slightly salted trout, in no case do not overdo it, it is better to add salt a little later.
After you have decided and salted the fish, sprinkle it with black pepper. But again - do not overdo it, it is better to add it later to your own taste. Now cut the onion into thin rings. Rinse it well so that it releases the juice. Add the onions to the fish and rinse again thoroughly.
Mix all the ingredients thoroughly. After doing this, wash your hands and cut half a lemon. Squeeze the juice directly into a bowl of fish, close everything with a lid and shake all the contents well. Let the dish stand for about 10 minutes.
Now put the bowl of trout in the freezer, where it will stand for at least 15 minutes. This is necessary so that the fish is slightly cooled, but not frozen. As an option - put in the refrigerator for 2 hours, for trout cut into slices this will be enough.
So you get slightly salted trout, the recipe of which you just found out. The last step is to put trout pieces on the dish. Garnish with parsley and a slice of lemon. If your slightly salted trout was prepared just for a family dinner, you can skip the last step and not decorate anything.
Notes:
It is advisable to separate the pieces of trout before serving from the pickled onions. After all, someone may not like this vegetable. And if you can’t eat the whole dish at a time, pickled onions will not give the best taste to the remaining fish.
In addition, with fish cooked according to this recipe, you can make a salad with slightly salted trout . It turns out a very tasty dish.