First of all, in order to properly prepare trout, remember that you do not need to add anything extra to dishes from this delicious fish. If you use only natural ingredients, you can get a delicate and pure taste from Mother Nature herself.
Noble river trout with shrimps
So, to prepare such a dish, take trout, lime (not lime or lemon juice), spices (any, but natural), young potatoes, fresh parsley, coriander, leek feathers and lettuce, butter, natural vodka, shrimp ( color should not be red), sesame oil, black pepper, salt and a mixture for cooking tempura.
Take trout, clean it from scales, carefully cut the abdomen from cloaca to the head and free from caviar and viscera, cut off the gills. Now that the river trout has been cleaned, add a piece of butter in the middle of the carcass, squeeze half of the lime, and squeeze the other half from the outside. Then add a little salt, pepper, sprinkle with spices, and inside the carcass and where the gills used to be, place the branches of parsley and coriander.
Lubricate the baking sheet with sesame oil, lay the fish and place in the oven preheated to 180 degrees, which works in convection mode. And do not forget to water the fish with juice, which is formed by processing heat. While preparing the river trout, put the potatoes on the fire.
When the potatoes are cooked, drain the water and put it on a baking sheet with trout, switch the oven to the “grill” mode and wait ten minutes until a thin crispy crust forms on the dish.
While preparing river trout, do not waste time in vain, but cook shrimp. Dilute the tempura mixture in distilled water, dip the shrimp into this consistency and put them in sesame oil boiling in a frying pan. Fry until a light brown crust forms on both sides. The dish is ready, now decorate it as you wish.
River trout baked in foil
One person needs one fish (350-400 grams), onions, tomatoes, bell peppers, lemon, herbs, spices for fish (natural), foil.
Take fresh trout, thoroughly clean it inside and rinse, do not remove the scales! Salt inside and out, pepper and drizzle with lemon juice. Give her a rest for about twenty minutes.
During this time, cut into cubes a tomato (half a medium tomato for one fish), bell pepper and onion. Finely chop the dill and parsley, leaving a couple of whole branches. Cut a piece of foil about 60 cm long. Drop a few drops of vegetable oil on the foil, put two or three thin circles of lemon on it, and pickled trout on top.
Place chopped vegetables in the middle of the fish and sprinkle with seasoning. Put sprigs of greens on top of the trout and wrap the foil so that juice does not flow out from it when baking.
Put the fish on a baking sheet and bake for 20-25 minutes at 180 degrees. Five minutes before being ready, open the foil slightly so that the fish turns brown.
Serve portionwise directly in the foil, because the trout will be very juicy!
Oven trout
Prepare river trout (400 grams), onions, tomatoes, bell peppers, lemon, fresh herbs, spices (especially for fish).
Take the fish (one trout per person), clean it from the insides and rinse, but do not clean the scales. Rub with salt and spices on the outside, inside, add lemon juice. Now let the fish infuse for twenty minutes.
While the trout is marinated, dice the tomatoes for each fish. Grind onion and bell pepper. Leave a couple of sprigs of green, and chop the rest. Take the foil (about half a meter), grease it with oil, put three or four mugs of lemon on it, and put the fish on top.
Next, fill the trout with chopped vegetables, and season with fish seasoning. Then add sprigs of parsley and dill on top. Wrap the foil so that the juice and fat do not leak.
Put the fish on a baking sheet. Bake thirty minutes (180 degrees). Five minutes before the end, open the foil so that the crust is browned. Serve this dish in foil to preserve the unique taste and aroma of the fish.
Enjoy your meal.