Light-salt trout will be an adornment of any festive and everyday table. The recipe is simple, classic, tried and tested many times. You and your guests will be amazed at the delicious taste of the finished product.
It is necessary
Trout carcass - 1 kilogram, table salt -3 tablespoons, granulated sugar - 1 tablespoon, refined vegetable oil - 200 milliliters, a linen cloth, a flat-bottomed bowl with a volume of at least 3 liters, a glass jar - 0.5 liters, a knife sirloin
Instructions
Step 1
The fish must be taken freshly caught, the carcass must be at least 1 kilogram in weight. Do not peel the fish from the scales. Using a fillet knife, the pelvic fins, then cut off the fillets from head to tail on one side of the ridge, then on the other side. Carefully cut the ribs into the two resulting halves. Two half-carcasses of fillet on the skin are ready
Step 2
Mix salt and sugar in a bowl. Grate the cooked fillet with the resulting mixture. Fold the half-carcasses of fish to each other so that the skin is on the outside and wrap everything in a linen cloth. Put the prepared fillet in a linen cloth in a bowl, press on top with a suitable-sized plate on which to put a 0.5 liter jar filled with water
Step 3
Keep the fillet at room temperature for at least a day, then transfer to the refrigerator for another day. After salting, remove the fillets, place them on a cutting board and use a fillet knife to cut fillet strips from the skin starting from the head at an angle of 20-30 degrees. We put the resulting slices in a half-liter jar and fill them with vegetable oil. The oil should completely cover the fish.
