Lightly salted trout is a great French appetizer that goes well with any alcoholic beverage. If you cook it at home, then it will turn out to be the most tender. You will also appreciate the amazing taste and unforgettable aroma of lightly salted trout.
Required inventory and ingredients
To prepare such a snack, you need the following ingredients:
- chilled trout - 500 g;
- Coarse table salt - 250 g;
- water - 10 ml;
- granulated sugar - 3 tbsp. spoons;
- cognac - 4 tbsp. spoons;
- olives - 5-7 pcs.;
- fresh herbs (dill or parsley) - 1 bunch.
You will also need to prepare a set of inventory:
- a sharp knife;
- cutting board;
- deep bowl;
- dessert spoon;
- serving plate;
- kitchen tweezers.
In addition, you will need paper tea towels and cling film to cook lightly salted trout.
Cooking process
Take chilled fish and rinse thoroughly under running water. Leave it on a paper towel for 2-3 minutes. Then place the trout on a cutting board and remove the fins, tail, head and entrails. Using kitchen tweezers, pull out the large longitudinal bones. Cut the ribs of the fish with a sharp knife. Then rinse the trout again. Then cut it into small portions. In this case, you do not need to remove the skin immediately.
Heat some water, pour it into a glass, add cognac there and stir everything with a spoon. Sprinkle the trout chunks liberally with the prepared mixture. It is necessary to use up everything. Thanks to her, the fish will acquire a piquant taste and special shine. In addition, the cognac blend neutralizes all microbes on the trout.
Take table salt and rub the pieces of fish with it on all sides. You need to do this carefully. Then the fish will be salted evenly. Then sprinkle it with sugar.
Take a paper towel, fold it in several layers. Place the salted trout on top of it. It is necessary that it be on the towel with the skin up. Then take plastic wrap and wrap the fish tightly. Transfer it neatly to a bowl and refrigerate for 6 hours. If possible, it is better to leave the trout for 12 hours.
Remove the salted fish from the foil and rinse thoroughly under running water. It is necessary that all excess salt is washed off. Dry it with a paper towel and then transfer it to a cutting board. Using a sharp knife, carefully peel the skin off the pieces of fish. Then cut it into thin slices. Lay them out nicely on a serving plate. For example, you can make roses from slices of lightly salted trout. Then you can immediately serve the fish appetizer to the table, but do not forget to garnish it with chopped herbs and olives.
Bon Appetit!
