Trout can be baked both naturally, with just a little salt, or with various additional ingredients. Baked trout with lemon, mushrooms, a small amount of Mediterranean vegetables and herbs go well.
It is necessary
-
- trout
- salt
- white pepper
- ingredients for the filling
- oil for greasing a baking sheet
- knife
- cutting board
- napkins
- baking sheet
- plate
Instructions
Step 1
Prepare your trout. If the fish is large, it is possible that it will not be practical to bake it whole. Then cut off the head and tail, put them in the freezer (they will be useful for fish soup later). Peel and cut the trout carcass into 2-3 parts (depending on the size). The fact is that leaving baked dishes for tomorrow is not the best solution. It is much better to repeat the simple work tomorrow. If the fish is fresh, it will tolerate a two-day delay in cooking just fine.
Step 2
Dry the fish. Rub inside and out with coarse salt and a little white pepper. Drizzle with a few drops of lemon juice. Grease a baking sheet with vegetable oil, bake the trout in their natural form. Alternatively, cook the fish in foil or parchment. To do this, make an envelope, carefully place the trout, inside, carefully wrap the edges. There is no need to lubricate either the "packaging" or the baking sheet. You can put a small piece of butter on the fish itself - but this is optional.
Step 3
Chop 150 g of champignons (assuming that our fish weighs about 1 kg). Fry. Grate 50 g of cheese and 10 g of parsley. Stuff the trout with this mixture before baking for an Eastern European favorite. If in this version instead of champignons you take 200 g of oyster mushrooms fried with onions, you can captivate the heart of an Austrian gourmet.
Step 4
Boil 100 g of buckwheat and 2 chicken eggs. Defrost 1 medium-sized porcini mushroom, simmer it in its own juice - our task is for it to release moisture. Chop the porcini mushroom and eggs, mix with buckwheat porridge. Fry in 1 tsp. butter 2 medium-sized onions. Add to minced meat. Place the mixture inside the fish, gently chop off the belly with toothpicks. Grease a baking sheet with vegetable oil and bake the trout for 20-30 minutes. In the old days, Russian princes regaled a similar dish at banquets.
