Delicious trout with tender pinkish meat is considered an aristocrat among fish. It is not put in a fish soup or stew and is not allowed on minced meat for fish cakes. Most often, trout is baked, fried or stewed whole or in large pieces, accompanied by various sauces, additives and original side dishes.
It is necessary
-
- Trout with prunes:
- 500 g;
- 60 g prunes;
- a large bunch of parsley;
- 2 cloves of garlic;
- 1 lemon;;
- 4 eggs;
- - vegetable oil for frying;
- salt;
- ground black pepper.
- Trout with mushrooms:
- 700 g of trout;
- 2 onions;
- 300 g fresh champignons;
- juice of 0.5 lemon;
- thyme greens;
- olive oil for frying;
- salt;
- freshly ground black pepper.
Instructions
Step 1
Try Balkan-style trout. Clean, gut and rinse the fish well. Wash prunes in several waters, free from pits and soak for half an hour in warm water. Stuff the trout with dried fruit.
Step 2
Chop 2 cloves of garlic and parsley finely. Set aside half of the mixture. Heat the vegetable oil in a skillet and fry the remaining herbs and garlic in it. After 3 minutes, put the fish in the pan, sprinkle it with lemon juice, pour in a little hot water, salt and pepper. Place the pan in the oven and bake the fish for 20-30 minutes, then transfer the trout to a preheated dish and place in a warm place.
Step 3
Beat the eggs, add finely chopped garlic and parsley to them, as well as lemon juice, salt and pepper. Pour the eggs into the frying pan where the trout was baked and stir-fry until thickened. Put the resulting scrambled eggs on the trout carcasses, decorate the dish with parsley and lemon slices. Serve immediately, accompanied by white bread and well-chilled white wine.
Step 4
Italian-style trout baked with mushrooms is no less tasty. Cut the onion into thin rings and sauté in preheated olive oil until golden brown. Wash the mushrooms and cut into thin slices. Place them in a separate skillet with olive oil and cook for about 10 minutes.
Step 5
Peel and gut the trout, rinse thoroughly and pat dry with a paper towel. Place it in the pan where the onion was fried and fry on both sides until golden brown. Fill the fish with mushrooms, salt, sprinkle with freshly ground black pepper, sprinkle with lemon juice, add chopped thyme. Cover the pan with a lid and simmer for 15-20 minutes. If the liquid evaporates, add some hot water.
Step 6
Put the finished trout on a warmed dish, garnish with olives, lemon wedges and thyme sprigs. A green salad seasoned with oil and lemon juice, as well as baked potatoes are suitable as a side dish for fish. Don't forget to serve a bottle of chilled rosé wine.
