Trout is one of the most delicious, tender, healthy, but at the same time, dietary fish. Butchering and cooking it is not at all difficult. And how much pleasure you will get from food! Indeed, unlike other river fish, there are almost no bones in trout!
Instructions
Step 1
Trout stuffed with goose liver
2 kg of trout
360 g goose liver
100 g buns
50 ml of wine
50 ml brandy
50 ml 30% cream
2 eggs
100 ml vinegar
20 ml vegetable oil
salt, pepper
greens
The day before cooking, cut the liver into small cubes, salt, sprinkle with pepper, add brandy and leave in the cold for a day.
Peel the trout, eviscerate and wash in water with vinegar.
Soak buns in a mixture of wine and cream, salt, add finely chopped herbs, eggs and stir. Put the liver in the resulting mass.
Salt the fish and stuff with this mince, then wrap it in oiled foil, put it on a pan and bake in the oven for 20 minutes at low temperature.
Serve hot with boiled potatoes.
Step 2
Trout with vegetables in wine sauce
5-6 pieces of trout, 150-200 g each
150 g butter
50 g white onions
50 g carrots
50 g celery
150 g white wine
600 g potatoes
2 eggs
20 g parsley
Peel the fish, salt, put on a pan or in a saucepan, oiled, add chopped onions, carrots, celery, aromatic herbs, butter and wine, cover and simmer over medium heat for 20-30 minutes.
Garnish with boiled potatoes, drizzled with butter. Pour the fish into the juice, in which it was stewed, with butter and yolks, sprinkle with finely chopped parsley.
Step 3
"White Trout"
1 kg of trout
greens: onion, parsley
2-3 lemon wedges
2 glasses of dry white wine
1/2 tbsp. l. oils
nutmeg to taste
Trout peel, wash, salt, put in a saucepan, add chopped
onion, parsley, lemon, wine, cover and cook until tender.
Preparation of the sauce: save a spoonful of flour with butter, dilute with the broth in which the fish was cooked, boil well and add a little chopped nutmeg.
Put the prepared trout on a dish and pour over the sauce.
