Trout is a delicious and tender fish that is used in the preparation of many dishes. And these dishes, as a rule, turn out to be refined and unusual. Trout prepared according to this recipe turns out juicy and melts in the mouth, and the original creamy filling emphasizes its taste.
Ingredients:
- 1 large trout (weighing 1 kg);
- 4 teaspoons of horseradish;
- 1 tablespoon of soy sauce
- 3 sprigs of fresh dill;
- juice from 1 lemon;
- ½ tablespoon dried rosemary
- 4 tablespoons 35% cream;
- salt and black pepper.
Preparation:
- Clean the trout carcass from scales and gills, gut, wash thoroughly both inside and out. Then, on one side, make shallow cuts across the carcass.
- Put the prepared carcass in any wide container, pour with lemon juice, leave to stand for 20 minutes.
- After this time, remove the fish from the container and transfer to the plank, rub with pepper inside and out.
- Fill the trout cuts tightly with 2 teaspoons of horseradish, and place the dill in the belly.
- Put the cream and the remaining horseradish in a deep plate, mix until smooth.
- Transfer the stuffed trout to a saucepan, pour in the creamy mass, cover with rosemary and season with soy sauce.
- Cover the saucepan and place on the stove. Turn on the smallest fire and cook the fish for 10-15 minutes, then turn off the heat, and leave the trout for a quarter of an hour under a closed lid.
- In the meantime, you can peel and boil young potatoes until tender. Season it with oil, salt and finely chopped fresh dill.
- Remove the finished trout in cream with horseradish from the stove, salt to taste, put on a dish. Decorate with fresh cucumber slices, lemon wedges, dill sprigs, small fresh tomatoes. Serve with boiled young potatoes and bread.
