Cooking trout in a double boiler allows you to preserve its natural taste and nutrients to the maximum. This fish, like other salmonids, is very tender, so it is important not to dry it out or overdo it with seasonings. Steamed, it makes a great lunch or early evening meal, especially if you're on a diet.
It is necessary
-
- trout;
- lemon;
- double boiler.
Instructions
Step 1
Peel the trout, gut it and remove the head. Using a very sharp knife, cut the fish into thick pieces (4-5 cm), divide each piece in half along the ridge and remove the bones and skin. You will end up with small fillet pieces.
Step 2
Rinse the pieces well under cold water and pat dry.
Step 3
Season each piece with salt, sprinkle with freshly ground black pepper. It is better not to use seasoning when cooking trout in this way, or put it in a special seasoning compartment in a double boiler.
Step 4
Wash the lemon thoroughly and scrub with a stiff brush. Cut into wedges.
Step 5
Pour water into the steamer up to the Max mark.
Step 6
Place the prepared fish in a container so that there are gaps between the fish pieces. It should not lie tight - this will greatly increase the cooking time. If there is a lot of fish, two containers can be used.
Step 7
Place lemon wedges on top of the fish.
Step 8
Set the cooking time according to the instructions for the steamer.
Step 9
Before serving, remove used lemon and sprinkle with lemon juice on fish chunks.
