Well-cooked trout will impress even the favorite gourmets. Delicate, light and juicy meat is the goal of any trout recipe, and the secret of cooking is, of course, the marinade. It is not difficult to cook it at home, and there are a lot of recipes, so you can easily find something for yourself.
It is necessary
-
- Sour cream marinade:
- 0.5 liters of kefir
- 2 tablespoons sour cream
- 2 onions
- 1-2 cloves of garlic
- 1 kg of trout
- spices to taste
- Lemon marinade:
- 300 gr of trout
- 1 lemon
- fresh herbs
- salt
- black pepper
- "Special" marinade:
- 500 gr of trout
- 500 ml white wine (dry)
- ½ lemon
- spices to taste
Instructions
Step 1
Sour cream marinade. Rinse the trout under running water and dry. Cut it into portions. Chop the onion in half rings and mix with kefir and sour cream. Season to taste and squeeze out 2 garlic cloves. Pour the marinade over the fish and refrigerate. After 1-2 hours, the trout is ready for cooking.
Step 2
Lemon marinade. Rinse the fish well under cold water and pat dry with paper towels. Cut it into portions and place in an enamel bowl (you can use a glass container). Add lemon juice and finely chopped herbs there, season with spices. The trout should be marinated for 4-6 hours in a cool place.
Step 3
"Special" marinade. Rinse the trout under cold water, dry and cut into portions. Place the fish in an enamel bowl and cover with white wine. Add lemon juice and spices to taste. After 10-12 hours, the trout is ready to cook.
