Trout, like other salmon, has its own excellent taste and, in addition, contains a large amount of nutrients, so you need to be extremely careful when cooking it in order to preserve all these qualities. The two best ways to cook trout are to bake or steam them.
It is necessary
-
- trout fillet;
- lemon;
- salt;
- white pepper.
Instructions
Step 1
Take the finished trout fillet and cut it into pieces 2.5-3 cm thick. If you have a whole fish, peel it, gut and remove the head, then carefully, using a sharp knife, separate the fillet from the skin and bones. If you can't do this with a whole carcass, cut the fish into thick steaks and separate the fillets from each piece separately.
Step 2
Rinse fish pieces well with cold water and dry thoroughly.
Step 3
Lightly salt each piece and sprinkle with freshly ground white pepper. If you like to use seasoning, rosemary or green tea seasoning works best for this fish.
Step 4
To cook trout in a double boiler: wash the lemon thoroughly, rub it with a stiff brush, dry it and cut into slices or semicircles.
Step 5
Place the prepared fish in a steamer container. Make sure that there are gaps between the fillet pieces - if it lies tightly, this will greatly increase the cooking time. If you have a lot of fillets, use two containers.
Step 6
Place lemon wedges on each fillet piece.
Step 7
Cook the fish according to the steamer instructions. Usually, trout fillet preparation takes no more than 15 minutes.
Step 8
To roast trout: Cook the foil pieces according to the number of fillets served. Wrap the fish in foil, place in an ovenproof dish and place in an oven preheated to 180-200 degrees for 15-20 minutes. You can also put lemon slices or rings of red onions fried in a dry pan on the fillet pieces.
Step 9
Serve trout fillets with fresh lemon slices or sprinkle with lemon juice on the fish.
