Trout, which is found in fast and clean mountain rivers, has always been considered a king's fish. Recently, it can be bought in a store or in fish farms that breed it. Lake or river trout - trout is used both for cooking fish soup and for frying, but in order to preserve its aroma and useful qualities to the maximum, it is better to bake trout in foil using an oven.
It is necessary
-
- River trout - 1 piece
- Onion - half,
- Carrots - ¼,
- Tomato - half
- Sweet pepper
- half,
- Parsley
- dill - fresh
- Butter,
- Lemon,
- Salt
- pepper.
Instructions
Step 1
Rinse the trout carcass, peel. Slit the belly lengthwise, remove the insides, rinse again. Use a poultry shears to cut off all the fins and tail. Lightly grate the carcass inside and outside with salt, sprinkle with pepper.
Step 2
Cut the onion into thin half rings and squeeze well, add a little salt, put in a bowl. Add coarsely grated carrots, julienned peppers and finely chopped tomatoes to the onion. Chop the herbs finely, put in vegetables, add salt, pepper, mix well.
Step 3
Put the fish on a sheet of foil, make several oblique cuts on the upper side, put a small piece of butter in them. Stuff the belly with vegetables, spreading them out with a spoon. If any vegetables remain, place them next to the fish. Wrap the fish tightly in foil.
Step 4
Heat the oven to 200 ° C, put the fish in foil on a baking sheet and bake for 20-30 minutes, depending on the size of the fish. Then turn off the oven, take out the baking sheet, let the trout stand in the foil for five minutes, then put it on the dish, decorate with a circle of lemon and herbs.
