The recipe for steaming trout is very simple and is suitable even for a beginner and inexperienced cook, since it is quite difficult to spoil this fish, which is win-win in its taste properties. The main thing is to follow the recipe and recommendations exactly, and also choose good fish in the store.
To prepare this dish, you will need - the trout itself, a couple of lemons, spicy herbs, salt and pepper. Before cooking, the fish should be rinsed and cleaned well. If it is frozen, then you should not rush and defrost the product in an extreme way (in hot or warm water), it is better to wait overnight when the trout will lie in the refrigerator instead of the freezer.
Then cut the trout into pieces (if you are cooking a small rainbow trout, it is better to leave it whole), put them on a plate, salt on all sides, pepper and sprinkle well with lemon juice. After that, send the trout back to the refrigerator for about an hour and a half, so that the fish absorbs all the ingredients and infuses a little.
After this time, turn on the double boiler (or bring the water in the lower compartment of the device to a boil), put the fish pieces on the wire rack, put herbs next to it, cover and cook for 25-30 minutes.
Fresh curly parsley, basil and dill are best suited for cooking this fish, which will give the product its own flavor. But the greens can be thrown directly into boiling water, after which the preparation will be carried out on fragrant steam.
If you are the proud owner of a double boiler, then it will not be difficult for you to cook fish immediately along with a side dish of potatoes. Do the same as in the previous recipe, but rinse and peel 4-5 more small potatoes. Then cut each into 3-4 pieces and place the vegetables on the tier under the fish.
For the best flavor of the side dish potatoes, you can put a few slices of butter on it and pour finely chopped garlic with dill.
But if it's easy enough to cook trout, it's much more difficult to choose the right fish. Of course, it is best to buy the product not by weight, not cut, and even more so not in unorganized places of trade or from private traders. The most correct choice is vacuum-packed fish. Thus, red fish is sold in various forms - fresh, slightly salted, smoked and frozen. Moreover, the shelf life of frozen fish is a maximum of 6 months, and fresh fish is no more than 1 month.
Take a close look at the packaging right in the store. It should be intact, not damaged, fit snugly around a piece of fish, without air bubbles. The packaging should also have a label with the displaced date of packaging and the expiration date of the product, if there is none, it is better to refuse the purchase and leave such trout in the store.
The appearance of the fish itself is also important, which should be paid close attention to. Literally look her straight in the eyes - black, shiny, with a glassy cornea that is not at all cloudy. The scales of raw fish should also be shiny, but the presence of plaque or some kind of mucus on it is a clear symptom of staleness of the product. It is not worth giving preference to an overly bright fish fillet, since the presence of an unnatural color will become a clear symptom of the use of extraneous dyes.
