The main secret of cooking tender trout in the oven is proper heat treatment for a strictly defined time. Spices and other ingredients will only complement the exquisite taste of this fish.
It is necessary
-
- 2 trout, 400-500 g each;
- shelled walnuts - 1 cup;
- dry white wine - 100 ml;
- 2 lemon;
- honey - 50 g;
- butter;
- salt
- pepper;
- greens for decoration.
Instructions
Step 1
Wash the fish, thoroughly remove all the insides, once again rinse with cool water and dry, you can blot it with a towel or napkins. Do not use warm and hot water for washing the fish, otherwise the protein on the surface of the carcass will curl up and the trout will no longer turn out tender and juicy. Peel one lemon, rub it into the zest, mix with coarse salt. Rub the fish with the resulting mixture inside and out, sprinkle with the juice of one lemon, including in the abdominal cavity, and refrigerate for 2 hours under a press.
Step 2
While the fish is cooling, prepare the sauce for the sauce. To do this, thoroughly grind peeled walnuts, mix them with honey. Pour the juice of half a lemon and white wine into the resulting paste. Mix well again in a blender until smooth. If you wish, add unsalted tomato paste to the sauce - one tablespoon, but the presence of tomato taste in trout is not for everyone, it will add a slight sourness.
Step 3
Grease a baking sheet or baking dish with vegetable oil. Transfer the trout carcasses there. Melt the butter and pour over the fish. Preheat the oven to 180-190 degrees and place a baking sheet there and bake for 8-10 minutes. Then, carefully, so as not to damage the surface of the carcass, turn the fish over to the other side. Pour the peanut sauce over it, distribute it evenly, and bake for another 15 minutes. Pour the juice in the baking dish five minutes before cooking.
Step 4
Gently transfer the finished trout to a flat dish, pour over the sauce remaining on the baking dish. Garnish the fish with lemon slices and herbs (preferably curly parsley) around the side of the plate, and serve hot with any vegetable or legume garnish. Use chilled dry white wine to accompany your meal.
