2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The tender trout, which lives in clean mountain streams, rivers and lakes, is a favorite of many connoisseurs of fine dishes. Grilled, boiled or fried, in foil or in the form of skewers, trout is always a sumptuous dish.
It is very useful because it is rich in Omega 3 fatty acids and fat-soluble vitamins A and D, contains a large amount of B vitamins.
The trout grows quickly and can reach gigantic sizes and weigh up to thirty-five kilograms. River trout weigh no more than eight hundred grams.
When cooking trout, one basic rule must be followed - the simpler the way this fish is prepared, the tastier it is.
Medium-sized trout are cooked without dividing into portions. After washing the trout, salt it, rub it with black pepper and spread it with olive oil.
Put the fish on a square of aluminum foil, roll it up and let it bake in a preheated oven for about half an hour. Ten minutes before the fish is completely ready, unroll the foil to get a beautiful crust.
To prepare breaded trout, cut the fish into pieces and peel them. The head, tail and skin can be used to prepare fish soup.
For the breading, make a liquid dough from three tablespoons of flour, one egg and half a teaspoon of milk, add a tablespoon of salt.
Dry the pieces of fish, salt, sprinkle with pepper and dip in the breadcrumbs. Then fry in very hot fat on both sides until golden.
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