Trout is truly a royal fish. A fount of omega-3 acids for humans. Rarely what kind of holiday table do Russians do without this tender and surprisingly tasty fish.
Especially salted, with a white bread and butter! And in order not to get in the way of the guests and submit a culinary masterpiece to the table, you should not buy a store one, it is usually salted or frozen.
It is better to salt the fish yourself. And the following recipe and tips will help in this.
To make the dish tender and distinguished by its refined taste, only fresh carcasses and preferably sea fish should be used for salting.
It is more greasy and bright colors, which immediately causes appetite. Do not use metal utensils for cooking.
The following ingredients are required for salting:
- 1. Trout - 1 kg;
- 2. Sugar - 1 tbsp. without a hill;
- 3. Salt - 3 tbsp. without a slide.
Stages of preparation:
It is necessary to clean and cut the fish to a loin state. To do this, remove the scales with a scraper to clean the fish, separate the head, fins and tail;
The fish is cut along the ridge from the inside into two parts, the bones are removed. Doing this is careful, as you can tear the fillet;
In a plastic or glass dish (this is important), seasonings are mixed. Half of the mixture is poured at the bottom of the tank and the fillet of the trout cut down with the skin immersed in it;
The rest of the seasoning is distributed on top of the entire surface of the fish;
The trout container is closed with a lid and sent to the refrigerator for one day. Put the pieces of fillet on a paper towel and allow to dry.
Before serving, cut into beautiful slices and, if desired, sprinkle with lemon juice.
Thus prepared fish is ready, you can call to the table. Amazingly delicious, fragrant, delicate trout according to this recipe will not leave anyone indifferent. Enjoy your meal!