The main secret of cooking tender trout in the oven is the proper heat treatment for a strictly defined time. Spices and other ingredients will only complement the refined taste of this fish.
Pick your recipe
You will need
-
- 2 trouts of 400-500 g each;
- peeled walnuts - 1 cup;
- dry white wine - 100 ml;
- 2 lemon;
- honey - 50 g;
- butter;
- salt
- pepper;
- greens for decoration.
Instruction manual
1
Wash the fish, carefully remove all the entrails, once again pour over with cool water and dry, you can get it wet with a towel or napkins. Do not use warm and hot water to wash the fish, otherwise the protein on the surface of the carcass will curl up and the trout will no longer be tender and juicy. Remove the peel from one lemon, rub it into the zest, mix with coarse salt. Rub the fish with the mixture inside and out, sprinkle with the juice of one lemon, including in the abdominal cavity, and refrigerate for 2 hours under pressure.
2
While the fish is cooling, prepare the mass for the sauce. To do this, carefully rub the 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 there is a desire, add unsalted tomato paste to the sauce - one tablespoon, but the presence of the taste of the tomato in the trout is an amateur, it will give a slight acidity.
3
Grease a baking sheet or baking dish with vegetable oil. Transfer trout carcasses there. Melt the butter and pour on 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 it in peanut sauce, distribute it evenly and leave to bake for another 15 minutes. Five minutes before cooking, pour the juice formed in the baking dish.
4
Carefully transfer the finished trout to a flat dish, pour the sauce remaining on the baking dish. Garnish the fish with lemon slices and herbs (preferably curly parsley) around the perimeter of the plate, and serve with any side dish of vegetables or legumes hot. Use chilled, dry white wine to accompany your meal.