Well-cooked trout will not leave indifferent even your favorite gourmets. The most tender, light and juicy meat is the purpose of any recipe for trout, and the secret to cooking is, of course, the marinade. Cooking it at home is not difficult, and there are a lot of recipes, so you can easily pick up something for yourself.
Pick your recipe
You will need
-
- Sour Cream Marinade:
- 0.5 liters of kefir
- 2 tablespoons sour cream
- 2 onions
- 1-2 cloves of garlic
- 1 kg of trout
- spices to taste
- Lemon Marinade:
- 300 gr trout
- 1 lemon
- fresh greens
- salt
- black pepper
- "Special" marinade:
- 500 gr trout
- 500 ml of white wine (dry)
- ½ lemon
- spices to taste
Instruction manual
1
Sour cream marinade. Rinse trout under running water, dry. Slice it in portions. Chop the onion in half rings and mix with kefir and sour cream. Add spices to taste and squeeze 2 cloves of garlic. Pour the fish with the resulting marinade and put it in the refrigerator. After 1-2 hours, the trout is ready to cook.
2
Lemon pickle. Rinse the fish well under cold water and pat dry with paper towels. Cut it into portions and place in an enamel dish (you can use a glass container). Add lemon juice and finely chopped greens, season with spices. Trout should be marinated for 4-6 hours in a cool place.
3
"Special" marinade. Rinse the trout under cold water, dry and cut into portions. Place the fish in an enamel bowl and fill it with white wine. Add lemon juice and spices to taste. After 10-12 hours, the trout is ready to cook.
note
After holding the fish in the marinade, the cooking time is reduced, remember this.
Useful advice
Before serving the dish, trout is usually decorated with fresh herbs, cherry tomatoes and a slice of lemon.
Cooked trout is served at the table with a glass of dry white wine.