Trout – truly a Royal fish. A great source of omega–3 fatty acids for humans. Rarely any festive table Russians complete without this tender and surprisingly tasty fish.
Especially goes with a Bang salt, white bread and butter! And not to be trapped in front of the guests and serve a culinary masterpiece, it is not necessary to purchase the store, she’s usually too salty or frozen.
It is better to pickle the fish themselves. In the following recipe and tips.
The dish turned out tender and was noted for exquisite taste and for salting it is necessary to use only fresh carcasses, and preferably marine fish.
It is more fat and color brightness, which immediately causes appetite. For cooking, you cannot use metal utensils.
For pickling, you need the following ingredients:
- 1. Trout – 1 kg;
- 2. Sugar – 1 tablespoon;
- 3. Salt – 3 tablespoon.
Stages of preparation:
It is necessary to clean and cut the fish to fillet condition. It is necessary to remove the scraper for cleaning fish scales, to separate the head, fins and tail;
Fish cut along the ridge from the inner side into two parts, the bones are removed. You must do it carefully because you can break the fillets;
In a plastic or glass container (this is important) mix the seasonings. On the bottom of the tank poured half of the mixture and immersed portioned trout fillets skin-side down;
The remainder of the seasonings on top is distributed across the surface of the fish;
Capacity with trout is closed by a lid and sent in the refrigerator for one day. You need to put the fillets on a paper towel and allow to dry.
Before serving, slice into beautiful slices and, if desired, sprinkle with lemon juice.
Cooked, so the fish is ready, you can call to the table. Delicious, fragrant, delicate trout in this recipe will not leave anyone indifferent. Bon appetit!