How to cook trout?
Many love trout for its gorgeous flavoringquality. Different types of trout have a different taste. Neva trout has a special value, it is distinguished by a small head and a thick trunk, the meat of the Neva trout is red and pink. The trout of Swedish "origin" has white meat, its taste qualities are inferior to those of Neva. How to cook trout? First you need to stock up with the necessary ingredients, and this:
- actually trout,
- potatoes,
- bouillon,
- sauce,
- parsley.
The boiled trout has a beneficial effect onthe human body, it is rich in fatty acids and vitamins. The trout meat is cooked quickly, it is delicious and tender. Trout is served both hot and cold.
Recipe for boiled trout
Fresh fish must be cleaned, gutted,remove the gills. Then the carcass is laid in a saucepan, poured with broth, cover with a lid and put on fire. After the broth boils, the saucepan is moved to a slow fire. How much to cook trout? Trout is boiled for 15-20 minutes, the largest fish is left on fire for 30 minutes. The ready fish is taken out of the broth, is released from the upper peel and, trying not to damage, spread on the dish. Cooked potatoes are served as a side dish, it is laid out around the carcass. Trout is sprinkled with fresh parsley. When choosing sauce, they usually stop on mustard, red, white sauce, Madera sauce or lemon sauce, with horseradish or walnut.
Cooked trout in Japanese prepared a fewin a different way. The fish is poured with diluted warm vinegar, after 15 minutes water is added to make the trout completely covered, also cut onions, salt and bay leaves are added. Brew until ready.
