It especially goes great salty, with white bread and butter! And in order not to get into trouble in front of your guests and serve a culinary masterpiece, you should not buy store-bought, it is usually over-salted or frozen.
It is better to salt the fish yourself. The following recipe and tips will help with this.
To make the dish tender and have an exquisite taste, you need to use only fresh carcasses and preferably sea fish for salting.
It is distinguished by greater fat content and brighter color, which immediately evokes appetite. Do not use metal utensils for cooking.
Will need
The following ingredients are needed for pickling:
- 1. Trout – 1 kg;
- 2. Sugar – 1 tbsp. without slide;
- 3. Salt – 3 tbsp. no slide.
Cooking steps:
It is necessary to clean and cut the fish into fillets. To do this, you need to remove the scales with a fish scraper, separate the head, fins and tail;
The fish is cut lengthwise along the ridge from the inside into two parts, the bones are removed. This should be done carefully, because... you can tear the fillet;
Seasonings are mixed in a plastic or glass bowl (this is important). Half the mixture is poured into the bottom of the container and the cut trout fillet is immersed in it, skin side down;
The rest of the seasonings are distributed on top over the entire surface of the fish;
The container with trout is closed with a lid and placed in the refrigerator for one day. Place the fillet pieces on a paper towel and let dry.
Before serving, cut into beautiful slices and sprinkle with lemon juice if desired.
Once prepared in this way, the fish is ready and ready to be served. Amazingly tasty, aromatic, tender trout according to this recipe will not leave anyone indifferent. Bon appetit!
