Trout baked in foil

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Ingredients for cooking trout baked in foil

Trout (fresh carcass) 1000 kilograms
Lemon 1 piece
Dill greens 1 bunch
Parsley 1 bunch
Butter 100 grams
Ground black pepper to taste to taste
Ground allspice to taste to taste
Red pepper, ground to taste to taste
Dried coriander to taste to taste
Salt to taste to taste

Main ingredients
Serving 4 servings
World Cuisine

Inventory:

Knife - 2 pieces, Cutting boards - 2 pieces, Plates - 3 pieces, Oven, Baking sheet, Foil, Scissors for fish, Cold store

Cooking trout baked in foil:

Step 1: clean the trout carcass.

We buy to the markets, fresh, not cleaned trout. Trout, which is cleaned and frozen, has slightly lost its taste. Therefore, for our dish we need just a fresh fish. Take the trout carcass. We rinse it under running water.

We lay on a cutting board. We clean it with a fish knife from small scales. To do this, hold the tail with one hand, and with the knife we scrape “against the wool” - from tail to head. We remove the scale from all sides.

We cut the abdomen of the trout with scissors and remove the intestines, gall bladder, black thin film on the insides of the fish. With the same scissors for fish, we remove the head and fins.

We wash the cleaned trout again under water from blood, small scales that could remain after cleaning the fish and lay on a plate. Let the fish dry (you can wipe it with a paper towel).

Step 2: Step: 2 stuffing trout.

On a cutting board, cut the butter with a knife into flat rectangular pieces, put them in a plate and put them in the freezer so that they freeze a little.

We take dill and parsley, wash them under running water. Shake off the bunches of greens from excess water, and finely chop them on a cutting board with a knife. Put chopped greens in a plate.

Cut the lemon in half. We put one half aside, it will come in handy for us. Squeeze out the juice from the lemon directly onto the stuffed fish. We wipe all the trout with squeezed juice inside and out.

Fish, grated with lemon juice, three types of ground pepper and salt, stuffed with chopped dill and dry coriander. We lay on a cutting board and allow to pickle with lemon juice and seasonings for 10 - 15 minutes.

Step 3: prepare the fish, baking sheet and oven for baking.

Cut into rings, the remaining and set aside lemon. Turn on the oven and preheat it up to 180 degrees.

We take a baking sheet and lay on it a sheet of foil, on top of the sheet we lay the rings of lemon.

We take a baking sheet and lay on it a sheet of foil, on top of the sheet we lay the rings of lemon. On top of the lemon lay pickled and stuffed with greens trout. We do on the open side of the fish, a little incision oblique. We take the frozen butter from the refrigerator and put a piece of butter in each cut on the fish.

Tightly wrap the fish in foil. It is better to wrap the trout in two layers of foil. So surely the juice from the fish will not flow onto the baking sheet.

Step 4: Step: 4 bake the fish in foil.

We put the fish laid on a baking sheet in a preheated up to 180 degrees oven. Bake trout in foil for 30-40 minutes. When heated, the frozen butter will gradually melt and soak the fish pickled with lemon, various types of peppers and coriander. Lemon, which lies under the fish, acidifies the side on which it is located. And it will help to ensure that the foil does not adhere to the side on which the fish lies. After 30 - 40 minutes, you will catch your nose as the smell of baked trout spreads spicy, sour from lemon. Believe me, this is felt even through the foil. The seasonings that we set, added and improved aroma, lemon enhanced the taste of the fish with its juice and added sourness, butter made the fish softer and covered it with a thin layer on top, which at the end of baking helped slightly fry the skin of trout at the top. We check the readiness of the fish with a fork directly through the foilIf it goes easily into the flesh of trout, then the fish is ready. Trout baked in foil is ready. We take out a baking tray with trout. We lay the trout not opened on a cutting board and make a small incision in the foil. Let’s give a couple who gathered under the foil a little go. We remove foil from a fully prepared trout and put the baked fish on a plate.

Step 5: serve the Trout baked in foil.

Trout, baked in foil, served with warm decorated greens, lemon slices in cracker sauce. With a glass of French white dry wine. Do not like wine, not scary. Such a fish is very tasty combined with grape juice. My family is happy to eat such a fish with sour cream, black homemade bread and drink tea. I really hope that you were satisfied with the taste of the fish and the recipe with which you prepared this wonderful dish! Bon appetit and good health!

Recipe Tips:

- - In this way you can bake any boneless fish.

- - Trout baked in foil goes well with tomato, sweet pepper, onions and basil. If you chop all these vegetables and stuff the trout, the taste will be very pleasant and to everything else, the fish will already have a side dish.

- - You can take any trout for baking, and sea and river fish are very tasty after cooking. And they don’t have much difference in taste sensations.

- - Sauces such as sour cream, wine, and cream are suitable for baked trout.

- - Never cut vegetables fruits and fish with one knife! Raw fish, like raw meat, contain a variety of microbes that, when exposed to moisture, can begin to multiply. These germs die after you wash the knife or cutting board on which you worked. Knives for raw meat, fish and vegetable products should be separate, as well as cutting boards!