Simple and delicious: grilled trout

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What to cook on the grill? Well, barbecue, of course. There are more than enough classics of the genre, recipes and experience, again tasty and well known to everyone. One minus - pall. Every time in nature we are forced to eat the same thing, even if we are served it with different sauces and different wines. The bottom line is meat. Let's leave the traditions alone, we will not change anything in principle, we will only replace meat with fish. Grilled trout may well claim the title of gourmet dish. You can often meet this “guest” in the restaurant menu.

Before we bring to your attention the most classic recipe, I would like to specify such a subtlety as trout varieties, as well as how they differ. There are only four of them: Neva, Swedish and small have a pink-red color and tender tasty meat, and the ordinary one is white. The common trout is considered less tasty than the previous three, but definitely excellent compared to other types of fish.

Depending on the variety, you will have to choose a grate on which you will fry it. In principle, all four of these options can be cut and cookedportioned trout steaks on a wire rack, but since the meat of this fish is very tender, there is a danger of breaking pieces during turning. To do this, experts recommend purchasing special devices that open like a book, clamping pieces between two sides.

So, we present, river (common) trout on the grill, a classic recipe. Forty minutes before cooking (maximum one hour), gutted carcasses must be sprinkled with lemon juice and s alt, sprinkled with freshly ground black pepper and greased with butter. Carcasses must be processed both outside and inside. It is necessary to fry over high heat for no more than ten minutes, systematically turning over. Serve with boiled potatoes sprinkled with chopped herbs and white wine.

River trout on a grill in foil is even easier to prepare. You will need to grease each carcass, as in the previous recipe, with s alt, pepper and butter, lay on a sheet of foil and wrap. It is important not to tear the foil during preparation and subsequent frying. By the way, in this recipe, it is appropriate to use sprigs of thyme or parsley, which are wrapped around the fish before being wrapped. In foil, grilled trout is fried in the same way as in the previous recipe, no more than ten minutes.

Portioned steaks from large fish are no more difficult to cook than a small carcass. The only, perhaps, nuance can be considered that it is better to lubricate it with vegetable oil, and not butter, and turn it over very carefully. Home samesubtlety in cooking is time. Overcooked meat will become dry and tasteless. But the bottom line is that it is impossible to give exact recommendations, since everything depends on the size of the pieces. When frying, watch for a change in the color of the meat. Where it brightened, there it is ready. It is better to remove the fish in advance and let it stand for a while so that it can reach readiness due to internal heat than to spoil it completely. Don't forget to drizzle the slices with freshly cut lemon before serving. Enjoy.