Food and drink, Recipes
How to salt a delicious trout: several recipes for every taste
Trout is among the delicacies of fish, tasty in almost any form. One of the most favorite ways to prepare it is salting, which allows you to get a delicious snack that is kept fresh for a long time.
How to salt the delicious trout with dill
This recipe will appeal to connoisseurs of fresh greens. You will need half a kilogram of trout fillets, several bundles of fresh or a couple of tablespoons of dried dill, two hundred grams of sea or table salt, one hundred and fifty grams of granulated sugar, black pepper. Take the dishes in which you will cook, and fill the bottom with salt, pepper and sugar. Lay out the pieces of fillet skin on the salt mixture, it also pour the fish on top. Finely chop dill and lay on top, cover with a second half fillet and tightly wrap everything with a film. Leave for a day for salting out. To make the fish soaked, use a press, for example, put a tin can on top of the fillet. After the specified time, remove the excess salt and dill from the ready trout. Everything is ready to serve!
Now you know how to quickly salt trout. Delicious food is sure to be appreciated by the guests, they will be delighted with your culinary skills.
How to salt a delicious trout with pepper
This option is very popular with those who prefer spicy dishes. Take half a kilogram of chilled trout, a few tablespoons of ground pepper, a little sweet paprika, two hundred and fifty grams of sea salt and one hundred and fifty grams of granulated sugar. Mix the salt with sugar and pepper, distribute in the salting tanks, and lay the fillets on top. Fill it with the same mixture, season with paprika and wrap it tightly with a film. Leave for a day, then rinse with cold water. Spicy and spicy trout ready for serving!
How to salt trout with coriander
This recipe requires a half-kilo of chilled trout fillets, two hundred grams of table salt, a teaspoon of coriander or a tablespoon of unmilled grains, and two hundred grams of granulated sugar.
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