Simple and tasty: trout on the grill

What to cook on the grill? Well, of course, a shish kebab. The classic of the genre, recipes and experience is more than enough, again it is tasty and well familiar to everyone. One minus - pall. Every time we have to eat the same things in nature, even if they serve it under different sauces and with different wines. The essence is one - meat. Let's leave traditions alone, we will not change anything in principle, we will replace only meat with fish. Trout on the grill may well claim to be a delicious dish. In the restaurant menu you can meet this "guest" quite often.

Before we present to your attention the most classic recipe, I would like to specify such subtlety as trout varieties, and also how they differ. There are only four of them: Neva, Swedish and small have a pink-red color and tender delicious meat, and ordinary has a white color. Trout ordinary is considered less delicious than the previous three, but is uniquely beautiful in comparison with other fish species.

Depending on the variety, you will have to pick up the grill on which you will fry it. In principle, all four of these options can be cut and cooked portioned steaks from the trout on the grill, but since the meat of this fish is very tender, there is a danger of breaking pieces during overturning. For this, experts recommend buying special devices that open like a book clamping the pieces between the two sides.

So, imagine, the river (ordinary) trout on the lattice, the recipe is classic. For forty minutes before cooking (maximum per hour), gutted carcass must be sprinkled with lemon juice and salt, sprinkle with freshly ground black pepper and grease with butter. Carcases must be treated both outside and inside. To fry it is necessary on strong fire no more than ten minutes, systematically turning over. Serve with boiled potatoes sprinkled with chopped greens, and white wine.

River trout on the grill in foil is prepared even easier. You will need to grease each carcass, as in the previous recipe, salt, pepper and butter, put 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 twigs of thyme or parsley, which are encased by the fish before being wrapped. In foil, the trout on the grill is roasted in the same way as in the previous recipe, not more than ten minutes.

Portion steaks from large fish to cook at all is not more difficult, than a small carcass. The only, perhaps, nuance is that it is better to lubricate it with vegetable oil, and not creamy, and turn it over very gently. The main subtlety in cooking is time. Overcooked meat will become dry and tasteless. But the point is that it is impossible to give exact recommendations, as everything depends on the size of the pieces. When frying, watch for a change in the color of the meat. Where it has brightened, there it is ready. It is better to take the fish in advance and give it a little standing, so that it can reach the preparedness at the expense of internal heat, rather than spoil it completely. Before serving, do not forget to sprinkle pieces of freshly cut lemon. Enjoy.