Slightly salted trout: recipe

Many simply can not imagine a festive table without salted red fish on it. Unfortunately, we do not have a huge choice of options, just salmon or trout. Often, most people prefer to buy ready-made fish at once. But after all, it can not be as useful and tasty as trout is slightly salted, the recipe of which you tried in practice and appreciated.

Slightly salted trout , the recipe of which is reproduced below, can be called very simple, because it is prepared quickly and does not require effort. And in the end we get a dish that has the same wonderful taste qualities.

Ingredients:

- 500-700 grams of fresh trout filet;

- one onion;

- one lemon;

- pepper and salt;

- a bunch of parsley (it is useful for decorating a ready dish).

Preparation:

So it turned out that this recipe for cooking trout is surprisingly simple. The most difficult for you may seem to get the trout itself. Since for this dish is most suitable is the bone-cleared fish (you do not want to get them out of your teeth afterwards?), You need to find trout fillets. If this is difficult, you will have to prepare it yourself.

We make fillets

So, the first thing to do is to cut off the head, tail and fins of the trout. Cut the carcass of fish along the peritoneum so that one of the halves has a ridge. Now, out of this half, it must be cut, removing with it the costal bones.

So you get two halves of trout that do not have bones. But on them there is a skin, which we absolutely do not need.

To remove it, you need to cut the meat from the middle of the piece to the skin, then cut the fillets from it. The second half of the fillet, which has not yet been cut, must be "extracted" in the opposite way: grasp the skin and cut the rest of it already along it.

Now you have received trout fillets, and you need to cut it into thin slices. It is best to do this in full width across, so you will get long pieces. And cut them already, as the soul wills. But do not make pieces too large, otherwise they may not have time to salivate.

Slightly salted trout: recipe

Place the sliced slices in a deep bowl and season with salt. It is very important not to lose with salting. If your goal is slightly salted trout, do not overdo it, it's better to salt a little later.

Once you have determined and salted the fish, sprinkle it with black pepper. But again - do not overdo it, then add it to your own taste. Now cut the bulb into thin rings. Pull him well so that he lets out the juice. Add the onions to the fish and try again.

Stir all ingredients thoroughly. After you do this, wash your hands and cut off half the lemon. Squeeze the juice directly into a bowl of fish, cover everything with a lid and shake the contents well. Let the dish stay for about 10 minutes.

Now put a bowl of trout in the freezer, where it will stand for at least 15 minutes. This is to ensure that the fish is slightly cooled, but not frozen. As an option - clean in the refrigerator for 2 hours, for sliced trout, this will be enough.

So you will get slightly salted trout, the recipe of which you just learned. The last step is to lay out on the dish pieces of trout. Decorate everything with parsley and a slice of lemon. If your slightly salted trout has been prepared just for a family dinner, you can skip the last stage and decorate nothing.

Notes:

It is advisable to separate the trout pieces before serving on the table from the pickled onions. After all, someone may not like this vegetable. And if it does not happen at once to eat the whole dish, the pickled onion will not give the most pleasant taste to the remaining fish.

In addition, with a fish cooked according to this recipe, you can make salad with trout slightly salted. It turns out a very tasty dish.