What to cook from rainbow trout

Introduction

What to cook from rainbow trout

In contrast to meat – the fattier the fish is the more useful it is because it’s the source of polyunsaturated fatty acids. The less heat treatment you do the more benefit it has. I suggest salting the fish and from the remnants cooking tastiest soup.

You´ll need

  • Trout – 2 pounds (1 kg)
  • Salt
  • Sugar
  • Potatoes – 4-5 medium pieces
  • Onion – 1 piece
  • Carrot – 1 small piece
  • Rice – 2 tbsp
  • Spices (dried or fresh parsley and dill, black pepper, bay leaf, cloves)

Steps

  • What to cook from rainbow trout

    At first you should cut the fish. I didn’t remove scales because it isn’t so much on a fish and they (flakes) are small. Skin with scales will be useful for broth. We wash the fish well, cut off the head and disembowel it. Trout – is fish for lazy fellows as it won’t be difficult to scale it. We take away the gills from the head.

  • What to cook from rainbow trout

    Snip off fins and tale from trunk and slice it for a fillet.

  • What to cook from rainbow trout

    We cut off the spine, take out bones, take off the little skin. Nothing is thrown away (except for bowels)!

  • What to cook from rainbow trout

    Slice the fillet. You can salt fish flank as a whole by rolling it up into a roller or putting the fillet onto each other, but all the pieces of fish will be salted well the next day. Besides, you won’t need to take trouble over cutting – you pin it down on a fork, put onto a sandwich and it’s ready.

  • What to cook from rainbow trout

    For salting I use mixture of coarse salt with sugar – for 2 table spoons of salt 1 sugar spoon.

  • What to cook from rainbow trout

    We place the pieces of fish in layers. Every layer sprinkle with salt-and-sugary mixture. If you want to get poorly salted fish, then you don’t have to take pains as for salty mixture. If you want it denser then you may salt it more.

  • What to cook from rainbow trout

    Water every layer with vegetable oil. The meat will be salted quicker and is gentler.

  • What to cook from rainbow trout

    You may put the pressure on the top. We take the fish into a cold place for a day. One day is perfectly enough so that meat to become well-salted.

  • What to cook from rainbow trout

    Now move on to other parts of the body. We thoroughly wash away the head and fins. Fill it with cold water and put on a stove. We are going to cook a tasty soup. As soon as the broth boils don’t forget to remove the foam and salt your dish.

  • What to cook from rainbow trout

    I didn’t use to like soup with red fish. But there is a difference between the two. We get aromatic rich soup from trout. Slice potatoes for the soup.

  • What to cook from rainbow trout

    Dice onions.

  • What to cook from rainbow trout

    Grate carrots on a grater. I always have ER in a freezer. I hate peeling and grating carrots so at once I prepare it a lot. For housewives that don’t like to mess around with orange root crops I recommend to do the same way.

  • What to cook from rainbow trout

    Once the fish is ready pour it out in a colander or sieve so that no bones were found in our broth.

  • What to cook from rainbow trout

    Put the broth on a fire, wait till it boils, fill it up with potatoes and fried vegetables.

  • What to cook from rainbow trout

    To make the fish soup more rich I put cereals into it. Rice is best to do that, though traditionally fish soup is cooked of pearl barley. But it takes long time to cook it.

  • What to cook from rainbow trout

    The soup is cooked without any ceremonies. My granny taught me so – I fill it with all the ingredients and spices as well. For saturation of taste I add a little bit of sugar and you can forget about boiling sauce pan for half an hour.

  • What to cook from rainbow trout

    In half an hour we pour the soup into plates, serve it with sour cream. It turned out to be tasty, rich and easily. For me the best indicator of the well-cooked dish is – a child. My daughter managed to eat as much as 3 plates of the soup taking into account the fact that my child is actually indifferent to soups.

  • What to cook from rainbow trout

    For the second course we ate sandwiches with red fish – white bread, a little bit of butter and fragrant piece of meat. The fish is just unbelievable. It has nothing to do with what is sold in shops in vacuum packaging. Meat is the most tender ever as if you could bite it with your lips. It’s aromatic, juicy, fragrant, the freshest. And the main point it’s cooked with your own hands and with your heart.

Warnings

  • I salt fish according to my uncle’s recommendation. As an experienced chef he told me that before salting the fish it should be frozen. Evidently this point makes sense in terms of some sanitary disposal. Perhaps, under the influence of cold fibers will slightly disperse, the flesh will be salted faster and will taste tenderer. But these are my assumptions, however I follow recommendations.
  • It’s forbidden to store salted fish in home conditions, even in a fridge (maximum is for a week). If you want to salt it with excess, then it’s better not to free the fillet from skin. We salt it in first way – salt entire piece, putting the fillet onto the fillet. Keep the fish in the fridge for a day, and then wrap it into a foil and place into the freezer. Before serving refreeze it and cut. Freezing won’t do anything to the taste.

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