How to properly cook river trout on the grill
Риба на грилі – що може бути смачніше? Для тих, хто обожнює форель більше за всі інші річкові види, рецепт цієї дивно ніжної риби буде справжнім подарунком. Наш готельно відпочинковий комплекс Voevodyno в Карпатах надасть вам можливість catch trout в одному зі ставків, ну а далі потрібно лише розібратися із покроковим рецептом. Тож почнемо!
A step-by-step recipe for cooking trout
The recipe is designed for a small company, it contains 4 fish. To begin with, it is important to set yourself up for the success of the entire event, and then prepare the fish for grilling. You will need about 45 minutes in total.
Ingredients:
- 4 river trout of 250-300 grams each.
- 2 or 3 lemons (depending on the size of the citrus).
- 1 medium bunch of your favorite greens (a classic combination of this fish with dill, but basil or tarragon will not be inferior in taste, while adding new shades to the fish).
- 2 Art. spoons of vegetable oil (olive or sunflower without odor, grape seed oil is also suitable).
- Трохи солі та свіжозмеленого чорного перцю.
Now more about cooking:
- It is necessary to wash the fish, remove all its entrails. Rinse again and dry with a towel (you can use thick napkins). Next, rub it with pepper and salt, but do not overdo it.
- Lemons should be boiled, dried and cut on the rings very thinly, using a sharp knife for this. Rinse the greens in water and shake them well, then cut them (not shallow).
- У черево кожної риби покладіть зелень та кружечки лимона.
- On a hot grill (the electric one should already be heated, the coal one should be hot) apply oil with a brush, and then lay out the fish. Place lemon slices on top of it, and then the entire composition should be sprinkled with vegetable oil.
- Cooking time for fish is 20-25 minutes, it is important to monitor it.
Yevhen Klopotenko offers a life hack - cut the belly of the fish from the head to the tail and spread it with the meat down - the cooking time will be reduced to 15 minutes, and you can put herbs and lemon on top. Another tip: never salt the fish in advance, only immediately before cooking. The temperature is also important: if the grill is not hot enough, the fish will stick and fall apart when it is removed from the grill.
Rest in the Carpathians in autumn is not only air and nature, but also gastronomic delights. Our hotel offers another option for preparing trout - just put it in the hands of our chef restaurant "Kolyba". You will receive an incredibly beautiful dish that will look attractive, and its taste will exceed all your expectations.
До зустрічі у Воєводино!