Royal fish: how to cook trout

Modern cuisine can not do without fish dishes. More and more popular is trout (royal fish), since the fish of the salmon family has long attracted attention not only for its taste qualities, but also for its beneficial properties, since it contains vitamins, minerals, amino acids, fats and other elements. At the same time, from how correctly and how to cook trout, depends on whether all these useful elements fall intohuman organism. Trout meat contains fewer calories than other types of fish, so it is used in dietary nutrition. Included in the fish fatty acids provide normal activity of the cardiovascular system, contribute to a decrease in blood levels of cholesterol.

If before the trout could be found only inseas, today it lives in fresh water bodies, which are clean, and in muddy and polluted water such fish do not live. Trout is of several species depending on its habitat. At the same time, the most valuable fish is the one that lives in mountain rivers. It is environmentally friendly and has excellent taste.

Use this fish, both fresh and cooked, baked, fried or smoked, very often sushi is prepared from it. Before you cook trout, it is necessary to clean it, remove the gills andto gut. The further actions depend on what recipe of its preparation will be used. At the same time, you can serve fish both hot and cold.

Trout meat has a delicate smell of fresh cucumbers,However, its taste may vary depending on the catch season. Many European culinary experts fry trout on a barbecue or grill, boil an ear or other liquid dishes. Know and Caucasian chefs, how to cook a river trout. Here it is prepared with the addition of wine, various spices, juices, fruits and nuts. The crown dish is the so-called "blue trout" (when marinating fish in vinegar, it takes on a blue tint). Western cuisine offers a fairly strong digestion and roasting fish. However, it should be borne in mind that prolonged exposure to temperatures adversely affects its meat, it loses its useful properties and qualities.

Surprisingly, Japanese cooks do not cook sushi from trout. They salted it and canned, as well as fry in a pan or grill.

Let's consider in detail how to prepare trout forfrying pan. This will require four trout, two glasses of water, a glass of white wine, onions, greens, spices, including thyme, wheat rusks, a glass of sour cream, half a glass of white mushrooms, butter and a few slices of lemon.

First you need to prepare the trout. For this, it is washed, cleaned and gutted. In this case fins, heads and bones are put in deep dishes, where bay leaves, onions, thyme, salt and pepper, as well as water and wine are added. All these ingredients are stewed for about twenty minutes. At the end of cooking, the broth must be filtered by discarding the bay leaf, onions, heads, bones and fins.

Mushrooms need to be fried, add to them half a glasssour cream, mixed with breadcrumbs, greens, salt and pepper. In the broth put the oil, shift the fish and pour it sour cream with mushrooms. All must be stewed for half an hour on a small fire. Ready trout is laid on a dish, the remaining broth is boiled, add the rest of sour cream to it and pour fish with such sauce, decorated with slices of lemon. Thus, it became known how to cook trout according to the recipe of Japanese chefs.

It is often enough to salve the fish. In this case, it is washed, dried, cut and stacked in layers, with each layer to be poured with salt. Next, all the fish from the top are covered with salt, cover and put in a cool place for a day and a half, after which they eat or freeze. It is also possible to use various seasonings, sugar, lemon juice and pepper when pickling.

If you have a question, how to cook trout in a short period of time, you can simplyboil. To do this, the fish are cleaned, put in a saucepan, poured with water or broth and put on fire. Steaming trout should be half an hour after boiling broth. Finished fish is cleaned and placed on a serving dish.

No matter how trout is cooked, it will always be delicious and nutritious.