The trout in the hot marinade
For this recipe, the fish turns out tender and delicious! Cooked very quickly and simply. Also very comfortable, and prepare in the morning a jar of fish, take her on a picnic and enjoy the outdoors a wonderful appetizer, and the marinade used as a dressing for vegetable salads.


  • Olive oil

    100 ml

  • Soy sauce

    50 ml

  • Balsamic

    50 ml

  • Salt

    0.5 tsp

  • Sugar

    1 tsp

  • Black pepper

    0.25 tsp

  • Red sweet pepper

    0.25 tsp

  • Onion

    1 piece

  • Trout

    350 g


Trout fillet wash, remove peel and remove seeds.
Cut into pieces.
Peel the onion, wash and cut into rings.
In a clean jar to put the mixed up pieces of trout and onion rings.
Parsley wash and finely chop.
In a saucepan, combine olive oil, balsamic vinegar, salt, sugar, black and red pepper and naturally brewed soy sauce Kikkoman. Put the marinade to heat up.
Bring the marinade to almost boiling (optimal temperature is 80-90 degrees), add the parsley and pour in a jar of trout. Close the jar and leave for 40 minutes.
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