Description
Love fish in any form. Always bought cutting fish until I started cooking. And many times more economical, and much tastier, and easy to do and simple.
Ingredients
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Trout
1 piece
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Salt
4 Tbsp
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Sugar
2 Tbsp
Cooking
Trout wash, to gut – if alive, and if frozen, then thawed and washed.
To make an incision on the back and gently separate with a sharp knife the upper side of the fillet.
...
Now turn the fish ranges up and detachable from the second part of the fillet.
That's what happened. Two pileski and ridge. The ridge to the side. In any case, never throw anything out. In this the fish waste is not.
Take the fillet and remove the pieces that are at your discretion is not needed. I cut the tummy, Refine the back and cut a piece near the head, which is fin. Everything cut off together with the wonderful range used for fish soup, fish soup, fish, claret, or soup.
It turns out that trout fillet.
The second fillet is done as well.
Stir in the plate of salt with sugar (2 tablespoons salt need 1 tablespoon of sugar) I went to two pileski 4 tbsp salt and 2 tbsp sugar.
Sprinkle with a good fillet with the mixture and spread on a suitable plate, preferably deep, because the fish let the juice out.
The second also sprinkle with salt thoroughly and close it all with cling film and put into the fridge. I kept 6 hours and 10 hours. Didn't stand a chance, because I love salted. My friend is raw fillet slices, podsalvage to taste and after 5 minutes of watering lemon and eats with pleasure. So - here as you like.
Take out of the fridge salted trout fillet and wash off the excess salt. Dry it with paper towel and stand a few hours in the fridge.
Cut. Plus lemon and... eat, entertained (I was hiding from everyone:roll: :roll: ), etc.
In the recipe "Cheese roll with forelka" http://www.povarenok .ru/recipes/show/608 7/ was this fish. By the way. Did rosemary (in a mixture of salt and sugar added). Interesting really happened. Nice spicy taste and smell happened. Recommend.
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