My friend NDemon often reproach me for the use of alcohol during cooking. This recipe requires an accurate eye and a sober calculation. And so it started. Fish. Fish can be any. Most importantly, it needs to be: 1) whole, not pieces, and with the head; 2) the size of the fish should match the size of cookware to use when cooking. I have the pictures (from left to right, bottom to top) pelengas, Goldilocks, Rudd. The author of the recipe used river trout.

Clean the fish, gutting, remove the gills, RUB with salt and black pepper on the outside and in the abdomen. Grated salt and pepper the fish to soak in the cream (fat cream unprincipled) for 30 minutes. From time to time the fish need to turn to the cream "worked."

When the fish is marinated, placed it on skewers. Skewers will play the role of a support that allows you to be the fish as if suspended above the dishes state – by analogy of meat on the skewer over the coals. Hang the fish over the utensils necessary so that the fish is located horizontally, belly up, without touching the sides and bottom of the pan. Cream, where we rested the fish, to be poured into the abdomen of each carcass, and the remainder poured on the bottom of the pan. Note that in a properly suspended fish, a significant portion of cream remains in the abdomen. Into cream, poured out at the bottom of the dish it is advisable to put a few drops of vegetable oil – this will prevent them from overcooking in the process of cooking.

Then put a dish with fish in oven preheated to 200 degrees and bake for about 20-30 minutes, no touching. The best and proper indication that the fish is ready – the color of its abdomen: with good, dark Golden sheen. The cream, pour in the abdomen, avoid the wide-spread when baking trouble, as the dryness of the fish.

And now, we can pile under the fish!