Products for cooking fish in the test

A piece of trout rinse well, dry with paper towel, using a large, sharp knife remove the trout flesh from the backbone, then cut from the skin. The two halves connect, cut off 1/3 of the fish (for the mousse) with a narrower side. The whole piece (2/3 part)unplug, sprinkle inside with lemon juice. A piece for the mousse slice, chop in a blender until smooth with egg (set aside 1/3 of the yolk for brushing the top) and sour cream, add some spices and salt. Remove the fish pieces and mousse in the fridge. Remove from the freezer the dough. Savoy cabbage leaves rinse and cook for a couple 7-10 minutes. From the cooled cabbage leaves, remove the thick stalk. Wash, dry, chop the dill. Roll out the dough thickness of 3-5 mm in size four times more than a piece of trout. Remove from the refrigerator and trout mousse. In the middle of the rolled dough, place a cabbage leaf (fold the edges to the size of the piece of fish), then put half a trout mousse, then half a piece of trout (the inner part to the top), generously sprinkle with spices and salt, then the dill (30 g), then the second piece of fish (the inner part down, and sprinkle with spicy salt), then the remaining mousse, and a second cabbage leaf.

The edges of the dough up, wrap envelope, or mark the edges of the dough with two opposite sides of the strips, and weave a single"oblique". To the left of the yolk, add a spoonful of milk, stir, grease the dough on top sprinkle spices. Oven 200 degrees, bake 35-40 minutes.

Vegetables for garnish

While the trout is baked, prepare the garnish steam vegetables. Small potatoes wash, peel, Savoy cabbage leaves rinse and cut into wide strips, twist rolls. In a saucepan - steamer put potatoes and mini carrots (or cut into cubes plain), steam for 15 minutes, then add cabbage rolls and cook for a further 10 minutes (until cooked potatoes).

The butter will melt in the MICRO 40%=3 minutes in hot oil, add the remaining dill. Prepared vegetables put in a pot, each layer of vegetables sprinkle spices, salt, pour the dill oil.

Prepared trout dough allow to rest outside of the oven 45-50 minutes, cut into portions, serve with steamed vegetables.

Bon appetit!