Trout has recently been in increasing demand. The reason: Trout is a high-quality, juicy, healthy fish rich in omega-3, and has a good, refined taste that lovingly absorbs every combination and flavor. 'Dan Fish Farm' offers three milky trout recipes that will add variety and color to the holiday table.
• Family pink trout with chive sauce:
Recipe for 6 diners
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Materials:
1 family pink trout
A bunch of chives
200 grams of butter, cut into small cubes
A glass of dry white wine
salt
Black pepper
Half a purple onion, peeled and finely chopped
How to prepare:
Preheat oven to 200 degrees.
Arrange the trout in a large baking dish and place in the oven for 20 minutes.
To prepare the sauce:
In a small saucepan, place a glass of wine and onion, bring to a boil, and reduce the liquids (over high heat) until two tablespoons of wine remain. Season with salt and pepper.
Add the cream and bring to a gentle boil.
Gradually add the butter and beat the sauce with a whisk. Continue beating until you get a thick sauce.
Strain the sauce and add the chopped chives.
submission: Remove the fish from the oven, slice into portions according to the number of diners, and then pour the sauce over it.
• Balkan-style trout - stuffed with cheese:
Ingredients:
2 whole trout, cleaned
200 grams of Bulgarian cheese
Yolk from one egg
Chopped green onion
A handful of chopped dill
2 cloves of crushed garlic
Salt and ground black pepper
How to prepare:
Prepare a mixture of the ingredients and fill the fish with it, place the trout in foil and sprinkle olive oil and a little coarse salt on top.
Close the foil and place in the oven at medium heat for about 40 minutes (turn after 20 minutes).
• Trout fillet in mustard and cream:
Materials:
1 tablespoon rice oil
1 tablespoon butter
6 pieces of pink or white trout fillet with the skin.
1/2 cup flour
Salt and freshly ground black pepper
1/2 cup dry white wine
6 fresh sage leaves (optional)
1 container of cooking cream 15% fat
2 teaspoons fine grain mustard
How to prepare:
Heat a frying pan with a suitable lid with the oil and butter.
Flour the fish on the skin side only and season with salt and pepper.
Fry the fish on the skin side for 2 minutes, shaking the pan so that it doesn't stick to it.
Add the wine and sage leaves, cover the pan and cook for one minute.
Mix the cream with the mustard in a bowl and pour the mixture over the fish.
Cover the pan again and cook for another 3 minutes.
