It is extremely difficult to spoil trout, as it is a very high-quality and tasty fish.
However, with the right approach, it can be brought to the level of perfection.
For example, you can try to serve fish that is worthy of expensive restaurants, says Yulia Arkhipova, a culinary expert for the online publication BelNovosti.
How to Cook Trout in Lemon Butter
List of ingredients
- fish (try to choose fish whose weight does not exceed half a kilogram);
- lemon;
- about one hundred grams of butter;
- dill (about 20 grams);
- a pinch of black and red pepper;
- 25 grams of salt.
Method of preparation
First of all, you will need to prepare the fish itself - remove excess parts, gut and wash. Next, treat the trout with napkins so that no moisture remains.
After this, the fish is salted on all sides and left for forty minutes. In the meantime, you can warm the oil to room temperature.
The lemon needs to be squeezed for juice and the zest "extracted". The dill is dried finely. After that, the above components are mixed with oil.
Then we process the trout with the resulting aromatic butter. You can also put a few sprigs of dill and lemon wedges inside the fish.
The trout is hidden in foil and baked for a quarter of an hour at 170 degrees.
Earlier we talked about whether it is possible to make decent borscht without vinegar .
Expert: Julia Arkhipova
