This post is for those who are tired of eating simply boiled or fried trout. If you live in a country like mine, trout is most common fish you get. Eh, how I wish I could leave on a sea-side and enjoy seafood 24/7. But I live in a landlocked country and trout is my destiny! So, let us improvise with what we have on hand, and that is...yes you guessed...trout!
To prepare trout for 2, you need one medium-sized trout, motivation, love for fish, and 30 minutes of spare time to cook dinner! Please note, the recipe for the side dish is at the bottom of the post.
Trout fillet
To serve 2:
2 trout fillets (~ 400 gr)
1/4 cup balsamic vinegar
1/4 cup white wine
1 tbsp honey
2 tbsp soy sauce
2 tsp Sea salt
2 cups water
Olive oil
garlic powder
black and white pepper
Fish
Place fish fillet (with skin) in a sea-salt and water mixture. Leave for 20 minutes. Remove from water, dry with paper towel. Lightly oil fillet from both sides.
Heat a thick-bottom pan or a grill pan on the stove. Do not add any oil to it! Place the trout skin side down on the pan. Grill for 4 minutes from both sides until edges become opaque. Peel off the skin and season with pepper.
Sauce:
Pour balsamic vinegar, soy sauce and honey in a pot. Cook for 20 minutes over medium heat. The volume should be reduced twice.
Unused sauce can be preserved in the refrigerator. Pre-heat before reuse.
To prepare trout for 2, you need one medium-sized trout, motivation, love for fish, and 30 minutes of spare time to cook dinner! Please note, the recipe for the side dish is at the bottom of the post.
Trout fillet
To serve 2:
2 trout fillets (~ 400 gr)
1/4 cup balsamic vinegar
1/4 cup white wine
1 tbsp honey
2 tbsp soy sauce
2 tsp Sea salt
2 cups water
Olive oil
garlic powder
black and white pepper
Fish
Place fish fillet (with skin) in a sea-salt and water mixture. Leave for 20 minutes. Remove from water, dry with paper towel. Lightly oil fillet from both sides.
Heat a thick-bottom pan or a grill pan on the stove. Do not add any oil to it! Place the trout skin side down on the pan. Grill for 4 minutes from both sides until edges become opaque. Peel off the skin and season with pepper.
Sauce:
Pour balsamic vinegar, soy sauce and honey in a pot. Cook for 20 minutes over medium heat. The volume should be reduced twice.
Unused sauce can be preserved in the refrigerator. Pre-heat before reuse.
Side-dish: Oven-baked potato balls and cabbage+carrot salad
Potato balls
To serve 2:
3-4 medium-sized potatoes
1 tbsp olive oil
Red pepper
Salt
Cut out round balls using the ball-cutter (or just make thin slices) of potato. Mix red pepper, olive oil, and salt in a small saucer. Using a brush or hands :) brush the olive oil mixture on potatoes.
Preheat the oven to 200 C. Place potatoes in the oven for 20 minutes.
Cabbage and carrot salad
To serve 2:
200 gr. cabbage
1 small sweet onion
200 gr. carrots
1/2 tbsp olive oil
1/2 tbsp balsamic vinegar
1 tsp lemon juice
Salt
White pepper
Cut cabbage and onion in thin similar in size slices. Place cabbage only in a bowl. Add salt and using a wooden spoon kind of smash cabbages to mix them with salt well. Now add onions, and grind carrots into the bowl. Add olive oil, vinegar and lemon juice. Season with white pepper.
Potato balls
To serve 2:
3-4 medium-sized potatoes
1 tbsp olive oil
Red pepper
Salt
Cut out round balls using the ball-cutter (or just make thin slices) of potato. Mix red pepper, olive oil, and salt in a small saucer. Using a brush or hands :) brush the olive oil mixture on potatoes.
Preheat the oven to 200 C. Place potatoes in the oven for 20 minutes.
Cabbage and carrot salad
To serve 2:
200 gr. cabbage
1 small sweet onion
200 gr. carrots
1/2 tbsp olive oil
1/2 tbsp balsamic vinegar
1 tsp lemon juice
Salt
White pepper
Cut cabbage and onion in thin similar in size slices. Place cabbage only in a bowl. Add salt and using a wooden spoon kind of smash cabbages to mix them with salt well. Now add onions, and grind carrots into the bowl. Add olive oil, vinegar and lemon juice. Season with white pepper.
No comments:
Post a Comment