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Print Recipe
 Lightly salted Trout Recipe
I suggest a different recipe for lightly salted trout, very simple - only fish fillet and salt. Trout meat tastes great on its own.
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Remove the scales and entrails from the trout.
    Remove the scales and entrails from the trout.
  2. Remove the head, tail (these parts are not thrown away, prepare the ear), fins, cut the fish in half - lengthwise, remove the bones. Prepare the fillet on the skin. Blot it with a paper towel. Salt each half on both sides. Put the largest part of the salt on the thickened edges.
    Remove the head, tail (these parts are not thrown away, prepare the ear), fins, cut the fish in half - lengthwise, remove the bones. Prepare the fillet on the skin. Blot it with a paper towel. Salt each half on both sides. Put the largest part of the salt on the thickened edges.
  3. Place the fish in a cellophane bag or a suitable fish-sized form (dish). I keep the fish for a day and use it, if you think this time is not enough, increase the salting time to the desired one. The fish turns out to be dense, delicious, not burdened with other flavors.
    Place the fish in a cellophane bag or a suitable fish-sized form (dish). I keep the fish for a day and use it, if you think this time is not enough, increase the salting time to the desired one. The fish turns out to be dense, delicious, not burdened with other flavors.

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