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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.
Cook Time 15 minutes
Servings
Ingredients
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Clean the trout from scales (see the section "Useful tips" for how to quickly clean the scales of fish) and entrails.
    Clean the trout from scales (see the section "Useful tips" for how to quickly clean the scales of fish) and entrails.
  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 most 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 most of the salt on the thickened edges.
  3. Place the fish in a cellophane bag or a suitable fish size 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. The fish turns out to be dense, delicious, not burdened with other flavors.
    Place the fish in a cellophane bag or a suitable fish size 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. The fish turns out to be dense, delicious, not burdened with other flavors.

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