Add Adyghe or Basil salt to the trout steaks. In a bowl for marinating, put cottage cheese, juniper berries, ground pepper and dried celery.
To the curd mass, pour 100 ml of warm boiled water and dissolve the curd cheese with a whisk, gently beating.
Put the trout steaks in the cottage cheese marinade, carefully smearing each steak and leave for 20 minutes. In a baking dish, put the steaks together with the curd filling and send them to the oven at 190 g for 25-30 minutes.