Gentle pink meat of a trout less fat, than meat of a salmon. Many consider that because of it the salty forelka turns out more leavened, but they are mistaken, it is all about the correct salting. Experimenting with various additives, you will surely find a flavoring combination, optimum for you.
It is required to you
- Classical recipe of salting trout
- - trout carcass up to 2 kg;
- - 4 tablespoons of coarse sea salt;
- - 4 tablespoons of granulated sugar;
- - 1 tablespoon of a white pepper peas;
- - 100 g of greens of fennel.
- Salty fillet of a trout with a lemon dried peel
- - trout carcass up to 2 kg;
- - 4 tablespoons of coarse sea salt;
- - 4 tablespoons of granulated sugar;
- - dried peel from 1 lemon.
- Trout salty with honey and vodka
- - 2 fillets of a trout with a total weight up to 1.5 kg;
- - 3 tablespoons of sea salt;
- - 3 tablespoons of liquid honey;
- - 1 teaspoon of the crushed white pepper;
- - 1 tablespoon of vodka.
- "Drunk" trout with a citrus dried peel
- - 1 fillets of a trout weighing about 500 g;
- - 2 tablespoons of gin;
- - 1 small orange;
- - 1 small lemon;
- - 2 tablespoons of sea salt;
- - ½ teaspoons of the crushed white pepper.
- "Beet" trout
- - fillet of a trout weighing up to 1 kg;
- - 2 tablespoons of a refiner syrup;
- - 4 tablespoons of coarse sea salt;
- - 50 ml of vodka;
- - 3 juniper berries;
- - 1 average beet weighing about 300 g;
- - 100 g of greens of fennel.
Instruction
1. Classical recipe of salting to a forelirazdelayta a trout carcass on two fillets. For this purpose put fish on a land surface a stomach from yourself and a sharp wide knife make a cut behind gills and breast fins, perpendicular to the fish ridge. As soon as the knife rests against the ridge, develop it by 90 degrees an edge towards a tail and, strong holding a trout by the head, slowly conduct a panel along a carcass as it is possible closer to a backbone. Having cut off fillet, turn fish and repeat the procedure. By means of tweezers remove small stones from trout fillet. Cut off thinner strips of fillet at the edges of fish. They will be salted quicker and by the time of readiness of all trout will become almost inedible. Rinse fish a baking plate with flowing water. Get wet dry with paper towels.
2. Crush peas of a white pepper in a mortar. Rather largely cut fennel greens. Mix sugar, salt and pepper. Put one fillet skin down in a wide and deep glass form, strew with a half of the cut fennel, and then evenly distribute mix of spices and again strew with greens. Put from above the second fillet, this time skin up. Cover fish with a long and narrow cutting board, a dish or a cover and press down cargo.
3. Move away a trout in the fridge. Each 12 hours overturn "sandwich" from fillet other party down. In capacity a little liquid can be formed, contrary to popular belief it isn't necessary to merge it. In 48 hours the fish will be ready. Accurately peel her from spicery and sharp wide knife on thin slices.
4. Salty fillet of a trout with lemon to a tsedroyrazdelayta a trout carcass on fillet. Remove small stones, wash out fish and dry paper towels, cut off upper cuts. Lay out one fillet on a wide and long piece of a polyethylene film.
5. In a bowl mix salt, sugar and a lemon dried peel. Lay out the received mix on the prepared fillet and cover from above with other half of fish, having placed it skin up. Densely roll up a polyethylene film and remove in the fridge for day. Slightly wash out ready fish under flowing water, dry and remove for an hour in the fridge, and then slice almost transparent.
6. A trout salty with honey and водкойВ to a small bowl mix honey, vodka, salt and fresh ground black pepper before formation of dense sauce. Lay out both fillets of a trout skin down on a piece of baking paper. Whether check there is no small stone left. Rub honey and vodka mix in each piece. Put one fillet on another meat inside and densely paper.
7. Put a wrapped up trout in a deep dish or in a form for roasting. Press down from above something flat and place on it cargo. Move away fish for day or more in the fridge. The longer you will salt a trout, the its meat will be more dense. Each 8-12 hours overturn a parcel with fish. Wash out a ready trout under flowing water, dry and let's about an hour lie down in the fridge to allow aromas and tastes to be balanced. Cut fish on the thin, silky, shining slices.
8. A "drunk" trout with citrus to a tsedroysnimita from a lemon and orange a dried peel, squeeze out juice of each citrus. In a small bowl mix sea salt, granulated sugar, fresh ground pepper, on 2 spoons of orange and lemon juice and on a dried peel teaspoon.
9. Spread a big piece of food wrap on a land surface, from above put the panel of a gauze of such size curtailed twice that was enough to wrap up fillet. Strew a gauze with ¼ part of the prepared mix. Put fish on a gauze skin down. Water with gin. Evenly rub the remained spicy mix in trout meat. Densely wrap up fillet in a gauze, and then a film. Place in a deep dish or a form and press down cargo, remove in the fridge for two three days. At least once a day overturn. Having salted fish, wash away from her cool water of spice and don't forget to remove before cutting for an hour in the fridge.
10. "Beet" forelyesl you are confused by a meat bloom of a trout if you want bright paints, salt fish with beet juice. Wash out beet, clean and rub on a small grater, and then mix with vodka, sugar, I will merge also a lemon dried peel. Small cut fennel greens. Crush juniper berries in a mortar. Add fennel and a juniper to other ingredients and put in a blender bowl, mix in the pulse mode.
11. Put trout fillet skin down in a glass baking dish. Run a finger over meat whether it was necessary to check in fish of pinbones. If you find them, remove by means of tweezers. That your hands weren't painted by beet juice, put on thin rubber gloves. Rub the prepared mix in fish, cover it with food wrap and press down cargo. You keep a trout in the fridge from 2 to 4 days, periodically overturning and again rubbing beet and spicy mix. When fish is salted, rub off her a paper towel and cut on slices.