Recipe: Light salted trout step by step with pictures | Handy.Recipes

Light salted trout

Cooked Trout Lightly Salted

Nutritional Value

Tasty and tender.

Author of the recipe

Ingredients for salted trout:


  • Trout
  • Salt (coarse)
  • Sugar
  • Cognac

How to cook salted trout step by step with photos


Remove the small longitudinal bones from the fillets with a pair of tweezers. Also cut off the ribs with a very sharp knife. Drizzle a little cognac on the fillets. This not only gives the fish fillets a nice shiny appearance, it also helps to kill bacteria. Sprinkle the salt well, add a little sugar (I do not do the proportion 3 to 1). Do not cut down on salt, fish will not take more salt than it needs. Spread the fish on a white paper towel folded in several layers with the skin facing up. Cover also on top and cover with cling film. Leave it in the fridge for 4 to 6 hours (over night is better). Then rinse off the salt and pat dry with paper towels. Skim off the skin with a sharp knife. Serve with greens.

Nutritional Value:

Whole Dish:
Calories
0 Calories
Protein
0 g
Fat
0 g
Carbohydrates
0 g
100g:
Calories
0 Calories
Protein
0 g
Fat
0 g
Carbohydrates
0 g

Salt, Sugar, Salty, Cognac, Starters, Fish and Seafood Starters

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap