Salt fresh trout is one of the most popular dishes. It can be seen on almost any holiday table. Of course, you can buy it on the market, but there is absolutely no guarantee that it is the taste and presentation will be successful. Usually sold either frozen or too salty or salted fish. In this regard, many Housewives prefer trout to salt independently tested recipes.
1 How fast and just to add salt to the trout?
1.1 alternative # 1: classic
1.2 Option # 2: quick
1.3 Option # 3: Scandinavian
1.4 Option # 4: honey
1.5 Option # 5: vodka
1.6 Option # 6: salting brushes
1.7 Option 7: Salting of steaks trout
1.8 Salting trout dry Ambassador
2 Quick recipes for cooking trout
2.1 Daily salting
2.2 Willingness trout in 10 hours
How to quickly and easily salt the trout?
In the process of pickling any fish, including trout, should preferably be guided by some rules:
For cooking use only fresh fish. In extreme cases, go frozen.
More for salting good sea trout. She is fatter and brighter meat color, furthermore much more elastic. Trout’s not as greasy and more suitable for special diets.
The process of pickling involves the use of an enamel or plastic utensils. In any case, you cannot use metal.
Should strictly observe the proportions, otherwise the salted fish will have exquisite taste.
Option # 1: classic
For pickling trout will need:
trout fresh-1 kg;
salt-3 tablespoons without slides;
sugar-1 tablespoon without slides;
black pepper-8-9 peas;
Bay leaves-2-3 leaf.
The technology of salting:
The fish is cut. From her cut off head, tail and fins, and also get rid of the innards. After that, the carcass is split along the back into 2 parts, then get rid of the bones.
On the bottom of the tank for pickling poured a small layer of seasoning.
Cut the trout fillet is placed on the bottom of the dish with the skin down, then fish meat sprinkled with spices.
On top of that half put the second half of filaki and sprinkle with prepared spices, as in the first case.
Capacity closed by a lid and placed in a cool place such as a refrigerator.
One day the loins of fish are extracted from brine, and dried with a paper towel.
The thus prepared sea trout is divided into arbitrary pieces. The pieces are laid out on a plate. In conclusion, fish can be water with lemon juice.
Option # 2: quick
For quick pickling trout will need:
1 kg fresh trout;
2 or 3 tablespoons salt;
6 or 8 PCs black peas allspice;
3 PCs Laurel leaves;
one tablespoon of vinegar;
150 ml sunflower or olive oil;
one bulb of onion.
The technique of salting:
The fish is cut, after which she removed the skin. This should be done very carefully so as not to damage the meat.
Fish meat is cut into arbitrary pieces and put into prepared container.
In another vessel is prepared a brine to fill. Take 0.5 liters of water and filled with salt. The composition is preferably thoroughly mixed.
This mix is filled with fish, placed in a container before. The fish is served, and on top of the load is placed. For the preparation of suitable conventional room temperature. In this state, the fish should be 2 hours.
After the expiration of 2 hours, the brine is drained, and the fish is filled with a different brine. To do this, take a glass of water and stir into it a spoonful of vinegar. In this part of the fish can be within 5 minutes.
In conclusion, it is necessary to cut the onion into rings, add pepper, Bay leaf and sunflower or olive oil. The fish pieces gently mixed in the brine and left for 20 minutes. After this period, the trout is brought to the table.
Option # 3: Scandinavian
For the Scandinavian variant of salting trout need to prepare:
a pound trout;
100-120 grams of fennel;
3 tablespoons salt;
3 tablespoons of sugar.
Method of preparation:
Trout is cut, well washed and dried. Then it is divided by the ridge and disappeared all bones.
Salt is mixed with sugar. This composition is rubbed loin of the fish.
1/3 of the harvested dill laid out on the plate.
Dill is placed on one part of filaki skin down.
On top I laid another part of the dill, then the remaining part of the fillet.
The fish is served and at home temperature is retained for 8 hours.
After that, the meat of the trout moved in the refrigerator for 48 hours.
Before serving, removing excess dill and sugar-salt mixture. And finally, the fish is cut into easy to serve slices.
Option # 4: honey
To pickle trout with honey will need the following components:
trout meat is separated from skin – 1 kg;
one tablespoon of honey;
three tablespoons of salt.
The process of preparation:
Trout is processed, washed and dried with paper towel. The skin separates from the meat.
Honey and salt mixed together.
Thus prepared mixture is spread on fish fillet and RUB into the meat.
Loin are rolled into rolls and placed in a container (glass jar).
Chiclana Bank is covered with a lid and set in refrigerator for one day.
Through the day the rolls are flipped on the reverse side and again put in the fridge for 24 hours.
After this period the fish are removed and the turning operation repeated. Fish, the third time is a day in the fridge. Only after three days the fish is ready for serving, it is enough to wash the brine and cut the fish into pieces.
Option # 5: vodka
To prepare salty trout with vodka should:
to prepare 1 kg of fresh trout;
stock 2 tablespoons of salt;
dial 4 teaspoons of sugar;
to prepare 30 ml of vodka.
How to pickle trout with vodka:
The fish is cut so as to obtain two identical loin. They are thoroughly rinsed and dried. In filakai should not be bones.
Mix salt and sugar.
Trout fillet enveloped in this mixture, placed in a beaker and filled with vodka.
Ware closes and the fish is placed in a cold place for 12 hours. After this period the fish are ready to eat.
Option # 6: salting brushes
Trout – fish is not cheap, so not everyone is able to afford such a pleasure. But to get abdomen pickle and can afford it to anyone. Prepared according to the prescription of the abdomen would be an excellent appendage to the beer, besides, you can add them to any salad.
To obtain such a product, you need to:
to buy 400 g bruchac trout;
prepare two tablespoons of salt;
to prepare one tablespoon of sugar;
How to pickle?
The abdomen should be thoroughly washed and soaked in water for half an hour.
The water is drained and the abdomen is again thoroughly rinsed,
Combine together salt, sugar and pepper in this dry mixture enveloped the abdomen.
All the components are added in a glass bowl, added 1 Cup of water, after which the abdomens are placed in the fridge for a couple days.
Option # 7: Salting of steaks trout
For this preparation you will need:
2 steak trout;
1 liter of water (approx.);
4 tablespoons of salt;
1 tablespoon sugar;
1 tbsp vinegar;
spices to taste.
The first step is to prepare the brine. For this, take a saucepan, pour in water, add salt, sugar and spices and put on fire. Water is brought to boiling and the mixture boiled for several minutes.
The solution is added to vinegar.
After that, fire off the brine cools, after which it needs to drain.
The trout steak prepared, washed and dried, then they are stacked in the receptacle.
The steaks are filled with brine, covered with a lid and put in the fridge for a couple of days.
For those who prefer a salted product, after one day fish meat you can eat. When salting, remember that more than 4 nights, fish to salt is not recommended because worse taste trout.
Salting trout dry Ambassador
For this you need the following ingredients:
fresh rainbow trout – 1 kg;
2 tbsp. spoon of salt;
1 tablespoon sugar;
5-6 peas of fragrant black pepper;
2 leaf Lavrushka;
The technology of salting:
From the trout, cut off the head, tail and fins.
Removed the insides.
The carcass is rubbed with a mixture of salt, sugar and pepper, and inside is placed a Bay leaf.
A length of gauze poured one spoon of salt and placed on top of the trout.
Fish fillets are tightly wrapped in gauze and wrapped with a paper towel.
The fish was ready to eat, it must hold three days.
In the process of dry salting, gauze changed twice a day, and the carcass of the fish is flipped by the other party.
Quick recipes for cooking trout
Not everyone can wait for the finished product in a few days. For this category of people there are quick recipes for up to one day. The taste of the trout is not lost, and the methods of pickling have a number of advantages.
For daily salting trout need the following components:
1 kg of fresh sea trout;
2 tbsp. spoon of salt;
1 tablespoon of sugar;
lemon juice – 1 teaspoon;
spices to taste.
The fish is prepared, cut, washed and dried with paper towel.
Cut the fish cut into reasonable pieces and enveloped them in a mixture of salt, sugar and spices.
Then add lemon juice and placed in any suitable container.
Fish must be weighed for one day.
The willingness of the trout for 10 hours
This is one of the quickest ways of preparing trout. For pickling you will need:
trout fresh – 1 kg;
salt rock – 3 tsp;
sunflower oil – 100 ml.
From carcasses prepared fish fillets. To do this, the fish is cut according to the rules.
The fillets are washed and well dried.
Fish meat is cut into small pieces.
After that, the slices are stacked to capacity, they added salt and everything is thoroughly mixed.
In a container filled with sunflower oil and again all is well mixed.
The fish is put in a cold place for 10 hours (in the refrigerator).
After 10 hours the fish is ready to eat.
Regardless of the recipe, particular attention should be paid to the feeding trout on the table. Usually it is served with slices of lemon and sprinkle on top of the greens. Along with such simple methods of presentation, there are the most complex and interesting options.
Alternatively, the pieces of trout can be formed roses on the following technology. To do this, the fish should be cut into thin but long pieces. From the first slice you need to form a Bud. Then, the slice with the slice formed rose. In the process of laying pieces of edge slightly bent, which are formed by the deployed petals of the rose. After the formation of the flower, the edges should be secured with a toothpick. Forming on a platter of 5-6 roses, turns the dish high cooking to add green leaves in a salad.