River trout under Worcestershire sauce with anchovies in the oven
The ingredients are given for 1 fish. 1 serving - 1 trout. You will need:
- 1 fish;
- 1 lemon;
- 1 tablespoon of mayonnaise;
- Olive oil;
For the sauce:
- 1 head of onions;
- 2 cloves garlic;
- 3 tablespoons mustard grains;
- Cinnamon stick 2.5 cm;
- 1.25 ginger roots;
- 0.5 teaspoon red pepper;
- 1 teaspoon of black pepper peas;
- 0.5 teaspoon cardamom;
- 1 teaspoon of carnation buds;
- 0.5 cup sugar or its substitute;
- 3 anchovies;
- 0.5 cup dark soy sauce;
- 0.5 cups of sweet soy sauce;
- 3 tablespoons of salt;
- 0.25 cups of tamarind pulp;
- 2 cups of vinegar;
- 0.5 teaspoon curry;
- 0.5 cups of water.
Method of preparation: First, prepare the sauce.To do this, chop the garlic and onion as finely as possible. Grate the ginger on a coarse grater. Chop the anchovies. Place mustard seeds, onion, red and black pepper, cardamom, cloves, cinnamon, and ginger in a gauze bag. Tie tightly. Place it in a saucepan with a mixture of vinegar, tamarind, soy sauce, and sugar. Place the container on the stove and wait for it to boil. Reduce heat and cook for no more than 45 minutes. Combine the anchovies, water, curry, and salt. Pour into the pan and remove from heat. Wait until the sauce has cooled completely and pour it into a glass container. Leave it in the refrigerator for two weeks, stirring every 2-3 days, first squeezing out the contents of the bag. After 14 days, throw away the gauze with spices, and pour the finished sauce into bottles and store in the refrigerator. Let's move on to preparing the trout. Gut the fish and rinse well. Rub with pepper and sprinkle with lemon juice. Mix Worcestershire sauce with mayonnaise. Grease the carcass thoroughly inside and out with the resulting mixture. Fold a sheet of foil in half and bend the edges to make a boat. Grease well with olive oil. Place the fish in the middle and adjust the sides so that they fit tightly. Preheat the oven to 190 degrees. Cooking time is 25 minutes. Before serving, you can pour a little more Worcestershire sauce.
A simple recipe for a trout baked in the oven
This cooking method will come in handy when you have little time, but you need to serve something special. Ingredients:
- 1 carcass of river trout;
- 0.5 lemon;
- 1 teaspoon of sugar;
- 1 teaspoon of salt;
- Black ground pepper to taste;
- Mixture of peppers to taste;
- Provencal herbs to taste.
How to bake Sugar, salt, pepper mix, blackMix pepper and Provencal herbs well in a bowl. Squeeze half a lemon. Pour the juice into a container with spices. Gut the fish and wash it well. Grease it with the resulting mixture. Let it sit for 10 minutes. Then wrap the trout tightly in foil. Preheat the oven to 200 degrees. Place the workpiece there. Bake for 20-25 minutes. Then take it out, unwrap it and wait until the baked fish cools down a little, and serve.
Recipe for baking of river trout by slices
With this baking method you will get tasty and healthy food in just a few minutes. For this you will need:
- 1 kg of river trout;
- 100 g of olive oil;
- 1 lemon;
- Black olives;
- 1 teaspoon of salt;
- Black pepper ground to taste;
- Salad.
Method of preparation: Gut the fish and veryRinse well. Then cut into portions. Pour olive oil into a bowl, add salt and pepper. Marinate the trout in the resulting mixture, the pieces should be “bathed” in the marinade. Place on a baking sheet and sprinkle with lemon juice. Preheat the oven to 180 degrees. Cook for 15-20 minutes. Wash and dry the lettuce leaves. Place them on plates along with olives and lemon wedges. Cool the baked fish a little and divide into portions. Oven-baked river trout is one of the healthiest and most delicious dishes, which is distinguished by its simplicity and short cooking time.
