Classic cooking trout
This option is suitable for beginners, as well as forthose who are expecting guests. For 1 kg of potatoes, you will need 4 trout steaks, a large onion and 2 lemons, as well as salt and pepper, which will be added to taste. First, you need to marinate the trout. This is easy to do. You need to rub it with salt and pepper, then soak it in lemon juice and put it in the refrigerator for half an hour. While the trout is getting ready, prepare the potatoes. Peel and cut them in half. Peel the onion and cut into rings. Next, take the baking sheet out of the oven, lay foil on it and lay out the ingredients in layers: onion, trout, potatoes and onion again. Salt, pepper, wrap the dish in foil and put it in the oven preheated to 200 degrees for 40 minutes.
The original recipe for trout
The oven must be preheated in advance.The optimum temperature is 180 degrees. Take 1.3 kg of potatoes and trout, a medium-sized onion, 2 chicken eggs. You will also need: sour cream - 300 g, cheese (hard) - 350 g, 2 tablespoons of olive oil. Garlic, dill and other herbs, as well as salt and pepper - to taste. First, let's deal with the potatoes: they need to be peeled, washed and cut into small circles, mixed with oil, salted and peppered. Take out the baking sheet, grease and lay out the potatoes. Cook for 20 minutes. Next, chop the onion, you should get thin half rings. The next step is to cook the trout. It is better to use fresh fish or freshly frozen. Place the onion and trout on top of the potatoes and pour the sauce over them. For the sauce, beat the chicken eggs with sour cream, and add finely chopped garlic for a piquant flavor. Seal the entire dish thoroughly in foil, raise the temperature to 200, and simmer in the oven for half an hour. After 30 minutes, remove the dish, sprinkle with grated cheese, and return to the oven for another 20 minutes.
Trout to beer for your beloved man
This variation will please beer connoisseurs, among others.which, of course, are the vast majority of men. Take 4 rainbow trout, 3 medium onions, 1 lemon, a teaspoon of dried parsley, 8 potatoes, vegetable oil and salt. Cut the onion and lemon into half rings, immediately fry the first ingredient in a frying pan. Rub the trout with oil and spices, make a cut and stuff it with lemon, onion, sprinkle with parsley on top. Wrap the fish in foil, and place the potatoes cut to taste and desire in it. Put in the oven for 20 minutes, the best temperature option is 160 degrees. This delicacy is originally combined with fresh vegetables, but you can do without them. Trout has an excellent taste that goes well with any kind of beer.
