On a cold winter night, a hearty, delicious dinner -a matter of paramount importance. Therefore, having studied the variety of culinary variations, you need to decide and choose the one and only masterpiece that you will regulate your family. A great chance to demonstrate your culinary talents - fish with potato garnish. Here and the obvious benefit to the body, because the fish contains useful substances, and there are plenty of calories, hardly anyone will dare to challenge the fact that potatoes are a product more than nutritious. What kind of fish do you prefer? An excellent option - trout. In her, the acid Omega-3, vitamins A, D, B12, pyridoxine. Recipes of dishes, which combine trout and potatoes, mass. There are simple options, without adding any sauces. There are also exceptional, for which you will need many products and a solid margin of patience. Let's try to consider all the basic ways of cooking trout with potatoes.
Classic cooking trout
This option is suitable for beginners, as well as forthose to whom guests should come. For 1 kg of potatoes you will need 4 steak trout, a large onion and 2 lemons, as well as salt and pepper, which will be added to taste. To begin with, marinate trout. Make it simple. It should be rubbed with salt and pepper, then soaked with lemon juice and sent to the refrigerator for half an hour. While the trout comes to the standard, we prepare potatoes. Clean and cut it into halves. Peel the onion and cut into rings. Then we take the baking tray out of the oven, lay the foil on it and spread the ingredients in layers: onions, trout, potatoes and onions again. Solem, pepper, wrap the dish with foil and put it in a preheated oven for 200 minutes for 40 minutes.
The original recipe for trout
The oven must be preheated in advance. The optimum temperature regime is 180 degrees. We take 1.3 kg of potatoes and trout, medium-sized onion head, 2 chicken eggs. Still useful: sour cream - 300 grams, cheese (from hard varieties) - 350 g, 2 tablespoons olive oil. Garlic, dill and other greens, as well as salt and pepper - to taste. First we will deal with potatoes: it needs to be cleaned, washed and cut into small circles, mixed with butter, salt and pepper. We take the baking tray, grease and spread the potatoes. Cooking for 20 minutes. Next, cut the onions, you should get thin semirings. The next step is cooking trout. It is better to use fresh fish or freshly frozen. Place the onion and trout on top of the potatoes and add the sauce. For the sauce, chicken eggs whip with sour cream, for piquancy put finely chopped garlic. The whole dish is thoroughly "sealed" in foil, we increase the degrees to 200, we send for half an hour to languish in the oven. After 30 minutes, the food is extracted, sprinkled with grated cheese, sent back to the oven for another 20 minutes.
Trout to beer for your beloved man
This variation will please connoisseurs of beer, amongwhich, of course, the vast majority of men. Take 4 pcs. rainbow trout, 3 medium onions, 1 lemon, a teaspoon dried parsley, 8 potatoes, vegetable oil and salt. Onions and lemon are cut in the form of semirings, the first ingredient is immediately fried in a frying pan. Trout rubbed with oil and spices, we make an incision and stuff it with lemon, onion, sprinkle with parsley from above. Fish "wrap" in foil, in it we also place potatoes sliced to taste and desire. We put for 20 minutes. in the oven, the best temperature option - 160 degrees. Such a delicacy is originally combined with fresh vegetables, but it is possible without them. Trout has a wonderful taste, which perfectly matches with beer of any kind.