Food recipes
Baked Trout In Foil
Baked Trout In Foil
Ingredients:
1 medium (whole) trout fish about 11-13 oz (300-400 g)
½ tablespoon olive oil
½ tablespoon tomato paste
Directions:
Spices:
4-5 dill sprigs, 5-6 thin slices of lemon, 1 clove pressed garlic, ground black pepper, 1
teaspoon sea salt, 1 sheet of foil or baking paper
Way of preparation:
The trout must be cleaned and well washed with cold water. Dry it. Rub its skin with
garlic. Sprinkle it from inside and outside with pepper, sea salt and olive oil. Smear
outside the whole fish with tomato paste. Put in the belly of the fish 2-3 lemon slices and
dill. Prepare a large enough piece of foil. Smear it with olive oil. Place the fish in the
middle. Wrap the foil around the fish as the top leave a small opening. Preheat the oven to
428°F (220°C). Place the foil packet on the grill or in the oven on a tray near the grill.
Bake the trout for 25-30 minutes. Serve the fish on the foil in a wide shallow dinner plate.
Before serving, expand the opening.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
115. STEAMED WHITE FISH IN VEGETABLE BROTH
Ingredients for 5-6 servings:
2 ¼ lb (1 kg) fillets of white fish
For the broth: 3 carrots, ½ head of celery, 1 stalk celery, 2 onions, 1 tablespoon vinegar, 2
bay leaves, 15 peppercorns, salt to taste
Spices:
1 clove pressed garlic, 1 tablespoon olive oil, and 1 tablespoon chopped dill
Way of preparation:
Pour over with 4 cups hot water the coarsely chopped carrots, celery, onion. Add vinegar,
bay leaves, peppercorns and salt to taste. Cook the products for 40 minutes. Then, strain
the broth. In a deep pan place 1 cup of the hot broth. Add the fillets of white fish. Place the
lid and stew the fish over high heat 15 minutes. Remove the pan from the heat and leave
the fish in it until cool. Remove it and then carefully peel it. Arrange the fish into a
shallow dish. Mix the pressed garlic with olive oil. Pour over the fish with this mixture.
Sprinkle it with dill. Thus prepared fish can be served as hot and cold.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
116. ROAST FISH FILLETS WITH OLIVES
Ingredients for 4-5 servings:
Ingredients:
1 medium (whole) trout fish about 11-13 oz (300-400 g)
½ tablespoon olive oil
½ tablespoon tomato paste
Directions:
Spices:
4-5 dill sprigs, 5-6 thin slices of lemon, 1 clove pressed garlic, ground black pepper, 1
teaspoon sea salt, 1 sheet of foil or baking paper
Way of preparation:
The trout must be cleaned and well washed with cold water. Dry it. Rub its skin with
garlic. Sprinkle it from inside and outside with pepper, sea salt and olive oil. Smear
outside the whole fish with tomato paste. Put in the belly of the fish 2-3 lemon slices and
dill. Prepare a large enough piece of foil. Smear it with olive oil. Place the fish in the
middle. Wrap the foil around the fish as the top leave a small opening. Preheat the oven to
428°F (220°C). Place the foil packet on the grill or in the oven on a tray near the grill.
Bake the trout for 25-30 minutes. Serve the fish on the foil in a wide shallow dinner plate.
Before serving, expand the opening.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
115. STEAMED WHITE FISH IN VEGETABLE BROTH
Ingredients for 5-6 servings:
2 ¼ lb (1 kg) fillets of white fish
For the broth: 3 carrots, ½ head of celery, 1 stalk celery, 2 onions, 1 tablespoon vinegar, 2
bay leaves, 15 peppercorns, salt to taste
Spices:
1 clove pressed garlic, 1 tablespoon olive oil, and 1 tablespoon chopped dill
Way of preparation:
Pour over with 4 cups hot water the coarsely chopped carrots, celery, onion. Add vinegar,
bay leaves, peppercorns and salt to taste. Cook the products for 40 minutes. Then, strain
the broth. In a deep pan place 1 cup of the hot broth. Add the fillets of white fish. Place the
lid and stew the fish over high heat 15 minutes. Remove the pan from the heat and leave
the fish in it until cool. Remove it and then carefully peel it. Arrange the fish into a
shallow dish. Mix the pressed garlic with olive oil. Pour over the fish with this mixture.
Sprinkle it with dill. Thus prepared fish can be served as hot and cold.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
116. ROAST FISH FILLETS WITH OLIVES
Ingredients for 4-5 servings:
Printed from https://recipe.bluelayer.org/recipe/61560/baked-trout-in-foil