Trout "a la fete"

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Trout "a la fete"

Category: Fish dishes

Ingredients
Trout	2 steaks
Headless tiger shrimps (not boiled !!!)	6-8 pcs.
Squids (not peeled!)	1-2 pcs.
Fresh green peas (frozen)	2 tbsp. l.
Forest mushrooms	100 g
Bulb onions	1 PC.
Korean carrots (ready-made)	150 g
Rice	120 g
Canned olives	8-10 pcs.
For the marinade:
Olive oil	1 tsp
Sunflower oil	1 tsp
Vinegar 3% or lemon juice	1 tsp
Adjika sharp (on the tip of a knife)
Coriander (pinch)
Soy sauce	1 tsp
Dry wine	2 tbsp. l.
Carnation	2 pcs.
Black pepper, salt	taste
For frying:
Garlic	1-2 dollars
Butter	1 tsp
Sunflower, olive oil
To decorate the dish:
Leaf salad	6-8 sheet.
Lemon wedges	6 pcs.
Parsley (preferably curly)

Cooking method

• It may seem that the preparation of this dish is somewhat laborious, but the result is worth the effort - it can be served to any festive table as a hot dish.
• About products.
• In this version, trout steaks are used, but, firstly, you can take any red fish, and secondly, you can use river trout - rainbow or golden, but you will first have to clean it and cut it into fillets. It is better to take green peas fresh (you can frozen), and not canned, this significantly affects the taste of the dish. It is better to take forest mushrooms, but in an extreme case, champignons or oyster mushrooms are also suitable. Optionally, in addition to shrimp and squid, the dish can be supplemented with other seafood - octopuses, mussels, etc. - just a little bit.
• !!! Frozen peas can be bought in stores or markets in the frozen food section; as for shrimp and other seafood, all this can be found in both specialized stores and online stores (in any case, there are enough of them in Moscow and other cities).
• Preparation:
• !!! Defrost seafood and green peas ahead of time.
• First action: Marinate the fish.
• Prepare the marinade: combine olive oil and sunflower oil, vinegar, adjika (on the tip of a knife), a pinch of coriander, soy sauce, wine, black (or allspice) pepper and cloves freshly ground in a mill. Prepare the trout, season with salt, marinade and refrigerate.
• Second action: Preparing the rest of the products.
• 1. Wash the mushrooms, if you use forest mushrooms, boil them first; cut into slices and fry in a pan in a mixture of butter and vegetable oil.
• 2. Squid must be peeled and cut into strips, shrimp must be peeled from the shell; if you are using other seafood, prepare accordingly. Combine all seafood and salt to taste. Pour vegetable oil into the pan (calculate the amount based on the size of the pan and further cooking - read the recipe to the end!) And lightly fry one or two cloves of garlic on it over low heat (the task is that the oil should absorb the aroma of garlic) ... Then remove the garlic and fry in this oil, stirring and turning all the seafood (except fish!) Until tender (2-4 minutes), again over low heat; then place the seafood on a plate so that all the oil remains in the pan.
• 3. Finely chop the onion. Chop half of the Korean carrots on a cutting board, mix with the onions and simmer in the oil remaining in the pan (you can add one to two tablespoons of water if necessary). Put in a plate with mushrooms, stir. This should leave a small amount of oil in the pan.
• Action three: Preparing the side dish.
• one.Rice must be soaked in water for 10 minutes, then rinsed 4-5 times (you can do more, the more starch is washed out, the better), pour into a pan with the remaining oil, stir and lightly fry until golden brown. Let the rice cool; at the same time it will be saturated with all the necessary aromas of seafood.
• 2. Pour in 230 ml of water, add salt and bring to a boil; then simmer on minimal heat until tender, adding boiling water if necessary.
• 3. When the rice is almost ready add mushrooms, stewed onions with carrots, seafood, green peas, pepper a little, mix well. Next, it is necessary to bring the garnish to "condition" on minimal heat (or just turn off the electric stove) by heating for another 5-7 minutes, but so that the rice does not boil.
• Fourth action: Fish.
• 1. Fry the fish in vegetable oil with a small amount of marinade on both sides for 1-3 minutes until a pleasant crust forms. Do not overdo it, otherwise the fish will be dry and tasteless!
• Fifth and last action: Serving to the table.
• Place lettuce leaves on large plates, garnish and cooked trout on top of them. The fish can be poured with the remaining juice in the pan. Put the remaining Korean carrots, lemon wedges, olives on top of the garnish. You can decorate with curly parsley (see photo).
• Bon Appetit!

The dish is designed for

2 servings

Time for preparing:

1,5 hour

[TID-SDA]

TID-SDA, very beautifully told and shown! Thank you!
There is no fish yet, but I will certainly make a rice side dish this weekend.

And I really liked it: the description, the recipe, and the presentation. Thank you!

The photo is very beautiful, the description is beyond praise. There remains only one question - what is left of the taste of trout after such a "fragrant" pickling? And the rice side dish is wonderful.

The photo is very beautiful, the description is beyond praise. There remains only one question - what is left of the taste of trout after such a "fragrant" pickling? And the rice side dish is wonderful.

Shish kebab is marinated, but the meat does not get worse from this! The same is true here: the taste of fish from pickling only improves, unless, of course, you overdo it with spices! Coreander can be excluded if desired, but lemon, wine, pepper are classics!

the taste of the fish from pickling only improves, unless of course you overdo it with spices!

Here, I disagree with you here, sorry
The pure taste of good salmon and trout is so self-sufficient and tasty that it does not require much, and such strong in taste and effect of spices that only clog the taste of fish
For salmon and trout, only salt, freshly ground pepper, lemon and dill are enough (and then the last two are only for ready-made fish, otherwise the lemon will curl the protein even before cooking and frying the fish).

But, this is a classic ... and everyone's personal choice, sorry

Coreander can be excluded if desired, but lemon, wine, pepper are classics!

I agree 100%, against only adjika, cloves.

Bread



Trout "a la fete" "Answer # 5 Today at 17:39"

Quote: TID-SDA from Today at 05:21 PM
the taste of the fish from pickling only improves, unless of course you overdo it with spices!

Here, I disagree with you here, sorry
The pure taste of good salmon and trout is so self-sufficient and tasty that it does not require much, and such strong in taste and effect of spices that only clog the taste of fish
For salmon and trout, only salt, freshly ground pepper, lemon and dill are enough (and then the last two are only for ready-made fish, otherwise the lemon will curl the protein even before cooking and frying the fish).
But, this is a classic ... and everyone's personal choice, sorry

[taste]

Any marinade slightly changes the taste of fish, meat or poultry, in fact, for this it is made! Any spices are usually added taste, that is, something can be added, something can be subtracted, or not added at all. By the way, adjika in this marinade only adds pungency and in such a small amount does not "clog" the taste of fish! Well, if you like the pure taste without marinade - just fry and that's it, it's a matter of taste, any recipe can be adjusted for yourself ...

Listen, girls ... Well, we've already tried pure trout. Let's try it in such a marinade, and with adjika, and with all the pies.

[Ir]

Ir, but who is against? So, word for word and hooked ... as always, each word inserted
And the rule of the forum "we need all the recipes, all the recipes are good" has not been canceled

Gorgeous presentation and recipe!