How to brine trout

Well-cooked trout will not leave indifferent even the favorite of gourmets. Tender, light and succulent meat – is the goal of any recipe trout, and the secret to making is of course the marinade. Cook it at home is not difficult, and the recipes quite a lot, so you can easily choose something for yourself.

You will need

• • Sour cream marinade:
  • 0.5 liters of yogurt
  • 2 tablespoons of sour cream
  • 2 bulbs
  • 1-2 cloves of garlic
  • 1 kg trout
  • spices to taste
  • Lemon marinade:
  • 300 g trout
  • 1 lemon
  • fresh herbs
  • salt
  • black pepper
  • A "special" marinade:
  • 500 g trout
  • 500 ml white wine (dry)
  • ½ Lemon
  • spices to taste

Instruction

1. Sour cream marinade. The trout thoroughly under running water, dry. Cut it into portioned pieces. Chop onion half rings and mix with yogurt and sour cream. Add spices to taste and squeeze 2 cloves of garlic. Received by the marinade pour over the fish and refrigerate. After 1-2 hours the trout ready for cooking.
2. Lemon marinade. The fish, rinse well under cold water and dry on paper towels. Cut it into portioned pieces and place in an enamel bowl (you can use a glass bowl). Add the juice of the lemon and finely chopped herbs, and season with spices. Trout needs to marinate for 4-6 hours in a cool place.
3. A "special" marinade. The trout thoroughly under cold water, Pat dry and cut into portion pieces. Place the fish in an enamel bowl and pour white wine. Add lemon juice and spices to taste. After 10-12 hours, the trout ready for cooking.