Lightly salted trout - a home-made recipe

Kitchen appliances and utensils:

• board for cutting fish;
• kitchen knife;
• tablespoon;
• paper towel;
• deep vessel;
• cling film;
• toothpick.

Ingredients

Step cooking

1. To prepare slightly salted trout, 1 kg of fish is required. You can take red fish and more, but then you have to independently calculate the proportions of the remaining ingredients. Before salting, you need to cut and prepare the trout. To do this, clean the husk under cold water and make an incision on the belly, through which we get all the insides. Rinse the fish again under running water and dry it a little with a paper towel.
   
2. Only salted trout fillet. To do this, use a knife to pierce the fish through the bone and cut the skin. Carefully cut the fillet so that as little meat as possible remains on the bone. Similarly, we separate the second trout fillet from the bone. The large bones that remained on the fillet are carefully cut with a knife, since it is unlikely that it will be possible to pull them out of raw fish. Smaller bones can be removed from the trout with your fingers or with tweezers.
   
3. Cut off the fat that was near the abdomen of the fish. It is not required for salting trout. You can not throw it away, and later prepare a hodgepodge. We touch the trout fillet with our fingers and get the bones that are noticeable to the touch. It is important to do this carefully to maintain the integrity of the fillet. It is required to take out bones in that direction in which they stick out. There is no need to remove the skin from fish; you can grease it with it.
   
4. In a separate plate, mix 1 tbsp. l salt and 1 tsp. sugar, thoroughly mixing them. Place 2 trout fillets in a deep bowl and sprinkle the fish with a mixture of salt and sugar. Do not rub the trout hard so that it does not break up. First, it is recommended to process with salt and sugar one piece of fish, then another. Do not mix both fillets at once. Be sure to salted fish on both sides and sides.
   
5. Break in half 1 bay leaf and add 13-15 peas of black pepper. We close on top a bowl of trout fillet with cling film and leave it to be salted at room temperature for 10-12 hours. If the fish is not urgently needed, then it can be refrigerated, but then the time increases to 24 hours. It is recommended to make several holes in the cling film to make the fish breathe.
   
6. We take out the finished fish from the vessel and wash it thoroughly under cool water. If you want to immediately cut the fish, then it is better to put it in the freezer for 10 minutes, then it will be easier to cut into thin slices. If you salted a large piece of trout, then the part can be removed in the freezer and removed when necessary. In the refrigerator, slightly salted trout can be stored for 3-4 days.
   
7. Serve slightly salted fish can be cut into small pieces and garnished with fresh herbs, for example, a sprig of dill or parsley. You can also make sandwiches or canapes from salted trout, adding cheese and other ingredients.
   

Video recipe

The video is about making lightly salted trout. The process of cutting red fish into fillets and its step-by-step salting is described in detail. All the necessary ingredients are indicated, thanks to which the fish will become juicier and tastier.Recommendations are given on how and with which it is better to serve slightly salted trout.

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