Trout in sweet and sour sauce
2 servings
120 minutes
Sweet and sour trout is an amazing combination of tender fish and rich sauce aromas. The dish incorporates elements of American cuisine, where the harmony of sweet and sour adds a special zest. The light acidity of red wine vinegar and port wine is perfectly complemented by the sweetness of pineapple and rich notes of ketchup. The fish, previously sautéed with vegetables, becomes juicy and flavorful. Served on aromatic wild rice, this dish makes for an ideal dinner that can impress even the most discerning gourmets. Sweet and sour trout is a bright and memorable recipe that combines the tenderness of fish with the rich flavors of American cuisine.
1
Preparing fish broth: place a piece of pike perch (or perch) in a pot, fill with cold water, add carrot, onion, celery stalk, bay leaf, a sprig of parsley and thyme. Simmer while skimming the foam until a third of the water evaporates; we need 100 ml of fish broth for 2 servings.
- Zander: 100 g
- Carrot: 0.3 piece
- Onion: 1 piece
- Celery stalk: 0.3 piece
- Bay leaf: 1 piece
- Parsley: 1 stem
- Fresh thyme: 1 piece
- Water: 150 ml
2
Cut the fillet into 2x2 cm cubes. In a bowl, mix flour and a little black pepper. Coat the fish in the mixture.
- Trout fillet: 440 g
- Rye sifted flour: 50 g
- Ground black pepper: to taste
3
Slice the onion and fry it in vegetable oil. Add chopped bell pepper and fish. Cook for 2-3 minutes, stirring gently, then drain in a sieve.
- Onion: 1 piece
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Trout fillet: 440 g
4
Wipe the pan with a napkin, pour in red wine vinegar, port wine, ketchup, soy sauce, and fish broth. Let the liquid evaporate a bit.
- Red wine vinegar: 50 ml
- Port: 50 ml
- Ketchup: 150 g
- Soy sauce: 2 tablespoons
- Water: 150 ml
5
Add vegetables and fish to the sauce, then add pineapple slices without juice. Mix gently. Drizzle with sesame oil.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Trout fillet: 440 g
- Canned pineapple chunks: 100 g
- Sesame oil: 1 tablespoon
6
Boil the rice.
- Wild rice: 500 g
7
Transfer the contents of the pan to freshly cooked rice, add pepper, and sprinkle with fresh herbs.
- Ground black pepper: to taste
- Green: 1 bunch