Trout with rice and lemon
4 servings
75 minutes
Trout with rice and lemon is a refined dish of European cuisine, combining the freshness of citrus and the tenderness of fish. Historically, such recipes were popular among peoples living by water bodies who valued natural flavors. Salt-baked trout acquires an amazing texture: it remains juicy while its flavor is enriched with the aromas of lemon and herbs. The rice soaked in the fish's juices becomes a tender and fragrant side dish. Combined with carrots and greens, it adds a balance of freshness and sweetness to the dish. This is a wonderful choice for a family dinner or special occasion when you want to enjoy the harmonious taste of natural ingredients.
1
Clean the fish, wash it well, and dry it with a paper towel.
- Trout: 2 g
2
Rinse the rice several times until the water is clear. Boil until half-cooked in salted water.
- Rice: 1 glass
- Salt: 1 kg
3
Peel the carrot, wash it, and cut it into thin slices.
- Carrot: 1 g
4
Wash the lemon, slice it into thin rounds, then cut them in half.
- Lemon: 4 pieces
5
Wash the greens, dry them, tear by hand.
- Green: 1 bunch
6
Stuff the trout with lemon, carrot, and rice. Then sew the belly with thread.
- Trout: 2 g
- Lemon: 4 pieces
- Carrot: 1 g
- Rice: 1 glass
7
Sprinkle half of the salt evenly on the baking tray. Place the prepared fish on top and cover it with the remaining salt, pressing down with your palms.
- Salt: 1 kg
8
Bake in the oven for 50-60 minutes at 180-200 °C.
- Trout: 2 g
9
Carefully remove the salt from the cooked fish, place it on a dish, remove the string, and take out the rice (use it as a side dish).
- Salt: 1 kg
- Rice: 1 glass