Trout baked with lemon balm and lime with a side dish of rice balls
6 servings
35 minutes
Trout baked with lemon balm and lime is a refined dish that embodies the spirit of European cuisine. The fish, marinated with rosemary, lemon, and pepper, acquires a rich aroma and tender texture. Baked with lemon balm and lime pieces, it reveals fresh citrus notes, while rice balls prepared with a cheese and herb sauce create a harmonious side dish. This recipe is perfect for special dinners when you want to impress guests with an unusual combination of flavors. Trout is famous for its soft, juicy meat, and the addition of herbs and citrus makes it even more exquisite. The dish is served with a delicate cheese-based sauce that highlights its richness and elegance, turning each forkful into a gastronomic delight.
1
Marinating fish. Wash the fish and remove the gills. Cut one lemon in half, peel one half with a knife (only the yellow zest, leave the white soft part), and cut it into not very small cubes. Blend the chopped lemon, 2 teaspoons of rosemary, ground pepper mix, and salt to taste until a homogeneous mass is obtained (white soft pieces of lemon may remain but not too large).
- Lemon: 1 piece
- Rosemary: to taste
- Mixed peppercorns (four peppers): to taste
- Salt: 3 teaspoons
2
Squeeze the juice from the second half of the lemon and set it aside for now.
- Lemon: 1 piece
3
Thoroughly coat the fish's belly inside with the prepared mixture (the tail can be slightly cut), secure the belly with toothpicks as close to the cut as possible so that the parts of the fish's belly fit tightly together. Sprinkle one side of the fish scales with a teaspoon of salt and rub it in, do the same on the other side. Place the fish in a bag, tie it, and put it in the refrigerator for one to one and a half hours.
- Salt: 3 teaspoons
4
Rice balls. Cook the rice and remove from heat 5-7 minutes before it's done, let it cool.
- Rice: 2 glasss
5
Blend 100 ml of water, 3 teaspoons of mayonnaise, 50 grams of feta cheese, 2 bunches of green onions, and 2 bunches of dill (tear the greens by hand) to obtain a homogeneous mass.
- Water: 200 ml
- Mayonnaise: 4 tablespoons
- Brynza cheese: 100 g
- Spring onion: 2 bunchs
- Dill: 3 bunchs
6
Pour the sauce into the cooled rice, mix it, and shape 12 firm balls.
- Rice: 2 glasss
7
Fish. Remove toothpicks, eliminate excess marinade, so that the white pieces of lemon and rosemary are reduced by 2-3 times.
- Rosemary: to taste
8
Tear the lemon balm into large pieces and place it inside the fish. Cut the lime into slices and then into quarters, placing them on top of the lemon balm, with a bit of mint on top of the lime. There shouldn't be too much lemon balm, but enough.
- Lemon balm: 1 bunch
- Lime: 1 piece
9
Grease the baking tray with oil, place the fish and rice balls. For a crispy crust on the balls, they need to be coated with a thin layer of mayonnaise. I leave a drop of mayonnaise on each ball and brush it with a special brush.
- Mayonnaise: 4 tablespoons
10
Place the fish with balls in a preheated oven at 170 degrees for 30-35 minutes.
11
After 15 minutes of putting the fish in the oven, take it out and brush it with lemon juice. This can be done several times.
- Lemon: 1 piece
12
From the remaining 50 grams of bryndza, a spoon of mayonnaise, and a bunch of dill, we make a sauce (do not add green onions).
- Brynza cheese: 100 g
- Mayonnaise: 4 tablespoons
- Dill: 3 bunchs
13
Slice the fish, serve with two rice balls, and garnish with sauce.
- Rice: 2 glasss
