Shish kebab from fish has long become a familiar dish of our cuisine. For it, both inexpensive types of river fish, as well as salmon, salmon, trout, etc. are used. Of course, the taste of a shish kebab is primarily affected by the variety of fish that was chosen for it, but the way of marinating this fish is also important.
To date, it is very popular to prepare shish kebab from trout. And now we will tell you about how to properly cook it, and also pickle the trout for shish kebab.
How to cook trout at a fire?
A special feature of cooking a shish kebab from a trout is that it needs to be cooked in large pieces. Otherwise, when strung on the skewer or removed from it, the fish may fall into pieces. Therefore, quite often a shish kebab from a trout is fried on a lattice with steaks. There are fewer cases when fish are fried with a single piece, separated from the bone. If you want to grill skewers of trout on skewers, then the pieces should be about 5 x 5 centimeters in size.
But let's go directly to the description of the recipes of shish kebab from trout.
Shish kebab from trout fillet whole piece
Ingredients:
- 1 kg of trout fillet;
- 150 g of mayonnaise;
- 0.5 glasses of white dry wine;
- white pepper;
- salt to taste.
Preparation:
The trout fillets should be washed and dried. Then it is rubbed with a mixture of ground white pepper and salt, and the top is greased with mayonnaise. We leave the fillet for 1-2 hours (or better longer). Then lay the trout on the grill, and fry the coals for about 15 minutes. Time depends on the thickness of the piece and the intensity of the heat emanating from the coals. During the frying, it is necessary to pour the trout fillets several times with white dry wine.
Recipe for trout with lemon on charcoal
Ingredients:
- 1 kg of trout;
- 1,5 lemon;
- ground white pepper and salt to taste.
Preparation:
Trout is separated from the skins and bones. If you bought a trout fillet, then you should separate only the skin. Cut the fish into pieces about 5 x 5 centimeters and add white ground pepper and salt to the fillet. We marinade the fish for 1 hour. Then we string the skewers in such a way that there are small gaps between the fish pieces and fry the fish on hot coals. After 5 minutes after the start of frying, sprinkle the shashlik with lemon juice, then fry the fish until ready for about 10 minutes. We serve a barbecue of trout with fresh vegetables.
Skewers of trout in the oven
Ingredients:
- 1 kg of trout fillet;
- 5-6 tablespoons of soy sauce;
- 1 lemon;
- 1 bunch of parsley;
- salt and red pepper to taste.
Preparation:
We remove the skin from the fish fillets and remove the bones, if any. Then cut the fillet into small pieces, add it to the bowl, sprinkle it with red pepper and water with soy sauce. We leave the trout in a cool place so that it will be marinated (30 minutes will be enough). Then take the pieces of fish, string them on wooden skewers and fry in the oven. At 220 degrees, the trout should be fried for about 30 minutes. Then it is poured with the juice of one lemon and pritrushivayut finely chopped dill.
Skewers of whole trout
Ingredients:
- 1 medium sized trout;
- 30-50 g of butter;
- 1 lemon;
- 1 grenade;
- fresh tarragon, red pepper and salt to taste.
Preparation:
Trout should be gutted through the holes formed by the removed gills. Then the fish should be washed and dried with a paper towel. After that, the trout is rubbed with salt and red pepper and stringed on skewers. Fry it on the fire, periodically turning over and lubricating with butter. After the trout is well fried, remove it from the fire, pour with lemon juice and pomegranate (or something one), sprinkle with finely chopped tarragon and serve it to the table.