- Trout 1 kg
- Rice (boiled) 1 cup
- Butter to taste
- Raisins 1/2 cup
- Ginger 1 tsp
- Breadcrumbs to taste
- Salt, pepper to taste
- Lemon juice if desired
- Main ingredients
- Serving 3 servings
- World Cuisine
Inventory:Knife, Cutting board, Saucepan, Bowl, Teaspoon, Baking tray, Stove with oven
Step 1: Cut the fish.We take not just fish, namely trout. And, preferably, it didn’t lie for how long in the freezer, but just caught, in the extreme case, chilled. The best is a couple of small ones, but one kilogram is also possible. It must first be cleaned and gutted. But, attention, without cutting the abdomen with a knife. The easiest way is to cut it across the head, remove the gills and scrape all the insides from the abdomen with a regular teaspoon. If this is really difficult for you, then you can cut the belly and then sew it with threads. But for a real kutap fish are gutted in this way without cutting the abdomen. Head cut off is not worth it. The taste may not change, but the look of the finished dish will not be the same. And now we’ll wash the fish well, both outside and inside, with salt and pepper and sprinkle with lemon juice if you wish.
Step 2: prepare the rice.Rice, of course, must first be washed and then boiled until cooked and put in a colander. Consider that 2 cups of water fall on 1 cup of rice and it is boiled for 20 minutes. (Sometimes for rare varieties of rice on the packaging they write cooking instructions). In a bowl, mix the rice with butter. Then add the sorted and washed raisins and ginger. All mix well. If ginger is ground - then just take a teaspoon. If it’s in your root, then cut off about three centimeters from it, peel it and finely chop it.
Step 3: we stuff trout.Gently, in small portions with the same spoon, put rice with butter, raisins and ginger into the trout belly. And then, Attention, cut a hole in the lower jaw of a fish with a knife, collapse the fish with a ring and push its tail into the hole. It is better to make a pair of incisions on the fish’s body with a sharp knife so that it does not change shape during baking
Step 4: bake the fish.Remained a sheer smallness. Lubricate the baking sheet with butter, sprinkle with breadcrumbs, put the fish on it and send it to the oven. The oven must be preheated to approximately 160 degrees. At this temperature, bake fish for 30-40 minutes.
Step 5: serve to the table.Ready kutap is served hot, on a platter, garnished with parsley branches. You can and tomato. Enjoy your meal!
- - Chopped greens and even nuts can be added to rice if desired. Trout goes well with all of this.
- - If the trout slips out of your hands, it is most likely fresh. The skin of fresh trout should be slippery and supple. But the eyes should not be cloudy, the gills - dark brown. These are signs of an old fish.
- - Trout is rightfully considered the most useful among all the variety of fish. It is rich in phosphorus, polyunsaturated fatty acids, and B vitamins.