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Trout is one of our favorites, with sweet and tasty meat. Here's a quick way to prepare.
- 6 sea trout
- 100 g butter
- a handful of chopped green parsley
- a lemon
Preparation time: less than 60 minutes
RECIPE PREPARATION Trout with lemon, butter and greens:
The pasta is washed well and cleaned. Grease a piece of aluminum foil with a little butter, place the fish on top, season, put a few cubes of butter inside and a slice of lemon. Place a few slices of lemon on top and sprinkle with greens. Roll well in foil and place in a tray. Bake in the oven for 30 minutes.
Trout fillets in butter and lemon sauce
A fish fillet is always a great idea for a delicious, quick and healthy meal. It is ready in less than half an hour, it is healthy and full and gets you out of trouble when you want to prepare a quick dinner.
Today we offer you a recipe for pan-fried trout fillets in butter sauce, flavored with wine, garlic and parsley. It is made very quickly and you can serve it with any kind of garnish you like. You can also use any kind of fish fillets instead of trout.
- 2 fish fillets
- 3-4 teaspoons olive oil
- 1 teaspoon herbs (thyme, oregano, basil)
- 3 cloves of garlic
- 3 tablespoons lemon juice
- 2 tablespoons white wine
- 2 tablespoons butter
- parsley for decoration
Clean the fish and line it with kitchen towels to absorb excess water. Season the fish with salt, pepper and herbs.
Put a little olive oil in a pan on the fire. Put the fish with the skin up and fry for 3-4 minutes, until it gets colored. Turn the fish upside down and fry on that side for a few more minutes. The cooking time depends on the thickness of the piece of fish, so you may need to leave it longer.
When the fish is ready, take it out on a plate. In the same pan, put the rest of the oil, butter, wine and sliced garlic. Leave on the fire until the garlic has softened and the wine has evaporated.
Turn off the heat and add the lemon juice. Put the fish fillets back in the pan and mix with the sauce. Serve with freshly chopped parsley.
You have to see it too.
Trout with butter
Trout with butter from: trout, butter, beans, carrots, potatoes, lemon juice, greens, oil.
- 200 g trout
- 5 g butter
- 1 tablespoon boiled green beans
- 3-4 slices of boiled carrots
- 3-4 slices of boiled potatoes
- lemon juice
- 5 g oil
Method of preparation:
Boil the trout for 5-10 minutes, remove from the water, drain, taking care to remain whole.
Fry on both sides in hot butter.
Serve with boiled vegetables, mixed with oil and chopped greens.
Lemon juice is added to the table.
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Check with butter and lemon
This cake with butter and lemon is so fragrant and good that we only had it for dinner and breakfast.
It's fine, the butter flavor gives it an irresistible taste, and with a glass of yogurt or a cup of coffee, it works great!
- 6 eggs
- 250 g butter
- 320 g white flour
- 280 g old powder
- a large lemon
- a sachet of vanilla sugar
- a sachet of baking powder
How to prepare cake with butter and lemon
Grate the peeled lemon and then squeeze the juice.
Butter, at room temperature, mix the foam.
Gradually add the sugar and mix until completely diluted.
Add the yolks from the 6 eggs and continue mixing.
Add a little salt, vanilla sugar, juice and grated lemon peel.
The sifted flour together with the baking powder is gradually added to the composition, mixing at low speed.
Add them to the lemon cake composition, stirring gently, from the bottom up.
Line two cake trays (or a large one, like a guguluf) with baking paper or grease well with butter and sprinkle a little flour.
Pour the composition and level.
Insert the tray / trays in the preheated oven, on the second stage, at 160-165 degrees.
Bake the cake until it becomes slightly brown on the surface and pass the test with the toothpick.
If we use the large tray it will take about 60 minutes, if we choose smaller cake trays it will take about 40 minutes. The safest is the test and the color of the cake, the time depending on how your oven bakes.
Powder with sugar, make a glaze or leave it simple.
Baked trout # Recipe 3
Preparation Baked trout
Peel the trout and add salt and pepper, then put it in the yena bowl that was previously greased with butter. Put the onion and parsley over the trout and then pour the wine and put in the oven.
Serve with lemon sauce which I make as follows:
Melt the remaining butter in a pan, put the parsley, leave for 2-3 minutes, then add a little lemon peel and the juice of a whole lemon. Leave on the fire for another 3-4 minutes.
The sauce thus obtained is poured over the trout.
Another technique is to melt the butter in a pan on the fire. In order not to cut the butter, you must make sure that the flame is small and add the butter gradually, after the lemon juice has been reduced by half. Even if it is cut, you can still use it, the taste remains the same, only the appearance will not be as homogeneous.
What else can you put in the butter sauce
- onion or garlic
- Lemon can also be replaced with wine vinegar
- a tablespoon of sour cream
Marinade flavored with garlic and lemon for fish
Marinade flavored with garlic and lemon for grilled, pan or baked fish. Marinade with garlic, lemon and dill or green parsley. How to marinate fish? Marinade or dressing for salmon, trout or other fish. Aromatic dressing for fried or baked fish. How to make marinade for fish?
I really like simply grilled or pan-fried or baked fish and I often marinate it for a few minutes before cooking. This marinade flavored with garlic and lemon is specially designed for fish: salmon, trout, sea bream, etc.
The fish marinated for a few minutes is impregnated with the respective flavors and becomes tastier. I used this marinade flavored with garlic, lemon and dill in the recipe baked salmon in paper packages (in roll) - see here - But and for the grilled salmon recipe (see here).
This marinade is quite acidic (sour) and begins to cook fish proteins from the moment you apply it on meat. That is why the fish should not be marinated for hours but only for a few minutes. Otherwise it will become dry, dry.
In the composition of the aromatic marinade I put lemon and lime juice (lime), garlic, a small piece of red onion (optional), olive oil, salt, pepper, a few chili flakes (dried hot peppers) and greens: dill and chopped parsley. If you don't like dill, you may not like it.
This sauce can work both as a marinade and as a dressing, it can be served with grilled dishes.
I give you the quantities for a small bowl of flavored marinade, enough for 4 servings.