Trout with potatoes from the Food Blocking

Each of us has some of their own weakness. Someone who likes the aroma of coffee in the morning, someone can't live a day without shopping, someone loves French cinema, and I can not live without food. No, of course I don't overeat blissfully - I eat a little, but eat gracefully. But even when I don't eat, I think about food. Passing by a butcher shops, I stop, breathe in the smells and half my thoughts are only how and what to cook. You think I'm crazy? Perhaps, but I think that in my insanity blame my parents who called me Food. Do not laugh! Food is the usual Turkish name (and my father is half of the Turks), which means "the pious", so I kind of are. But all would be fine, if at the age of 4 years old my mother and father were divorced and would not give me his name, and not to leave his father's. And so was born the goal for the school of ridicule, who loves to eat tasty Food Belochkina.

I recently in the market saw the young potatoes. And what to tell you, despite the fact that it is not "patient", as an Egyptian, I could not resist. Well, that in the spring time can be better for the Slavic soul, than young potatoes baked in their skins, and fish. However today I decided to Pokermania", but because my Desk is trout, and, more specifically, trout marinated with new potatoes.

Ingredients:

- 2 kg trout
- 1 large onion


- juice of 2 lemons


- 10 black peppercorns


- 5 tablespoons vegetable oil


to 40 ml of brandy


- 2 tablespoons sugar


- 3-4 sprigs of dill


- 3-4 sprigs parsley


- 3 sprigs Basil


- 2 sweet red peppers


- 100 ml dry white wine


- 4 tablespoons of teriyaki sauce (or soy sauce)


- Sol


- 1 kg of potatoes

Method of preparation:

So you found all this beauty listed under "ingredients", you can now proceed to what I personally call "culinary creativity". Because the conversion of one product to another, connecting and adding a lot of different products, is witchcraft.

Take trout, cleaned it from the skin, and don't forget to gut it, and then rinse thoroughly. When all these manipulations will be done, take a large sharp knife and cut off the head, tail and fins. But, if you like the look of the whole fish you have on the plate, nothing can be cut.

Well, now you can start making the marinade. Peel and chop the onions and pour on it the lemon juice. By the way, sometimes lemon can be substituted for vinegar, all this is done solely for the purpose, in order to get rid of the specific taste of onions and leave its sweetness. But since today we have trout - the product is very delicate and sensitive, it is better to use all the same lemon.

Then to our onions with lemon we add peppercorns, crushed glass (the glass to be beautiful large pieces-peppercorn). Here add the fresh dill and parsley.

Separately cut into cubes pepper, pulling the leaves from the Basil and finely cut stems.

In another bowl, mix vegetable oil, brandy sauce marinade (teriyaki or soy) and connect with our onion, lemon, dill and parsley. Here's this beauty and we should water our trout and forget about it for 15 minutes. After the allotted time to look in the fridge and turn our fish, so that everything is thoroughly soaked, and again say goodbye to her for 15 minutes.

Meanwhile, preheat the oven to 160 degrees and my potatoes.

When the fish is marinated, we lay on the deck from the oven covered with foil our potatoes, and carefully place them on top of the trout, sauce left in the plate - he we still need. Cover this beauty with foil, put in the oven and try not to think about food at least an hour, not to kill your appetite.

And while the oven is working for us, you can prepare the sauce. The remaining marinade with fish running into stanicek and boil. Then remember about once cut into cubes pepper and Basil stalks and add to the marinade. Then add the wine, reduce the heat, and boils down the sauce for 10 minutes.

If you feel like sucking in the stomach, your stomach is making strange inarticulate sounds, and an hour has passed - run to the oven. Get your delicious, hearty lunch and savor, watering all relish sauce.

Author:

Food Belochkina


Source:

Women's Magazine

women's web magazine