- Preparation time
- 10 mins
- Cooking time
- 60 mins
- 4 people
- January 2, 2016
Trout roasted on coals
Through widespread dissemination, trout began to appear frequently in our diet that just great – it’s very tasty and useful fish. In this article we will talk about the preparation of variants trout, grilled over charcoal, which today can be bought in any large supermarket.
Trout are obtained delicious with any method of cooking: grilled, baked in the oven or on the grill in foil sleeve for baking, boiled for a couple.
The only way how you can ruin the trout – is pregotovit her for too long a preparation it can get dry and lose its sweet delicate taste.
So be careful: no matter how you cooked steaks trout, remember – 20-30 minutes is always sufficient to achieve full readiness of the fish!
- 1 milliliters Olive oil
- 1 piece Garlic
- 1 piece Cilantro
- 1 g Coriander seeds
- 1 Trout
- 1 pinch Salt
- 1 pinch Ground black pepper
- Finely chop the cilantro. Crush garlic with a knife and clean. Coriander seeds are crushed in a mortar. Add the garlic and a pinch of salt, and mash to a pulp. Add the cilantro, pour in 1 tbsp. l. olive oil and a good ceiling.
- Trout gutted, remove the gills. Take on the surface of 2 oblique incision and brush the fish with a mixture of green. Leave to marinate while heating up the coals.
- When coal is burning well, and flecked with ash, place the fish on the grill and cook until golden brown on both sides, about 7 minutes. For a perfect trout sauce of plums on the next page.