River trout in the oven

Delicious dinner in 40 minutes - pamper your family. A few days ago, a one-and-a-half-kilogram trout was brought to me from Karelia. Without hesitation, I decided to bake the middle part of the carcass. I wanted something new, so I picked up this sauce for her, very reminiscent of tartar. It turned out very tasty. This sauce is suitable for any baked fish, but it goes especially well with red.

Maria

The author of the recipe

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Composition / ingredients

servings:

Trout (fillet or whole fish)

400

Lemon juice

Ground black pepper

to taste

Salt

to taste

Sauce:

Yogurt (natural)

200

Pickled cucumbers

Garlic

Grainy mustard

0.5

Dill (2 twigs)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 80 % 12 g

Fats 13 % 2 g

Carbohydrates 7 % 1 g

72 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients.
Step 2:
Wash, peel and dry the trout. Rub the fish with salt and pepper, sprinkle with lemon juice.
Step 3:
Put the trout on a parchment-lined baking sheet or in a baking dish and put it in a preheated 180 ° C for 35-40 minutes. To prevent the fish from drying out, you can cover the mold with foil.
Step 4:
Sauce.
Step 5:
Chop cucumbers, garlic and dill coarsely.
Step 6:
Add yogurt.
Step 7:
Beat with a blender until smooth.
Step 8:
Add mustard and mix.
Step 9:
The sauce is ready.
Step 10:
Cut the finished fish into portions. Serve with sauce.