Composition / ingredients
Cooking method
1. We clean the trout from the scales, then cut the abdomen and clean the insides, carefully remove the black film and rinse under running water, let the excess liquid drain.
2. We make incisions on top of the fish and insert the halves of lemon slices into them. Squeeze out the juice from the remaining lemon, rub the abdomen with it and pour it on top. Now we need to salt and pepper the trout, and rub the skin with mustard. If desired, you can use your favorite spices for fish, as well as herbs, such as dill or thyme. After that, we put the fish in the refrigerator for a few hours, you can leave it to soak in spices overnight, it will turn out even tastier.
3. Wrap the trout in foil and put it on a baking sheet. We put it in a preheated oven and cook for about half an hour.
4. Spread the trout on a platter, serve garnished with herbs and fresh vegetables.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Trout - 97 kcal/100g
- Smoked trout - 132 kcal/100g
- Boiled trout - 89 kcal/100g
- Lightly salted trout - 186 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
