Lightly salted trout on cognac

Step-by-step cooking

1. Step 1:

   

   Process the fish. Carefully remove large longitudinal bones from the trout fillet with kitchen tweezers. Cut the ribs of the fish also with a very sharp knife. Then sprinkle the prepared fillet with cognac.

2. Step 2:

   

   Salt trout. Now sprinkle the fish with salt, and better wipe it from all sides. Then add a little sugar. Fold a kitchen paper towel in several layers, put the fish on this napkin, so that the skin remains on the surface. Cover the fish with cling film on top and wrap it tightly.

4. Step 3:

   

   We clean the salt and remove the skin from the trout. wipe the fish with a napkin Put the fish in a bowl and place it in a cold place, preferably in the refrigerator, for at least 5-6 hours, and preferably all night. After that, unwrap the fish, rinse under cold running water, so as to wash off all the excess salt. Then dry the fish with a paper towel. Using a sharp knife, very carefully remove the skin from the fish and cut it into thin slices.

5. Step 4:

   

   Serve lightly salted trout. Place the prepared slices of fish beautifully on a serving plate. You can wrap the pieces of fish in the form of roses. It is best to serve such a fish snack to the table by decorating it with pre-chopped parsley. Enjoy your appetite!