Salted Karelian trout recipes. How to salt trout at home - a recipe with a photo

salty fresh trout is considered one of the popular dishes. You can see it on almost every holiday table. Of course, it can be bought on the market, but there is absolutely no guarantee that it will taste and presentation will turn out to be successful. As a rule, either frozen, or slightly salted or too salty fish is purchased. In this regard, many housewives prefer to salt trout on their own according to proven recipes.

In the process of salting any fish, including trout, it is advisable to follow some rules:

1. For cooking use only fresh fish. Worst case, go frozen.
2. More suitable for salting sea ​​trout. She has fatter and brighter meat in color, and is also much more elastic. river trout not so greasy and more suitable for dietary dishes.
3. The salting process involves the use of enameled or plastic tableware. Under no circumstances should metal be used.
4. The proportions must be strictly observed, otherwise the salted fish will not have an exquisite taste.

Option number 1: classic

For salting trout you will need:

• fresh trout - 1 kg;
• salt - 3 tablespoons without a slide;
• sugar - 1 tablespoon without a slide;
• black allspice - 8-9 peas;
• Bay leaf-2-3 leaves.

Salting technology:

1. The fish is divided. The head, tail and fins are cut off from it, and the entrails are also disposed of. After that, the carcass is divided along the back into 2 parts, after which they get rid of the bones.
2. A small layer of seasonings is poured onto the bottom of the salting container.
3. The cut trout fillet is placed on the bottom of the dish skin down, after which the fish meat is sprinkled with spices.
4. On top of this half, the second half of the fillet is placed and sprinkled with prepared spices, as in the first case.
5. The container is closed with a lid and placed in cool place, for example, in the refrigerator.
6. After one day, the fillet parts of the fish are removed from the brine and dried with a paper towel.

The sea trout prepared in this way is divided into arbitrary pieces. Pieces are laid out on a plate. Finally, the fish can be watered lemon juice.

Option number 2: fast

For quick salting trout will need:

• 1 kg of fresh trout;
• 2 or 3 tablespoons of salt;
• 6 or 8 pieces of black allspice peas;
• 3 bay leaves;
• one tablespoon of vinegar;
• 150 ml sunflower or olive oil;
• one bulb of onion.

Salting technique:

1. The fish is cut, after which the skin is removed from it. This must be done very carefully so as not to damage the meat.
2. Fish meat is cut into arbitrary pieces and placed in a prepared container.
3. In another container, a brine is prepared for pouring. To do this, take 0.5 liters of water and add salt. It is desirable to mix the composition thoroughly.
4. The fish placed in the container before is poured with the same mixture. The fish is covered, and a load is placed on top. Normal room temperature is suitable for cooking. In this state, the fish should be 2 hours.
5. After 2 hours, the brine is drained and the fish is filled with another brine. To do this, take a glass of water and stir a spoonful of vinegar in it. In this composition, the fish can be within 5 minutes.
6. In conclusion, you need to cut the onion into rings, add pepper, bay leaf and sunflower or olive oil. Pieces of fish are gently mixed in this brine composition and left for 20 minutes. After this period, the trout is served at the table.

Option number 3: Scandinavian

For the Scandinavian version of salting trout, you need to prepare:

• half a kilo of trout;
• 100-120 grams of dill;
• 3 tablespoons of salt;
• 3 tablespoons of sugar.

Cooking method:

1. The trout is cut, well washed and dried. After that, it is divided along the ridge and get rid of all the bones.
2. Salt is mixed with sugar. This composition rubs the fillet parts of the fish.
3. 1/3 of the prepared dill is laid out on a plate.
4. One part of the fillet is placed on the dill, skin down.
5. On top of the fillet, another part of the dill is laid out, then the remaining part of the fillet.
6. The fish is covered and left at home temperature for 8 hours.
7. After that, the trout meat is moved to the refrigerator for 48 hours.
8. Before serving, remove excess dill and sugar-salt mixture. Finally, the fish is cut into easy-to-serve slices.

Option number 4: with honey

To salt trout with honey, you will need the following components:

• trout meat, separated from the skin - 1 kg;
• one tablespoon of honey;
• three tablespoons of salt.

Technological process of preparation:

1. The trout is processed, washed and dried with a paper towel. The skin is separated from the meat.
2. Honey and salt are mixed together.
3. The mixture prepared in this way is applied to the fish fillet and rubbed into the meat.
4. The fillet parts are rolled up and placed in a container (glass jar).
5. the glass jar is covered with a lid and placed in the refrigerator for one day.
6. After a day, the rolls are turned over to reverse side and again put in the refrigerator for 24 hours.
7. After this period, the fish is taken out and the turning operation is repeated. Fish, for the third time, is put in the refrigerator for a day. Only after three days the fish is ready to serve, it is enough to wash off the brine and cut the fish into pieces.

Option number 5: with vodka

To prepare salted trout with vodka you need:

• cook 1 kg of fresh trout;
• stock up 2 tbsp. spoons of salt;
• dial 4 teaspoons of sugar;
• prepare 30 ml of vodka.

How to salt trout with vodka:

1. The fish is cut so that two identical loin parts are obtained. They are thoroughly washed and dried. Fillets should not contain bones.
2. Salt and sugar are mixed.
3. The trout fillet is wrapped in this mixture, placed in a container and filled with vodka.
4. The dishes are closed, and the fish is placed in a cold place for 12 hours. After this period, the fish is ready to eat.

Option number 6: salting the abdomen

Trout is not a cheap fish, so not everyone is able to afford such a pleasure. But to buy a belly and salt it is affordable for anyone. Cooked by this recipe the bellies will be an excellent appendage to beer, besides, they can be added to any salad.

To get such a product, you need:

• purchase 400 g of trout bellies;
• prepare two tablespoons of salt;
• prepare one tablespoon of sugar;
• buy allspice.

How to salt?

1. The bellies should be thoroughly washed and soaked in water for half an hour.
2. The water is drained and the abdomen is again washed thoroughly,
3. Salt, sugar and pepper are combined together and in this dry mixture the bellies are enveloped.
4. All components are added to a glass container, 1 glass of water is added there, after which the bellies are placed in the refrigerator for a couple of days.

Option number 7: Salting trout steaks

For such preparation you will need:

• 2 trout steaks;
• 1 liter of water (approximately);
• 4 tbsp. spoons of salt;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of vinegar;
• spices to taste.

Cooking:

1. First you need to prepare the brine. For this, a saucepan is taken, water is poured into it, salt, sugar and spices are added and put on fire. The water is brought to a boil and the mixture is boiled for several minutes.
2. Vinegar is added to the solution.
3. After that, the fire is turned off, the brine cools down, after which it must be filtered.
4. Trout steaks are prepared, washed and dried, after which they are placed in a container.
5. Steaks are poured with brine, covered with a lid and put in the refrigerator for a couple of days.

For those who prefer slightly salted product, after one day, fish meat can be eaten. When salting, it should be remembered that it is not recommended to salt the fish for more than 4 days, since the taste of the trout is deteriorating.

This will require the following ingredients:

• fresh rainbow trout - 1 kg;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar;
• coriander;
• 5-6 peas of black allspice;
• 2 leaves of lavrushka;
• gauze.

Salting technology:

1. The head, tail and fins are cut off from the trout.
2. The insides are removed.
3. The carcass is rubbed with a mixture of salt, sugar and pepper, and a bay leaf is placed inside.
4. One spoonful of salt is poured onto a piece of gauze and trout is placed on top.
5. The carcass of the fish is tightly wrapped in gauze and wrapped with a paper towel.
6. In order for the fish to be ready to eat, it must be kept for three days.

In the process of dry salting, the gauze is changed twice a day, and the fish carcass is turned over on the other side.

Quick trout recipes

Not everyone can wait for the product to be ready for several days. For this category of people, there are quick recipes for a maximum of one day. At the same time, the taste of trout is not lost, and salting methods have a number of advantages.

For daily salting of trout, the following components are needed:

• 1 kg of fresh sea trout;
• 2 tbsp. spoons of salt;
• 1 tablespoon of sugar;
• lemon juice - 1 teaspoon;
• spices to taste.

Cooking:

1. The fish is prepared, cut, washed and dried with a paper towel.
2. The carcass of the fish is cut into acceptable pieces and wrapped in a mixture of salt, sugar and spices.
3. After that, lemon juice is added and placed in any suitable container.
4. The fish must be under load for one day.

This is one of quick options cooking trout. For salting you will need:

• fresh trout - 1 kg;
• rock salt - 3 teaspoons;
• sunflower oil - 100 ml.

Cooking option:

1. The fillet is prepared from the fish carcass. To do this, the fish is cut according to all the rules.
2. The fillets are washed and dried well.
3. Fish meat is cut into small pieces.
4. After that, the slices are placed in a container, salt is added to them and all this is thoroughly mixed.
5. Poured into container sunflower oil and again everything mixes well.
6. The fish is put in a cold place for 10 hours (you can put it in the refrigerator).
7. After 10 hours the fish is ready to eat.

Regardless of the chosen recipe Special attention should be given to serving trout on the table. As a rule, it is served with slices of lemon and sprinkled with herbs on top. Along with those simple ways submission, there are also the most complex and interesting options.

Alternatively, roses can be formed from pieces of trout using the following technology. To do this, the fish should be cut into thin, but long pieces. From the first slice you need to form a bud. After that, slice by slice, a rose is formed. In the process of laying the pieces, the edges are slightly bent, during which unfolded rose petals are formed. At the end of the formation of the flower, the edges should be fixed with a toothpick. Having formed 5-6 roses on one dish, you get a dish haute culinary, if you add green leaves to it, in the form of a salad.

Have you noticed that salted fish in stores costs twice as much as frozen? Then why pay more if favorite treat Can I cook it myself and be sure of its freshness? In this article, we will consider all the stages of cooking a delicious red trout - a favorite of anglers and a delicious representative of the entire salmon family.

How to cook salted trout at home?

The first stage is the choice of fish for salting. The quality standards are easy to remember: red gills, clear eyes, and a “not fishy” smell are sure indicators that the fish is fresh. If you are buying ice cream product, then you should make sure that the fish has not been subjected to secondary freezing: the absence of brown spots and damage on the skin of the fish confirms its good quality.

After the purchase, the selected fish must be butchered, therefore, before salting, wash the trout, clean it, separate the fins and wipe it dry. Now it's time to cut the fillet: walk sharp knife along the ridge of the fish and under the head, and then move the knife from the ridge to the belly, fragmentarily separating the flesh from the bones.

Now let's figure out how to store salted trout. Of course, own salted fish does not contain preservatives and therefore deteriorates much faster than the factory version, therefore, we recommend eating the fish immediately after salting. True, trout prepared in this way can be covered with paper or cellophane: such a shelter partially protects against oxidation, and the fish can be stored for 5-7 days. Filling or salting in vegetable oil will help to extend the life of your favorite product longer.

Trout salted in brine

Perhaps, salted trout in brine is prepared much easier than in all the recipes described below. And what is not a good reason to use this method of salting?

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• water - 1 l.

Cooking

IN hot water dissolve salt and sugar, wait until the brine cools down, but do not waste time in vain: cut the fillet into slices the width of a palm (less possible) and remove the bones. We put the fish in the brine, if the trout floats up, we press it with a saucer, and leave it under the lid in the refrigerator for a day.

The degree of salting is determined at the rate of 4 tbsp. tablespoons of salt per 1 kg of fish.

Salted rainbow trout

Feel classic taste salted fish will help the recipe for dry salted trout. It will take longer to cook such fish, but once you try it, you will definitely not regret the time spent.

Ingredients:

• trout - 1 kg;
• salt - 4 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• bay leaf - 3-4 pieces;
• lemon juice - 2-3 tbsp. spoons.

Cooking

We spread one trout fillet on a pillow of a mixture of salt and sugar, skin down, then sprinkle more pickling mixture on the fillet itself, put a bay leaf there and pour the lemon juice. We proceed with the second half of the fillet in the same way. As a result, we get the alternation of layers of fish and salt. We leave the trout for 1-2 days in a closed container, in the refrigerator. The salting process lasts depending on the size of the fish. At the end, we drain the released juice, clean the fish with a napkin, but do not rinse (!), Cut and eat with pleasure.

Oil is the most reliable protector from oxygen, and, consequently, from spoilage of the product. Therefore, if you are going to stock up on salted fish for the future, and not for a feast, then choose salting in oil.

Ingredients:

Cooking

Separated from the bones, we clean the fillet from the skin and cut into slices. We spread them in an enameled or glassware, sprinkling with salt and pouring oil. We put the bellies on top without oil dressing, as they themselves are quite fatty. Salting takes 1 hour at room temperature and then another 12 hours in the refrigerator. Bon appetit!

Red fish contains a large number of valuable polyunsaturated acids, useful micro and macro elements. She possesses pleasant taste and relatively low calorie content. One of the best breeds salmon fish considered trout. Many dishes that include this product are recognized as delicacies. For the festive table, they often cut from salted trout, use it to make salads and sandwiches. In the store, it is not cheap, but not always happy excellent taste, and sometimes it turns out even with a smell. If the hostess knows how to salt the trout, such disappointments do not threaten her. There are much more chances to buy a quality carcass of red fish than to buy a good salted fillet, and salmon will cost home salting much cheaper than ready made.

Cooking features

Salting trout at home may seem like a daunting task only to a completely inexperienced cook. With minimal culinary skills, even a novice hostess can cook lightly salted red fish. Knowing a few points will help her to do this in the best way.

• Purchase for pickling better trout in the form of an uncut carcass. This type of fish is the cheapest. As a bonus, the chef can get a hefty portion of red caviar.
• Fresh or chilled trout are more suitable for salting than frozen trout. If you purchased a more affordable frozen product, it should be allowed to thaw in vivo without sudden temperature changes.
• You can salt a trout carcass, steaks or fillets. You will have to cut the fish even for salting the carcass. It is difficult to do this only for the first time, the necessary skills are developed quickly. The belly of the carcass is ripped open, the insides are removed from it. This must be done carefully: caviar may be inside. Then the fish must be washed. If you use a mosquito net, the result will be better. Then, with the help of gauze, a film is removed from the belly of the fish, blood clots are removed with a spoon, after which it remains to cut off the head and tail - you can cook them delicious fish soup. The prepared carcass can be cut into fillets or steaks. The skin is not removed at this stage - the trout is salted along with it.
• Used for salting fish sea ​​salt or the usual coarse-grinding cookbook: it does not draw juice from the fish, so that the trout remains juicy.
• When salting trout, salt must be supplemented with sugar or honey, only then the fish will have a delicate and harmonious taste. You can diversify the bouquet with various spices, herbs, lemon.
• The speed of salting depends on the chosen recipe and the size of the pieces. Salting a carcass usually takes 2-3 days. Fillets and steaks, as a rule, are salted in a day.

You need to store the fish in the refrigerator, preferably in brine - then it will not deteriorate longer. Another option is to wrap the trout in paper or cloth, in this form it can be found both in the main chamber of the refrigerator and in the freezer. In the refrigerator, medium-salted trout retains its shelf life for 10 days, lightly salted trout can be stored for only 6 days. IN freezer the fish will not spoil for at least a month.

Classic recipe for salted trout

• trout (milled) - 1 kg;
• salt - 60 g;
• sugar - 20 g;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.

Cooking method:

• Prepare the trout by washing it, gutting it if necessary, cutting it into fillets and cutting it into portions.
• Mix salt and sugar.
• Pour a spoonful of this mixture onto the bottom of the container in which you will salt the fish. It is important that it is not metal, otherwise the salted trout will have bad taste gland.
• Put 5 peppercorns and a bay leaf on the bottom of the container.
• Place half of the trout on the bottom of the container with the backs down.
• Sprinkle with two tablespoons of curing mixture.
• Lay the remaining pieces on top, this time with the backs up. Sprinkle them with the remaining mixture of salt and sugar, put the remaining pepper and bay leaf.
• Cover the container with a lid and put it in a cool place.

Salted trout according to this recipe will be ready to eat in a day. Before serving, it is recommended to cut it thin slices and sprinkle with lemon juice. It is not customary to water trout with oil when serving, as it is quite oily in itself.

How to salt a trout carcass

• chopped trout carcass - 1 kg;
• sugar - 40 g;
• salt - 60 g;
• black peppercorns - 15 pcs.;
• bay leaf - 4 pcs.

Cooking method:

• Prepare the trout carcass by washing it well and drying it with a kitchen towel.
• Crumble two bay leaves, mix with salt, sugar, pepper.
• Rub the fish with the prepared curing mixture on all sides.
• Put the remaining bay leaves in the trout's belly.
• Wrap the carcass in thick paper or cloth. Place in a mold or other container. Store in a cool place for 2 days.

After 2 days, the trout will be ready to eat. Store the product in the refrigerator for no more than a week. If you understand that during this time you will not be able to eat all the fish, put some of it in the freezer.

How to salt trout in brine

• trout (fillets or steaks) - 1 kg;
• water - 1 l;
• salt - 0.35 kg;
• spices - to taste.

Cooking method:

• Prepare the trout fillets or steaks by cutting the fish into pieces no wider than 5 cm.
• Boil water, add salt to it. Boil, stirring, until the salt is completely dissolved.
• Add spices, cook for another minute. Remove from fire.
• Wait for the brine to cool to room temperature.
• Put the pieces of trout in glass mold or plastic container.
• Fill the fish with brine, place the weight on top.

Trout fillets will be ready to eat in 24 hours, steaks in 36 hours. If lightly salted trout does not suit you, you can extend the salting time by a day. The container with fish should stand all this time in the refrigerator.

A quick way to salt trout

• trout fillet - 0.5 kg;
• water - 0.5 l;
• salt - 40 g;
• sugar - 40 g.

Cooking method:

• Boil water, dissolve salt and sugar in it.
• Cut the trout fillet into slices no more than 5 mm thick.
• Pour the fish with cooled brine, drain the brine after 2 hours, transfer the fish to a dish, sprinkle with lemon juice and serve.

If use hot pickle, That fish fillet can be cut into pieces 2–3 cm thick. You can also eat fish 2 hours after salting.

Salted trout with honey

• trout fillet without skin - 1 kg;
• honey - 20 ml;
• sugar - 60 ml.

Cooking method:

• Fillet the trout and use a wide knife to remove the fillet from the skin. The knife should be held almost flat and moved firmly against the skin.
• Mix honey with salt and rub thoroughly. Melt before it until liquid state sweet product not necessarily: when rubbing with salt, it will still acquire the desired consistency.
• Brush the fish fillets on both sides with the honey and salt mixture.
• Roll the fillet into a roll and place in a container. Cover it with a lid and refrigerate overnight.
• After a day, unfold the fillet, roll it into a roll with the other side, return to the brine and place it in the refrigerator again.
• Repeat the procedure on the second and third days.

After four days, the trout can be cut into slices and sampled.

Salted trout with vodka

• trout fillet - 1 kg;
• sugar - 30 g;
• salt - 40 g;
• vodka - 30 ml.

Cooking method:

• Cut the trout into fillets, cut into portions.
• Mix sugar with salt, sprinkle the trout with this mixture, rub it.
• Put the trout in the container in which you will marinate it, back down.
• Pour the water over the fish.
• Close the container and put it in the refrigerator.

The minimum time for salting red fish according to this recipe is 12 hours, but you can leave it in brine for a day. Guests will be pleasantly surprised unusual taste trout prepared according to the above recipe.

Salted trout with dill

• trout fillet - 0.5 kg;
• salt - 40 g;
• sugar - 40 g;
• fresh dill - 50 g.

Cooking method:

• Wash the dill, shake off the water, put it on a napkin so that it absorbs excess moisture. Divide the dill sprigs into three approximately equal parts.
• Mix salt and sugar.
• Fillet the trout, leaving the skin. It is not necessary to cut the fillet into pieces.
• Rub the fish on all sides with the salt and sugar mixture.
• At the bottom of the container in which you will salt the trout, put one part of the dill.
• Place one layer of fish on the dill (back down).
• Put the second part of the dill on top, cover with the remaining layer of trout. This time the fish is placed skin side up.
• Cover the fish with the remaining dill sprigs.
• Cover container, leave for 6-8 hours at room temperature, then refrigerate and continue to salt product for 24-48 hours, depending on how much salted fish you want to cook.

Trout salted with dill is tender and fragrant.

If you want to treat friends and family with salted trout, you don’t have to buy it in ready-made. You can salt it at home. This process is not too complicated, and it does not take long to wait for the result: from 2 hours to 4 days, depending on which recipe is chosen.

An unusual delicacy on the festive table is trout, especially when salted. It can be used as an appetizer before the main course. Such red fish requires a special approach to cooking. Therefore, it is important to take into account the tips and recommendations in this article in order to achieve delicious taste!

How to salt trout - carcass choice

It is preferable to buy a whole carcass for salting and then mill it. If it is not possible to purchase fresh fish, then pay attention to chilled. The main criteria for choosing a product: transparent eyes, light pink gills, no mucus on the skin and no pungent odor.

But whole fish is expensive, so to save money, housewives buy steaks. In this case, give your preference to the chilled version. The meat of fresh trout has a pale pink color with light-colored streaks.

You can pickle fish from frozen fillets. That's just taste qualities with this cooking option, they are significantly inferior.

How to salt trout - carcass preparation

Carcass cutting involves simple process, but some peculiarities must be taken into account.

• Since the trout oily fish, then it will be difficult to wash it from the working surface. Therefore, prepare a cutting board, on top of which put the film. Separately prepare bags for waste and steaks.
• First, rinse the fish, gut if you bought a whole one. If you do not know how to do this, then when buying, ask for the fish to be cleaned.
• Carefully treat the outer side of the trout with a piece of mosquito net. It has a hard base and cleans dirt well.

• To remove mucus from the inside of the fish, use cheesecloth.

• Press down with a spoon along the entire spine. This will remove excess blood from the product.

• The preparatory phase has been completed. Now rinse the carcass again and soak it well paper towels to remove excess moisture.
• Cut off the head. If you plan to use it for soup, then cut with a small piece of meat.

• Do the same with the tail. If desired, you can cut off a few steaks from the tail of the carcass. At this stage, remove the abdomen and fins.

• Cut the rest in half along the spine. Remove bones from meat.

• Now prepare small pieces for salting.

How to salt trout dry

The dry version of salting does not involve the use of liquid. It is the simplest and fastest. Salted in this way large pieces fish.

Separately prepare at the rate of 1 kg. meat:

• coarse sea salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• whole bay leaf - 2 pcs.;
• spices and herbs - to taste.

Recipe:

• Mix separately salt with sugar and spices.
• salt and sugar lungs rub the meat. At the same time, do not apply the mixture to the skin.

Advice. Try not to press hard on the flesh, as it is very tender, you can damage it.

• Sprinkle spices on top. Don't rub!

• Place the trout pieces in a dry dish. At the bottom, place the fillet skin side down, and next row- skin up. You should not settle the fish in more than two layers.

• Set the oppression, leave the pieces to salt at room temperature for a couple of hours.
• Then remove the weighting and cover with a lid. Move the fish to the refrigerator. Depending on the thickness of the pieces, trout is salted for an average of 3-4 days. Layers should be swapped every 12 hours.
• Serve the salted trout, cut into slices. portioned pieces. Additionally, you can arrange them on a dish.

How to salt trout in a marinade

The traditional way of salting trout is the use of brine.

For 1 kg. take meat:

• cold water - 1 liter;
• coarse salt - 350 gr.
• spices - to taste.

• Boil water, add salt. When it is completely dissolved, throw in the spices and immediately remove from the stove.
• Lay the sliced ​​fish fillet in layers in a container or container. Cover meat completely with chilled marinade. Be sure to install oppression and immediately put it in a cool place.
• For lightly salted taste, trout enough to salt for about a day. For a richer flavor, leave it in the brine for a longer time.

To obtain rich taste in salted fish, it is important to take into account some features of its preparation.

• Use coarse salt only. It will gradually saturate the meat, which will achieve uniform salting. It also does not draw the juice out of the meat, so you get a delicate taste.
• For quick salting, cut the meat into small pieces. This will shorten the cooking time.
• To achieve more fine taste For salted trout, use only salt and sugar.
• If you purchased a frozen fish fillet, then it must be thawed at room temperature before salting.
• For cooking, use only a glass or enameled container. The brine can react with metal utensils, causing the meat to acquire an unpleasant aftertaste.

It is quite easy to create such a delicacy at home. It is important to adhere to these technologies and then you will pleasantly surprise your guests delicious dish. Bon appetit!

See the video for another recipe for lightly salted trout: