Shish kebab from trout marinated in sour sauce

Shish kebab from trout cooks on coals muchfaster than a similar dish of pork, lamb or beef. It is also worth noting that the fish barbecue is much more useful and tasty. After all, this red fillet contains many amino acids and other essential elements for the body. However, before frying shish kebab from the trout on the grill, it is recommended to fish for half a day in a special sauce.

Necessary ingredients for the dish:

• soy sauce - 150 ml;
• olive oil - 100 ml;
• chilled trout - 2 kilogram pieces (you can and more);
• lemon ripe - 1 fruit;
• fresh leaves of greenery (salad, dill, parsley) - a large bunch;
• salt iodized - a small spoon;
• Leek - 30 g;
• low-fat mayonnaise - 50 g;
• ground pepper black 2-3 pinches;
• fresh vegetables for garnish.

Processing of red fish

Shish kebab from trout, the marinade for which consistsonly from aromatic spices, it is desirable to cook from fresh and chilled fish. Thus, the product purchased should be cleaned of scales, all viscera, head, tail and fins. Next, the fish should be washed well and cut into large steaks 2-3 cm thick. After this, you can safely proceed with marinating trout pieces.

Preparation of fish sauce

To make a shish kebab from a trout is not dry andfresh, you need to make a marinade with sourness. To do this, the bowl needs to squeeze out one ripe lemon, chop the leeks, fresh twigs of greens (dill, parsley), add soy sauce, olive oil, iodized salt, low-fat mayonnaise and black ground pepper. All fragrant ingredients should be mixed with a fork, and then cover them well with fresh fish steaks. Then pickled trout should be put in enameled dishes with a lid and left in a cool place for 10-12 hours. During this time, the red fish will absorb the sourness and aroma of the sauce, and will also become soft and juicy.

Heat treatment of the dish

Shish kebab from trout should be done on the grill athelp special mesh for fish. However, before that you need to kindle a fire and cook hot coals. Next marinated steaks of red fish are required to lay out on the grill, which should immediately put on the brazier. Periodically, turning it over, it is necessary to achieve complete softness of the trout. Then the fish should be carefully removed from the net and put on a large common dish, which is desirable to decorate with lettuce leaves.

Correct feed to the table

Shish kebab from trout should be served to the cottage tableonly in hot condition. As a side dish to such a tasty and fragrant dish it is recommended to present fresh cut vegetables and herbs (parsley, tomatoes, dill, cucumbers, bell pepper, etc.). For a more satisfying and high-calorie meal, you can use a young potato baked in coals.

Helpful advice

Trout for shish kebab is allowed to soak notonly in the above-described marinade, but also in other sauces. For example, you can use white wine, Provencal herbs, canned pineapple, tomato paste and much, much more.