Hemm Trout baked in foil it is a dish that combines simplicity in preparation with the beneficial aspects of fish and the type of cooking used. This is why it can be defined as a light and healthy recipe, but also very easy to prepare. Just some care in cleaning the trout and a few ingredients to stuff it, to obtain a second dish of tasty and at the same time simple fish. There ħami fil-fojl allows you to keep all the nutrients of the fish without weighing it down. Here is our quick and easy recipe for a mouth-watering baked trout baked in the oven.

Preparazzjoni

1

To start, prepare the trout stuffing in foil: peel the garlic, wash and dry the aromatic herbs, peel the carrot and remove the ends.

2

Transfer all the ingredients of the filling to a blender: carrot, garlic, parsley, sage leaves, needles of half of the rosemary, dried tomatoes and salt. Operate the blender and reduce everything into very small pieces.

3

Proceed to the preparation of the fish: rinse the trout already gutted under cold running water, dry it with a cloth and check that there are no more waste residues in the belly.

4

Then remove the scales using a scaler or, if you do not have it, a small knife, scratching gently.

5

With scissors, cut the fins of the fish as well.

6

Fill the trout belly with the mix of previously chopped herbs and vegetables, using a teaspoon.

7

Place the trout on a sheet of parchment paper in turn spread on a sheet of aluminum foil. Drizzle with extra virgin olive oil and the remaining uncut rosemary. Close the foil carefully: close the parchment paper first and then the aluminum one. Place the trout in foil in the pan and bake in a preheated static oven at 180 ° C for 35/40 minutes.

8

After cooking, remove the foil from the pan and serve it directly. Here’s how to proceed with cleaning and consuming the trout in foil: first remove the head and tail with a sharp knife.

9

Slightly cut the dorsal part of the fish and remove the skin. You will be able to withdraw very easily.

10

Following the central line of the fish pulp, cut again with a knife until you reach the central bone, along the entire length.

11

Remove the flesh of the fish by detaching it with a movement from the center outwards. This way the bones will not follow the meat.

12

Finally, remove the central bone and enjoy the tasty trout baked in foil!

aċċessorji

• Sikkina qawwija
• Scaler (or a small knife)
• Qtugħ
• Mixer
• Imqass
• Kuċċarina
• Karta li ma tagħmilx griż
• Folja tal-landa

Għajnuniet u tricks

• In this recipe we used one trota tas-salamun, with pink flesh, but you can use the type of trout you prefer. In addition, with this method in foil, you can also prepare other fish, such as sea bass or sea bream.
• The baked trout baked in the oven should be served to diners still closed in the foil, in order to preserve all the aromas and juices until it is consumed. Your guests will love it.
• In addition to, or instead of, the aromas we have included in this recipe, you can also add other aromatic herbs such as thyme or basil.
• For a rich second course complete with a vegetable side dish, you can also place some on the bottom of the foil flieli tal-patata thin that will cook together with the fish. They will be even tastier than cooking separately.
• If you don’t have an oven available or you don’t want to use it, you can also bake the trout in foil fit-taġen. Just use a large pan with its lid.

ħażna

Baked salmon trout should be eaten fresh from the oven. But if you have any, you can keep it closed in an airtight container in the refrigerator. Consume it fi żmien ġurnata l-aktar tard. We do not recommend freezing instead.