Recipe "Smoked trout with dill mustard-lemon sauce":
- 1 kg of smoked trout fillets on the skin
- big bunch of dill
- freshly ground black pepper
For the sauce
- 10 Art. l. Dijon mustard
- juice and zest of 1 small lemon
- 1/2 cup "Extra virgin" olive oil
- 1.5-2 tablespoons liquid honey
- a small bunch of dill
- 1 tablespoon freshly ground white pepper
Number of servings
The complexity of cooking
Meeting with friends, New Year, Cocktail
Step by step recipe for cooking
dill leaves, remove from the stems (stems not needed) and carefully grind. Sprinkle with dill and black pepper mix.
Trout fillet carefully cut away with using skina long thin knife. Slightly nadsekite fillets on both sides crosswise. The distance between the incisions should be about 1.5 cm, and depth - 2.3 mm. Rub the fish on both sides with a mixture of dill, pepper, wrap tightly in foil and place in the fridge for 2.5-3 hours.
For the sauce, finely chop the dill. In a bowl, whisk, mix honey with lemon juice and zest until completely dissolved. While continuing to stir, pour the oil in a thin stream. portions Then add the mustard, dill and pepper. Mix until homogeneous, put in holodilnikna 30 minutes.
Cooked trout, remove from the refrigerator and a very thin knife cut into thin slices slightly obliquely to the slices have turned out a little wider. Serve with sauce and a simple green salad mix.