today replying to the post of a girl on a forum asking how to cook rainbow trout I rimbattuta in this recipe, or rather, I remembered very well, I searched on my blog to make him this chje but I realized I had not published yet, so I solved this problem immediately, the recipe dates back to last September, when a friend of my husband had gone fishing and brought this big trout ... I must say that the trout is a fish that Odei appreciate more as it is very sweet, simple, especially if it is the river, not the salmon (especially if it is not farmed) is very oily .. for this reason should be eaten hot as if they better capture the various nuances. As each fish
sweet taste is great with the fry, especially if it comes before breaded ...
Ingredients: 600 g fillet of trout, 350 g god tomatoes, 1 red onion, 100 g of peppers, 2 eggs, white wine, bread, flour, white vinegar, shallot, parsley, basil oil, salt and pepper.
Procedure: Remove the bones from your trout fillets, put them in a container with sliced \u200b\u200bscallions and wine, put them in the refrigerator and let marinate for an hour (even more). Meanwhile
sliced \u200b\u200bonion and brown in skillet with oil and a pinch of salt, then sprinkle with vinegar and collect everything in a bowl. In the same pan, add the pepper into strips a couple of tablespoons of olive oil and salt, let it dry without frying it, after just add the tomatoes cut into strips, cook over a very lively for a minute. United peppers and tomatoes to the onions, add basil and parsley.
Shoot the fish, drain the marinade, in the flour, then eggs and finally in bread crumbs, fry a few minutes per side, salt lightly and serve saor with peppers
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