A lot of people tell me they would eat fish, but fish is expensive and they can’t get the smell and smoke out of the house for a long time after cooking it. Let’s take them one at a time. Fish is expensive. Expensive compared to what? With a 500 gram piece of meat? Yesterday I bought a casserole with 2 pieces of trout that together had 700 grams for 21 lei. One was 300 grams and the other 400 grams. If anyone thinks that a 300-gram trout at the price of 9 lei once a week is not worth it, raise your hand. Did you raise your hand? Is it much? Then calculate how much you spend on cigarettes, juices, coffee from the vending machine, chips, pretzels, doughnuts… Does 9 lei a week still seem like a lot to you? The second impediment to eating fish is the lingering smell and smoke. “How do you cook fish? Well… fried. In a lot of oil and rolled in flour or semolina.” Yes… cooked like this you eat it for nothing, it loses all its beneficial properties. I have written before how to make carp in a crispy crust in the oven, now I will show how to make the trout in tin foil, also in the oven. It doesn’t smell, it doesn’t splash, it doesn’t smoke, it doesn’t require who knows what preparations and it turns out a goodness, it melts in your mouth.
Ingrediente
- A trout
- A tablespoon of olive oil
- Salt and pepper to taste
- Tin foil
Mod de preparare
I bought the trout already cleaned and gutted, I just washed it. I cut the tin foil so that there is about a palm on each side of the fish. I massaged it well on the outside with olive oil. This operation is needed so that it does not stick to the foil. I sprinkled salt and pepper on all sides, including the inside. I tightened the foil around the fish being careful not to puncture it and make sure there were no holes for anything to leak outside. I put the fish wrapped in this way in the tray, put it in the oven heated to 200 degrees Celsius for 30-40 minutes. While it did it’s thing over there I sauteed some broccoli, cauliflower and leeks in my lovely new cast iron pan, and made a puree of nettles with garlic, nutritive yeast flakes, olive oil and a pinch of salt. When the trout was ready, I put everything on the plate and had a wonderful dinner. I didn’t dirty anything at all when I cooked the fish, just the foil that I threw away.
