Rainbow trout

Description

The dish is prepared without unnecessary complications. Don't worry about the fish being difficult to handle. Leave the fins on, and after baking, just pull on the fin—the skin will come right off, leaving only tender meat inside. The fish goes well with lemon or nut sauce, and can be served with mashed potatoes or green pea purée. The dish is ready to be served.

Instructions

1. 1

   Step 1

   Cut off the side fins, but leave the dorsal fin. Scale the fish from tail to head, then cut open the belly and remove the innards, leaving the head intact. Rinse thoroughly and place on the table.

2. 2

   Step 2

   Wipe it with paper towels, then rub with salt and ground black pepper.

3. 3

   Step 3

   Line a baking sheet with foil and carefully transfer the fish onto it. Bake in a preheated oven at 200 degrees Celsius for about 20 minutes.

4. 4

   Step 4

   Carefully transfer the fish to a plate, pull the fin, and gently remove the skin.

5. 5

   Step 5

   Wash the lemon and grate the zest, then squeeze the juice from the whole fruit. Finely chop the sage. Roast the hazelnuts and chop them.

6. 6

   Step 6

   Place the pan over heat, add the butter and melt it, then add lemon juice and zest, sage and nuts, season lightly with salt and pepper. Warm the mixture and pour the prepared sauce over the fish on the plate.

7. 7

   Step 7

   Serve the dish immediately at the table.