The Trout

It is published Angela. Loving "Charm" in пн, 24/09/2007 - 12:08

Has decided to write as I форельку I fry :-).

We name it is proud -

Trout Батерфляй

(If already such exists, I am sorry)

So, we take a glass of white wine and it is begun... We Drink a draught, we blink from pleasure, in the street heat, wine холодненькое. Flew-with ето small deviation, we here all the same have come small fish to fry, instead of пьянки пъянствовать. We remove бокальчик aside (but it is not too far) and we are accepted to a small fish.

I took two small such форельки почищеных and выпотрошенных already (you take so much fish how many wish to fry обчем) Sharp movement of a hand, шоб ours выпотрошенная fish did not suffer, we cut off to it a head and a tail who does not want sharply that saws off a head and a tail slowly th quality it will not affect in no event. We throw in small кастрюльку отрезаные the fish heads and tails (not to vanish to good, from this we will weld вкусненький супчик). And prepared тушку we knife along a ridge, but not up to the end and so that from a small fish "butterfly" (all дружненько has turned out have recollected a chicken of tobacco).Посолили, have peppered, have put aside. Have taken a mouthful wine.

In мисочке properly we shake up a plug egg, +добавляем, there каенского перчика (in general you probably soon will notice that at me кайенский перчик one of running spices).

On a frying pan have warmed up oil.

We dip our small fish in our so-called кляр, then in a flour, and on a frying pan to fry. I think minutes so 3 on each party will suffice, but certainly look on time that it was inside fried, but it was not overdried. Now attention. The key moment. While our small fish быстренько is fried, we do the following. Плюхаем in мисочку немнооожечко an olive oil also we squeeze out there зубчика so 3-4 чесночка. We mix and when our fish was already roasted we grease one party, we overturn-is greased another storonu.1-2-3-4-5. We switch off a plate. Красивенько we spread on a plateau, we fall asleep greens (parsley, fennel, green лучок).

It is juicy, хрустяще, fragrantly. Ням ням. :-)

Probably it is possible to name this "recipe" a variant of fish "tobacco".Это from a series of mine эксперементов on kitchen

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