Dried trout in Oursson dehydrator

Category: Fish dishes
Dried trout in Oursson dehydrator

Ingredients

Trout 500gr
Salt 1-1.5 tsp
Sugar 0.5 tsp
Pomegranate sauce 1-2 tsp
Provencal Herb Blend taste

Cooking method

  • Cut the fish into 3 cm plates.
  • Rub the fish with pomegranate sauce, a mixture of salt and sugar. Sprinkle with herbs on top and marinate for 10 hours.
  • Lay parchment on the tray and put the pieces of fish, sandpaper on paper.
  • Dry for 5 hours at 60 degrees.

Note

The fish turned out to be salty for my taste, my husband is fine. Next time I will reduce the salt.




TROUT is the common name for freshwater forms of brown trout (brook trout) and steelhead salmon (rainbow trout). Length 25-90 cm (usually about 37 cm), weight 0.2-2 kg, sometimes more. The body of the brook trout is slender, torpedo-shaped, covered with small but very dense scales, behind the dorsal fin there is a small fatty in the form of an elongated skin fold, the large mouth is seated with numerous teeth. The body color is from dark brown to yellowish, the back is usually dark, brownish-green, the head is almost black, the gill covers are golden, the underside of the body is whitish; the whole body is covered with dark and red spots, often bordered by a light rim.

Rainbow trout are distinguished by a longer body, notched tail fin, a wide rainbow stripe (hence the name) along the lateral line, and the absence of red spots on the body; during the spawning period, the rainbow stripe is especially brightly colored in purple and red.

Trout live in streams, ponds, rivers and lakes with clean cool water; brook - in the rivers of the European and African coasts of the Mediterranean Sea; rainbow - in the water bodies of the Pacific coast of North America, acclimatized in a number of countries in Asia and Europe, where, it is a massive object of labor fish farming, also acclimatized in some rivers.

In the former USSR, in addition to brook and rainbow trout, there is also Sevan trout, or shikhan (mountain lake Sevan in Armenia).

Trout is marketed live and frozen. The meat is pinkish, tender, delicate in taste, contains up to 18% protein, 8-12% fat, suitable for all types of culinary processing. Trout boiled with white sauce and fried with vegetables are especially good.

Admin
Lena, THANKS! Looks very appetizing!
anel
Tanyusha, thanks. I hope that it will be useful to someone.
Arka
Lena, I'm very interested in what the narsharab gives?
Admin
Quote: Arka

Lena, I'm very interested in what the narsharab gives?

Lena will correct me, if anything ...
In my opinion, such a sweet and sour sauce eliminates the smell of fresh fish (which not everyone likes when salting fish), and makes the surface of the fish, when dried, exposed to warm air, more glazed. Well, the taste is improving too
For example, I always, even with ordinary frying of fish, or steamed, always pre-marinate the fish with salt and sugar - this greatly improves the taste of the fish
anel
Tatiana, thanks for the clarification Nata, I just always marinate it with lemon or pomegranate sauce before cooking salmon or trout. I like it this way. But whether it is right or not, I cannot say.
Rada-dms
Helen! Yesterday I literally scoured in search of this type of fish! Thanks for the recipe! I will definitely cook it after my homemade half a ton of dried duck and turkey legs, breasts, etc. have been eaten. Moreover, there is a Turkish grant sauce.
anel
Olga, thanks! I dried the fish together with chicken breasts and turkey legs
On trial, so to speak. They ate the trout quickly, the breasts and legs are still chewing. Vyalila on the bottom tray of meat, put a tray of fish on top. I took the fish off an hour earlier. By the way, I also used Turkish sauce
Tumanchik
Mnyamka! Helen, I can imagine how delicious it is! Oh, I don’t have a dryer ... sadness
anel
Irisha, thanks! And the dryer is not a sadness, but a dream that will surely come true
Rattatosk
I made a marinade for 1 kg of trout: 6 g. Salt + 3 tsp. wine syrup (Saperavi) + 1 tsp. lemon juice.
It even turned out salty, for my taste. And more syrup, or pomegranate sauce.
Great fish - don't come off

Dried trout compares favorably with baked trout in that the characteristic fatty layers between the muscles do not "melt" completely. Therefore, the fish melts in the mouth.
Business
anel, Lena, what a beauty !!!! It seems the fish is so transparent, fatty - and asks to eat !!!! And there is a dryer - must be done by Friday !!!
ANGELINA BLACKmore
Great idea. Thank you!!! I came here from the topic of dried squid. I like everything jerky. And the dryer pleased with its appearance in the house.
Naty777
anel, and after the fish there is no smell in the dryer?
Admin

The author has not appeared on the forum for a long time, I will answer

No, the trays are not impregnated with the smell from either fish or meat. Of course, after drying, traces, fat from fish, growths remain on the trays, so they need to be washed in water, there is enough dishwashing detergent. This is the usual care of the dryer, as well as the pan after frying meat and fish.

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