Ingredients with Measurements:
- 1 whole trout, gutted and scaled
- 1/4 cup sea salt
- 1/4 cup sugar
- 1/4 cup vodka
- 1/4 cup lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
Special equipment needed:
- A sharp fillet knife
- A large cutting board
- A mandoline or a very sharp knife
- A large mixing bowl
- A plastic wrap
- A freezer
Step-by-step instructions:
1. Rinse the trout under cold running water and pat dry with paper towels.
2. Using a sharp fillet knife, remove the head and tail of the trout and discard.
3. Cut the trout into thin, even slices using a mandoline or a very sharp knife.
4. In a large mixing bowl, combine the sea salt, sugar, vodka, lemon juice, dill, parsley, chives, and olive oil.
5. Add the trout slices to the bowl and toss to coat evenly with the marinade.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
7. When ready to serve, remove the trout from the marinade and pat dry with paper towels.
8. Place the trout slices on a large cutting board and use a mandoline or a very sharp knife to shave them into thin strips.
9. Arrange the trout strips on a serving platter and serve immediately.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: None
Temperature:
Refrigerate the trout during marinating.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 8g
Protein: 18g
Carbohydrates: 2g
Sodium: 2,000mg
Substitutions for ingredients:
- You can use any type of fish that can be served raw, such as salmon or tuna.
- You can use lime juice instead of lemon juice.
- You can use any type of fresh herbs that you like.
Variations:
- You can add thinly sliced onions or radishes to the marinade.
- You can serve the trout with a side of sour cream or crème fraîche.
- You can sprinkle the trout with toasted sesame seeds or chopped nuts before serving.
Tips and tricks:
- Make sure to use a very sharp fillet knife to cut the trout into thin slices.
- Use a mandoline or a very sharp knife to shave the trout into thin strips.
- Serve the trout immediately after shaving to prevent it from becoming too soft.
Storage instructions:
Store any leftover trout stroganina in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Trout stroganina is best served cold and should not be reheated.
Presentation ideas:
Arrange the trout strips on a bed of fresh herbs or lettuce leaves for a beautiful presentation.
Garnishes:
Garnish the trout stroganina with lemon wedges and additional fresh herbs.
Pairings:
Serve the trout stroganina with a glass of chilled vodka or a crisp white wine.
Suggested side dishes:
- Blinis or other Russian-style pancakes
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the trout slices are too thick, they may not marinate properly. Make sure to slice them as thinly as possible.
- If the trout becomes too soft after shaving, place it in the freezer for a few minutes to firm up before serving.
Food safety advice:
- Make sure to use fresh, high-quality fish for this recipe.
- Always refrigerate the trout during marinating to prevent bacterial growth.
Food history:
Trout stroganina is a traditional Russian dish that originated in Siberia. It is typically made with raw fish that is shaved into thin strips and marinated in a mixture of salt, sugar, and vodka.
Flavor profiles:
Trout stroganina has a delicate, fresh flavor with a slightly salty and tangy marinade.
Serving suggestions:
Serve the trout stroganina as an appetizer or as part of a larger spread of Russian-style dishes.
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Region: Russian