Rainbow Trout Baked in Foil with Cherries, Cheese, and Lemon
Main Dishes • World
Description
Rainbow trout baked in foil with cherries, cheese, and lemon
Ingredients
- Golden Trout 20 oz
- Frozen Cherimoya Fruits ½ cup
- Lemon 1 piece
- Onion 1 head
- Hard Cheese 5 oz
- Mayonnaise 5 oz
- Ocean salt to taste
- Rosemary 1 bunch
Step-by-Step Guide
Step 1
Take one side of the trout (with skin and scales). Carefully remove the skin from the thawed trout fillet; it is quite thick and can be easily separated with a knife - Place it skin side down and, holding the skin, lift the fillet with the knife to scrape them apart.
Step 2
You will get a fillet and a piece of skin in the same shape.
Step 3
Remove the bones from the fillet. Make several shallow cross cuts on the fillet so that the fish absorbs the salt and sauce better.
Step 4
Rub the fillet with salt, but not too much; I think the trout has a very delicate flavor that shouldn't be overpowered by salt.
Step 5
Prepare the baking sauce:
Step 6
Finely chop the cherries and mix them with mayonnaise in a 1:1 ratio. Spread this sauce all over the fillet and into the cuts (or just on the top and in the cuts).
Step 7
Place the fish skin on the foil, scales down (this is convenient, as the skin may stick to the foil during baking, and the fillet will easily come off it).
Step 8
Layer the onion, sliced into rings, on the skin. Place the coated fillet on top of the onion. Add a few sprigs of rosemary on top of the fillet (as much as you like).
Step 9
Grate cheese on top and cover with thin slices of lemon. You can place the lemon first and then the cheese, but then the cheese will stick to the foil, and you need to keep the foil elevated so it doesn’t touch the cheese; when the lemon is on top, it doesn’t stick to the foil.
Step 10
You can use cranberries instead of lemon.
Step 11
Cover with foil and bake in the oven for about 40 minutes.
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