Rainbow Trout under crust

Submitted by Nobility_Cuisine on Sun, 10/25/2015 - 07:16.

Ingredients:

4 medium rainbow trout fillet with skin
3.5 oz (100 g) butter, or margarine
3.5 oz (100 g) bread crumb
1.7 oz (50 g) fresh dill and parsley
1 lemon peels
Salt and white pepper on your taste

Metod:

Grate lemon peels.

Blend all ingredients except a fish.

Check if all bread crumbs dissolve in a mixture.

Cut 2 equal pieces of a baking paper, and roll the mixture between paper pieces into a rectangle (1/6”, or 5 mm thickness).

Put it into a refrigerator to freeze, for 1-2 hours.

Rub the fish with a salt.

Pre-heat 3 tbsp vegetable oil in a stove-safe and oven-safe dish, and put fish fillets into the dish, skins up.

Pre-heat an oven to 390 F (200 C).

Cut the butter layer into rectangles with fish fillet's sizes.

Cover fillets with the butter rectangles.

Place dish into the oven for about 15 minutes.

Serving portion is 2 fillets.

Note:

This method is working good for other fish too (cod, flounder, salmon, etc.) even if fish itself is dry and non-fat.