Lightly salted trout with cognac

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   We process the fish. Carefully remove large longitudinal bones from the trout fillet using kitchen tweezers. Also cut off the ribs of the fish with a very sharp knife. Then sprinkle the prepared fillet with cognac.

2. STEP 2

   

   Salt the trout. Now sprinkle the fish with salt, or better yet, wipe it off on all sides. Then add some sugar. Fold a kitchen paper towel in several layers and place the fish on this napkin so that the skin remains on the surface. Cover the top of the fish with cling film and wrap it tightly.

3. STEP 3

   

   We clean the salt and remove the skin from the trout. Wipe the fish with a napkin. Place the fish in a bowl and place it in a cool place, preferably in the refrigerator, for at least 5-6 hours, and best of all overnight. After this, unwrap the fish and rinse under cold running water to remove all excess salt. Then dry the fish with a paper towel. Using a sharp knife, very carefully remove the skin from the fish and cut it into thin slices.

4. STEP 4

   

   Serve lightly salted trout. Place the prepared fish slices beautifully on a serving plate. You can wrap the fish pieces in the form of roses. It is best to serve this fish appetizer at the table by garnishing it with pre-chopped parsley. Enjoy your meal!