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Trout fish hodgepodge

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467
Kitchen Russian
Calorie content 71.9 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 2.7 gr.
Fats * 4.4 gr.
Carbohydrates* 14 gr.
* per 100 gr. product
Trout fish hodgepodge
Content

Solyanka from fish, and it is from red (trout), with its taste and satiety divides the championship among the popular cabbage soup and borscht. Sour ingredients (lemon, olives and cucumbers) absorb the excess fat of this fish and make the taste of the hodgepodge rich and pleasant.

Ingredients

Cooking process

step 1 out of 18
Peel the trout, rinse well, cut off the fins, tail and head and remove the skin from the fish. Transfer these parts of the trout to the soup pot.
step 2 out of 18
Then fill it with clean water, bring to a boil and remove the foam from the surface.
step 3 out of 18
Pour salt, dry parsley with dill into the boiling broth, add peppercorns and bay leaves and cook the broth on low heat for 40 minutes.
step 4 out of 18
Cut the trout fillet and belly into small pieces, they will be needed later.
step 5 out of 18
Strain the boiled fish broth on a sieve and discard the head with bones.
step 6 out of 18
Transfer the fillet and belly pieces to this saucepan.
step 7 out of 18
Pour fish broth over them. If some of the water has boiled away while cooking the broth, add some clean water to make 4 servings of hodgepodge. Cook trout pieces over low heat for 20 minutes.
step 8 out of 18
Cut the pickled cucumbers into small cubes and simmer in cucumber brine and a separate bowl for 5 minutes.
step 9 out of 18
Peel the onion (turnip and leek), rinse and chop into small cubes. Fry the onion in hot vegetable oil until light golden brown.
step 10 out of 18
Prepare the remaining acidic ingredients for the hodgepodge: olives, lemon and tomato paste.
step 11 out of 18
Add sugar, salt and a spoonful of tomato paste to the fried onions.
step 12 out of 18
Stir the onion with the tomato and fry for a couple of minutes, because fried tomato paste tastes better than raw.
step 13 out of 18
Cut the lemon along with the peel and olives (you can take black and green ones) into thin pieces.
step 14 out of 18
By this time, the trout has already been cooked. Transfer it with a slotted spoon from the broth to a separate plate and separate the fish meat from the bones.
step 15 out of 18
Transfer the onion and chopped olives to the boiling fish broth. You can add olive marinade.
step 16 out of 18
Then transfer the pieces of boiled trout to the broth. Bring the hodgepodge to a boil and turn off the heat. Be sure to remove the sample.
step 17 out of 18
Trout solyanka is ready.
step 18 out of 18
Pour it into serving bowls, add lemon slices and serve with dinner.
Bon Appetit!

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