Description of the preparation:
I love trout for its delicate taste. Despite the fact that this fish is river, it absolutely does not have a characteristic smell of fresh water. Today I share a recipe on how to cook trout with rice in cream and spices. Serve this dish with vegetables and a glass of white wine.
Peel and finely chop the onion and garlic.
Next, fry the vegetables in vegetable oil until golden brown.
Rinse and add to the roast. Warm up for 2-3 minutes so that it absorbs aromatic oil.
Then fill with broth, bring to a boil and let simmer over low heat.
Clean the fish, cut it into fillets and cut into small pieces.
When the rice is almost ready, the broth will almost evaporate, add all the spices and cream. Rinse a couple more minutes.
Salt the fish and fry for 2 minutes in vegetable oil, pre-salt.
You can immediately mix fish with rice and serve as a risotto or serve separately rice and pieces of fish. Bon Appetit!