Trout with apple ragout

For recipe we need piece of trout (is well suited other members of salmon — salmon, pink salmon and actually salmon itself).
Note that trout — not the cheapest fish, but when you compare it with the average prices for sausage, advantages of trout are obvious (personally for me).

Preparation

A weight of piece that is depicted in the photo is about 200-300 g.

Also we need apple, carrot and onion of medium size.

Red fish is usually sold chilled. However, in the case of storage in the freezer (if on the date of purchase to the date of preparation is more one or two days) will have to defrost it gently and rinse with cold water.
Then you need to remove rather thick and tough skin (often with scales). This process is laborious and requires a lot of patience, so with a clear conscience entrust this extremely important matter to men, and most of the time deal…… rubbing carrots on a coarse grater and slicing apples))


Then slice onion the same way.

While we cut fruits and vegetables, steak should be fried on low heat (to avoid burnt particles) in butter or olive oil. Wrap the fish with flour before frying is not necessarily.

Prepare ragout, stew ingredients spread layers of them (from top to bottom — carrots, onions, apples). Once the onions and carrots become soft, you can accurately without destroying apples, stir ragout.
Add salt and spices to taste. The main thing is not to overdo it — this dish tastes great also slightly salted.
On one half of plate spread ragout, and on other — cut into thin slices lemon. We spread the fish so that it touches the ragout and impregnated with juices of apple and lemon. Complete the picture with black olives.
Prepare cutlery and gett ready to eat, but do not hurry — the best dish tastes just warm, not hot and always in the composition with lemon.

Bon Appetite!

P.S. Coauthor of the recipe is Norbert

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