Red fish barbecue - incredibly tasty 🍢

Kitchen appliances and utensils:

• gas or electric oven;
• stove or hob;
• pan;
• 2 liter pan;
• cutting board;
• knife;
• tweezers;
• kitchen paper towel;
• deep capacity;
• tablespoon;
• wooden skewers;
• food foil;
• dinner plate.

Ingredients

Step cooking

Fillet

1. We rinse the carcass of 1 trout under running water and remove excess moisture with a paper towel. We cut off the fish’s head, cut the abdomen and carefully take out the insides, after which we wash the fish again with water inside and out and remove the moisture with a paper towel.
   
2. At the base of the head we poke the meat with a knife and carry along the line of the ridge to the tail, holding the tool at an angle of about 20 °, cutting the meat along with the skin.
   
3. We put the cut part of the fish on the board and carefully cut the costal bones with a knife, and then the fin.
   
4. Using tweezers, remove the bones remaining in the meat, stretching them in the direction where the head was.
   
5. From the side of the tail with a knife we ​​pod meat and cut it, separating it from the skin, holding the tool almost parallel to the cutting board. In a similar way we get the second piece of fillet.
   

Barbecue

1. Cut the resulting fillet into pieces about 2 cm wide.
   
2. Pour 1 liter of water into a deep container, add 1.5 tbsp. l salt and 1.5 tbsp. l sugar and stir so that the crystals dissolve. We place the chopped pieces of trout in water and leave for 20 minutes.
   
3. After 20 minutes, we take the sliced ​​fish pieces and prick them on wooden skewers in the shape of the letter “S”.
   
   Important! So that the skewers do not burn out during the baking of barbecue in the oven, they must first be soaked in water for 20-30 minutes.
4. We cover the baking sheet with a piece of foil, grease 1 tbsp. l sunflower oil and lay on it the formed kebabs on skewers.
   
5. We put the baking sheet in the oven, turn on the turbo-grill mode at 280 ° C and leave it for 7-10 minutes.
   
6. With ½ lemon, carefully cut around the circumference a strip of peel 2-3 mm wide and tie it with a knot.
   
7. We put the pan on the stove and heat it over medium heat. When the surface of the pan is heated, put the lemon on it with the slice down, and put a press in the form of a 2-liter pan on top of the lemon, and fry citrus until its surface becomes a beautiful brownish hue, then turn off the heat.
   
8. We rinse under a flowing water a 0.5 bunch of dill, dry it, separate the greens from the stems and finely chop.
   
9. When 7-10 minutes have passed, we take out a baking sheet with prepared kebabs, put it on a dinner plate, sprinkle with chopped dill, put the “toasted” lemon next to it and serve it on the table.
   

Video recipe

If you need to clarify the process of obtaining fillets, stringing fish on skewers, or see a ready-made kebab, it is worth looking at these passages in the video recipe.