A delicious ear is the pride of any hostess. It can be cooked for a family dinner or served on a festive table. There are many recipes for this wonderful dish. Today I want to share with you one of my favorites. We will cook trout with tomato paste and vegetables.
Ingredients
- Trout (fillet) – 300 g
- Potatoes - 200 g
- Bell pepper - half
- Carrots (average) – 1 piece
- Onion - 1 piece
- Olive oil - 2 tbsp.l.
- Tomato paste - 40 g
- Bay leaf - 2 pieces
- Sugar - 0,5 tsp.
- Salt - to taste
- Water - 1,5 l
- Parsley (for submission) – 2 twigs
Step-by-step cooking recipe
Wash the trout fillet and cut into small pieces.
Peel and slice potatoes, bell peppers, onions and carrots.
Put the trout and bay leaf in a saucepan. Pour in cold water and cook for 15 minutes on low heat.
Fry onions and carrots in oil until golden brown.
Add the bell pepper and continue cooking for 4-5 minutes.
Add tomato paste, a couple of spoonfuls of hot broth from the pan and sugar. Simmer for 5 minutes.
Pour the roast and potatoes into a saucepan with fish and cook for 10 minutes.
Turn off, add salt and leave to infuse under the lid.
When serving, add fresh parsley to the plate.
