The fish cleaned from inside and dry. Olive oil mixed with black pepper and fish smeared thoroughly inside and out. Lemons cut into wafers, which are placed in the belly of each fish. Half of sea salt

Salt fish is cleaned of scales and lightly salt it inside and out. Spread well on both sides with mustard. Fish kept at least half an hour in the refrigerator. Bake in a hot dry pan grill paying once

Clean and wash the trout. Put to boil 1 liter of water with 1 cup of red wine. Add 1-2 carrots, 1/2 head celery and 1 onion. Once the broth boil, Add salt to taste and release fish. Cook it on low

Onion Peel and chop onion. Mushrooms are cleaned, washed, cut into pieces and pour the lemon juice. In a pan with greased bottom spread the onions and mushrooms. They shall bear the trout and pour the

At the bottom of the pan is distributed peeled cloves of garlic, chopped. On them is packed breadcrumbs. Top put clean fish. Sprinkle salt, nutmeg. Trout pour lemon juice, white wine and sunflower oil

Vine leaves are blanched for a few minutes in lightly salted water. Clean fish. In the butter sauté the chopped onion, garlic, mushrooms, walnuts, thyme and spices. Fill the fish with finished

Wash the fish and salt it inside and out. Add some flour and fry until the meat turns white and the skin begins to separate, at least preheated oil (about 5-7 minutes on each side). To prepare salad

Trout sprinkled with pepper and salt. Prepare a marinade of melted butter, lemon juice, chopped dill, parsley and lovage. Insert and mustard, cream and wine. Fish are covered with the marinade and

Trout cleared, washed and salting. Chop into slices, carrots, parsley root and celery - diced. Vegetables are placed in a shallow pan, add salt is put black pepper and cover with the fish. Watered

Trout Add salt and sprinkle with pieces butter and pepper. Put to bake in the oven, as is showered with champagne. Chop the onion finely and fry in remaining butter, add the grated carrot and. Add to

The bones and head trout are removed and the meat her seasoned with salt and pepper, then add some in the flour. Pat and fry in preheated oil. Finely chopped vegetables sauté in olive oil. Flavored

Cut the fish into slices 1.5 cm thick. Salt them and let it stand for about 30 minutes in half vinegar. Drain them then roll them in flour and fry them in a highly heated sunflower oil. To the rest of

Trout cleaned and washed. The inner part is sprayed with lemon juice, sprinkle with all spices, smeared with chutney and filled with chopped onion, garlic, cucumbers and mushrooms. Insert the butter

Fillet cut into long strips - the index, marinated in lemon juice and spices for about 30 minutes. Milk, eggs and flour is mixed slightly thick pancake dough. Fillets are immersed in it and fry until

Peel and cut into in small pieces or grate vegetables for marinade. Place half the vegetables in a large enough container. Sprinkle fish fillets with chopped dill, lemon juice and brandy from all