HRSKAVA PASTRVA

Sastojci (po osobi):

1 veća pastrva
½ šalice kukuruzne krupice
1/3 šalice krupno ribanog parmezana
1 veći češanj češnjaka, nasjeckan
1 žlica kosanog peršinovog lista
2 žlice maslinovog ulja
sol
papar s limunom

Priprema:

Prilagodite recept broju osoba (1 pastrva po osobi).

Pećnicu zagrijte na 200 °C.
Češnjak pomiješajte s uljem i peršinom. Dodajte sol i papar s limunom po ukusu.
Pastrve očistite od krljušti i iznutrica, dobro isperite i nasolite. U utrobu im stavite 1 – 2 žličice pripremljenog “umaka” od češnjaka i ulja.
Krupicu pomiješajte s ribanim sirom pa u tu smjesu uvaljajte pastrvu sa svih strana.
Lim za pečenje premažite uljem i na njega slažite pastrve. Pecite dok se ne zažare s gornje strane (20-ak minuta) pa pažljivo okrenite ribu i ostavite da se i s druge strane uhvati lijepa korica.
Poslužite uz kuhani krumpir, blitvu ili kelj na blitvu.

CRUNCHY TROUT

Per person:
1 large trout
½ cup cornmeal
1/3 cup coarsely grated parmesan
1 large clove garlic, chopped
1 tbsp chopped parsley leaves
2 tbsp olive oil
salt
lemon pepper

Adjust the recipe to the number of people (1 trout per person)

Preheat the oven to 200 °C.
Mix the garlic with oil and parsley. Season with salt and lemon pepper.
Scale and gut the trout. Wash thoroughly and season with salt. Stuff with 1-2 tbsp of the garlic mixture.
Combine the semolina and cheese. Roll the fish in the mixture (all sides).
Grease a baking tin with oil. Arrange the fish and bake until browned and crisp (about 20 minutes). Turn the fish carefully and bake until a nice crust is formed.
Serve with Swiss-chard-style kale