River trout in dough

Ingredients

• 30 g of salt
• butter - 1 tbsp. l.
• salt, white ground pepper
• parsley
• 1 kg rye flour
• garlic - 2 cloves
• For rye dough:
• 2 river trout (weighing 400 g)
• large lemon
• egg yolk
• eggs - 2 pcs
• large egg

Cooking

Step 1

Remove scales from trout, remove gills and entrails. Salt and pepper the inside of the fish. Knead the elastic rye dough from the indicated ingredients. Roll out to a thickness of 1 cm and divide into 4 equal parts. Grease one part with a lightly beaten egg and put the fish on it. Put a slice of lemon and a finely chopped clove of garlic into the belly of the trout. Cover the fish with the second part of the dough and pinch around the edges. Trim the excess dough to keep the shape of the fish. Do the same with the second trout. Lubricate the surface of the dough with egg yolk diluted with a little water. Bake for 15-20 minutes. in an oven preheated to 200ºС. When serving, you can garnish the dish with a slice of lemon and fresh parsley, and grease the dough with butter.