How to make
Wash and dry the rainbow trout, which has been previously cleaned from the entrails and scales. Keep in mind that fresh fish is not washed for a long time, but only as long as necessary to remove blood residue and dirt from the belly.
ake transverse, not very deep cuts on the back of the trout. Do this with a very sharp knife, since the skin on the back is quite thick and stubborn. Because the fish is large, this will help it cook faster and for the same amount of time as the rice and it will flavor better.
Thoroughly rub the rainbow trout with oil, black pepper, lemon juice and if desired, with the peel of the lemon - only the yellow part grated, thyme and salt. Above all, try to get the spices into the belly and slits. Put sliced garlic in them.
Leave the fish to flavor for 2-3 hours in the refrigerator. I put it directly in the baking pan and wrap it with cling film. The baking pan must be large enough for the fish to lie freely in it, without bending and to have enough space for the rice.
Chop the leeks and sauté them in the oil until they soften. Pour the rice, which has been washed from starch in advance, add salt, chopped savory herb, bay leaf and black pepper and stir for 2 to 3 minutes, so that it can fry well and become crystal clear.
Transfer it into the baking pan on the sides of the fish and pour the fish broth (or water or vegetable broth). For the amount of liquid, follow the manufacturer's instructions, because not every type of rice requires the same ratio.
Bake it under foil for 10-12 minutes at 360°F (180°C), so that it can stew, then remove the foil and increase the heat to 390°F (200°C), until the rice absorbs the liquid and the baked trout acquires a dark silver crust, which is slightly wrinkled. Another indicator, that it is ready, is that the liquid has evaporated in the slightly opened slits. After removing it from the oven, wrap the baking pan with foil and leave it aside for 5-10 minutes.
During this time, the rainbow trout with rice and leeks will continue to cook. If you're using a smaller trout, it is best to add them to the rice a little later.
Serve the delicious festive dish while it is warm.
Enjoy your meal!
