Trout brine

Trout brine - a Romanian delight full of flavors, perfect for festive meals or any special occasion. This simple and tasty recipe will bring to your table not only a savory dish but also an explosion of colors and aromas. Let's discover together how to prepare this traditional dish step by step!

Total preparation time: 1 hour
Number of servings: 4

Ingredients:
- 2 fresh trout, cleaned
- Salt and pepper, to taste
- Olive oil, for brushing
- Brine:
- 1 cup of water
- A sprig of dried thyme
- 2 bay leaves
- Salt, to taste
- Whole pepper, to taste
- ½ onion, sliced finely
- Some strips of colored bell pepper (red, yellow, green)
- 1 tablespoon of tomato paste
- 1 tomato, sliced into rounds
- 1-2 cloves of garlic, sliced
- Some slices of hot pepper, optional
- Fresh herbs: parsley and dill, finely chopped
- Polenta, for serving

Instructions:

1. Preparing the trout: Start by thoroughly cleaning the trout, removing all the entrails and rinsing them under cold water. Dry them with a paper towel to remove excess water. Apply olive oil on the outside and inside of the fish, then season with salt and pepper. This is an essential step to ensure a rich and savory flavor.

2. Grilling: Preheat the grill on low heat. Place the trout on the grill and let them cook slowly for about 10-15 minutes on each side until they become golden and flaky. Low heat is crucial to avoid burning the fish and to achieve the perfect texture.

3. Preparing the brine: In a larger pot, add the cup of water, the sprig of thyme, bay leaves, salt, and whole pepper. Place the pot on low heat. Add the sliced onion, the strips of colored bell pepper, and the tomato paste. Let the mixture simmer gently for 15-20 minutes for the flavors to meld.

4. Finishing the dish: Once the trout are ready, carefully transfer them to the pot with brine. Let them simmer slowly for 5-10 minutes so they absorb the flavors from the brine. Add the slices of hot pepper and garlic in the last minutes of cooking, covering the pot with a lid to enhance the flavors.

5. Serving: Finally, transfer the trout to a platter and sprinkle the chopped fresh herbs on top. The brine can be served on the side, and warm polenta is the ideal accompaniment for this dish. You can opt for softer or firmer polenta, depending on your preferences.

Practical tips:
- For a more intense flavor, you can add some olives or capers to the brine.
- If you prefer a spicier note, you can use fresh or dried hot peppers, to taste.
- Trout brine is delicious the next day when the flavors have melded even better, so don't hesitate to prepare a larger quantity.

This trout brine recipe will not only impress your guests but will also bring a touch of tradition to your table, making you fondly think of festive meals. Enjoy your meal!