Trout at us in Karelia – unusual. Not so such, as in fast mountain small rivers of the same Crimea or the North Caucasus. There arrived somehow to me the friend from Ukraine. Well, I also decided to indulge it with a fish Karelian variety. Сиг, ryapushka, pike perch … Imperceptibly put and a trout reached. 
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Especially without philosophizing, I it, having turned in a foil, also baked in an oven. Cut on portsionny slices, laid out on plates. Added a garnish, we sit, we eat. We savor. We champ moderately decencies and from time to time from that party of a table where the friend threw the bones, delighted interjections of type "oh!", «at-uu!», «and-aa!» are distributed. Occasionally – what short mot, like «is tasty!», will sound. But it is no more. Not before, it is felt. The elements of gluttony grasped the person.
Whether but long, shortly, all of us ate that on plates it was necessary. My friend on a chair back leaned back, sighed with full simplification, paid tribute to my culinary abilities, and then suddenly and asks:
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K.Kucher, personal archive -
K.Kucher, personal archive -
K.Kucher, personal archive -
K.Kucher, personal archive -
K.Kucher, personal archive -
K.Kucher, personal archive
– Listen, and what we though ate just?
I about myself somehow also was surprised: thought, the trout does not need any additional recommendations. But I show no sign, I maintain reputation. I answer it quietly, with some even laziness in a voice (that supposedly here such unusual?):
– Trout.
And it, no to take the answer into consideration and to calm down, as засмеётся in a voice:
– It is good to plant! Yes you know, how many I at yourself, in the Crimea, this trout caught?! To me not to know, what it … That we just ate – obviously not a trout. This is red fish!
Yes, everything is true. At us, to Karelia, a trout – red fish. Therefore if it also falls me into hands, I it usually – on the ambassador. If from it something remains, then it is possible and to bake. In the same foil.
But this time … It wanted to me соригинальничать. And ceramic pots for roasting something idle on kitchen regiments stand long ago., and to become dusty already were in time.
I got them, washed. Took a rice pack, отсыпал in a cup of grams 200, washed properly and put to cook …
By the way, know how quickly to weld grain? Anything difficult. Washed out it, filled in with water at the rate of 1,5 volumes of liquid on grain volume for rice or 2 volumes for a buckwheat and – on a plate кастрюльку. Water will begin to boil, to wait few minutes, to lower fire and to close a cover. And minutes through 7-8 to switch off fire. Let rice reaches.
For now we will clean, we will draw a trout, we will remove with it gills, we will cut off the head. The last – we will leave on an ear, and a carcass we will well rub with salt and spices: outside – a skin, from within – a paunch. And for a while we will leave a trout alone.
We take features three good bulbs, we clean them, shinkuy half rings and, stirring slowly, we start to fry on well warmed up frying pan on which before it poured in a little sunflower oil. In intervals between pomeshivaniye filled in a bowl a flour spoon, poured in grams of 150 low-fat cream and shook up everything a nimbus before formation of homogeneous weight without any lumps.
As the onions become soft and зазолотится, about a third it we shift from a frying pan in кастрюльку with fig. Prisalivayem and properly we mix pan contents.
And in that remained on a frying pan, added cream with a flour. Liquid will begin to boil, few minutes boiled it and as soon as it will start to get thick, slowly, a thin stream and stirring slowly, we add a water half-glass. When already it will begin to boil, we pour out in a clove frying pan three small cut garlic and at once we switch off fire under a frying pan.
Rice with onions is displayed on pots for roasting. On it – trout already cut on portsionny slices, 2-3 slices in each pot. And between them (that did not conglomerate) and to the very top – onions from a frying pan. After that evenly we spill on pots the remained creamy sauce and we send them in an oven, warmed up degrees to 150-170. Minutes forty and … Our dish is ready!
Very much even quite good dish. Tasty. Younger even expropriated from me the biggest of pots. For work supposedly I will carry. Let colleagues will try. Also will understand, it is possible to prepare what yum-yum, if suddenly to you the carcass of more freshly Karelian trout gets to hands.