Trout sweet and sour marinade

2 kg trout - weight

1 onion - onion

1 PCs lemon

10 black pepper - corns

5 tbsp. vegetable oil

40 ml brandy

4 tbsp. sauce-marinade

2 tbsp. sugar

3-4 dill sprigs

3-4 parsley - sprigs

3 Basil sprigs

2 PCs sweet red pepper

100 ml dry white wine

salt, pepper - to taste

step 1

Trout to clean, gut and wash thoroughly. Remove the head, tail and fins.

step 2

Peel the onion and chop. With lemon to remove the peel from the pulp to squeeze out the juice. Peppercorns crushed. Dill and parsley wash and chop. Peppers cut into small cubes. Remove the Basil leaves from the stems. The stems are crushed. Peppers and Basil to postpone.

step 3

Mix in a bowl with vegetable oil, brandy sauce-marinade. Add the onion, zest and lemon juice, pepper, dill, parsley, sugar and salt to taste. Put the trout on a platter and drizzle with marinade. Leave on for 15 minutes, then flip to the other side and leave for another 15 minutes

step 4

The carefully pour off marinade in a saucepan and bring to a boil. Add the peppers and chopped Basil stalks, cook for 5 minutes

step 5

Add the wine, bring to boil, reduce heat and boil down the sauce for 10 minutes Remove from heat, allow to cool, then pour into a jar or plastic container.

step 6

Put the fish on a sheet of foil, tightly wrap and place in a preheated 160 �C oven for 1 hour Remove from the oven, cut the foil and carefully released released during the baking juice. Put the fish on a clean sheet of foil, allow to cool, then not very tightly wrap and refrigerate. On the picnic cut the fish pieces and serve with sauce.