Trout baked with lemon balm and lime garnished with rice balls

Trout baked with lemon balm and lime garnished with rice balls

Ingredients

• Trout 1.5 kg
• Lemon 1 piece
• Lime 1 piece
• Rosemary to taste
• Pepper mix to taste
• Rice 2 cups
• Dill 3 bunches
• Green onions 2 bunches
• Mayonnaise 4 tablespoons
• Bryndza cheese 100 g
• Water 200 ml
• Salt 3 teaspoons
• Melissa 1 bunch

Directions

1. We marinate the fish.
2. Wash the fish, remove the gills. Cut one lemon into two parts, peel one of them with a knife (only from the yellow zest, the white soft part can be left), cut into small cubes, not very finely. Chopped lemon, 2 teaspoons of rosemary, ground pepper mixture and salt to taste, grind in a blender until smooth (white, soft lemon pieces may remain, but not very large)
3. Squeeze the juice out of the second half of the lemon and leave it for now.
4. The inside of the fish belly is well smeared with the resulting mixture (the tail can be cut a little), fasten the belly with toothpicks as close to the cut as possible so that the parts of the fish belly fit tightly to each other inside. Pour a teaspoon of salt on the fish scales on one side and grind, also do on the other side. Put the fish in a bag, tie it up, put it in the refrigerator for an hour and a half.
5. Rice balls.
6. Boil the rice and remove from the stove 5-7 minutes until tender, let cool.
7. Water (100 ml), 3 teaspoons of mayonnaise, 50 grams of feta cheese, 2 bunches of green onions and 2 bunches of dill (tear the greens with your hands), grind in a blender to obtain a homogeneous mass.
8. Pour the sauce into the cooled rice, stir, and mold 12 dense balls.
9. A fish.
10. Remove toothpicks, remove excess marinade, so that there are no white pieces of lemon and rosemary left in 2-3 times less.
11. Tear the melissa into large pieces and place it in the belly of the fish. Cut the lime into circles and quarters, put the lemon balm on top, a little more mint on the lime. Melissa should not be very much, but it should be enough.
12. Grease a baking sheet with butter, lay out the fish, rice balls. Also for the crispy crust of the balls, grease them with a thin layer of mayonnaise. I leave a drop of mayonnaise on each ball and brush it with a special brush).
13. In a preheated oven to 170 degrees with lower and upper heating, remove the fish with balls for 30 - 35 minutes.
14. 15 minutes after you put the fish in the oven, take it out and grease with lemon juice. This can be done several times.
15. From the remaining 50 grams of feta cheese, a spoonful of mayonnaise and a bunch of dill, make a sauce (do not add green onions).
16. Cut the fish, serve with two balls of rice, garnish with sauce.