Rainbow Trout with Tomato Sauce



2 Whole Rainbow Boned Trout 
2-3 oz.  100% natural tomato paste 
2 cups water
3 bay leaves
2 all species
4-6 whole black pepper
1 tablespoon rapeseed oil
1 medium onion
1 teaspoon bear’s garlic
all-purposes flour
salt, pepper, sugar


Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Slice the onion. Heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add onion, after 5 minutes add 2 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 10 minutes until onion will be soft. Combine 1/4 cup of water with tomato paste and add to cooking onions and simmer, until thickened, about 10 minutes, stirring occasionally.Season with salt, fresh ground pepper and sugar. Place the first layer of fish in a deep dish and cover them with our tomato sauce, then place the second layers of fish and cover again with rest of the sauce. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. Serve our fish with tomato sauce as cold. Also, you can use any fish which you wish.