Fish is a tasty and healthy product, but the problem of how to cook it tasty often confuses housewives, especially those with little experience. In fact, there is nothing complicated in creating a delicious fish dish; there are plenty of cooking options.
For example, river trout can be cooked in the oven, in a frying pan, steamed, on the grill, and each variation will turn out to be delicious in its own way.
How to cook whole river trout in the oven using foil?
This recipe is very easy to follow; even a girl who has never cooked fish before can repeat it. The dish is almost impossible to spoil, unless, of course, you forget to take it out of the oven, and its taste is simply amazing: simple but refined.
To cook whole river trout in foil, you will need baking foil and the following products:
- whole fish weighing approximately 500 g;
- half a lemon;
- vegetable oil – 1 tbsp. l.;
- spices for fish, whichever you prefer, salt;
- fresh greens.
The steps for preparing a delicate dish in foil are as follows:
- If you have not yet had time to process the purchased trout, then the time has come to do so. Thoroughly clean the fish of scales, remove the giblets, cut off the gills;
- Rinse the prepared fish in water, check that all the insides have been removed and the scales have been cleaned off. If everything is normal, then place the fish on a paper napkin to dry;
- Rub the dried carcass with spices and salt both inside and outside;
- Make slits in the skin of the trout;
- Divide half of the lemon in half. Cut ¼ of the fruit into thin circles, which a little later will need to be placed in the cuts on the fish;
- Squeeze the juice out of the remaining piece of citrus fruit, add vegetable oil to it and mix everything;
- Lubricate the carcass with the resulting sauce, then insert lemon slices into the cuts;
- Wash the selected greens thoroughly, shake off excess water and finely chop. Mix it with the remaining lemon butter sauce. Place the resulting mass into the cut belly of the fish;
- Wrap your piece of culinary art in foil and place it in a baking dish;
- Place the dish in the oven, preheated to 180 degrees for 40 minutes. 10 minutes before cooking, carefully open the foil so as not to burn your fingers, this will allow the fish to acquire a beautiful shade.
How to deliciously cook river trout in a frying pan?
Housewives prefer to fry most types of fish; trout is no exception; it can also be cooked very tasty in a frying pan.
To bring the recipe to life you need:
- fish – 2 kg;
- large onions - 3 pcs. (more is possible);
- spices for fish, salt;
- mayonnaise;
- breadcrumbs;
- oil for frying.
Let's talk about the cooking sequence:
- Wash the purchased trout thoroughly, remove its head and fins, gut it, and remove scales. Wash the carcass again and then cut into steaks;
- Place the prepared steaks in a deep pan, add spices and salt and pepper. Pour mayonnaise into the bowl, the amount should be such that all steaks are evenly coated. Stir the contents of the pan;
- Leave the fish to marinate for half an hour at room temperature;
- Take a frying pan, heat it, pour in vegetable oil and fry the onion, previously cut into rings. When the product turns golden, transfer it to a separate dish;
- Place breadcrumbs on a flat plate, roll the steaks in them on all sides and fry in a clean frying pan with some oil;
- The dish is ready.
To effectively serve grilled steaks, take a flat dish, line it with lettuce leaves and place the fish. Sprinkle the prepared onion rings on top, and place fresh tomatoes or bell peppers around the edges of the dish. This combination of shades looks simply excellent, and the smell that will emanate from the trout will awaken your appetite.
How to cook river trout on a grill?
Many people associate nature and summer with kebabs and meat, but fish can be cooked just as tasty on the grill. The following recipe will be very easy to follow and will be suitable for those who spontaneously decided to go to nature.
For preparation you need:
- trout - vary the quantity as you wish;
- lemon;
- thyme (parsley, lemon balm, basil and other aromatic herbs of your choice are also great);
- ground pepper, salt;
- garlic for flavor;
- vegetable oil for greasing the grate.
If all the ingredients are available, you can start preparing the fish kebab. To do this, prepare the trout carcass, if it was purchased ungutted and uncleaned: remove the scales, entrails, and fins. You can cut off the head or leave it, it’s a matter of taste.
Today we will tell you how to cook tastier trout. Not so long ago, this fish was considered a delicacy. Only people with great income could afford it. Currently, almost anyone can purchase such a product.
Trout is a filling, tasty and healthy fish. To preserve all the beneficial substances in it, it should be prepared correctly.
To obtain a tasty and juicy dish, it is recommended to place the product in a marinade and keep it in it for as long as possible.
Trout has tender meat. In this regard, it is not recommended to interrupt its taste with various spices and seasonings. The only herbs that have a good effect on the taste of red fish are tarragon, thyme and basil.
It should also be said that trout goes well with ingredients such as dairy products (cream, kefir and sour cream), cranberries, citrus fruits (tangerine, lemon and orange), alcohol (red and white wine) and vegetables (potatoes, carrots , onion).
Choosing the right red fish
How to cook trout tastier? To begin with, you need to choose it correctly. It is best if the product is fresh and young. Then the dish will cook well in the oven, in a slow cooker, and in a frying pan.
Trout is a very juicy and fatty fish, so it is not recommended to use large amounts of products such as lard, fat, oil, etc. to prepare it.
To make a tasty and tender dish, you should purchase medium-sized fish. But this is only if you plan to bake it entirely. If you get a weighty and large fish, then you need to cut it into steaks.
Before (trout) tastes good using the oven, you should take care of additional accessories such as foil, parchment, etc. These devices will help you make the product more fried, juicy and tender.
How to deliciously cook trout steaks in a frying pan?
This is perhaps the most popular and delicious way to prepare big red fish. For it we will need:
- large trout - 1 pc. by 3-4 kg;
- dry white wine - about 100 ml;
- butter - approximately 30 g;
- spices, including salt, add to taste.
Processing red fish
How to properly process fresh trout? Even a novice cook can cook red fish quickly and tasty. First, you need to clean it of scales, gut it and rinse thoroughly. After cutting off the fins and head from the product, the fish carcass needs to be cut into steaks 2.5 centimeters thick.
Marinate the product
Before you cook delicious trout, it should be marinated. To do this, pieces of fish must be placed in a deep bowl, and then poured with dry white wine, sprinkled with salt and spices. It is advisable to keep the steaks in this form for several hours. During this time, the trout will absorb the marinade and become even more tender and tasty.
Heat treatment of fish in a frying pan
How to cook trout tastier and faster? To do this, you need to use a large frying pan with high heat, and then add a small piece of butter. After placing the marinated steaks in a bowl, fry them at a minimum temperature for 10 minutes. In this case, both sides of the product should brown evenly.
To prevent the trout from burning, you should add plain water (a little bit) to it. Cover the pan with a lid and cook the fish until completely soft. At the same time, it is recommended to ensure that it is not overcooked, but remains intact.
Periodically, the product can be watered with the remaining dry wine or wine sauce.
Serve fried fish steaks to the table
Now you know how to cook delicious trout in a frying pan. After all the moisture has evaporated from the dishes, the red fish steaks should be carefully placed on a plate, garnished with slices of fresh lemon, pomegranate seeds and olives. This design will make the dish more beautiful, bright and fresh.
Additionally, the trout can be decorated with a sprig of fresh tarragon. It will give it a special aroma and taste. Enjoy your meal!
(in foil)
Few people know how to deliciously cook rainbow trout. In this regard, in this article we decided to present you with several recipes for delicious dishes.
Rainbow trout is perfect for a baked vegetable dinner. For it we will need:
- fresh rainbow trout - 1 large piece;
- carrots - 2 medium pieces;
- lemon juice - from one small fruit;
- salt and spices - to taste;
- small bulbs - 2 pcs.;
- low-fat sour cream - 100 g;
- fresh greens - to taste.
Processing components
To cook trout deliciously in the oven, you need to prepare thick cooking foil. It is in it that we will bake red fish.
Rainbow trout should be cleaned of scales and entrails, rinsed thoroughly, and then the head and fins are removed. Next, the fresh carcass needs to be rubbed with salt and spices, seasoned with lemon juice and left aside for several hours.
Preparing the vegetable filling
If you decide to bake red fish as a whole, we recommend filling it with vegetables. To do this, you need to peel the carrots and onions, and then cut them into half circles and half rings, respectively. In addition, we recommend chopping fresh herbs.
Forming a dish of red fish and vegetables
As mentioned above, we decided to use thick cooking foil to form the fish dinner. It should be placed on a flat surface. Next you need to put the pickled trout on it. Opening the belly of the fish as wide as possible, you need to place half-circles of carrots, half-rings of onions and chopped herbs into it. Having seasoned the entire filling with salt, the semi-finished product should be greased with fresh sour cream and immediately wrapped in foil.
Baking process in the oven (in foil)
Having received the package with red fish, it must be placed on a baking sheet and sent to the oven. preferably at a temperature of 200 degrees for 48 minutes. During this time, the product will be fully cooked, soft, juicy and tasty.
If you want to get a crispier and more appetizing fish, then after 40 minutes of cooking it should be unwrapped, brushed with the remaining sour cream and baked in this form for another 7-8 minutes. During this time, the surface of the red fish will brown well.
How to serve at the holiday table?
After cooking red fish in the oven, you need to remove it from the foil and carefully move it to a plate, where you should place leaves of fresh herbs in advance. In the future, it is recommended to decorate the surface of the baked product with a mayonnaise mesh. Additionally, thin slices of lemon can be placed on the edges of the dish.
After serving to the festive table, red fish should be cut into portions and placed on the guests’ plates. This dish will be served as a side dish with vegetables baked inside the trout. In addition to the fish, you can boil potato tubers or rice cereals. Enjoy your meal!
Let's sum it up
As you can see, frying trout steaks or baking whole fish in the oven is quite easy. However, it should be noted that other dishes can be made from such a product. For example, fresh trout makes good pies, pies and other baked goods.
You can also stew red fish in a slow cooker along with vegetables and herbs, cook a tasty and fatty fish soup from it, make a salad, etc. In addition, many housewives use this product to prepare unusual snacks. To do this, the trout is salted and then cut into thin slices and prepared from them into sandwiches, rolls, canapés, etc.
Thus, using red fish, you can independently prepare absolutely any dish that will be appreciated by all members of your family and invited guests.
Bon appetit and happy cooking!
Rainbow trout is a very delicate fish. In order not to spoil the dish, you need to strictly adhere to the baking time.
Trout baked in foil
The dish serves approximately 4 servings.
To prepare the dish you will need the following ingredients:
- Rainbow trout weighing 400-500 g – 1 piece;
- Vegetable or olive oil – 1 tbsp;
- Coarse salt to taste;
- Lemon – 0.5 pcs;
- Parsley – 1 small bunch;
- Freshly ground pepper – 1 pinch;
- Baking foil
- Wash the fish, remove all the insides, rinse with water again and dry. Place foil folded in half on a baking sheet. Place the trout on top. Rub the fish carcass on all sides and inside with pepper and salt.
- Pour boiling water over the lemon and cut into thin rings.
- Squeeze the juice from two lemon rings directly into the olive oil. Rub the resulting mixture onto the trout on all sides.
- Cut the remaining lemon rings in half. Make small cuts in the fish on one side at an angle of 450 at a distance of 1-2 cm. Insert lemon slices into them.
- Drink the parsley, dry it and chop it. Place it in the belly of the fish. Lift the foil and secure it so that the fish is hidden on all sides. Preheat the oven to 180-190°C. Place a baking sheet there and bake for 35-40 minutes. 5-10 minutes before the end of baking, open the foil so that the trout can get a golden brown crust.
- Place the baked trout on a plate and garnish with herbs. Whole fish served on the table will make your table truly royal!
Whole baked trout (recipe)
The following recipe is perfect for a post-holiday menu.
Ingredients for baked trout:
- Trout, cleaned and gutted – 1.5 kg;
- Dill and parsley – 1 large bunch;
- Sweet pepper – 2 pieces of different colors;
- Lemon – 1 piece;
- Lettuce leaves – 1 bunch;
- Ground pepper;
Cooking baked trout
- Wash the fish, brush with the juice of squeezed half a lemon, pepper, salt and let stand for 15-20 minutes.
- Meanwhile, chop the greens. Place parsley on foil and place fish on top. Fill the trout belly with dill and the rest of the lemon from which the juice was squeezed.
- Bake in an oven preheated to 180°C for 30-40 minutes, opening the foil 10 minutes before the end of baking. This will help the fish brown better. Cut the pepper into thin strips and the other half of the lemon into half rings.
- Place the finished trout on a plate with lettuce leaves, garnish with pepper and lemon on top.
- Modern housewives are often very busy people. Therefore, they simply don’t have time to clean and cut fish, or they don’t know how to do it at all. Fortunately, in modern supermarkets you can freely buy trout fillets.
Baked trout fillet
The recipe is for 4 servings.
Ingredients for baked trout:
You will need ingredients:
- Trout fillet – 800 g;
- Onions – 0.5 pcs;
- Grated ginger – 0.5 tbsp;
- Garlic – 1 clove;
- Tomato – 1 piece;
- Various greens - 1 bunch;
- Soy sauce – 1 tbsp;
- Lemon – 1 pc.
Cooking baked trout
- Cut the onion into thin rings, chop the garlic, and chop the tomato into medium cubes. A variety of greens must include parsley, dill, basil and green onions. It should be roughly chopped.
- The trout fillet is placed on a baking sheet greased with sunflower oil. Top with equal parts soy sauce and lemon juice. Season the preparation with pepper and salt. Take a very small amount of the latter, since soy sauce also provides salt.
- Scatter garlic, lemon zest and ginger randomly over the fillets. Then arrange the tomatoes and onions. Lastly, scatter the greens artistically.
- Preheat the oven to 200°C and place a baking sheet with fish in it, after sprinkling it with olive oil. Baking time 20 minutes.
- Carefully transfer the finished fillet to plates without disturbing the abundance scattered on it. If there are any juices left in the pan, be sure to pour it on top.
- Serve with a light side dish.
Trout baked with potatoes
As a main course, you can prepare trout baked with potatoes.
Ingredients for baked trout:
To prepare four to five servings you will need the following ingredients:
- Trout fillet – 900-1000 g;
- Soy sauce – 10-12 tbsp;
- Potatoes – 7-8 pcs;
- Sour cream – 900 ml;
- Onion – 2 pcs;
- Garlic – 1 head.
Cooking baked trout
- Mix cream with soy sauce. Place the fish fillet on a baking sheet. Place chopped garlic and onion nearby.
- Cut the peeled potatoes into medium pieces. Place it around the trout as well.
- Pour the sauce over everything and bake in a preheated oven for about 40 minutes. Baste the top occasionally with the juices from the baking dish to keep it from drying out.
- Trout is the king's fish! Enjoy!
Baked fish is an ideal option for table decoration. It doesn’t matter whether it’s cooked in pieces or a whole carcass, according to a classic recipe or drenched in sauce, in any case, the trout will have its own exquisite and unique taste. Having prepared fish for a holiday, you can be sure that all guests, including gourmets, will be satisfied.
How to bake trout
This river fish is a godsend for housewives who do not like to stand at the stove for a long time, but want to tasty feed their household members or guests. Baking trout can be done in the form of steaks, a whole carcass, baked with vegetables and many other ways. The main thing here is to decide which trout dishes in the oven you want to see on your table in order to pamper everyone, including yourself.
Cleaning and cutting
Depending on how you bake the trout, the preparatory steps, such as cleaning or cutting, may vary. If you decide to bake or fry a whole carcass, the cleaning process will take no more than 5 minutes: the scales are small plates that are very easy to clean off. Here are some tips for preparing whole fish:
- Before cleaning trout, it must be rinsed under the tap. If the carcass is too slippery, you can immediately sprinkle it with salt to make it easier to hold.
- It is recommended to clean trout in the sink, because the scales do not hold tightly and will scatter throughout the kitchen.
- It is better to clean the fish with a small knife; the direction of movement does not matter. Carefully clean the abdomen; the scales there are light in color, less noticeable, but tough.
- If you took an uneviscerated carcass, then cut the belly, moving the knife from the anal fin to the gill fin, and then remove the entrails. Existing caviar can be salted, and feel free to throw away the rest. Find out the best pickling methods.
- You don't have to cut off the trout's head, just remove the gills.
- Before preparing for roasting, rinse the carcass again.
Recipe for cooking trout in the oven
For caring housewives who love to delight their family with new recipes, this collection will be very useful. The only thing you need to do before baking the fish is to process it well and correctly, and also decide on the future dish. Trout is an ideal product for baking, frying, it even makes kebab in the oven taste divine.
Rainbow
Looking at the photo, it’s simply impossible not to want this delicious dish. Rainbow trout baked in the oven is very tender, so you need to cook it following all the rules. If you follow all the recommendations step by step, then in 40 minutes you will receive a delicacy distinguished by its unsurpassed taste. Even the pickiest gourmet will appreciate the soft fish meat.
Ingredients:
- large granules salt - to taste;
- ground pepper – 1 pinch;
- oil – 1 tbsp. l.;
- lemon – 0.5 pcs.;
- parsley – 1 bunch;
- rainbow trout – 1 pc. weighing about 400-500 g.
Cooking method:
- Wash the carcass well, remove the entrails, rinse again, then dry or dab with a napkin.
- Line a baking sheet with foil, folding it in two layers. Place the fish coated on all sides with salt and pepper.
- Pour boiling water over the lemon and cut into thin rings.
- Take two lemon rings and squeeze the juice into a container filled with oil. Spread the mixture all over the carcass.
- Cut the remaining lemon rings into two parts. Make cuts in the trout (on one side) at an angle of 45 degrees, keeping the distance between each one from 1 to 2 cm. Insert the halves of the citrus slices there.
- Wash the greens, pat dry with a towel so that no water remains, chop finely, and fill the belly of the carcass.
- Roll the foil so that the fish is completely covered.
- Place the baking sheet in an oven preheated to at least 180 degrees and leave.
- After 35 minutes, unwrap the foil. This is necessary so that a golden brown crust forms on the trout. Leave inside the oven for another 5 minutes.
- Serve the rainbow trout on a large narrow platter garnished with sprigs of herbs.
Steak
You simply cannot imagine a tastier and healthier dinner. Trout steaks in the oven turn out so exquisitely tender and aromatic that the dish could well serve as the main dish on a holiday table. It is worth noting that you need to prepare such a delicacy by following all the step-by-step recommendations. It is best served with a side dish: mushrooms, rice, fried potatoes or vegetables.
Ingredients:
- olive oil – 1 tbsp. l.;
- salt - to taste;
- lemon – 1 pc.;
- fish steak – 1 pc. (weighing 200 g);
- parsley, dill – 2-3 sprigs each;
- pepper - to taste.
Cooking method:
- Rinse the steak, place on foil, then season with spices and sprinkle with finely chopped herbs.
- Pour the required amount of olive oil over the workpiece and rub it well into the pulp.
- Cut the washed lemon into slices and place them on the steak.
- Wrap the piece of fish so that no juice leaks out while it bakes.
- Bake the dough in foil in the oven, which do not forget to preheat to 180 degrees.
- After half an hour, remove the finished dish and serve along with a hot side dish.
Baked with vegetables
Lovers of delicious food will appreciate this dish. Everyone bakes Karelian sea trout with vegetables in the oven in their own way - some wrap it in foil or a sleeve, and some don’t use anything at all. It is worth noting that if the carcass is not covered with anything, then a ruddy, appetizing crispy crust will form on the surface. The dish will serve as the main treat at any holiday.
Ingredients:
- basil (dried) – 1 pinch;
- onion – 1 pc.;
- fish – 1 pc.;
- pepper (Bulgarian) – 1 pc.;
- dill – 1 bunch;
- salt - to taste;
- tomato – 1 pc.;
- lemon – 1 pc.
Cooking method:
- If the carcass is whole, cut off the head, gut the insides, and then rinse and dry.
- Cut the citrus to make thin circles, place on foil spread on a baking sheet.
- Make shallow cuts on one side of the fish, rub with salt, sprinkle with squeezed lemon juice. If you serve the carcass in portions, immediately cut it into pieces.
- Place the trout on top of the lemon slices.
- Prepare the vegetable filling: finely chop all the prepared vegetables, then mix with dried herbs.
- Stuff the carcass with the resulting mixture, and place whole sprigs of dill on top.
- Wrap the fish tightly in foil, then you can start baking at 180 degrees.
- After 40 minutes, place the portioned pieces on plates with garnish and garnish with a slice of lemon.
Stuffed
No one will refuse to treat themselves to a truly royal dish. Stuffed trout baked whole in the oven is an excellent dinner for the whole family, and very healthy. The fish turns out soft, aromatic, and thanks to the baked potatoes, it comes with a side dish. There are only a few secrets to preparing this dish so that it turns out like in the photo.
Ingredients:
- tomato – 2 pcs.;
- parsley – 1 bunch;
- fish carcass (sea or river) – 1 pc.;
- onion – 1 pc.;
- lemon (for juice) – 1 pc.;
- lemon (for fish) – 0.5 pcs.;
- salt, pepper - to taste;
- mayonnaise - for coating;
- potatoes – 7-8 pcs.;
- cheese – 100 g.
Cooking method:
- If necessary, clean the carcass from the entrails, then rinse well and dry. After this, coat with seasonings, pour in juice squeezed from one lemon. Wrap with cling film and leave for a couple of hours.
- Peeled tomatoes, cut into cubes and fry a little.
- Chop the greens finely and the onion into half rings.
- Grate the required amount of cheese, mix with all other prepared products, pepper and salt.
- Place foil on a baking sheet or in a mold, grease with oil, and place the carcass. It is recommended to make a roll of foil and place it under the place where the filling will be. This will help lift the fish so the filling doesn't fall out.
- Stuff the belly with the cheese and tomato mixture; if desired, you can fasten the halves of the carcass with toothpicks.
- Make cuts along the fish and place half a lemon slice inside.
- Coat whole trout with oil, then with mayonnaise.
- Wash the potatoes, cut them in half, cover the carcass on both sides, grease a little with oil, salt and pepper.
- Bake in the oven for about 40 minutes. Willingness to determine by potatoes.
With potatoes
To prepare this dish, it is better to take the sirloin of a river inhabitant. Trout in the oven with potatoes is the perfect dinner you've been dreaming of. The fish turns out to be so tender in taste and aromatic in smell that it is impossible to resist such temptation! It cooks quickly and easily in the oven, so very soon you will have a tasty, healthy and beautiful meal.
Ingredients:
- onions – 2 pcs.;
- soy sauce – 2 tsp;
- fish fillet – 700 g;
- mayonnaise – 2 tbsp. l.;
- potatoes – 300 g;
- salt, pepper - to taste;
- carrots – 200 g;
- butter – 50 g.
Cooking method:
- Separate the fillet from the skin and cut into slices.
- Place the resulting pieces in a mold, sprinkle with salt and pepper.
- Place foil on the bottom of the dish intended for baking and grease it with the prepared oil.
- Place the peeled, grated carrots on top of the fillet.
- Place the onion rings on a layer of carrots and pour over a small amount of mayonnaise.
- Place potatoes, cut into circles, on the onion with mayonnaise.
- Apply a layer of mayonnaise again, pour the required amount of soy sauce over everything.
- It is recommended to bake for no more than 30 minutes at 180 degrees.
In a baking sleeve
This low-calorie dish, cooked in the oven, is a godsend for many housewives who love to pamper themselves and their loved ones with delicious food. Trout baked in a sleeve is not only beautiful to look at, but it also does not lose its nutritional qualities during heat treatment. An excellent side dish for this type of river fish would be oven-baked vegetables.
Ingredients:
- river trout – about 800 g;
- salt, pepper - to taste.
Cooking method:
- Clean the carcass from entrails, scales and gills, then rinse under the tap.
- Sprinkle the trout with salt and season with pepper if desired.
- Place the fish in a baking sleeve and tie it on both sides.
- Don't forget to make several holes in the plastic so that it doesn't swell while it bakes in the oven.
- Place the sleeve tied and bake for no more than half an hour.
- Remove the cooked trout from the oven and serve.
With lemon in foil
Fish lovers will definitely try to cook something according to a new recipe. Trout with lemon in the oven is just one of these options. The dish has a spicy, unusual taste, and the fish itself turns out very tender and aromatic. Take a look at the photo and evaluate what kind of dinner you will eventually feed your household. Be sure to save this recipe to bake fish in the oven for the holiday.
Ingredients:
- spices - to taste;
- parsley – 1 bunch;
- oil – 1 tbsp. l.;
- lemon – 0.5 pcs.;
- trout – 0.5 kg;
- black pepper, salt - to taste.
Cooking method:
- Clean the fish from scales, remove any entrails, trim the gills, rinse thoroughly, and then dab with napkins.
- Rub the inside of the carcass with pepper, salt, and you can add other spices if you wish.
- Make deep cuts along the entire length of the trout.
- Squeeze the juice from a quarter of a lemon, mix it with oil, and coat the fish with the mixture.
- Cut the rest of the lemon into slices, immerse a few pieces into the cuts made earlier.
- Gently line the washed but dry greens inside the cut carcass and place the remaining lemon rings on top.
- Wrap the carcass stuffed with lemon and herbs in foil and place inside an oven preheated to 180 degrees.
- Bake the dish for 35 to 40 minutes, and 5 minutes before the end, unwrap the foil to form an appetizing crust on the fish.
In creamy sauce
Few housewives know exactly how to cook this type of fish. Trout baked in cream is a good choice to prepare the dish the first time. The fish turns out very tender and juicy in taste, aromatic. It can become not only an excellent dinner for the whole family on a regular weekday, but also the main decoration of the table at a holiday. Save the recipe, you will definitely need it.
Ingredients:
- vegetable oil - for lubrication;
- flour – 1 tsp;
- 10%-15% cream – 200 ml;
- oil (olive) – 1 tbsp. l.;
- dill – 1 bunch;
- lemon – 1 pc.;
- trout steak – 250 g;
- salt, pepper - to taste;
- butter (butter) – 30 g.
Cooking method:
- Cut the citrus in half and squeeze the juice into the prepared cup.
- Rinse the steak, dry with a towel or napkins. Make a kind of marinade: sprinkle with seasonings, lemon juice and olive oil. These steps will ensure that the baked steak is soft and very juicy.
- Wash the greens, remove excess liquid, and chop finely.
- Prepare the creamy sauce: melt the butter in a frying pan until liquid. After boiling, add the amount of flour indicated in the recipe, stirring all the time. Pour the cream into the mixture in a thin stream, do not forget to stir. If desired, add a little dill to the mixture. After the mixture boils, remove the dishes from the heat and set aside for now.
- Before placing the fish on a baking sheet, grease it with oil.
- Bake the marinated steak at 180 degrees for about 20 minutes.
- Before serving, top with cream sauce.
In sour cream
If you want to eat something tasty, healthy, and refined, but don’t have a lot of time, then check out how to cook flavorful fish dishes. Trout in the oven with sour cream is prepared so simply that even a novice cook can master the process. This type of fish makes delicious baked dishes that take no more than half an hour to prepare.
Ingredients:
- salt, pepper - to taste;
- eggs – 1 pc.;
- dill, basil - to taste;
- oil (olive) – 2 tbsp. l.;
- lemon juice – 1 tsp;
- sour cream – 250-260 ml;
- fresh trout – 1 pc.
Cooking method:
- Clean the trout, remove the entrails, if any, and cut off the head. After this, rinse the carcass, cut into pieces, which you then serve to each family member or guest.
- Grease a baking dish with olive oil. Place the cut fish on the surface, sprinkle it with juice squeezed from lemon, sprinkle with chopped basil.
- In a separate bowl, mix eggs, sour cream, dry ingredients, mix, then pour the mixture over the carcass.
- Preheat the oven in advance (up to 200 degrees), bake the trout for no more than 20 minutes.
- Serve the dish, sprinkled with dill, along with a side dish: pasta or rice.
With mushrooms
Do you know how to cook fish so that it turns out tender, juicy, filling and deliciously flavorful? Trout stuffed with mushrooms, baked in the oven is a perfect example of this. The dish will decorate a regular or festive table, and guests will be delighted with your culinary talents. You can serve the fish with any side dish that you think is appropriate.
Ingredients:
- sour cream (mayonnaise is possible) - for lubricating the filling;
- trout – 1 pc.;
- onion (onion) – 1 pc.;
- shrimp – 100 g (optional);
- salt, pepper - to taste;
- onion (green) – 1 bunch;
- mushrooms – 300 g.
Cooking method:
- Prepare the fish: remove scales, gut, remove gills, rinse.
- Wipe the carcass with bulk spices; if desired, use fish spices.
- Fry the peeled and finely chopped onion until it turns golden brown.
- Cut any type of mushroom into cubes and add to the onion.
- If you cook with frozen shrimp, you need to pour boiling water over them and then peel them.
- Finely chop the washed green onions.
- Make the mince: mix the fried onion and mushroom mixture with green onions and shrimp. To keep the filling together and juicy, it is recommended to grease it with mayonnaise or sour cream.
- Stuff the carcass with the resulting mass, then secure the belly halves with toothpicks.
- Wrap the fish in foil so that the juice does not spill onto the baking sheet.
- Place the baking sheet with the stuffed carcass in the oven (which is already preheated to 180 degrees), bake for 40 minutes.
- Remove the toothpicks from the finished dish, place on an elongated plate and serve.
How to deliciously bake trout - cooking secrets
The taste of sea, river or ocean trout is very delicate and subtle, but this does not mean that you must have the knowledge of a chef to cook it deliciously. There are only a few tricks and rules, following which, your baked trout will become unsurpassably juicy, regardless of how it was prepared:
- When choosing a carcass, do not confuse it by taking salmon. Large trout have rounded shapes, small scales and long stripes on the sides.
- The key to a delicious dish is fresh fish. First of all, pay attention to the look and smell of the trout, make sure that the skin is wet and not damaged.
- Trout have bulging eyes and richly colored gills.
- When choosing a frozen carcass or piece for steak, choose even pieces that are covered with a thin layer of glaze.
- If you decide to freeze trout, do it slowly and gradually.
- When baking trout in the oven, do not overcook it; do it no longer than recommended in the recipe.
- Do not use too many varieties of spices; this type of salmon only needs salt, pepper and lemon. You can also stuff it with herbs or serve it sprinkled with dill or parsley.
- If you want to emphasize the taste of trout, then use dairy products (this can be milk, yogurt or cream), citrus fruits (usually lemon or orange). Rosemary, thyme, cranberries or alcoholic drinks, such as cognac, dry white or red wine, are also suitable additions.
Video
Trout is a very unusual fish. Depending on the type, its meat can be white or red, it can be quite large in size and weigh several kilograms (sea trout), or it can be the size of a man’s palm (river or lake trout).
But one thing remains the same - trout dishes are very tasty, delicious and healthy. Trout meat contains a large amount of vitamins (A, E, D), protein, minerals (calcium, potassium, magnesium, iron, zinc, phosphorus, etc.), amino acids and omega-3 polyunsaturated fatty acids. The latter are especially useful for humans; moreover, they are not produced by the body on its own. Trout is useful for diseases of the cardiovascular system, helps get rid of excess cholesterol in the blood, and is also an excellent dietary dish.
Trout dishes - the best recipes
Recipe 1: Trout baked in the oven in foil
Any type of trout is suitable for preparing this dish. River fish can be baked whole, having first been cleared of scales, entrails, gills and fins, while sea fish, due to its size, will have to be cut into pieces before cooking. You can serve the finished dish yourself, or you can add a side dish, for example, boiled crumbly potatoes or country-style potatoes.
Ingredients
500 g fresh trout
half a lemon
1 table. spoon of vegetable oil
bunch of parsley
coarse salt
ground black pepper
food foil for baking
Cooking method
The fish must be cleaned of scales, the entrails removed, and the fins and gills cut off. Rinse the carcass with cold running water and dry with a paper towel. Then rub generously with coarse salt and ground black pepper. Cut the lemon into 4 parts, squeeze the juice from one, mix it in a separate container with oil and coat the fish with the resulting mixture. Cut another quarter into thin slices and make small cuts on both sides of the fish carcass. Insert lemon slices into them. Cut the remaining two parts of the lemon into slices, mix with chopped parsley and fill the belly of the fish with them. Next, you need to wrap the carcass in foil, place it on a baking sheet and put it in the oven, preheated to 180 degrees. The dish is prepared for 40-45 minutes; 5 minutes before it’s ready, the foil can be slightly opened to allow the fish to brown.
Recipe 2: Trout soup
Ukha is a truly legendary dish. Of course, it is best to cook it from freshly caught fish over a fire right on the shore of a reservoir. But if this is not possible, it doesn’t matter! You can prepare excellent fish soup at home. Trout soup is especially tasty and rich. The main thing is not to overcook this dish; the broth should under no circumstances boil too much.
Ingredients
500 g trout fillet
1 medium onion
8-10 medium potatoes
30 g butter
1-2 cloves of garlic
1 medium carrot
2-4 lemon slices
salt, allspice, black pepper, bay leaf to taste
Cooking method
Wash the trout fillet thoroughly with cold running water and cut into large pieces. Wash the potatoes, peel them and cut them into cubes. Wash and peel the carrots and onions and cut into thin strips. Finely chop the greens. Pour 2.5 liters of water into a saucepan, put on high heat, bring to a boil, then reduce the heat, and put potatoes, carrots, onions and half the greens into the saucepan. When the vegetables are almost ready (you can easily check by piercing the potatoes with a fork; they should pierce easily), lower the fish into the broth. Then add bay leaf, salt, pepper and more herbs. Cook the fish soup over low heat until done, then remove from heat, add crushed garlic, butter and pepper (to taste). The soup should sit for at least half an hour. It should be served at the table, garnished with lemon slices.
Recipe 3: Trout steak
Trout steak is prepared very quickly and simply, and on the table this dish looks downright royal. If you beautifully place a side dish and a teaspoon of red caviar next to it, your guests will have the distinct impression that you spent half a day working on this dish. French fries, country-style potatoes, or simply boiled crumbly ones with herbs are suitable as a side dish.
Ingredients
700 g trout, cut into steaks
half a lemon
3 table. spoons of olive oil
salt, pepper, rosemary (to taste)
greens for decoration
Cooking method
Rinse the trout steaks under running cold water and place in a bowl. Sprinkle with rosemary, salt and pepper, and lemon juice. Leave for 20-30 minutes. Heat oil in a frying pan, remove the trout from the bowl and place in the pan. Fry over medium heat for 7-8 minutes, then flip each steak over with a spatula and cook for another 4-5 minutes with the lid open. Then cover the pan with a lid, reduce heat and simmer the steaks for 5-7 minutes. This dish should be served immediately, garnished with lemon slices and sprigs of herbs.
Recipe 4: Fried trout
For this recipe you need medium-sized river trout. Its highlight is the presence of sour cream among the ingredients, which makes the taste of the fish even more delicate. This dish is best served with boiled potatoes, seasoned with a little butter and finely chopped herbs.
Ingredients
4-5 pieces of medium-sized river trout
1 cup sour cream
2 table. spoons of ground crackers
2 table. spoons of flour
6 table. tablespoons olive or vegetable oil
salt to taste
greenery
Cooking method
Clean the trout from scales, remove the entrails, cut off the head, fins and gills. Rinse under cold running water. Season with salt and stuff with finely chopped herbs (to taste). Roll the fish in breadcrumbs and flour. Heat the oil in a frying pan, put the fish in it and fry for 3-4 minutes without a lid on each side. Then reduce the heat to low, pour sour cream over the fish, close the lid and cook for about 5 minutes. Serve the finished dish with a side dish, garnished with herbs.
Recipe 5: Lightly salted trout - how to salt trout at home
Only sea trout is suitable for salting. The process of preparing it is so simple that even an inexperienced housewife can handle it brilliantly. Lightly salted trout can be used for salads and cold appetizers, but it is especially tasty on sandwiches with fresh white bread and butter.
Ingredients
0.5 kg trout fillet
2 teaspoons salt
1 teaspoon sugar
1 table. spoon of vodka
Cooking method
Cut the fillet into large pieces, remove the bones. Rub with salt and sugar and place tightly in a suitable container. Sprinkle with vodka and cover with cling film. Place in the refrigerator for 10-12 hours. Next, taste it; if salt seems not enough, you can add more to taste.
1. It is better to salt the fish 15-20 minutes before frying, then it will not crumble and will be tastier.
2. Fish should definitely be seasoned with lemon juice, as the acid helps eliminate the specific smell.
3. If during the cooking process the steaks were accidentally over-salted, sour cream added to the pan will help correct the situation.
