Prepare salted trout. Trout baked in foil. Trout baked in the oven with cheese and mayonnaise

Trout is a freshwater fish of the salmon family (Latin Salmonidae). Lake, marbled, American, golden, flathead, rainbow, silver and that's not all the species. The fish is sensitive to the agro-ecological environment; it lives only in clean and unpolluted water bodies.

As a result, her meat is so tender and tasty. The meat is usually light pink, light yellow or white. The meat takes on different colors depending on the age of the fish and its eating habits. There is also sea trout. This species is also successfully grown in fish farms.

But of course, the real delicacy is fish grown in natural conditions. When choosing fillets of this fish, you should pay attention to the smell; fresh fish does not have a strong fishy aroma. Also, high-quality fillet will be elastic and elastic in structure.

What can you cook from trout?

Dishes prepared from this fish are real delicacies. Its preparation does not require any specialties - the main thing is to emphasize the delicate taste and texture of the fish. Even the most aristocratic table can be decorated with a trout dish.

Any picky gourmet will not remain indifferent to such a treat. Dishes using it are suitable for both festive and everyday tables. Its size is not large, only 300-500 grams, which allows you to cook it not only in pieces, but also whole.

Let's celebrate! This magnificent fish, when salted, has no competitors. But it is just as wonderful baked and fried. There are a great many recipes for preparing this fish. Using it, soups, sandwiches and even pies become delicious.

Delicious trout recipes

Steak with sour cream sauce

Products we will need:

• Trout-2 steaks
• Orange-2 pcs.
• Pepper, salt to taste

Sauce

• Orange juice - 1 tbsp. spoon
• Apple cider vinegar - 0.5 tsp.
• Sour cream-40 gr.
• Horseradish (sauce) - 2 tsp.
• Salt, dill optional

First, prepare the sour cream sauce.

Finely chop fresh dill and add it to sour cream. Mix 2 teaspoons of horseradish and orange juice into the resulting mixture (if you like it sour, take vinegar). Mix the sauce thoroughly and add salt.

Cooking steaks

Mix orange zest with salt, pepper and sugar. Lubricate the steaks generously with the resulting mixture. And set to marinate in a cool place for several hours. After which the steaks should be washed under the tap and given time to dry. Place steaks on a heated grill pan. Fry them for 2 minutes on each side.

Place the steaks in a baking dish. Cook in a preheated oven for 10 minutes at a temperature of about 200 degrees. Pour sour cream sauce over the resulting dish and add a slice of orange.

Fish soup with cream

For the soup we need:

• Trout fillet - 250-300 gr.
• Onion - 1 pc.
• Tomatoes-2-3 pcs.
• Potatoes - 2-3 (medium) pcs.
• Cream-500 ml.
• Vegetable oil, salt, pepper, herbs

Peel and finely chop the onion, carrots and potatoes. Remove the skins from the tomatoes and cut into small cubes.

Throw the onion into a pan with heated oil. Once the onion becomes transparent, add the carrots. Fry over low heat. After 2-3 minutes, add tomatoes to the vegetables.

Pour 1 liter of water into a saucepan and bring to a boil. Throw in the potatoes and add salt to the soup (so that the potatoes are not bland). Add red fish to the boiling soup, add cream and cook until the vegetables are ready. After cooking, you can add herbs and salt to the soup.

Whole baked trout with mushrooms

Ingredients for cooking:

• Whole fish carcass - 1 pc.
• Champignons-300g.
• Cheese-100-150 gr.
• Butter-50 gr.
• Cream-100 ml.
• Garlic-1 head
• Lemon juice - 1 tsp.
• Salt, pepper and herbs.

Rub the gutted fish with salt, pour in lemon juice and marinate for 15-20 minutes. Thinly slice the mushrooms and press the garlic through a garlic press.

Place the fish on a baking sheet lined with foil with the sides raised. Place a baking sheet in an oven preheated to 230 degrees. Bake the fish for 20-25 minutes. A couple of minutes before it’s ready, sprinkle the dish with grated cheese.

At this time, fry the champignons and garlic in butter. Add salt and cream. Add herbs and salt to the prepared creamy mushroom sauce.

How to catch more fish?

Every avid fisherman undoubtedly has his own secrets for successful fishing. Over the course of conscious fishing, I myself have found quite a few ways to improve the bite. I share my TOP:

1. . Stimulates a strong appetite in fish, attracting them even in cold water. It's all to blame pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
2. Correct selection of gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
3. Lures based pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Add mushroom sauce when serving the dish.

Useful properties of trout

In the human body, trout lowers cholesterol, strengthens nerves and promotes brain function. This fish is recommended for coronary artery disease and Alzheimer's disease. It has a beneficial effect on both the female and male body.

Trout is an excellent source of protein. 100 grams of meat from this fish contains 20 percent protein. Trout accumulates the least amount of pollutants (polychlorinated bifilents and mercury).

Eating this fish has a positive effect on human well-being:

• Promote the formation of red blood cells
• Increase protein, fat and cholesterol metabolism
• Improves glucose absorption

Vitamins and minerals

Trout meat contains a great variety of vitamins and microelements (B1, B2, B6, B12, PP, A, E, D, selenium, magnesium, phosphorus and folic acid).

VITAMINS:

• Vitamin A - 10 mcg/100 g
• Vitamin D - 32.9 mcg/100 g
• Vitamin B12 - 5 mcg/100 g
• Vitamin E - 2.7 mg/100 g
• Riboflavin - 0.21 mg/100 g
• Nicotinic acid - 5.2 mg/100 g
• Pantothenic acid – 2 mg/100 g
• Pyridoxine - 0.7 mg/100 g

AMINO ACIDS:

• Aspartic acid – 2 g/100 g
• Glutamic acid - 3.1 g/100 g
• Alanine - 1.4 g/100 g
• Valine – 1 g/100 g
• Leucine – 1.7 g/100 g
• Phenylalanine - 1.1 g/100 g
• Lysine - 1.7 g/100 g
• Histidine - 0.8 g/100 g
• Arginine - 1.3 g/100 g

MINERALS AND MICROELEMENTS:

• Sodium - 75 mg/100 g
• Potassium - 417 mg/100 g
• Calcium - 20 mg/100 g
• Magnesium - 28 mg/100 g
• Phosphorus - 244 mg/100 g
• Cholesterol - 59 mg/100 g

FATTY ACIDS: omega-3 and omega-6

Calorie content

Trout belongs to the list of fatty fish, however, the fat in its structure has a beneficial effect on the human body. Only 90 kilocalories are contained in one hundred grams of trout.

But there is no definite answer to the question about its calorie content, since depending on the method of its preparation, it can range from 90 to 200 per hundred grams of product. But despite this, this fish is classified as a dietary product. And based on it, there are many diets and fasting days.

There are points in eating trout that are worth paying attention to:

If you follow the above points, trout dishes will bring you not only pleasure, but also benefit.

Now only mine bites!

I caught this pike using a bite activator. I’ve never caught one of these before, but now every time I bring back trophy specimens from fishing! The time has come for you to guarantee your catch!!!

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.

Today’s guest in our column is one of the most delicious and tender fish belonging to the noble salmon family. This fish is capable of decorating even the most sophisticated menu of a sophisticated gourmet. Of course, you already guessed that today we will talk about trout. Undeniable taste and high nutritional value, coupled with ease and speed of preparation, make trout one of the most desirable and favorite types of fish in home cooking. Judge for yourself, by spending just fifteen minutes of time and quickly frying trout in the oven with just a pinch of salt, you can easily and quickly get a delicious, tender, appetizing dish, trout worthy of the best restaurants.

In the oven

Trout "Goldfish".

Ingredients:

– trout – 4 pieces
- dill
- cream
- salt
- parsley

Preparation:

1. Prepare the gravy: add chopped dill and parsley to the cream.

2. Salt the fish on both sides, place on foil, pour over the gravy.

3. Wrap the fish carefully, place it in a mold, and place in the oven for 20 minutes.

4. Place the finished dish along with the side dish on a plate, pour over the gravy.

In foil

Products:

Trout - 1kg

Lemon - 1 piece

Ground pepper, red and black - to taste

Butter - 70 gr

Parsley - 20 gr

Dill - 20 gr

Dried coriander - to taste

How to do:

Gut the fish carcass (if it is not gutted) and rinse thoroughly under running water; you also need to clean it correctly, that is, taking the carcass by the tail, from the beginning of the tail to the head, against the scales. Next, cut the belly along the fish with a knife and remove all the entrails, intestines, films and rinse it again.

Next, you need to cut the lemon into halves and set one aside and squeeze the other into a bowl, rub the trout with squeezed lemon juice on the outside and inside, pepper and salt it. Then chop the greens and stuff the fish carcass with it and coriander, leaving it to soak for 15 minutes.

Place foil on a baking sheet and cut the other half of a lemon into rings along the sheet, place the trout on top, also along the lemon slices and make transverse cuts on the fish. Take the butter out of the refrigerator and cut it into small cubes, which then insert into the cuts made on the fish, now wrap the fish tightly with foil, maybe even in two layers, so that the juice that will be produced during baking does not leak out. That's it, the fish can be sent to the oven, which must first be preheated to 180 degrees. This dish takes about 40 - 45 minutes to prepare. You can check the readiness with a toothpick by piercing the foil and fish through; the toothpick should easily enter the carcass, although this can also be done with a fork.

Remove the baking sheet with the fish from the oven and carefully cut the foil, releasing hot steam, then unfold it and remove the trout using an elongated spatula so that it does not fall apart, place it on the previously prepared dish, and decorate with herbs.

In a frying pan

Fried trout with mayonnaise

This dish turns out to be very aromatic and delicate in taste thanks to mayonnaise.

Required ingredients:

trout – 2 kg;
onions – 2-3 pcs.;
mayonnaise;
breadcrumbs;
vegetable oil;
salt pepper.

Cooking method:

First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then place the steaks in a deep pan, add salt and pepper. Pour in mayonnaise and mix everything thoroughly. Leave to marinate for 30 minutes without placing in the refrigerator.

Peel the onions and cut into half rings. Then fry it in a frying pan until golden brown and place on a separate plate.

After the fish has been marinated, roll each piece in breadcrumbs and place in a hot frying pan with vegetable oil. Fry each piece on all sides.

Place the cooked fish on a dish, garnishing with fried onion pieces on top.

In a slow cooker

Trout baked in a slow cooker

Due to the nutritional properties of trout, this fish is used in dietary nutrition. Omega-3 and Omega-6 fatty acids, which saturate its tender meat, have a positive effect on the myocardium and protect blood vessels from the formation of harmful cholesterol plaques. Why not treat yourself to a juicy piece of baked trout in a slow cooker?

We will need the following products:

river trout steaks – 3 pcs.;
tomatoes – 2 pcs.;
onions – 3 pcs.;
hard cheese – 100 g;
vegetable oil – 2 tbsp. l.;
lemon – 1 pc.;
salt and spices for fish - to taste.

How to cook trout baked in a slow cooker:

Rinse fish steaks under running water and dry on a paper towel. Then pour the pieces with vegetable oil, salt and sprinkle with your favorite spices. Leave the fish in this marinade for 15 - 20 minutes.

Wash the tomatoes and cut into large cubes, and peel the onion and chop into thin half rings.

Pour a spoonful of vegetable oil into the multicooker bowl, place the marinated steaks and turn on the “Baking” mode for a quarter of an hour.

Cut the lemon in half and squeeze the juice onto the fish. Sprinkle onion half rings on top of the meat, lightly salt it, then add a layer of tomatoes and cover everything with grated cheese. Without changing the mode, extend the cooking time by another 40 minutes.

Before serving trout baked in a slow cooker, garnish the dish with sprigs of fresh herbs.

Steak

To prepare baked steaks you will need:

500 g trout (or other red fish);
1-2 lemons;
1 bunch of dill;
2 cloves of garlic;
50 ml vegetable oil;
salt pepper.

Prepare the sauce. To do this, wash the dill, dry it and chop it finely. Pass the garlic through a press. Remove the zest from the lemon and squeeze out the juice. Mix everything, add salt and pepper, add vegetable oil, and grind everything together well.

Peel red fish from scales and fins, cut into portions - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, place the trout on a baking sheet or in a baking dish and bake for 20-30 minutes until cooked.

Peel red fish from scales and fins, cut into portions - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, place the trout on a baking sheet or in a baking dish and bake for 20-30 minutes until cooked. Fragrant baked trout steaks are ready.

On the grill

Adviсe

You can cut the trout into pieces, thereby preparing a kebab from it, or you can fry the whole trout.

To improve the taste of trout cooked on the grill in nature, try to choose the types of wood that are used for smoking - aspen or birch.

When purchasing ready-made charcoal in a store, calculate the weight of the charcoal based on the weight of the fish you will be cooking. One trout weighing 0.5-0.6 kg will require 0.6-0.8 kg of coal.

When choosing skewers, give preference to those with a flat shape. The flat shape makes it much easier to attach trout to it.

Cooking process

Gut the trout, rinse thoroughly on all sides, including the inside of the trout. However, you should remember that after cleaning the trout from the inside, you do not need to remove the skin. Coat the trout well with olive or refined vegetable oil and let soak for 5-10 minutes.

If you decide to make a kebab, cut the trout into large pieces, cutting through the meat on the trout's backbone. In this case, the distance from the coals to the fish should be at least 4-6 cm.

If you want to fry a whole trout, place it for a few minutes at a distance of 18-20 cm from the hot coals, and then move the fish lower.

The cooking time for trout shish kebab on the grill is on average 8-12 minutes, depending on the size of the pieces. For a whole fish, it is not possible to tell the cooking time in advance, because everything will depend on the temperature outside, the distance from the trout to the heat source, and how often you turn the skewers with the fish.

We determine the readiness of trout on the grill as follows: when the skin of the fish begins to freely separate from the meat on all parts of the trout, it means that the meat is perfectly fried.

On coals

At the dacha, at picnics, you can cook not only meat, but also fish, especially since it is prepared much faster and easier, and the result is excellent.

This is how easy it is to cook trout with lemon over charcoal.

2 trout carcasses without head and entrails
- 2 medium lemons
- 1 large onion
- 1 bunch of dill
- olive oil
- coarse sea salt, SMChP
- foil

The trout was cleaned, washed, dried with a paper towel, made transverse cuts and rubbed with salt, pepper and olive oil.
I inserted thin slices of lemon into the cut, and put onion and dill branches cut into half rings inside.

I wrapped the trout tightly in 3 layers of foil with the shiny side facing the fish and baked it over coals for about 7 minutes on each side.
When you unwrap the foil with the finished trout, be sure to do it in a deep bowl, the fish gives a lot of juice.

In cream

Ingredients:

trout fillet 450 grams
heavy cream 1 cup
parsley 20 grams
dill greens 20 grams
lemon balm to taste
bay leaf 1 piece
lemons 1/4 pieces
ground black pepper to taste
salt to taste

Cooking method:

Rinse the fillet, rub the inside and outside with salt and pepper and place on the bottom of the roasting pan.

Wash a few lemon balm leaves, parsley and part of the dill, dry and finely chop.

Mix the prepared herbs with cream and pour this mixture over the trout.

Add bay leaf and bake trout for 20–25 minutes in an oven preheated to 180°C.

Remove the finished trout.

Pour the sauce obtained during baking into a saucepan and, removing the bay leaf, boil.

When serving, pour over cooked fish

Today’s guest in our column is one of the most delicious and tender fish belonging to the noble salmon family. This fish is capable of decorating even the most sophisticated menu of a sophisticated gourmet. Of course, you already guessed that today we will talk about trout. Undeniable taste and high nutritional value, coupled with ease and speed of preparation, make trout one of the most desirable and favorite types of fish in home cooking. Judge for yourself, by spending just fifteen minutes of time and quickly frying the trout in the oven with just a pinch of salt, you can easily and quickly get a delicious, tender, appetizing dish, worthy of the best restaurants. However, we should not forget about the pitfalls. As with any other delicate and delicate-tasting fish, cooking trout requires knowledge of some culinary secrets and tricks that will allow you to avoid mistakes and disappointments. Today we invite you to figure out and remember with us how to cook trout.

A noble fish is noble in everything. So trout not only pleases us with its taste, but also surprises us with its nutritional value and considerable benefits for our health. The most tender trout meat is extremely rich in vitamins B, D, A and E, as well as important amino acids, minerals and trace elements. In addition, trout is an excellent source important polyunsaturated fatty acids Omega-3. All this makes trout a unique source of health and longevity, having the most beneficial effect on the cardiovascular system, regulating blood cholesterol levels, and also improving the functioning of the brain and nervous system. Regular consumption of trout plays an important role in the prevention of diabetes, hypertension, cancer and even depression. However, we must admit honestly that first of all we love trout for its tenderness and charming delicate taste.

There are a great many recipes for cooking trout. Trout is boiled and fried, baked and stewed, salted and pickled. This wonderful fish makes delicious appetizers and excellent first courses, delicious roasts and wonderful kebabs. They bake wonderful pies and juicy pies with trout. For those who are on diets, aimed at weight loss, trout dishes are advantageous in that they can be cooked without adding oil at all; when baked, the trout itself will give your dish the required amount of fat. Trout goes well with many other products. Vegetables and mushrooms will perfectly set off and emphasize the tenderness and delicacy of the taste, pasta or rice will add satiety, milk and cream will add tenderness and softness to the taste of this wonderful fish. And the excellent compatibility with citrus fruits and many spices and seasonings, multiplied by your imagination and personal taste preferences, allows you to safely consider the variety of trout dishes truly limitless.

Today, the Culinary Eden website has carefully collected and recorded for you the most important secrets and tips, along with the most interesting recipes that will definitely help even the most inexperienced housewives and will easily tell you how to cook trout.

1. Many housewives are wondering how to protect themselves from unscrupulous sellers and learn to distinguish trout from the coarser and somewhat cheaper salmon? Use our simple recommendations. Pay attention to the size of the carcass. Trout is slaughtered when it reaches a weight of three to four kilograms, while salmon is allowed to grow to 7 to 8 kilograms. Take a closer look at the appearance of the fish. The shape of a trout carcass is always more rounded, even pot-bellied, while salmon is distinguished by a much more elongated carcass shape and a pointed head. Take a closer look at the scales. Trout has noticeably smaller scales than salmon. In addition, only trout have characteristic longitudinal stripes along the sides. If you are offered an already cut carcass, carefully evaluate the color of the meat. Trout meat differs from salmon meat in being noticeably brighter and more saturated in color. Of course, all of the above applies to large carcasses of cultured trout. It is simply impossible to confuse small-sized wild lake and river trout with salmon.

2. When choosing fresh trout in a store, pay close attention to it appearance, skin, gills and eyes. The trout skin should be slightly damp, elastic, and without damage. The scales of fresh fish will always have a natural shine and color. A fresh trout's eyes will be clear and protruding, and its gills will be brightly colored. Don't forget to smell the fish offered to you. Good fresh trout has a barely noticeable, characteristic, pleasant odor. If you are offered fish with sunken, dull eyes, darkened gills, cloudy sticky scales and a noticeable unpleasant sour odor or the smell of fish oil, it is better to refuse the purchase; you will not be able to prepare a tasty dish from stale trout.

3. When choosing a frozen trout fillet or carcass, first of all, pay attention to the thickness and color of the glaze covering the fish. The glaze layer must be very thin, transparent and undamaged. Today, frozen trout is often found in stores. Such fish should be very firm to the touch, without the slightest signs of softening. You should not buy frozen trout, the skin of which is covered with noticeable white spots or areas that have changed its natural color. These signs will tell you that the fish was not frozen correctly or was damaged before it was frozen. You should not buy visibly crumpled, twisted, or crumpled frozen fish carcasses. With a high degree of probability, such damage will indicate to you that the fish has already been thawed and then frozen a second time. Such fish are no longer suitable for food. Pay close attention to the process of thawing trout at home. Defrost fish only in the lower section of the refrigerator, at a temperature no higher than +5⁰C. It is this slow method of defrosting that will allow you to fully preserve all the taste and nutritional qualities of trout.

4. Lightly salted trout is rightfully considered one of the most delicious appetizers, which is served as an independent dish. dish, or as part of salads, rolls, canapés and sandwiches. Of course, you can always buy ready-made lightly salted trout at the nearest supermarket, but you will agree that if you prepare it yourself, such an appetizer will definitely turn out much more tasty and tender. And preparing lightly salted trout is very, very simple. Two pieces of trout fillet with skin, total weight 300 - 400 g. Rinse lightly in cool water and dry with tissues. In a separate bowl, mix 1 tbsp. spoon of salt, 1 teaspoon of sugar, 1 tbsp. a spoonful of finely chopped dill and a pinch of black pepper. Rub the trout fillet thoroughly on all sides with the resulting mixture. Place one piece of fillet, skin side down, on the edge of the cling film, place a couple of bay leaves on top and sprinkle with the remaining pickling mixture. Place the second piece of fillet on top, skin side up, and press lightly. Carefully wrap the fish prepared in this way on all sides with cling film, and then place it in a deep plate or tray. Place in the refrigerator for a day. After the time has passed, your home-salted trout is ready.

5. Salad made from salted trout and avocado is very tasty. Peel one large avocado, cut into small cubes, sprinkle with lemon juice and stir. Cut 200 grams into small cubes. homemade lightly salted trout. Combine trout and avocado. Separate one head of lettuce into individual leaves, rinse with cool water and drain. Place the lettuce leaves on a large platter and fill each leaf with the trout and avocado mixture. Prepare the dressing separately. To do this, use a whisk to lightly whisk one tablespoon of liquid honey with one tablespoon of mustard. Continuing to whisk continuously, add two tablespoons of lemon juice, and then pour in six tablespoons of olive oil in a thin stream. Salt and pepper to taste. Whip the sauce until its consistency resembles liquid sour cream. Pour the prepared sauce over the salad and serve immediately.

6. In hot weather, delicious botvinya with trout is the best option. Boil 500 g in a small amount of salted water in advance. trout fillet without bones. Cool the fish in the broth and then cut into small pieces. Cut into thin strips a small bunch of sorrel, 15 fresh young beet leaves and a large bunch of fresh spinach. Dip the chopped greens into boiling fish broth for a minute, and then drain in a colander. Peel and deseed four medium-sized fresh cucumbers. Cut the cucumber pulp into small cubes. Pour one liter of light unsweetened kvass into a deep saucepan, add 1 tbsp. a spoonful of grated horseradish and 1 tbsp. a spoonful of grated lemon zest. Then add all the greens and salt the botvina to taste. Leave to brew in a cool place for a couple of hours. Before serving, pour the botvinya into plates, add boiled trout and one tablespoon of sour cream to each plate. Sprinkle with finely chopped fresh dill and serve immediately.

7. For cool weather, you will definitely need a trout fish kalya recipe. Place one kilogram of trout fillet in a saucepan and fill with four plates of cold water. Measure the water into the plates in which you will serve your potassium to the table. Bring to a boil and simmer, covered, over low heat for 30 minutes. Remove the finished fish from the broth, remove the bones, and disassemble the flesh into small pieces. Strain the broth and return to the pan. Using a masher, thoroughly grind 150 g. fresh or lightly salted caviar of any sea fish. Add the crushed caviar to the broth. Peel three medium-sized pickled cucumbers, remove seeds, and finely chop the pulp. Finely chop one onion. Add cucumbers and onions to the broth, pour in one glass of cucumber pickle, pepper and salt to taste. Bring to a boil and cook the potassium, covered, over low heat for 30 minutes. Five minutes before cooking, add the trout pieces.

8. It’s very easy to prepare incredibly tasty trout fried in almonds. Cut 800 g into portions. trout fillet. Lightly beat two egg whites with a whisk. Mix three tablespoons of flour with ½ teaspoon of salt, ¼ teaspoon of ground white pepper and a pinch of ground cardamom. Lightly dredge each piece of fish in the flour mixture, then dip into the beaten egg whites and bread with chopped almonds. Heat three tablespoons of olive oil in a wide frying pan and fry the trout over medium heat for 10 minutes on each side. Serve on a platter lined with lettuce leaves and garnished with lemon and lime slices.

9. The trout with vegetables in a sauce of white wine and cream is juicy, tender and at the same time piquant. Boil two liters of water in a deep saucepan, add a teaspoon of salt, stir. Place one medium carrot, cut into small pieces, into boiling water, cook for one minute, then add one small zucchini, cut into half rounds, a cup of fresh spinach leaves and ½ cup of roughly chopped green onions. Bring everything to a boil, remove from heat and drain the vegetables in a colander. 600 gr. Cut the trout fillet into portions. Melt 2 tbsp in a frying pan. spoons of butter and fry the trout over maximum heat for two minutes on each side. Transfer the fried fish to a separate dish, and pour 200 ml into the frying pan with the remaining oil. dry white wine. Heat, stirring, for one minute, then add 200 ml. heavy cream, stirring, bring to a boil and let simmer over low heat for five minutes. Then add vegetables and fish, salt and pepper to taste, mix gently, cover the pan with a lid and simmer everything together over medium heat for five minutes. Remove from heat and let sit for another 10 minutes. Serve with boiled potatoes and fresh vegetables.

10. Magnificent traditional Russian pies with fish, rasstegai, always make an excellent impression on guests and family. Pies with trout turn out especially tasty and juicy. Prepare one kilogram of yeast dough in advance according to your favorite recipe. Cut 200 grams into thin slices. lightly salted trout fillet. 400 gr. Finely chop the raw trout fillet with a sharp knife or pass through a meat grinder with a large grid. Cut two onions into thin half rings. Heat 1 tbsp in a frying pan. spoon of butter, add onion and fry until golden brown. Transfer to a separate plate. Add another spoonful of butter to the pan, add the minced fish and stir-fry for five minutes. Remove from heat, add salt and pepper to taste, and stir. Divide the dough into small pieces the size of an apricot, roll into circles no more than one centimeter thick and let rise in a warm place for 15 minutes. Place one tablespoon of fried minced fish in the center of each dough circle, place a little fried onion on it and cover with a slice of lightly salted trout on top. Pinch the edges of the dough from bottom to top, leaving a small hole in the center at the top. Through this hole, pour one teaspoon of fish stock or white wine into each pie. Place the pies on a baking sheet, brush with egg yolk and bake in an oven preheated to 180⁰ for 15 minutes until golden brown.

And KEDEM.RU “Culinary Eden” on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook trout.