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

In the oven

Trout "Goldfish".

Ingredients:

- trout - 4 pieces
- Dill
- cream
- salt
- parsley

Cooking:

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

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

3. Carefully wrap the fish, place in a mold, put in the oven for 20 minutes.

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

in foil

Products:

Trout - 1kg

Lemon - 1 pc.

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 carcass of the fish (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 abdomen along the fish with a knife and remove all the insides, intestines, films and rinse it again.

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

Spread the foil on a baking sheet and cut the second half of the lemon into rings along the sheet, lay the trout on top, also along the lemon slices and make transverse cuts on the fish. Remove the butter from the refrigerator and cut it into small sticks, which are then inserted into the cuts made on the fish, now wrap the fish tightly with foil, even in two layers, so that the juice that will be produced during baking does not leak out. Everything, the fish can be sent to the oven, which must first be heated to 180 degrees. Such a dish is being prepared for 40 - 45 minutes. You can check the readiness with a toothpick by piercing through the foil and fish, the toothpick should easily enter the carcass, although this can also be done with a fork.

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

in a frying pan

Fried trout with mayonnaise

This dish is very fragrant and delicate in taste thanks to mayonnaise.

Required Ingredients:

trout - 2 kg;
onion - 2-3 pieces;
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 put the steaks in a deep pan, salt and pepper. Pour in mayonnaise and mix thoroughly. Leave to marinate for 30 minutes without refrigeration.

Onion peel and cut into half rings. Then fry it in a pan until golden brown and put on a separate plate.

After the fish is marinated, you need to roll each piece in breadcrumbs and put it in a hot frying pan with vegetable oil. Brown each piece on all sides.

Put the cooked fish on a dish, decorating with fried onion slices on top.

In a slow cooker

Trout baked in a slow cooker

Due to the nutritional properties of trout, this fish is used in diet food. 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 juicy piece baked trout in a slow cooker?

We will need the following products:

river trout steaks - 3 pcs.;
tomatoes - 2 pcs.;
onion - 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 pat dry on paper towels. Then pour the pieces with vegetable oil, salt and sprinkle with your favorite spices. Leave the fish in this marinade for 15 to 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, put the marinated steaks and turn on the “Baking” mode for a quarter of an hour.

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

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

Steak

To cook 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 of vegetable oil;
salt pepper.

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

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

Remove scales and fins from red fish, cut into portioned pieces - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, put 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 barbecue from it, or you can fry the trout whole.

To improve the taste of grilled trout in nature, try to choose those wood species 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. For one trout weighing 0.5-0.6 kg, 0.6-0.8 kg of coal will be needed.

When choosing skewers, give preference to those with a flat shape. The flat shape greatly facilitates the process of putting trout on it.

Cooking process

Gut the trout, rinse thoroughly on all sides, including the inside of the trout. However, it should be remembered that after cleaning the trout from the inside, it is not necessary to remove the skin. Brush the trout well with olive or refined vegetable oil and let it soak for 5-10 minutes.

If you decide to make a barbecue - cut the trout into large pieces, while cutting through the meat on the backbone of the trout. The distance from the coals to the fish in this case should be at least 4-6 cm.

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

The cooking time for trout skewers 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 say in advance the cooking time, because everything will depend on the temperature outside, and on the distance from the trout to the heat source, and on how often you will turn the skewers with the fish.

The readiness of trout on the grill is determined 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 the coals

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

This is how easy it is to cook trout with lemon on the coals.

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 incision, put onion and dill branches cut into half rings inside

I tightly wrapped the trout in 3 layers of foil with the shiny side to the fish and baked on coals for about 7 minutes on each side.
When you unfold 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 greens 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 brazier.

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

Mix the prepared greens with cream and fill the trout with this mixture.

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

Take out the cooked trout.

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

When serving, pour the fish over cooked

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Trout is a fish that lives in fresh water, the salmon family (lat Salmonidae). Lake, marble, American, gold, flathead, rainbow, silver and that's not all types. Fish are susceptible to the agro-ecological environment, they live only in clean and unpolluted water bodies.

As a result, she has such tender and tasty meat. The meat is usually light pink, light yellow or white in color. The fillet takes on a different color depending on the age of the fish and its eating habits. There is also sea trout. This species is also successful in fish farms.

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

What can be cooked from trout?

Dishes prepared from this fish are real delicacies. For its preparation, no frills are required - the main thing to emphasize delicate taste and fish texture. Even the most aristocratic table can be decorated.

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

Note! This magnificent fish, in a salted form, has no competitors. But, it is just as wonderful in baked and fried form. There are a great many recipes for cooking this fish. With its use become delicious soups, sandwiches and even pies.

Delicious trout recipes

Steak with sour cream sauce

Products we need:

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

Sauce

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

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

Cooking steaks

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

How to catch more fish?

Every ardent fisherman undoubtedly has his own secrets of successful fishing. I myself, during the time of conscious fishing, 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. Blame it all pheromones included in its composition. It's a pity that Rosprirodnadzor wants to ban its sale.
2. Proper selection of gear. Read the relevant manuals for the particular type of tackle 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.

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

Fish soup with cream

For soup we need:

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

Peel and finely chop the onion, carrot and potato. Remove the skin from the tomatoes and cut into small cubes.

Throw the onion into a saucepan with hot oil. After the onion becomes transparent, add 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. We throw potatoes, salt the soup (so that the potatoes are not fresh). Add red fish to the boiling soup, pour in the cream and cook until the vegetables are ready. After cooking, you can add herbs and salt to the soup.

Whole baked trout with mushrooms

Cooking Ingredients:

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

Grate the gutted fish with salt, pour over with lemon juice and marinate for 15-20 minutes. Finely chop the mushrooms, push the garlic through a garlic press.

Lay the fish on a baking sheet lined with foil with raised sides. We put a baking sheet in the oven preheated to 230 degrees. Bake the fish for 20-25 minutes. A couple of minutes before readiness, sprinkle the dish with grated cheese.

At this time, fry the mushrooms and garlic in butter. Salt and pour in the cream. In ready creamy mushroom sauce add herbs and salt.

Mushroom sauce is added when serving the dish on the table.

Useful properties of trout

In the human body, trout lowers cholesterol, strengthens nerves and promotes brain function. This fish is advised for coronary disease and Alzheimer's disease. Favorably affects both the female and the male body.

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

The use of this fish has a positive effect on human well-being:

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

Vitamins and minerals

Trout meat contains a great variety of vitamins and microelements (B1, B2, B6, B12, PP, A, E, D, selenium, magnesia, 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

calories

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

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

Now only I bite!

I caught this pike with a bite activator. I have never caught these before, but now every time I bring trophy specimens from fishing! It's time for you to guarantee your catch!!!

Trout is a rather unusual fish, the meat of which is both white and red. Sea trout can be very large and weigh several kilograms, river and lake trout are usually the size of a man's palm.

Any trout dishes are very healthy, tasty and refined.

The meat of this fish contains a large number of vitamins, protein, amino acids, minerals and Omega-3 polyunsaturated fatty acids, which are very useful for the human body, moreover, they are not produced by it on its own. Trout is excellent diet dish, helps to get rid of excess cholesterol in the blood and is very useful in diseases of the cardiovascular system.

How to cook trout simply, quickly and tasty? You can cook trout the most different ways, but cooked trout in a pan, in addition to its benefits, also has an excellent taste that will surely please the whole family and guests.

Below are the best simple recipes cooking trout in a pan that anyone can cook.

Delicious trout steaks

This dish is prepared very quickly and simply, but it looks like a king. And if ready meal beautifully decorate and serve with a side dish and a spoonful of red caviar, guests will get the impression that this dish has been worked on for half a day. Great for garnish boiled potatoes with herbs, country style potatoes or french fries.

Required Ingredients:

• trout - 700 gr.;
• half a lemon;
• olive oil - 3 tbsp. l.;
• salt, pepper, rosemary (to taste).

Cooking method:

1. Peel the fish, gut, rinse, cut into steaks and put on a plate. Then sprinkle the steaks with salt, pepper, rosemary and pour over freshly squeezed lemon juice. Leave for 20-30 minutes.
2. Heat a frying pan over a fire, pour in the oil and put the steaks into the heated oil. Fry for 7-8 minutes over medium heat, then turn over and fry with the lid open for another 4-5 minutes. After that, close the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes.
3. Cooked fish should be served immediately, beautifully decorated with sprigs of greenery and lemon slices.

Bon Appetit!

Fried trout with mayonnaise

This dish is very fragrant and delicate in taste thanks to mayonnaise.

Required Ingredients:

• trout - 2 kg;
• onion - 2-3 pieces;
• mayonnaise;
• breadcrumbs;
• vegetable oil;
• salt pepper.
• Cooking method:

1. First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then put the steaks in a deep pan, salt and pepper. Pour in mayonnaise and mix thoroughly. Leave to marinate for 30 minutes without refrigeration.
2. Peel the onion and cut into half rings. Then fry it in a pan until golden brown and put on a separate plate.
3. After the fish is marinated, you need to roll each piece in breadcrumbs and put it in a hot frying pan with vegetable oil. Brown each piece on all sides.
4. Put the cooked fish on a dish, decorating with fried onion slices on top.

Bon Appetit!

Trout fried in breadcrumbs

Required Ingredients:

• trout - 0.6 kg;
• eggs - 2 pcs.;
• onion - 2 pcs.;
• vegetable oil;
• flour and breadcrumbs;
• salt.
• Cooking method:

1. First you need to clean the fish, gut, rinse well and cut into pieces. Then sprinkle each piece with salt and roll in flour.
2. After that, you need to dip each piece in an egg and roll in breadcrumbs.
3. Heat a frying pan, pour oil into it and put the fish. Fry on both sides until fully prepared.
4. Put the cooked fish on a dish and pour over the juice formed during cooking. You can decorate with parsley, lemon slices and onion rings.

Bon Appetit!

Trout in white wine with shrimp sauce

Required Ingredients:

• trout (fillet) - 450 gr.;
• half a lemon;
• white wine - 0.25 cups;
• vegetable oil;
• salt pepper.

For sauce:

• shrimp - 150 gr.;
• butter - 25 gr.;
• flour - 1 tbsp. l.

Cooking method:

1. First, the fish must be washed, salted, peppered and sprinkled with freshly squeezed lemon juice. Leave for 20-30 minutes.
2. Fry in vegetable oil in a frying pan until golden brown. Then reduce the heat, add white wine and simmer covered for 15-20 minutes.
3. Prepare the sauce: to do this, boil the shrimp in a small amount of salted water, peel them and put them in a blender. Add to them 4 tbsp. tablespoons of water in which they were boiled, and grind everything to a creamy consistency.
4. Fry the flour in a separate pan, add the butter, mix everything well and add the chopped shrimp. Let the sauce simmer for 3-5 minutes.
5. Drizzle the finished fish with shrimp sauce and serve.

Bon Appetit!

Armenian dish - ishkhan

Ishkhan - lake trout. Refers to Armenian cuisine. This is a very simple recipe, you can cook trout even in the presence of guests.

Required Ingredients:

• trout - 1 kg;
• dry white wine - 100 gr. (instead of wine you can use homemade vinegar);
• butter - 50 gr.

Cooking method:

1. Clean the fish, gut, rinse well and divide into portions. Salt.
2. Butter cut into thin slices - 1.5 mm thick, put on the bottom of the pan, put pieces of fish on top.
3. If a frying pan is used non-stick coating, then cover with a lid, put on a slow fire and cook for 10 minutes - in this case, the fish will turn out in own juice. If a cast-iron pan is used, then you need to pour water so that it covers the fish, cover with a lid, put on a slow fire and cook for 20 minutes.
4. Then pour in the wine, close the pan with a lid and cook for another 5 minutes over low heat.

Put the finished fish on a dish in the form of a whole carcass. You can decorate with olives, lemon slices and pomegranate seeds. They are not only a great decoration, but also a pleasant and tasty addition to the fish. The dish can also be decorated with fresh tarragon (tarragon).

Bon Appetit!

It is difficult to find a person who does not like trout. This fish is one of the most delicious and healthy. In order to make an appetizing dish out of it, no special tricks are required. It is not too dry, and if you know how to cook trout deliciously in the oven or in a pan, it will remain tender and juicy. At the same time, trout dishes look very presentable; most of them are suitable for the festive table. However, the ease of cooking trout allows you to make dishes from it even for a family dinner.

The recipes we have collected will help you out in a variety of situations. Using them, you can quickly cook food for the family, even if you come home late from work, and festive dishes to a spontaneous festive feast.

Culinary Secrets

Before making a choice suitable prescription, we invite you to familiarize yourself with a few secrets, the knowledge of which will allow you to cook trout in the oven or in a pan especially tasty.

• If meat or fish has not been frozen, it is always easier to keep them juicy. but experienced chefs able to do at least juicy dish from frozen foods. The secret is in correct defrosting. If you let the trout thaw in the refrigerator, you will have no problem keeping it juicy.
• Trout cooks very quickly. Don't exceed the cooking time if you don't want it to dry out. In the oven, trout is usually baked for 30 to 40 minutes, in a pan it is fried even faster.
• Foil or a culinary sleeve helps to keep the juiciness of the trout when baking, and batter when frying. A fairly fatty sauce of sour cream, cream or mayonnaise also copes with this task. If you cook the trout in the dough, it will also remain tender and juicy.
• To give trout an enticing flavor and enhance their already excellent palatability the fish is marinated. Most often used for marinade fragrant herbs, lemon juice, white and black pepper. There are recipes that include honey or mustard in the marinade. In this case, the dish manages to give a particularly piquant taste.

Now you know how to cook trout juicy and flavorful. We bring to your attention recipes for cooking whole baked trout, in the form of steaks or fillets. The two final recipes will help you cook delicious trout in a pan. One of them is a treasure Armenian cuisine, it is usually used to cook lake trout. So choose a recipe, create and enjoy the unique taste of trout.

Trout baked with a crispy crust

What do you need:

• carcasses of river trout - 1 kg;
• fresh basil - 100 g;
• lemon - 2 pcs.;
• garlic - 7-8 cloves;
• egg yolk - 2 pcs.;
• sour cream - 100 ml;
• potato chips - 100 g;
• salt, spices - to taste;
• greens - to taste.

How to cook:

1. Clean, gut, wash and dry the trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle the carcasses with it. Leave to marinate for a quarter of an hour.
2. Finely chop the basil.
3. Grate the zest from one lemon (the one you squeezed the juice from).
4. Pound the chips in a mortar, turning into small crumbs. Leave a few pieces for decoration.
5. Chop the garlic very finely with a knife.
6. Mix garlic, chips crumbs with herbs and zest.
7. Whisk the yolks with sour cream. Add to spice mixture and stir.
8. Put the fish in a mold, cover each with a thick sauce.
9. Send to the oven preheated to 180-200 degrees for half an hour. The first time it is better to bake under the foil, then without it.

Before serving, garnish with green sprigs, remaining chips and fresh lemon wedges.

Whole river trout

What do you need:

• river trout - 1 kg;
• oranges - 0.3 kg;
• soy sauce- 40 ml;
• honey - 1 tsp;
• mustard "Russian" - 1 tbsp. l.;
• dried saffron - 1 tsp;
• ground black pepper - to taste;
• mayonnaise - 100 ml;
• vegetable oil - 10-20 ml.

How to cook:

1. Rub the prepared trout carcasses with salt and pepper.
2. Mix mustard, mayonnaise, honey and soy sauce. Coat the trout carcass with the resulting mixture.
3. Grease a sheet of foil, lay it on a baking sheet.
4. Cut the oranges into circles, remove the seeds from them. Place orange slices on foil. Put trout carcasses on them.
5. Sprinkle the fish with saffron and pepper. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes, including the last 10-15 minutes without foil. The temperature in the oven at this time should be around 180 degrees.

Trout made according to this recipe has a spicy sweetish taste, typical of Asian dishes. Therefore, it is best to cook rice as a side dish for it.

Monastic trout

What do you need:

• rainbow trout (steaks) - 0.5 kg;
• potatoes - 1 kg;
• flour - 1 tbsp. l.;
• vegetable oil - 140 ml;
• butter - 50 g;
• cheese - 50 g;
• sour cream - 0.5 l;
• onions - 100 g;
• tarragon - 5-10 g;
• fresh mushrooms - 0.25 kg;
• salt, spices - to taste.

How to cook:

1. Wash the steaks, dry with napkins, rub with salt and spices.
2. Cut the potatoes into bars, as for french fries, fry in vegetable oil, salt and pepper.
3. Fry flour in butter, add sour cream, bring to a boil. Beat the sauce with a whisk until it is smooth.
4. Mushrooms cut into small cubes.
5. Grease the form, put the trout in it. Put mushrooms on it. Top with a pile of potatoes.
6. Fill with sauce.
7. Bake at 180 degrees for half an hour. Sprinkle with grated cheese 10 minutes before cooking.
8. Sprinkle with tarragon before serving.

Please note that the dish is not lean, and its calorie content is quite high. But this dish is very tasty and satisfying, they can feed to the full the household, which has an excellent appetite.

Trout with mushroom julienne

What do you need:

• trout fillet - 0.5 kg;
• champignons - 0.2 kg;
• cream - 0.2 l;
• lemon - 0.5 pcs.;
• butter - 80 g;
• flour - 1 tbsp. l.;
• salt, seasonings - to taste.

How to cook:

1. Marinate the fish pieces in a mixture of lemon juice, salt and spices.
2. Melt the butter in a frying pan, fry the mushrooms cut into small cubes in it, add the flour and fry for a couple of minutes with it.
3. Pour cream into the pan in a thin stream, whisking them with a whisk.
4. Cut the fillet into pieces about 5-6 cm wide. Cut each piece in half to the skin and roll in such a way that appearance each piece was like a steak.
5. Arrange the steaks on the "boats" made of foil.
6. Cover the pieces with mushroom julienne.
7. Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil boats. They don't need a side dish.

Rolls of trout slices

What do you need:

• trout fillet - 0.5 kg;
• garlic - 1 clove;
• walnuts - 0.2 kg;
• canned pineapples - a small jar;
• lemon - 1 pc.;
• salt, pepper - to taste;
• olive oil - 50 ml.

How to cook:

1. Cut the trout fillet into pieces about half a centimeter thick.
2. Marinate in a mixture of olive oil and lemon juice with salt and pepper.
3. Grind the garlic with a blender walnuts and pineapples.
4. Lubricate the trout slices with the resulting mixture and roll them into a roll.
5. Pour into the bottom of the baking dish Pineapple juice or syrup from a jar. Put trout rolls in it.
6. Bake at 180 degrees for 20 minutes.

According to this recipe, you can cook an appetizer for the holiday.

Trout fillet baked in dough

What do you need:

• trout fillet - 0.5 kg;
• soft cheese - 100 g;
• olives - 10 pcs.;
• cherry tomatoes - 5 pcs.;
• purple onion - 50 g;
• chicken egg - 1 pc.;
• salt, pepper - to taste;
• puff pastry (yeast-free) - 0.5 kg.

How to cook:

1. Roll out the dough.
2. Rub the fillet with salt and pepper, put on the dough.
3. Put the olives cut into rings on top, on them - the onion cut into thin half rings. Cover it all with tomato slices.
4. Raise the edges of the dough, connect, twist to fasten them well.
5. Brush the dough with egg.
6. Put the "pie" in the oven, preheating it.
7. Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Lake trout in a frying pan Armenian style

What do you need:

• trout - 1 kg;
• butter - 100 g;
• wine vinegar (3 percent) - 100 ml.

How to cook:

1. Cut the fish into portions.
2. Chip the oil.
3. Place the butter slices on a non-stick pan.
4. Lay the fish pieces on the oil.
5. Put the pan on a slow fire, covered with a lid.
6. After 10 minutes, carefully turn the trout pieces over. Add vinegar diluted 1:1 with water. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try cooking lake trout at home Armenian recipe- you won't regret it, it turns out very tasty.

Trout in a pan in shrimp sauce

What do you need:

• steaks or trout fillets - 0.5 kg;
• peeled shrimp - 150 g;
• flour - 1 tbsp. l.;
• white wine - 50 ml;
• lemon - 0.5 pcs.;
• salt, pepper - to taste;
• butter - 50 g;
• vegetable oil - how much will it take.

How to cook:

1. Marinate the fish in a mixture of salt, pepper, lemon juice.
2. Boil shrimp in water with salt and pepper for 5 minutes.
3. Take out the shrimp and put them in a blender bowl. Pour in 100 ml of the broth in which they were cooked. Grind.
4. Heat the vegetable oil in a frying pan, put the fish in it, fry on both sides, giving each side 5 minutes.
5. Pour in the wine, reduce the heat, cover the pan with a lid. Simmer for 10 minutes.
6. Melt the butter in a clean frying pan, fry the flour in it. Add shrimp mass, stir well, simmer for 5 minutes.

Put the fish on a plate, pour over the sauce and serve. Your guests will love this dish. It pairs especially well with white wine.

Trout can be cooked both in the oven and in a pan. Even if you choose complicated recipe It won't take long to cook. In this case, the dish will turn out tender, tasty, appetizing.

Elena Pronina

There are dozens of species of trout. And all of them are great for preparing very tasty dishes. Trout with white meat is ideal for frying (including grilling) and cooking in foil, like any other river fish. But with red fillet, everything is more interesting, because even if it is more expensive, the range of cooking methods is also wider. After all, it can simply be salted and already eaten. And one more thing interesting property of this fish lies in the fact that it is impossible to cook it badly. And you can verify this by preparing the trout one at a time, or rather, each of the recipes offered here.

Pan fried

To begin with, consider a trout recipe in which the fish is supposed to be fried. There is an opinion that red fish does not look fried, it should only be cooked in the oven or at least a slow cooker. And to make sure that this is a myth, you will need to purchase.

Ingredients

Servings: - + 4

• river trout 800-850 gr
• Sunflower or olive oil
• Garlic, salt, pepper, spices and herbs.

per serving

Calories: 210 kcal

Proteins: 17.8 g

Fats: 16.4 g

Carbohydrates: 0 g

60 min. Seal

The carcass is prepared for frying. You need to check if there is anything superfluous on it, for example, the remains of scales. If you purchased a whole fish, then you must first cut it. The head and tail can be left, but the insides must be pulled out.

The fish is either cut into pieces or left whole. In both cases, it will need to be generously rubbed with salt, pepper, garlic and other additives that you have chosen for this trout dish.

In this state, the trout just needs to be fried in oil until golden brown.

You can serve such fish with some interesting sauce - since the fish is fried, it is better spicy, not creamy. A side dish of mashed potatoes would also look good.

Since the product is fried here, the calorie content per 100 grams will be about 210 kcal, BJU - 17.8 / 16.4 / 0. Cooking time - 40 minutes.

Potato casserole

Those who really love how potatoes and fish go together, but are already tired of mashing and want something new, will appreciate this recipe. A whole casserole will be made here, and the ingredients for it will require the following:

• Fillet - 650-700 gr.
• Potatoes - 7-8 pieces, medium.
• Chicken eggs - 2-3 pcs.
• Leek - 1 pc.
• Hard cheese, melting - 70-100 gr.
• Cream 10-15% - 250 ml.
• Half a lemon.
• Olive oil.
• Salt, spices, pepper, etc. - to taste.

The casserole will be made for about an hour and a half (including the time for baking) according to this recipe:

1. Prepare the trout - wash, check, remove from the skin, if any. Cut into pieces and smear each of them with spices, and then sprinkle with lemon juice. Leave to marinate.
2. Potatoes and half cream are mashed. Here you can put regular milk on potatoes, if you are used to it.
3. The rest of the cream is whipped with the egg.
4. Leek, chopped finely, languishes in any oil until it becomes soft.
5. Fish is laid out in a baking dish, greased with olive oil, onion is laid out on top.
6. Pour in the egg and cream.
7. Spread puree on top and spread evenly.

Such a casserole is prepared for 35 minutes at 180 degrees. When the time of readiness approaches, you need to evenly pour finely grated cheese on top of the potatoes.

100 grams of casserole will have 143 kcal, BJU - 10.6 / 8.1 / 6.9.

Whole in the oven

Whole red fish can be deliciously cooked in the oven. This will require:

• Trout carcasses - 2 pieces, medium.
• Lemon - 1 pc.
• Butter - 50 gr.
• Tomatoes - 2 pcs., large. You can, on the contrary, take a pack of cherry tomatoes.
• Garlic - 5 cloves.
• Hard cheese - 150 gr.
• Basil, salt, spices - to taste.
• Olive oil.

And we will cook the fish like this:

1. Butter (it should not be frozen, soft) is mixed with basil and other herbs of your choice, for example, oregano.
2. The fish is washed, cleaned of scales and viscera, washed again. Before you rub it with spices or just salt and pepper, you need to dry the trout with paper towels.
3. Salt and pepper are topped with herb butter. If it remains, it should be put inside the fish.
4. The baking sheet is slightly oiled, foil is laid out on top, which is also smeared so that the fish does not stick to it.
5. Fish are laid out on foil. On the side of the trout, which turned out to be on top, cuts are made. In them you need to place slices of lemon (pitted).
6. Tomatoes are located next to the fish and are covered with grated cheese.

After half an hour in the oven at 180-190 degrees, you get the same thing as in this photo, or many times better. Such fish is served with greens and sauces, which you can learn more about in books, culinary programs or on forums.

In 100 grams of this dish there will be 188 kcal with the distribution of BJU as 18.4 / 12.5 / 0.6 grams, respectively.

Delicious recipe in a slow cooker

If you don’t want to fry the fish, since it will instantly lose some of the useful funds, and in the oven it turns out to be rather dry, there is an option for a slow cooker. Moreover, if there is such a technique in the house, you want to cook everything on it when you realize how convenient it is.

Here it would be better to purchase frozen trout steaks (5-6 pieces), and in addition to them the following products:

• Onion - 2 pieces, medium.
• Hard cheese - 100-150 gr, you can buy immediately grated. The main thing is that it melts well.
• Lemon - 1 pc.
• Tomatoes - 3 pieces, medium.
• Olive oil or vegetable oil.
• Spices, herbs, salt and ground black pepper - whatever you like and is suitable for fish.

Before you start cooking, check the steaks for large protruding bones, remnants of scales and other things. After, they need to be washed and dried with paper towels, and then proceed to cooking:

1. Steaks are rubbed with spices and seasoned with olive oil. In this state, they must stay at least 15 minutes.
2. Tomatoes are cut into rings. Onions - half rings.
3. Cheese is rubbed on a grater.
4. The bowl for cooking is also lubricated with oil. Steaks are laid out at the bottom.
5. They need to be "fried" for 15-17 minutes. At this time, the juice of one lemon is squeezed into a separate cup.
6. When the fish is "fried", it is poured with lemon. After that, everything is covered with onions from above and covered with tomatoes.
7. Cheese is added on top.

It remains only to turn on the baking mode for half an hour and the trout dish will be ready. In its 100 grams there will be 166 kcal, BJU - 17.6 / 10.2 / 1.3.

Rainbow in a monastic style

The recipe got this name only because all the ingredients typical of Russian cuisine are added to it. It combines fish, potatoes, mushrooms, sour cream, herbs, etc. Therefore, the fish turns out to be especially rich, and the dish is hearty, as is customary in Russian cuisine.

The detailed list of ingredients looks like this:

• Rainbow trout fillet - 500 gr.
• Potato - 500 gr.
• Hard cheese - 150-200 gr, can be immediately chopped.
• Pickled mushrooms - 250 gr. Here you can take any.
• Butter - 50 gr.
• Onion - 1 piece, medium.
• Sour cream - 2 tbsp. l.
• Chicken egg - 4 pcs. It is better to cook them before cooking, so as not to waste time on this.
• Salt, pepper, herbs and seasonings to taste.
• Greens - usually parsley. Determine the quantity according to your preferences.

From this large list of products to cook tasty dish you can use the following recipe:

1. Potatoes are boiled in their skins until half cooked. It's about 10 minutes.
2. Take a baking dish and grease it butter. Lay out the sliced ​​potatoes. Sprinkle with spices or garlic.
3. Lightly fry the onion in a pan. Add on top of potatoes.
4. The trout is checked, washed, dried with napkins and rubbed with salt. Laid out on top of the bow.
5. On top of the fish - mushrooms.
6. For mushrooms - eggs, sliced ​​\u200b\u200bin circles.
7. It remains only to mix sour cream and cheese and coat the dish on top with this mixture.

It will be prepared for about 30 minutes at 190 degrees, after which such a dish can be safely served on festive table. Here 137 kcal per 100 grams, BJU - 10.5 / 7.6 / 6.8.

On the grill

If you have a barbecue or grill, trout can always be cooked on them. Moreover, it is very difficult to spoil the fish by cooking it in this way, you just need to prevent it from turning into coals. But it will be easy, as the fish is prepared according to this recipe quickly (after pickling). Among the ingredients:

• Trout - 4 carcasses. You can buy steaks, then their number is calculated for the number of servings.
• Greens and spices.
• Olive oil - 5 tsp
• Lemon - 2 pcs. Or lime (4 pcs.).

Let's prepare like this:

1. The carcasses are cleaned, gutted, washed and dried with napkins. Steaks should also be checked before cooking and washed.
2. Olive oil, citrus juice and all greens, herbs and seasonings are mixed with each other. Soy sauce can also look good here, but then you need to be careful with the choice of spices so as not to overdo it.
3. In the marinade, the fish are left for at least 3-4 hours, and preferably overnight.
4. After marinating, the trout is fried on the grill or grill for 7–10 minutes on each side.

Such fish is served with sauces - the more seasonings, the more tender it should be. 150 kcal per 100 grams of this trout dish, BJU - 16 / 9.5 / 0.6.

Rolls of trout slices

Rolls are very easy to prepare, however, it is important to note that here, too, it will take time, as in the previous recipe. Therefore, it is better to start preparing it in advance, and not when the guests are already on their way and you need to do something quickly and in haste.

Few ingredients:

• Fish fillet - 800 gr.
• Semi-hard cheese - 150-200 gr.
• Dill fresh.
• Salt, spices, seasonings.

And the recipe will look like this:

1. Here it is best to buy fillets, not steaks, as you will need to cut the fish into thin, even layers.
2. These boards are rubbed with prepared spices and seasonings.
3. Each slice is sprinkled with chopped dill or herbs.
4. Now cheese is placed on each piece.
5. The rolls are rolled up, fixed with toothpicks.
6. In order for the rolls to hold together, they must be left in the refrigerator for 3-4 hours.

And now the most important thing. This is an unfinished dish, therefore, in order to be able to serve it on the table, each roll is cut into small pieces and sent to the oven on a baking sheet. They can also be fried for faster cooking.

Here 190 kcal per 100 grams, BJU - 20.2 / 12.4 / 0.2.

Steak with sour cream sauce

Fish steaks cooked in the oven with a creamy or sour cream sauce are a classic. Therefore, here you definitely can’t do without such a recipe. Only we will revive it a little, add brightness to the obvious tenderness.

List of ingredients:

• Trout steaks - 3-4, depending on the number of servings.
• Garlic - 3 cloves.
• Sugar - 100 gr.
• Sour cream (fatty) - 100 gr.
• Oranges - 2 pcs.
• Crushed horseradish - 2 tsp
• Dill or any other greens.
• Orange juice with pulp - 2 tsp
• Salt, pepper - to taste.
• Spices - turmeric will be especially good, but you can choose something of your own.

Cooking will take a little more than 2 hours:

1. Remove the zest of oranges with a grater, combine with pepper, sugar and salt.
2. Brush the fish with this mixture. But before that, the steaks need to be washed and checked for scales.
3. The fish should stay in the mixture for 2 hours so that everything is soaked. 2 hours is a minimum, it is better to leave in the refrigerator overnight.
4. Grill the steaks on a grill pan until tender.
5. Transfer to a baking dish, pour over the remaining fat from frying.
6. Bake for 10 minutes at 190 degrees.
7. Put sour cream with horseradish, garlic, juice and dill on the fish and bake for a couple more minutes.

This fish will contain 149 kcal per 100 grams, BJU - 10.5 / 6 / 13.2.

ear

Ovens, barbecues, pans, multicookers - it's all good. But how can we talk about fish and not mention soups? Moreover, ear is not just soup, it always has a characteristic taste and smell, for which we love many. And there is no need to talk about the benefits!

To make a trout ear at home, you will need:

• Fish (small) - 500 gr.
• Carrots and onions - 1 each, large.
• Potatoes - 800 gr.
• Greens, salt and pepper - to taste.

The best recipe would be:

1. The fish must first be washed, cleaned and cut so that only the carcass remains. You can also leave the head and tail so that they also stay in the broth.
2. All pieces are placed in a pot of water.
3. As soon as the water boils, vegetables are put there - diced potatoes and carrots, and finely chopped onions.
4. Cook until vegetables are cooked through. Don't forget to salt and pepper the soup. You can add a bouillon cube for color and bay leaf.

Greens are added at the moment when the ear is already cooked and served to the table. The head and tail of the fish must be removed from the pan immediately after the soup is ready. In addition to the greens, you can add chopped garlic to each plate. And then there will be the same beauty as in the photo.

The soup according to this recipe is cooked for about an hour, in 100 grams there will be only 88 kcal, BJU - 7 / 1.8 / 11.1 grams.

Appetizer of cucumber and smoked trout

For those who like the fish to be spicy and spicy, but there was a combination in tastes, this recipe is definitely suitable, especially since it takes only 50 minutes to cook. And among the ingredients are such products:

• Cold smoked trout - 150 gr.
• Cherry tomatoes - 16 pcs.
• Corn (canned cobs) - 100 gr.
• Cream cheese - 150 gr.
• Cucumber - 1 pc. It should be fresh, long and even.

The preparation of the appetizer will be as follows:

1. The fish is cut into pieces.
2. The cucumber must be cut into thin strips with a special knife.
3. On the cling film overlapping cucumber strips are laid out.
4. A fish is laid out across the top - closer to one of the edges of this cucumber "pillow".
5. For fish - cream cheese and cobs.
6. All this needs to be rolled up into a roll, sometimes two can be made from one cucumber.
7. The roll is left in the refrigerator for half an hour.

Before serving, the rolls are cut a little obliquely, a cherry tomato is placed on top of each piece and all this is fixed with a decorative skewer. Here, 150 kcal per 100 grams of food, BJU - 12.1 / 6.2 / 11.3.

Asian style

This article has already mentioned asian cuisine, but we did not dwell on it in detail. But in vain, because they love fish there very much and it is included in the daily diet of most residents of Asian countries. And, to make the trout "asian" correctly, you will need to buy:

• Trout (fillet) - 500 gr.
• French mustard - 1 tsp
• Vegetable oil - 2 tsp
• Honey - 1 tsp
• Soy sauce - 2 tsp
• Garlic - 2 cloves.
• Sesame seeds - 2 tsp

Taking into account pickling, it will take a little more than 2 hours to cook according to the recipe:

1. The fish is cut into portions, but first checked for excess parts.
2. Soy sauce, honey, mustard, garlic and sesame are mixed into the marinade.
3. Each piece of fish is rubbed with marinade, then they are all filled with it when laid out in a container.
4. After marinating for 2 hours, the fish is grilled - 7 minutes on each side.

Such fish is served with herbs and will be delicious both hot and cold. In 100 grams, 130 kcal, BJU - 19.2 / 6.1 / 1.8.

Royal style with garnish

Since the name "royally" again implies Russian cuisine, we can already roughly guess what list of ingredients will be needed here. But some foods won't be obvious, and the trout recipe doesn't get any worse than that.

Here we need:

• Trout (fillet) - 500 gr.
• Rice - calculate according to the number of fish and your baking dish.
• Champignons - 1 pack.
• Cream (10-15%) - 250 ml.
• Onion - 1 pc., large.
• Vegetable or olive oil.
• Salt, pepper, spices.

Cooking trout according to the recipe will be as follows:

1. Cook the rice until it's almost done.
2. Fry the mushrooms.
3. Rice and mushrooms are mixed with each other and cream, stewed a little. It is important not to let all the cream evaporate, otherwise the garnish will be dry.
4. Put rice with mushrooms in a baking dish, brushing it with vegetable oil.
5. Chop the onion into small pieces and fry.
6. Lay the onion on top of the rice.
7. On top of the onion, trout, cut into slices, is laid out. From above all this needs to be salted. The fish can be pre-sprinkled with lemon juice.
8. Cover with a lid or foil and bake.

After 10 minutes, the baked fish will turn white, then the lid will need to be removed so that it is browned.

This method will require 90 minutes of your free time. The result will be a dish, 100 kcal of which will be about 150 kcal, BJU - 10.3 / 4.7 / 16.8 grams.

Salted

And the last way to cook trout that I want to talk about is salting. Salted red fish has always been a delicacy, and it can be used not only for sandwiches, but also for complex dishes. Therefore, knowing how to cook salted red fish at home is always useful.

We will need:

• Trout - 1 kg.
• Coarse salt - 2 tsp
• Sugar - 2 tsp
• Lemon or lime.
• Salt, pepper - to taste. You need to take enough salt to make the fish salty enough for your taste.

We will prepare slightly salted trout according to this recipe as follows:

1. The fillet is cleaned of all excess, washed and dried with paper towels.
2. Remove bones. It is hardly possible to remove everything, but you need to try so that they do not remain at all. This is not a quick and painstaking job, so it is better to entrust it to someone very patient, armed with tweezers.
3. Sugar and salt mix with each other. The fish is rubbed with this mixture. Pepper is added if desired.
4. Drizzle with lemon juice or lime juice.
5. Cut the future slightly salted fish into pieces.
6. Put in a container (necessarily not metal). Glass or plastic is best.
7. Press down on the pieces. Leave for 5-6 hours at room temperature, then transfer to a cool place for 2 days.

The fish needs to be turned every couple of hours so that it is salted correctly and evenly. After cooking, you can simply leave it in the same cool place where it was prepared, just remove the oppression.

Here for 100 grams slightly salted fish there will be 186 kcal, BJU - 20.6 / 10.1 / 0.

Conclusion

With prunes, cognac and even green cheese. With onions, broccoli or soft cheese in pies and pies. In mousse, rolls, meatballs. Pizza, julienne, dumplings and tartlets. In Finnish, Norwegian, Armenian and Hungarian. “Like in a restaurant” and rustic. All these are the ways in which you can cook trout and there are many times more of them than the varieties of this fish themselves. This article is only a small part of all the culinary variety that has only come about because trout is so well suited to most cooking methods. Therefore, everyone can find on forums, in TV shows and books, the very recipe that will make you fall in love with this fish forever.