Grilled trout is an ideal dish in all respects, which can be served with vegetable cuts or salad, with a suitable side dish of rice or potatoes, and simply add sauce if desired. The nobility of the taste of such a ruddy fish motivates to cook it not only on weekdays, but also on holidays on a solemn occasion or in nature.

How to cook trout on the grill?

Having gathered to cook trout on the grill, recipes and tips for their implementation will be the best help and the basis for obtaining an excellent result.

1. The quality of the fish used should not be in doubt. Do not use frozen food for grilling. Ideally, chilled trout steaks or fillets are used.
2. When grilling whole carcasses, choose small specimens or cook a dish in foil, often turning over.
3. The nobility of this type of fish does not require the use of multicomponent marinades. They use a minimum set of components that can only emphasize the merits of the product and harmoniously shade its perfect taste.

How to marinate trout for the grill?

By choosing the right one on the grill, you will be able to appreciate the sophistication of the properties of the base product, give it light piquant flavors and preserve juiciness.

1. The most concise and simple marinade for trout is a mixture of salt, pepper and vegetable oil.
2. For those who cannot imagine cooking any fish without the participation of a lemon, fish slices or whole small carcasses are marinated with the addition of lemon juice, which is combined with vegetable oil, salt, pepper mixture and dill sprigs.
3. A trivial set of salt and pepper can be supplemented with Provencal or Italian herbs, combine the mixture not only with vegetable oil, but also add a little soy sauce or wine vinegar, mustard or mayonnaise.
4. It will add pleasant sweet notes to the finished dish and an additional rich caramelized blush added to the marinade with honey, cane or regular sugar.

Trout on a grill pan

Grilled pan fried is a quick all-in-one solution for everyday or holiday menus. The triviality of the recipe provides an opportunity to use it not only for experienced chefs, but also for novice cooks. If there is no time for pickling, you can immediately proceed to heat treatment, flavoring the product with seasonings first.

Ingredients:

• trout steaks - 4 pcs.;
• olive oil - 2 tbsp. spoons;
• lemon - 0.5 pcs.;
• Provence herbs - 0.5 tsp;
• salt and ground pepper.

Cooking

1. Rub fish steaks with salt and pepper, sprinkle with herbs.
2. Oil is mixed with lemon juice, watered with a mixture of fish, rubbed a little and left for 1.5 hours.
3. The grill pan is heated, and the pieces of fish are blotted with a paper towel from moisture.
4. Grill the trout for 3-5 minutes on each side, depending on the thickness of the pieces.

Grilled trout in the oven

If the functionality of the oven allows you to cook grilled foods in it, then the following recipe is what you need for home performance. It is important to grease the grate or the surface of the fish slices well with olive or sunflower oil, and before frying the trout on the grate on the grill, heat the device and the grate to the maximum temperature.

Ingredients:

• trout steaks - 6 pcs.;
• vegetable oil - 4 tbsp. spoons;
• lemon - 0.5 pcs.;
• soy sauce - 2 teaspoons;
• coriander - 0.5 tsp;
• salt and ground pepper.

Cooking

1. Salt, pepper and coriander are mixed, rubbed with fish chunks.
2. Pour the pieces with a mixture of oil, lemon and soy sauce, rub with your hands.
3. Fry at a temperature of 250 degrees for 5 minutes on each side.

Grilled trout on charcoal

Incomparable in all respects, cooked trout grilled on charcoal is obtained. can be on a grate over an open fire or after wrapping the slices in foil envelopes. In the latter case, the dish turns out to be not only tasty, but also dietary, while retaining all the juices inside the fish.

Ingredients:

• trout - 2 pcs.;
• vegetable oil - 6 tbsp. spoons;
• lemon - 1 pc.;
• garlic - 3 cloves;
• onions - 1-2 pcs.;
• salt and ground pepper.

Cooking

1. The fish is cleaned, gutted, gills removed, rinsed.
2. Onion and garlic are cut, mixed with oil, lemon juice, salt and pepper, marinated in a mixture of trout carcasses.
3. Grill trout in foil or over charcoal until golden brown and cooked through, turning frequently and basting with remaining marinade.

Grilled trout with vegetables

Grilled trout with vegetables is a tasty, self-sufficient, balanced dish that does not require additions. The ingredients are only sprinkled with lemon juice when ready, with olive oil if desired, and served on a common dish as a nutritious appetizer hot, warm or cooled.

Ingredients:

• trout fillet - 350 g;
• zucchini - 1 pc.;
• sweet pepper - 1 pc.;
• celery root - 100 g;
• onions - 0.5 pcs.;
• carrots - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• lemon juice - 2-3 tbsp. spoons;
• garlic - 1-2 cloves;
• salt, thyme, pepper, sesame.

Cooking

1. The trout fillet is cut into cubes.
2. Mix oil, lemon juice with garlic, salt, pepper, thyme.
3. Half of the marinade is added to the fish, left for 15 minutes.
4. All vegetables are cut into slices and grilled.
5. Grilled trout fillet, then mixed with vegetables.
6. Pour the marinade over the dish, sprinkle with sesame seeds.

Trout in the microwave grill

Grilling trout is easy in a microwave oven, which is equipped with the necessary function and mode. It is important not to overdry the product, for which you check the result and the degree of readiness of the dish every minute. Depending on the power of the appliance, the cooking time may vary significantly.

Ingredients:

• trout - 300 g;
• soy sauce - 2 teaspoons;
• salt, pepper, dry herbs.

Cooking

1. The trout is cut into slices, rubbed with a mixture of salt, pepper and herbs.
2. Oil, soy sauce are mixed, fish is soaked in the marinade for an hour.
3. Spread the pieces on the grate and cook the trout in the "Grill" mode for 10-15 minutes on one side and another 5 on the other.

Grilled whole trout

You can cook a small trout on the grill as a whole, after marinating the carcasses with the addition of lemon juice, seasonings and fresh herbs. Dill is in perfect harmony with fish, but you can use parsley, cilantro by putting fragrant twigs inside the abdomen along with slices of chopped citrus.

Ingredients:

• trout - 2 pcs.;
• lemon - 1 pc.;
• dill - 1 bunch;
• garlic - 2 cloves;
• vegetable oil - 2-3 tbsp. spoons;
• salt, pepper, thyme.

Cooking

1. Prepared fish are rubbed with salt, pepper, thyme and oil.
2. Lemon slices, chopped garlic and dill sprigs are put inside.
3. Let the fish marinate in the refrigerator for 1.5 hours.
4. Whole trout is fried on the grill, often turning over, and then served with vegetables or a light salad.

Grilled rainbow trout

Grilled rainbow trout is a gourmet dish that will be appreciated even by picky gourmets. Together with grilled fish, it is preferable to fry slices of fresh pineapple, which will become an original, unusual, but very successful accompaniment to ruddy carcasses.

Ingredients:

• rainbow trout - 2 pcs.;
• lime and lemon - 0.5 each;
• tomatoes - 2 pcs.;
• rosemary - 2 sprigs;
• vegetable oil - 2-3 tbsp. spoons;
• pineapple - ¼ pcs.;
• salt, pepper, Provence herbs.

Cooking

1. Gutted fish is rubbed with a mixture of salt, pepper and Provence herbs, left for an hour.
2. Rosemary and a cup of lemon and lime are put inside.
3. Grill the fish on both sides and then brown the sliced ​​tomatoes, lime, lemon and pineapple.
4. Fish and fruit accompaniment are served on a shared platter.

Grilled river trout

Grilled river trout is incomparable when marinated and cooked according to the following recommendations. Ideally, such a recipe is used for frying over smoldering coals on the grill, which will reveal the taste of such fish in the best possible way. You can water the carcasses during the cooking process with the remains of the marinade or white wine.

I am not a fan of remembering some, let's say, intimate aspects of my life, but I will tell you, especially since yesterday a friend of mine brought a couple of kilograms of Sevan trout, which awakened these memories of mine.
You listen, and I, along the way, in brackets, will sign, how to cook trout on the grate in the oven, so to speak, a la grill. Thus, we, as they say, will kill two birds with one stone: we will bake a fish and learn about history.

(gut the trout, but the scales can not be removed - it will be completely baked for itself, because it is tender)

So. Somewhere after my fourth year, I went to practice in a large-circulation newspaper that served a huge all-Union construction site in the foothills of Kyrgyzstan. They built a hydroelectric dam on a mountain river. There is nothing to tell about the circulation paper itself, since this kind of rags looked more like a battle sheet, but the editors were curious.

It was based in the same room of the Construction Department and consisted of an editor - an elderly, fat and very funny Jew named Aron Moiseevich, and an employee who was simply called Shurka. She was about thirty at that time and a journalist, as I found out later, she was quite strong. The career did not work out because of the husband, who sat down for something, and worked out the rest of the term here, in "chemistry". In the empty as a cap (neither a tree nor a bush) the village of builders for the "chemists" were assigned separate barracks.

(now we cut each trout with a knife across on both sides - this will allow the meat to better absorb the marinade)

But, in fact, Shurka’s past life didn’t bother me much, although now, looking back at the past years, I’ll note: I was incredibly lucky with women who were older than me. Without prejudice at all, I admit: each in its own way, they left in me their own piece of warmth.

Shurka, on the other hand, interested me ... it’s clear from what side. Not only was she, I would say, a tragically beautiful woman (this is a type of incredibly attractive people that you think about every second, so much so that without seeing them, you are ready to climb the wall from contempt for your own weaknesses and complete disunity of mind and feelings), she made contact quite easily (I say, I was lucky!) and, as soon as I appeared in the circulation, she immediately took patronage over me.

(we put the cut trout in a suitable dish and generously, not forgetting the ripped belly, rub each fish with salt and freshly ground, of course, black pepper)

I will skip over the details of journalistic life, trips to teams, long disputes with Moiseich, who was afraid of everything, as well as Shurka's attacks on Moiseich, who accused me of maximalism - this is superfluous. It was not superfluous that Shurka and my tables stood face to face, and I, to my satisfaction, often felt her gaze on me, which was very different from the look at the furniture.

At these moments, in order not to catch Shurka by surprise and, moreover, not to frighten her, I concentratedly wrote something (there were no computers then, and the manuscripts were simply transferred to the management machine bureau), cursing Moiseich in an undertone. But I felt an incredible elation from the faint realization that a pretty woman clearly treats you not only as a colleague who came here for a couple of months.

(Now, using a combine, blender or meat grinder, grind to smithereens two medium onions, one lime or lemon and a clove of garlic. Fill the slurry formed from onion, lime and garlic with two or three tablespoons of good cognac or brandy. Good, I emphasize, because this very important!)

After work, since there was nothing to do in the village anyway, I usually went to the Kurshab River, which flows directly from the alignment of the dam under construction, and tried to fish. “Tried” - because the current was furious, and under the shore, where the movement of the waters slowed down, there were constant hooks, since the slopes were reinforced with roughly heaped limestone. However, rarely, but luck smiled at me, and I pulled out fish, which the locals called "marinka". It was no bigger than a palm and was shaped like our chub. I caught it for excitement, since marinka caviar and abdominal film are highly poisonous.

(and now we transfer the mixture seasoned with cognac to the trout and, as in the case of salt and pepper, generously rub the fish with this mixture on all sides, throwing the mixture into the abdomen. Then we tightly cover the prepared fish with a suitable lid or foil and leave to marinate for at least 30 minutes)

And then one day (five days later, after my appearance in the editorial office) Shurka asked me to take her with me, which, on the one hand, puzzled me (after all, her husband is in the village of “chemists”), on the other hand, incredibly pleased.

Well, what can I say, dear friends! Yes, you yourself won’t let me lie: the rotation of everyday life is so depersonalizing and makes our life flat that you can’t distinguish “today” from “yesterday”, and the current year from the previous year. All our “everything” is pressed into some kind of monotonous lump without smell, color, memories and sensations.

But thank God that sometimes something comes from our far away - in relief, in detail, with accurately reflected light and texture in the form of dusty foliage, hot wind movement and the taste of water in which sand is felt ... This is how I “texture” feel that an evening with Shurka on the shore - a trainee student and an adult, one might say, a woman whose relationship is built on jokes that end sooner or later.

(we will bake the trout on the grate in the oven, but so that, on the one hand, the fish does not stick to the grate, on the other hand, so that the oven does not smoke from fats and juice dripping from the fish, on the third, so that the fish remains juicy, and with fourth - so that at the same time we prepare a good base for the sauce. That is, along with the grate on which there will be a fish, a baking sheet filled with hot water will also get into the oven)

It was not by chance that I mentioned water with sand. Shurka so defiantly made fun of my attempts to catch at least one fish that I, throwing the bait aside and shouting “Now I’ll show you how to catch”, dived into Kurshab right in my clothes. I didn't want to get burned. Just a year earlier, when I was practicing in a nearby area, local boys showed me how to fish with their hands between sunken limestone blocks.

A strong current immediately carried me 50 meters down, and I realized that I would have to work hard to “moor” to the shore. The frightened Shurka ran in parallel, but my every wave of my hand, piercing the coffee-colored water of Kurshab, seemed to only separate us. And yet, having rolled downstream for almost half a kilometer, I got ashore.
- What a fool you are! Shura shouted, pulling off my wet shirt.
It was funny to me, I spat, feeling the sand on my teeth. But the laughter cracked me up even more when Shurka unbuttoned my trousers and began to take them off from top to bottom, kneeling down.
- You're just a complete idiot!

(before laying the marinated trout on the grate, each fish, or rather the side that will lie on the grate, will be lightly greased with good vegetable oil)

Again, I will bypass the next few days, filled with meaningless routine, with the exception of one "but": Shurka stopped joking. No, she, as before, teased Moiseich, easily treated the daily park with typesetting, duty at the printing house, where at that time there was still a linotype and hot casting of newspaper forms. Shura stopped joking with me. So I took her suggestion quite seriously:
Do you want to catch real trout?
- I want (“live”, that is, fried trout, I saw only in childhood in a restaurant on the shores of Lake Ritsa in Abkhazia).
“Aron Moiseevich,” Shurka turned to Moiseich, who was eavesdropping on our conversation. - Shall we take the Moscow guest to the trout?

(we will put a small piece of butter on the cuts facing us in the carcass of each trout, since the fish cooperates perfectly with such oil, and pour the rest of the marinade onto a baking sheet with water, which we already have ready for work and defense ...

... we slide the grate with trout into the upper part of the oven, heated to 170 degrees, and the baking sheet with water and marinade into the lower part. In my oven, the fish reached the condition - that is, it was well browned - in 30 minutes, while, of course, evaporating moisture and pieces of butter did not allow it to dry out. That's when the oven can be turned off by opening the door so that the fish comes to its senses a little, and pour the contents of the pan into the pan, add 50 grams of butter and evaporate the remaining moisture, adjusting the excess acid with a pinch of granulated sugar. Then pour another 50-70 grams of that very good cognac or brandy and set it on fire to remove the alcohol. Excellent sauce for fish, one might say, is ready)

When Moiseich left, promising to return for us the next day, to be honest, I did not think about any trout. It is unlikely that such thoughtlessness was facilitated by a deaf gorge in the area of ​​\u200b\u200bLake Sagdiunkur, where there was no one for tens of kilometers around. Or - a sluggish mountain stream that you could just jump over (what kind of trout could be there?).

I thought about how we would spend the night in the same tent in the middle of this wilderness, because the decisions, due to the fact that I am a man, still had to be made by me. But I, apparently, until that moment simply did not know Shurka very well. In the evening, without saying a word, she simply took off my shirt - just like when I bathed in the Kurshab River. And trousers. We just stood opposite each other for a while, so close that I think I could hear her heartbeat. From the outside, it must have looked comical - a boy in shorts and - a woman dressed in a marching dress nearby.

And yet it’s good that Shurka started first: otherwise I might have thought that she, like a caring mother, just wants to put me to bed ...

(Something I was upset, dear friends. I’ll finish this. The finished fish in the bottom picture was slightly “decorated” by kitchen lamps. But such is the property of electricity - to make objects more elegant. But in general, this is a beautiful fish. Like the light of eyes that cannot be no chandeliers or lamps needed.)

TO READERS

Welcome, friends, to the updated site site! Let me remind you once again: all texts, illustrations and videos on this site fulfilled not to mention the dishes featured in the recipes..

Nutritionists and doctors recommend eating fish at least twice a week, it is very beneficial for human health, not only seeking to reduce their weight, as a source of essential polyunsaturated omega-3 and omega-6 fats. Fish is necessary for pregnant and lactating women, children, and just all those who lead a healthy lifestyle and adhere to proper nutrition.

At the same time, the fish is very tasty, tender and cook it much faster than meat.

Today Diets.ru offers you a recipe for grilled river trout with baked vegetables. River trout has white meat, but in taste it is not inferior to sea red fish. But it is less fat, so there are much fewer calories in it.

Grilled river trout with baked vegetables

Compound:

For fish:
River trout - 2pcs (about 800g)
Lemon - 1pc
Dill - 1 bunch
Garlic - 4-5 cloves
Thyme - 1 teaspoon
Mixture of peppers - 1/2 teaspoon
Olive oil - 1 tablespoon
Salt - to taste

For vegetables:
Tomato - 2pcs (350g)
Eggplant - 1pc (300g)
Bulgarian pepper - 1pc (150)
Zucchini - 1pc (300g)
Suluguni cheese - 130g
Garlic - 3 cloves (to taste)
Olive oil
Salt - to taste

Cooking:

1. First you need to marinate the fish. To do this, wash and dry the lemon, cut it into two parts. Cut half a lemon into small flat pieces, squeeze the juice from the second half. Finely chop the dill, peel and chop the garlic.

2. In a bowl, mix pepper, thyme, dill, pieces and lemon juice. Add a little (no more than a tablespoon) of olive oil.

3. Mix everything well. Rinse the fish, remove the scales, remove the insides. Rinse well again and dry with paper towels, rub with salt. Stuff both fish with the resulting mixture and leave to marinate for 1 hour.

4. In the meantime, prepare the vegetables: wash them and dry them. Cut the tomato and eggplant into slices. We clean the zucchini and also cut it into circles, take out the seeds from the bell pepper and remove the stalk. Cut into rings.

5. In general, you can use any vegetables and cook them the way you like; To fry them or not is everyone's business. Even a stew will do here. We suggest frying them on a grill pan (you can also use a regular pan). This will give the vegetables a subtle unique aroma and taste.

We warm the pan properly, with the help of a pastry brush, lightly grease with oil (just a drop of oil is required) and fry the eggplant circles on both sides. Remove and transfer them to a plate.

6. We do the same with a tomato.

7. Now fry the zucchini.

8. And finally, bell pepper rings.

9. The baking sheet in which the vegetables will be baked must be covered with baking paper and put bell pepper rings on it, salt and sprinkle with chopped garlic a little. Put a tomato on top. Salt again to taste.

10. Put the zucchini and bell pepper on the tomato. Salt to taste.

11. We cut the cheese into squares and spread it on the vegetable “pyramids” that we have obtained. We put the baking sheet in the oven preheated to 180 degrees and bake the vegetables for 15-20 minutes. After they are cooked, sprinkle with herbs.

12. Now that the fish has marinated, we heat the pan well, again with the help of a confectionery brush we grease quite a bit with oil, and put the fish on it. Before putting the fish in the pan, pat it dry with a paper towel to remove excess moisture. Fry the trout until tender - 5-7 minutes on each side.

13. Put lettuce leaves on a plate, fish on top. Next we put baked vegetables with cheese and decorate everything with chopped herbs.

100 grams of cooked trout contains 137 kcal: proteins 21 g, fats 5 g, carbohydrates 2 g.

100 grams of baked vegetables with cheese contains 102 kcal: proteins 5 g, fats 6 g, carbohydrates 7 g.

And find out which dishes will be the best decoration for a picnic without pork, lamb and beef. Yes, meat-free gatherings with friends can be delicious too - check it out and see for yourself.

What is hidden under the name "trout"? These are several varieties of fish belonging to the salmon family. One of them - mykizha - was brought from America at the end of the 19th century. Now it, like other representatives of the noble family, is served in different forms, as part of different dishes: fresh or fresh-frozen, fried and boiled, smoked, in sushi, sashimi, salads, sandwiches, in the form of steaks.

We will be interested in grilled trout: its features and the most popular recipes that will help turn a butchered carcass into a culinary masterpiece. So, let's start - with a beloved by many method.

Fish steaks are a good alternative to barbecue

We will talk about portioned pieces cut in a special way - across the spine. This dish will please those who appreciate the rich and juicy taste. It is almost impossible to spoil it - unless you dry the pulp. Therefore, do not forget that in most cases the grate should be emptied after 20 minutes of baking.

But you can cook it differently - darken the whole carcass, stuffing it with vegetables and herbs. In both cases, the question of the marinade remains open - is it worth preparing the dressing or not, what should it be? We answer:

Acid destroys the fish, makes it loose, falling apart. So lemon juice is not our option.

We suggest using spices - they will give their piquant aroma and transform the taste. Dried herbs will be a great addition to it - be it oregano, thyme or basil.

A good marinade should not be very acidic - it is better if it is based on olive oil. If you didn’t have time to do it, use the proven method - stuff the carcass (if you abandoned the idea of ​​\u200b\u200bcooking steaks) with mint, marjoram, coriander, tarragon - everything you love yourself.

If you still want to feel the lemon sourness, use a little juice just before baking.

Fry and steam: rules and features

How tasty and quick to cook a trout steak or whole? That's right - send her to the kamado grill. It's simple, fast and delicious. Even heat will help you, which will not go anywhere if you lower the canopy. The result is juicy pulp with an unforgettable aroma of herbs.

You can use the barbecue. In this case, it will be possible to bake a carcass or fry portioned pieces not only on coals, but also on wood.

If you have chosen a grill, get special boards - they will help you cook a truly delicious dish. They are moistened with water, and then the fish is placed on a wet surface and sent to the coals. The tree smolders, impregnating the flesh with a tickling nostril aroma of smoke.

We assure you: there is no such recipe that you could not master. The reason is the simplicity of the process.

How to cook trout: in steak, in foil, whole

It is customary to divide a large fish into portioned pieces.

If you come across medium-sized carcasses, you can send them to the coals without cutting them.

Baking in food foil has both its supporters and opponents. But we agree that this method will never lose its popularity. Why? The fact is that a thin metal shell protects the most delicate fish from exposure to intense heat, prevents the skin from burning and the pulp from becoming dry.

Which way to choose? It all depends on your preferences and skills. If you are used to frying steaks - fry them, if you constantly cook in foil and you are good at it - use this option. And yet we advise at least once in a lifetime to deviate from the usual scenario and try something new.

Do not remove the skin when cutting the trout into portions. It keeps the pulp tender, helps to retain the juice.

If you want to put several steaks or small fish on the coals at once, use a special grate. It is equipped with a non-stick coating, the material is stainless steel.

Start roasting when the coal is covered with ashes - “turns gray”.

Think only basil goes well with it? Try other seasonings: cumin, rosemary, sage, lemon balm.

Before marinating, make shallow cuts on the carcass, if you cook it whole - carefully, without bringing the knife edge to the ridge.

If you stuffed it and are afraid that additional ingredients will fall out at the time of frying, use skewers.

Before cooking, do not forget to grease the skin with oil with pepper, salt and seasonings - if the marinade was based on olive oil, you can use it.

The optimal distance from the heat is 5-7 cm. At the same time, the temperature should not be too high so that the pulp does not dry out.

During roasting, you can sprinkle with dry wine or dressing residues from time to time.

On average, baking takes 15 to 20 minutes. It all depends on the size - if you are cooking a large carcass, you will have to wait longer.

Do not forget to turn over - either the grate or the steaks. Enough 1-2 times.

How to understand that the dish is ready? Pierce the pulp. If whitish juice flows, it's time to set the table.

To achieve a stable temperature, stir the coals periodically.

How to gut a trout

When baking a whole fish, do not forget about such an important stage as gutting. Here's how it's done:

First, thoroughly wash the carcass under running water.

After that, on a cutting board, we make an even incision along the abdomen (starting from the fin and reaching the gills).

Then we take out the insides and again send it under water to rinse it - this time from the inside.

What to serve as a side dish?

The ideal option is vegetables, baked or fresh. You can put them on the grill along with the fish, you can cook the main course and side dish separately. Boiled or fried potatoes are also a good option. You can make a spicy Mexican-style appetizer or serve carrots stewed with prunes on the table - unusual, tasty and healthy.

We offer this unusual recipe:

For him, we need quinoa (a glass of cereal), zucchini, a medium carrot, an onion, a couple of cloves of garlic and a sweet pepper. We will use olive oil for dressing.

First we need quinoa. We wash the cereal, pour 2 cups of water, cook over low heat until all the liquid disappears.

Cut carrots, peppers, zucchini and onions into cubes, fry in a pan with crushed garlic for about 10-15 minutes.

After adding salt, combine vegetables with cereals and serve.

How to cook trout at home: recipes with photos

There are a lot of ways to bake fish - you just have to choose the option you like, light the coals and put the pre-marinated steaks or carcass on the grill.

Here is what we offer:

Calvados and almonds

This is one of the most unusual recipes due to dressing - Calvados. Sprinkle the gutted trout with salt and pepper, generously grease with olive oil and leave in the refrigerator for 30 minutes. After we take it out and make neat cuts.

For this recipe, we need a few sour apples. We cut them into large pieces, remove the middle ones, sprinkle with calvados and stuff it with a mixture of apples, almond flakes and sage - it is better to use not ground grass, but whole leaves.

After that, we coat the fish with oil on all sides, put it on a special grill for the grill and bake for about 20 minutes - 10 on each side.

The easiest recipe

We will need steaks, salt, pepper, rosemary and olive oil (1-2 tablespoons). Everything is very simple: first we combine the oil with salt, pepper and rosemary - we get the marinade. After we put portioned pieces into it and leave them for 30-60 minutes in the refrigerator. Then we take out the fish and send it to the grill. Enough 7-8 minutes on each side and 1-2 turns.

With sourness

Another easy recipe. For him, we need a large carcass (we don’t cut it into pieces, but just wash and gut it well), a couple of lemons, cut into slices or circles, salt, pepper, basil and fresh herbs - the most common parsley will do.

You don't have to bother with this dish for a long time: we fill it with lemon, basil and herbs, rub it with pepper and salt and wrap it in two layers of foil. After we send it to, where it will lie for about 15-20 minutes. Turn the carcass carefully so as not to tear the protective shell.

And here is a video from Jamie Oliver, where he shows how to cook trout with vegetables grilled over charcoal. Anyone can do it - you just need to practice. Do not lose faith in yourself and remember: you will definitely cook really tasty fish - it's so simple.

Benefits, taste, aroma - what else do you need from dishes made on an open fire? Don't forget about the upcoming picnic season - go to nature, bake and fry to your heart's content.

Our recipes with photos will help you decide what to cook with trout.

Create, enjoy grilling and don't forget - all culinary masterpieces are created by those who are truly inspired by their work. To make the baking process pleasant and easy, use a good kamado - with it you can impress your guests and earn the title of a first-class cook.

The article will tell you how to cook delicious grilled trout. He will reveal several culinary secrets that will help you get a wonderful dish from this fish at the exit.

A little about the fish itself

Trout is a fish of the salmon family. It can be of several types: big-headed, silvery, rainbow, golden, Caucasian, Sevan (a unique species, found only in the Armenian high-mountainous marble, flat-headed, etc. It lives in small streams, freshwater lakes, rivers and seas. Trout is also bred for the sake of valuable meat and caviar.

In appearance, trout are very different from each other. But for the most part, these are fish with a body length of 30-40 cm and a weight of up to 500-600 grams. Although in nature there are individuals weighing up to 5-7 or more kilograms! Its color depends on living conditions and feeding.

How to choose a trout

There are a number of signs by which you can determine the type and quality of fish, but in the case of trout, this is difficult to do even for specialists. Therefore, we trust the suppliers. The main thing is to buy a fresh or chilled product. By the way, although trout is traditionally called red fish, the color of its meat can be white, pink, dark pink or red. It depends on the species, habitat and food of this salmon representative. The stores sell artificially grown trout, the color of its meat is dark pink or red. Although the specimens caught in natural reservoirs are more valuable.

What can be cooked from trout

Trout is an expensive delicacy, its presence on the table speaks of the wealth and good taste of the owners. It is a fatty and very tasty fish. From it you can cook many wonderful dishes, nutritious and healthy. It is salted, marinated, boiled, baked, fried. Grilled trout has excellent taste. Below are some interesting recipes.

Grilled trout - a classic way of cooking

Whole fish is used to prepare this dish. It needs to be prepared: cut off the head, carefully gut, wash under running water and dry with paper towels. Grate the carcass with coarse salt inside and out and sprinkle with the juice of a quarter of a lemon. Leave to "rest" for 10 minutes. After that, grease both sides with vegetable oil and place on the grill (the installation should be as hot as possible).

Grilled trout cooks quickly, just 10 minutes is enough to fry it on each side.

Seasonings and marinade

To give the dish a richer taste, the masters recommend holding the fish in the marinade before frying or rubbing it with a mixture of seasonings.

Trout goes well with lemon, ginger, parsley, dill, cilantro, basil, black pepper, coriander, mustard seeds. You can rub the prepared carcass with a mixture of salt before cooking or cook the seasoning yourself. To do this, mix the ingredients to taste and grind them in a mortar. After a 10-minute "rest", the fish is smeared with vegetable oil (olive oil works well) and grilled.

Grilled marinated trout is delicious. The recipe is very simple. You will need:

• 2 large trout steaks (palm-sized and 3-4 cm thick);
• half a lemon;
• 2 tablespoons of soy sauce;
• 2 tablespoons of white wine;
• 2-3 tablespoons of any vegetable oil (preferably sunflower or olive);
• 1 teaspoon without a hill of seasonings to the taste of the hostess (Italian herbs or a mixture of coriander, allspice, mustard seeds are perfect);
• an incomplete teaspoon of salt.

Grate the steaks well with salt and spices, place in a container, squeeze out lemon juice, pour soy sauce and wine, leave in a cold place for 1-1.5 hours. Remove the steaks from the marinade, pat dry with a paper towel to remove excess liquid, brush with vegetable oil and fry on both sides on a well-heated grill (5-7 minutes on each side).

Trout is also cooked on a grill pan.

With greenery

Hostesses note one more recipe. You can cook trout on the grill with herbs. To do this, the belly of the prepared carcass should be stuffed with coarsely chopped fresh herbs, put 3 thin slices of lemon and a finely chopped clove of garlic there. Grate the carcass on top with any suitable spices and salt and leave to "rest" for a couple of hours.

After the fish, grease with sunflower oil, wrap in foil and place on the grill grate. After 25-30 minutes the dish is ready!

Now you know how to grill a trout carcass or steak. Bon Appetit!