Many people love trout for its excellent taste. Different types of trout have different tastes. The Neva trout is of particular value; it is distinguished by a small head and a thick body, the meat of the Neva trout is red-pink. Trout of Swedish “origin” has white meat, its taste is inferior to that of Neva trout. How to cook trout? First you need to stock up on the necessary ingredients, and these are:

• actually trout,
• potato,
• bouillon,
• sauce,
• parsley.

Boiled trout has a beneficial effect on the human body; it is rich in fatty acids and vitamins. Trout meat cooks quickly, it is tasty and tender. Trout is served both hot and cold.

Boiled trout recipe

Fresh fish must be cleaned, gutted, and gills removed. Next, the carcass is placed in a pan, poured with broth, covered with a lid and put on fire. After the broth boils, move the saucepan to low heat. How long to cook trout? Trout is boiled for 15-20 minutes, the largest fish is left on the fire for 30 minutes. The finished fish is removed from the broth, freed from the outer skin and, being careful not to damage it, placed on a dish. Boiled potatoes are served as a side dish, they are laid out around the carcass. The trout is sprinkled with fresh parsley on top. When choosing a sauce, they most often choose mustard, red, white, Madeira or lemon sauce, with horseradish or walnuts.

Boiled trout is prepared in a slightly different way in Japanese. Pour diluted warm vinegar over the fish, after 15 minutes water is added until the trout is completely covered, chopped onion, salt and bay leaf are also added. Cook until done.

Trout is a unique fish: its meat can be of various shades (from white to bright red). Sea trout can reach a weight of 5–6 kilograms, river trout, as a rule, is the size of the palm of an adult.

How to choose a good fish?

Trout is considered a noble fish; it is very nutritious and contains a huge amount of essential microelements:

• proteins;
• minerals;
• vitamins E and A;
• Omega fatty acids and much more.

Polyunsaturated acids omega-3 and omega-6 are not synthesized by the human body, therefore they are very important for it. This fish is very beneficial for the heart muscle and blood vessels, and normalizes cholesterol in the blood. As a dietary dish, it comes first.

Trout can be found in a variety of forms:

• chilled;
• fresh frozen;
• frozen.

It can be sold on the shelves:

• whole;
• in pieces;
• steaks;
• chilled, frozen.

Live trout can only be found in specialized stores, of which there are not many. Most often it is sold in the form of chilled or fresh frozen carcasses.

Trout is a perishable product. Trade workers do not always manage to sell the goods on time, so they use various tricks to give them a “second youth”. In this regard, you should definitely know how to identify a fresh product.

First of all, it should be noted that trout and salmon are not the same thing. Externally, the trout looks wider, and the tail has a rectangular, almost square shape. The standard weight of the fish is about four kilograms.

Trout always have an elongated stripe on its side, which can have a shade from silver to dark purple.

If the fish is packed in a sealed bag, then first of all you should pay close attention to the following points:

• who is the manufacturer;
• expiration dates;
• when the product is manufactured;
• what are in the supplement?

Important to remember:

• if it says “steak” on the package, then the fish will definitely have bones;
• if there is a “fillet” marking, then there will be no bones in the product.

When choosing fish, you should pay attention to its appearance: it must look as if the fish had just been caught from the sea. The tail is a kind of indicator of freshness. If it is twisted into a tube, this means that the fish was caught a long time ago. In this case, the product may be completely edible, unspoiled, or it may not be, depending on your luck.

It’s better, of course, not to risk your health and not buy such fish.

• clear eyes;
• red gills;
• sparkling and iridescent scales;
• elastic carcass.

Fresh fish smells like the sea, not fish - this is also a very important indicator. The veins of trout are always white; this is the first thing you should pay attention to when purchasing.

Trade workers, in order to “decorate” the product, often flavor trout meat with dyes. The fillet must be only a delicate pink color.

If the word “ripener” is present on the packaging, then it is recommended not to purchase such a product. “Ripeners” are carcinogens, chemicals that dissolve fish bones. They have a negative impact on human health.

If the intense shine of a fish carcass is noticeable during the initial examination, then it should alert you. This confirms the fact: the fish was treated with special chemicals to give it a marketable appearance.

If strange spots and stains are visible on the trout carcass, then it is better to refrain from purchasing such a product. Another important detail: fresh fish always sinks to the bottom, while stale fish floats to the surface.

Cooking methods

It's the easiest way to cook trout. The meat of this fish is very technologically advanced: it is tender and can be easily cooked. The fish is medium in size, ideal for work, and has few bones. Most often, the product is prepared in steaks or completely fried in a frying pan.

You can also bake this fish whole if the size is larger than average. Experienced chefs call trout a fish that cannot be spoiled. Under any circumstances, such a product will definitely make a tasty dish. Even if the trout is frozen, after cooking the dish will still be juicy and tasty.

When working with this product, it is important to ensure that the meat does not dry out. Most often, this can happen if the fish is cooked by baking. This will take no more than 45 minutes. To fry fish, twenty minutes is usually enough.

If you bake fish in a special sleeve, it is difficult to dry it out. Before cooking, fish is most often marinated, always adding lemon juice, which is a good antioxidant. It is also important to add the right amount of seasonings.

On the stove

Necessary ingredients for the dish (we will assume that the cleaned fish weighs 1 kg):

• garlic – 5 cloves;
• bulb onions;
• carrots – 1 pc.;
• vegetable oil;
• butter – 30 gr.;
• dry white wine – 50 g;
• greenery;
• ginger;
• sour cream – 100 gr.;
• lemon – 0.5 pcs.

Chilled fish is washed and cleaned only on the inside; the skin and scales remain. The fish is placed in a deep container, salted, sprinkled with lemon juice and left for a while.

All other products are cleaned, placed in a large pan, and the fish carcass is also sent there. A little water is added and the contents are cooked for 45 minutes. The fire should be minimal.

The product can be prepared quickly if it is boiled. Boiled or stewed trout is also very tasty and healthy. The cooking time in this case does not exceed 10–14 minutes.

For a couple

Trout cooked in a steamer is a delicious dish. The most important advantages of this method of cooking are that the fish remains juicy and does not lose its taste. It is also a dietary product. The trout is cleaned, washed, cut into steaks, and placed in a double boiler. You can also add chopped vegetables, spices and herbs. Heat treatment time is about half an hour.

It is also important to cut lemon slices and place them on top: lemon juice brightens the taste of the fish and adds juiciness.

In the microwave

Cooking trout in the microwave is quick and easy. The following products are required:

• trout fillet – 800 gr.;
• tomato – 1 pc.;
• greenery;
• salt;
• seasonings;
• vegetable oil;
• garlic – 4 cloves;
• onion – 1 pc.;
• hard cheese – 100 gr.

The cleaned trout carcass is sprinkled with seasonings and grated cheese. Vegetables are cut finely. The fish is placed in a baking sleeve, chopped vegetables and vegetable oil are added there. The sleeve is hermetically sealed using a special clamp. The microwave oven is turned on at maximum power, the “Autocook” mode is selected, and everything is cooked for 12 minutes. After heat treatment, the product should cool slightly.

Dried

The fish is cleaned and washed in running water, sprinkled with various spices to taste, and salted. Then he goes to the balcony, veranda or any other place where there is enough sunlight and fresh air. On average, one week is enough for it to “get ready.”

In the marinade

If you marinate trout correctly, you will get a delicious dish. Marinated trout is enriched with additional original taste and beneficial microelements.

Products needed for preparing marinated trout:

• fish carcass – 800 gr.;
• carrots (large) – 1 pc.;
• onions – 2 pcs.;
• fresh tomato – 4 pcs.;
• spices, salt, herbs;
• sweet pepper – 1 pc.

Ingredients for sour cream marinade:

• garlic – 3 cloves;
• sour cream 15% – 200 gr.;
• vegetable oil;
• greenery;
• onion – 1 pc.;
• spices.

Vegetables are cut into small pieces, the garlic is squeezed out. The fish is soaked for one hour in this marinade and then cooked in foil in the oven.

Ingredients of the citrus marinade:

• lemon juice – 100 g;
• greenery;
• vegetable oil;
• garlic – 4 cloves;
• sour cream 15% – 200 gr.;
• vegetable oil;
• greenery;
• onions – 2 pcs.;
• spices.

A marinade is made in which the fish is soaked for several hours (4–5). And then the trout is cooked in any desired way.

A delicious marinade is obtained by adding dry white wine to it. The ingredients in this case are:

• lemon juice – 100 g;
• greenery;
• olive oil;
• dry white wine “Chardonnay” – 200 g;
• garlic – 3 cloves;
• sour cream 10% – 150 gr.;
• vegetable oil, herbs, salt;
• onions – 2 pcs.;
• spices.

All ingredients are thoroughly mixed. The fish is immersed in the resulting composition, left there for some time and then subjected to heat treatment.

The best food recipes

Bake trout in foil in the oven - this is one of the simplest and most effective ways to properly prepare a dish. It is permissible to use sea and river fish, which should be cleaned, the head cut off, washed thoroughly and cut into steaks. Experienced chefs often stuff trout carcasses with various side dishes. Properly stuffed trout acquires an additional piquant taste. Most often you can find the following as a filling:

• potato;
• buckwheat porridge;
• rice with vegetables.

What products are needed:

• trout – 800 gr.;
• lemon – 0.5 pcs;
• vegetable oil;
• greenery;
• seasonings;
• onion – 1 pc.;
• garlic – 4 cloves.

After the fish is washed, it is rubbed with black pepper and salt. The lemon is cut into thin slices and placed in a container containing vegetable oil. You should also put onion rings and finely grated garlic there. More seasonings, salt and ground black pepper are added to the container. Cuts should be made on the fish carcass so that the marinade also saturates the fillet itself. You can also insert lemon slices into these cuts. The fish is soaked for some time in the prepared marinade.

Then a sheet of foil is placed on a baking sheet, the trout is placed on it, and it is covered with another sheet of foil. The fish is tightly wrapped, and marinade is added to the package. Heat treatment lasts no more than half an hour, and the oven temperature should not exceed +200 degrees.

Not only fish meat has excellent taste, but also its liver, which is also easy to prepare.

Product composition:

• potatoes – 250 gr.;
• trout liver – 100 gr.;
• carrot – 1 pc.;
• garlic – 4 cloves;
• onions -2 pcs.;
• seasonings, herbs, spices;
• vegetable oil;
• sour cream – 20 gr.;
• hard cheese – 80 gr.

First of all, you need to remove the liver from the fish carcass. To do this, clean and rinse the fish in running water. Carefully remove the bile so as not to spoil the product. To do this correctly, you should make a minimally deep cut on the abdomen with a sharp knife.

If the gallbladder has been damaged, the fish should be washed with cold water and sprinkled with salt. Then you should take a large clay dish and put diced potatoes on the bottom. Then add chopped onions, cloves of garlic, pieces of carrots. Then trout liver is placed on top (sometimes a heart is also added). The container is placed on the stove and the smallest fire is turned on. The dish simmers for one hour, but no more.

Trout cutlets are a delicious dietary dish that will appeal to family members of all ages.

Required ingredients:

• trout (fillet) – 800 gr.;
• egg – 2 pcs.;
• herbs, seasonings, vegetable oil;
• lemon – 1 pc.;
• pickled cucumber – 2 pcs.;
• carrot – 1 pc.;
• garlic – 4 cloves;
• onion – 1 pc.;
• mayonnaise 68% – 1 glass.

First, the marinade is made: all the products are mixed in a separate bowl, a finely chopped egg and lemon juice are added.

Trout fillet is washed in running water, cut into thin slices, and passed through a meat grinder. The minced meat is placed in the prepared marinade for several hours (2–3). Then cutlets are made from small portions, they are placed in a frying pan, the contents are sprinkled with spices, vegetable oil and seasonings are added. The dish is fried for no more than five minutes, periodically the cutlets are turned over, this is done until an amber crust appears.

Trout soup is the most popular dish in all countries. Cooking fish soup is simple, it is nutritious and healthy. You should know when to stop and not subject the product to excessive heat treatment. Ingredients:

• trout – 800 gr.;
• potatoes – 6 pcs.;
• butter – 50 gr.;
• garlic – 1 head;
• onions – 3 pcs.;
• carrots – 1 pc.;
• lemon, cut into slices – 0.5 pcs.;
• seasonings;
• salt.

The fillet is washed in running water, cut into steaks 2 cm thick. The potatoes are peeled, cut into medium pieces, and the carrots are finely chopped. It is better to make a deep cut on the head of garlic, removing only the top peel. The greens are also finely chopped. ¾ of the volume is poured into the pan (the volume of the container is no more than five liters). Then the water is brought to a boil, all products are placed in a container. Then you should turn on the smallest fire. The soup should simmer in this mode for an hour. It is recommended to open the lid of the pan slightly (2–4 mm). This method of preparation is good because the product gradually “reaches” its condition. In this case, the contents will not “run away”, a little water will boil away, and the fish will be enriched with all the flavor shades as much as possible.

Periodically, the soup should be stirred well to ensure uniform heating.

Trout steak is prepared very simply and quickly. The good thing about this dish, in addition to its nutritional value and calorie content, is that it looks very aesthetically pleasing. The side dish for a dish can be very different.

Compound:

• cleaned trout – 800 gr.;
• vegetable oil – 100 gr.;
• garlic – 4 cloves;
• onion – 1 pc.;
• flour – 100 gr.;
• seasonings, herbs, salt.

The steaks are washed well in running water and placed in a deep bowl. Vegetables are finely chopped, garlic is crushed using a special hand-held device, everything is sent into a separate container. The fish is sprinkled with seasonings and salt. Dip in flour, place in a frying pan, into which cooked and chopped vegetables are added. Fry everything over medium heat for no more than ten minutes, the steaks should be turned over periodically.

What to cook for a side dish?

A properly selected side dish will highlight the taste of the product. As a rule, it is better to serve boiled fish with a boiled side dish, and fried fish is preferable, respectively. Legumes are also often used, such as:

• lentils;
• bil gur;
• basmati;
• couscous;
• peas;
• red and white beans.

If the fish is cold smoked, then a green salad or chopped green vegetables and various pickles are often served.

What sauces are suitable?

The taste of trout largely depends not only on the marinade, but also on the sauce served with it.

Creamy sauce goes best with this fish. To prepare it you will need:

• flour – 2 tablespoons;
• butter – 120 gr.;
• cream – 1 glass;
• herbs, salt, vegetable oil.

Melt butter in a deep frying pan with a small addition of vegetable oil. Then, when the contents are hot enough (but not boiling), add flour. It is important that there are no lumps. Then the cream is poured in. The sauce will thicken quite quickly to the consistency of sour cream. Spices, seasonings, and salt are added.

If you make a sauce from sour cream, the quality will not be inferior to that made with cream.

Cheese sauce is easy to prepare and is one of the most popular. You will need:

• flour – 2 tablespoons;
• butter – 120 gr.;
• milk – 100 gr.;
• hard cheese – 150 gr.;
• spices, salt, herbs;
• garlic - a few cloves.

Melt butter in a deep frying pan, add flour and milk. Everything is thoroughly mixed. Gradually the substance will become thicker, then finely grated cheese is added to it, as well as spices, salt, and squeezed garlic.

Gourmets can add a little more sea buckthorn and lemon juice (1 teaspoon) to the sauce.

Note to the hostess

• It is recommended to salt the trout 10 minutes before cooking.
• Be sure to treat fish with lemon juice: citric acid is a good antioxidant.
• If the fish is accidentally over-salted, it is best to add a little sour cream.
• Trout goes best with potatoes, tomatoes, onions and garlic.
• Salt the trout very well, cut into thin slices and serve on bread brushed with butter.
• You can cook a delicious soup from the tail and fins of trout.

You will learn how to cook trout quickly and tasty from the video below.

Many varieties. It is slightly difficult to distinguish them from each other due to the similarity in structure. There are several species that are collectively called "trout". Freshwater varieties are divided into subspecies: lake, river and stream. They differ in size from each other. Lake individuals are larger than river ones. Sea trout differs from freshwater trout in the color of its flesh.

This fish first appeared on the tables of the Northern Pomors. These peoples did not wonder how to cook trout tastier; they ate it raw. Due to high salmon prices, the fishery has been a lucrative source of income for many years. Prices have held up due to slow trout growth. A two-year-old individual weighs only 1.5-2 kg.

Since the advent of the first salmon farms, the volume of fish available for sale has increased. Today, the majority of the population in many countries can afford to purchase this delicious product.

What are you rich in?

The popularity of trout directly depends on its nutritional value. Fish is rich in high phosphorus content. It contains rare Omega-3 fatty acids. Since this individual is found exclusively in clean water bodies, eating it is harmless and safe. Trout has the highest taste qualities. It is quite difficult to spoil the product during the cooking process. The only question that arises is: how to cook trout tastier?

People who care about their health know: the less the product is subjected to heat treatment, the more vitamins and beneficial microelements enter the body. Fish from the Salmon family are universally suitable in this regard. It is widely used by health food lovers. Raw fish can maximally saturate the body with taurine, an amino acid that regulates blood pressure. Few people know that you can cook trout deliciously (there is a photo of it in the article) without heat treatment. We will talk about this further.

Sea trout carpaccio

Place the fish in the freezer for half an hour beforehand. Slice slightly frozen trout into thin slices. Cover the bottom of the serving dish with an overlapping layer. Lightly salt and pepper. Mix lemon juice with olive oil in a ratio of 1:2. Pour the sauce over the fish layer. Grate any hard cheese (Parmesan or Russian equivalents) on a fine grater. Squeeze 1 clove of garlic into the cheese. Sprinkle the cheese mixture over the meat layer. Place a layer of thinly sliced ​​tomatoes on top. The next layer is shredded Chinese cabbage or lettuce leaves, which you just need to tear into medium pieces with your hands. The final layer, and at the same time the decoration of the dish, is olives cut into slices. Lightly sprinkle the finished dish with sauce. Place in the refrigerator for 15 minutes. And you can serve it to the table.

Ceviche classic

How to cook trout tastier? Now let's look at one popular recipe. Ceviche is the national Mexican dish. First the marinade is prepared. The juice of one lemon is mixed with chopped herbs (parsley and dill). A small bunch will be enough.

Add one pod of chopped chili pepper. Then cut the sea trout fillet (300 g) into medium-sized cubes. Pour the marinade over the fish. Let it stand for half an hour. Readiness will be indicated by the color of the meat. It will become two shades lighter. Cut 1 onion (preferably purple), 1 avocado and 1 mango into cubes, smaller in size than fish pieces. Mix and add to trout. Lightly salt, pepper, season with vegetable oil (any flavored: pumpkin, rapeseed, sesame or olive). Serve on a platter, either heaped or shaped using a serving ring.

River trout soup

Cut onions and carrots into cubes. Cut the potatoes into small strips. For four servings, take 3 medium onions, 1 large carrot and 6 medium-sized potatoes. Fry the onion in butter until nicely browned. Then add carrots. Fry until the latter is saturated with oil and becomes soft. Place potatoes in boiling water (2.5 liters). Then - fried vegetables, and on top - two large heads of river trout. Check them carefully for the absence of gills. Since trout are found only in clean water, the gills will not spoil the flavor of the dish, but may add a slightly grassy flavor. Cook over medium heat until the potatoes are done. Turn it off and leave on the hot stove for another half hour. When serving, sprinkle with fresh herbs (onion and dill).

Finnish soup with cream

Now we’ll tell you how to deliciously cook river trout. For this dish, it is advisable to use small portioned steaks. You just need to remove the skin from them. Cut a small onion into thin half rings. Fry in butter, add 1 medium carrot, grated, to the pan. Place diced potatoes in boiling water (1.5 liters). After 10 minutes, lower the fish and fried vegetables into the water. After 15 minutes, pour a thin stream of cream (150 ml) into the boiling soup. Stir very carefully, wait for it to boil and turn off. Cover with a lid and leave to brew for 10 minutes. Pour into serving bowls and sprinkle with finely chopped dill.

Dishes cooked in the oven are distinguished by an appetizing crust, impressive appearance and ease of preparation. How to deliciously cook trout in the oven? Now we'll tell you. Such dishes are suitable for festive and special occasions.

Red fish julienne

Cut the trout fillet into small strips. Cut the onion into half rings. Grate hard cheese. Depending on your preference, fry the onion in butter or vegetable oil until transparent. Salt and pepper. Place the fish in the frying pan and mix with fried onions, sprinkle with flour (1 tablespoon without top). Then pour in cream (100 ml). Boil until thickened, stirring. Spread the sauce with the fish into the cocotte bowls, filling 2/3 full. Then top it up with cheese. Bake in the oven until the cheese melts and a soft golden brown crust forms on top. A dish in the best French restaurants served with white bread.

Foil is a convenient tool that helps bake food in the oven without using oil. Meat, vegetables or fish baked in it are soaked in their juice. And due to the tightness of the packaging, evaporation of tasty and healthy components does not occur. You can deliciously cook trout in foil without the use of complex ingredients and skills.

Trout in the oven Provençal style

It is better to bake the fish whole. We use a trout carcass without head and tail. Place a piece of foil on a baking sheet. We take the size taking into account that it is enough to cover the fish and create two-layer or three-layer seams. Do not forget that during baking steam will form, for which we leave a small reserve. We lay out the fish. Salt and pepper.

Cut the lemon into thin rings and place a loose layer on top. Place sprigs of thyme or rosemary on the sides or inside the carcass. We wrap the piece, pressing the edges of the seams tightly. Leave to soak for 15 minutes. Place the baking sheet in the preheated oven for 20 minutes. Unwrap the fish only after it has cooled completely. Otherwise you may get burned by the steam. You can prepare any vegetables as a side dish. Or serve trout as an independent dish, cut into portions.

When there is no oven, you can make a festive fish dish differently. How to deliciously cook trout in a frying pan for a romantic dinner?

Trout steak in walnut coat

Lightly fry the walnuts in a frying pan. If possible, add almonds and pistachios. Cool the mixture. Grind in a blender at low speed. So that you get small fractions, not flour. Salt the steak, sprinkle with pepper, sprinkle with lemon juice.

Grate 50 g of hard cheese into the nut mixture on a fine grater. Separately, beat one egg white into a strong foam. We immerse a piece of fish in it and turn it over several times. Transfer to nut-cheese mixture. Roll in, pressing lightly. Place on a heated frying pan. In a non-stick frying pan, this dish can be cooked without using oil. Fry over medium heat for 3-5 minutes. White table wine will go perfectly with this dish.

Rainbow trout stuffed with vegetables

On supermarket shelves you can sometimes find a rather rare species of salmon - rainbow trout. It differs from the river specimen by the presence of a red stripe along the side of the carcass. How to cook rainbow trout deliciously? Now we'll tell you.

Fry the onion with chopped champignons in a small amount of butter. Separately cut the red bell pepper and cherry tomatoes into cubes. Place the fish carcass in a baking dish with the ridge down. We form a boat. To prevent the structure from falling apart, we fasten the edges with wooden skewers. Layer layers of fried champignons, peppers and tomatoes. Salt, pepper and grease each of them with mayonnaise. Cover the pan with a lid or sheet of foil. Bake in an oven preheated to 220 degrees for 15 minutes. Let the dish cool for 15-20 minutes. Can be served.

Fish selection

There are many ways to cook trout tastier. Success will always depend on the correct choice of the initial product.

How to choose the right red fish?

1. Pay attention to the smell. Fresh trout or salmon smell practically nothing.
2. If the fish has a head, look at the eyes. They should be transparent, without film or mucus.
3. The gills of a fresh carcass are bright red. In freshly frozen fish they are pink.
4. There should be white veins on the cut.
5. When pressing on the fleshy part, the dent is quickly restored.

Everyone who loves fish periodically buys for preparations a fish like trout. Cook the trout can be varied and tasty.

Exactly trout recipes this article is dedicated to. We will tell you in detail how to cook trout deliciously, presenting some of the best ways to prepare this wonderful fish.

• Baked trout with lemon
• Steamed trout
• Country-style trout
• Trout with cheese
• Trout in tomato sauce

Baked trout with lemon

Baked trout is perhaps the easiest way to prepare it. It is enough to follow the cooking rules very precisely, and your fish will turn out incredibly tasty.

Baked trout with lemon

• Trout;
• Lemon;
• Salt - to taste;
• Vegetable oil;
• Parsley – 1 bunch.

Let's start cooking:

1) For cooking, you need to prepare the fish.

• To do this, cut the belly, remove all the insides, be sure to rinse the inside well, remove all the black films.
• Don't remove your head. Wipe the inside with a paper towel to remove water that is completely unnecessary there.
• Remove the gills.
• Then salt and pepper the trout to your taste, this should be done on the surface of the fish and inside it. Please note that trout absorbs salt very well, so do not overdo it with salt.

2) Now take a lemon and cut it into slices.

• Place lemon slices inside the fish.
• Place them along the fish in one row, as many circles as are included.

3) Rinse the parsley and be sure to dry it on a towel; you don’t need water on the parsley.

• Place the parsley inside the fish; there is no need to cut it; place it in a whole bunch of about 5-6 branches.

4) Take a baking tray and cover it with foil. It is necessary to cover it because fish tend to stick to the bottom.

• Grease the foil with vegetable oil.
• Place the fish on a baking sheet and grease the fish itself with vegetable oil.
• Place the baking sheet with the fish in the oven, turn it on 180°, bake the fish for 30-40 minutes until golden brown.

This fish is served whole. It is best eaten hot.Bon appetit!

Fried trout with citrus sauce

This is simply incredibly tasty fish. The sauce makes it very special. The fish itself turns out very soft, juicy and tender.

Fried trout with citrus sauce

What you will need for preparation:

• Trout – 3-4 small pieces;
• Lemon – 2 pieces;
• Orange – 3 pieces;
• Olive oil – 7 tablespoons;
• Butter – 30 g;
• Flour – 3 tablespoons;
• Sugar – 1 teaspoon;
• Fresh basil – 4-5 sprigs;
• Salt - to taste;

Let's start cooking:

To begin, take a container in which it will be convenient to marinate the trout; it must be a non-metal container.

1) For cooking you need trout fillet weighing 150-200 grams. Or you will need 3-4 fish of 200-250 grams each. If you purchased the whole fish, you need to gut it and separate the fillet from the backbone. If you can find it, it’s better to buy the fillet right away.

2) Take 1 lemon and 2 oranges. Peel the citrus fruits and grate the zest using a fine grater. Set aside for now.

• Add 5 tablespoons of olive oil to this juice.
• Dip trout fillets into this marinade, cover the dish with film or a lid, and place in the refrigerator to marinate for 2 hours.

4) Then remove the fish from the marinade; do not pour out the marinade itself; you need it.

• Salt and pepper the fillets to your taste.
• Dip the fish in flour.

5) Place a frying pan with the rest of the oil on the fire, fry the fish fillet on both sides, fry each side for 2-3 minutes, no longer.

6) While the fish is frying, turn the oven to minimum temperature. This is necessary so that the fish does not cool down during cooking.

7) As soon as you fry, place the fillet in a baking dish and place immediately in a warm oven. Simmer the fish until cooked for 20-25 minutes. During this time, prepare the citrus sauce.

8) In the same frying pan that the fish was fried, add butter; as soon as it melts, pour the marinade remaining from marinating the fillet into the frying pan.

• Pour the grated zest into the pan with the marinade.
• Cut the squeezed fruit into cubes and add to the marinade.
• Add sugar.
• Finely chop the basil and add half to the marinade.
• Season with salt and pepper to your taste.
• Boil the sauce until slightly thickened.

8) Once the sauce is ready, remove the trout from the oven. Pour the sauce over it and sprinkle with the rest of the basil.

Serve the dish immediately while the fish is hot. Bon appetit!

Baked trout with Provencal herbs

This trout is simply perfect with mashed potatoes and any vegetable salads. It turns out juicy and very aromatic.

Baked trout with Provencal herbs

What you will need for preparation:

• Trout steaks – 1 kg;
• Lemon – 1 piece;
• Dried Provencal herbs - to taste;
• Salt - to taste;
• Refined sunflower oil – for greasing steaks;
• Ground black pepper - to taste.

Let's start cooking:

For cooking, you need trout steaks and preferably larger ones.

1) Brush the steaks with vegetable oil. Salt and pepper them to your taste. Sprinkle them with dried Provençal herbs to taste.

2) Take a baking sheet or other baking dish, cover it with foil, grease the foil with vegetable oil.

3) Cut the lemon into thin slices. Place the rounds on the steaks.

4) Place the baking sheet in the oven. Turn it on to 200°, bake for 30 minutes.

Remove the dish from the oven and serve hot. Bon appetit!

Steamed trout

We always think that steamed food is bland and not tasty, but this is a mistake. By steaming you can cook very tasty and juicy trout. If you need to steam and really want tasty fish, try cooking trout using this recipe.

Steamed trout

What you will need for preparation:

• Trout – 1 piece;
• Canned beans – 2 tablespoons;
• Fresh grated ginger – 0.5 teaspoon;
• Garlic – 2-3 cloves;
• Dry wine – 30 ml;
• Soy sauce – 30 ml;
• Green onions – 4-5 feathers;
• Vegetable oil – 2 teaspoons.

Let's start cooking:

1) Before cooking, prepare the trout by:

• Cut the belly.
• Remove all entrails.
• Rinse the fish inside thoroughly, making sure there are no black films on the ribs inside.
• Wipe the inside with a paper towel to remove water.
• Don't remove the head, but be sure to remove the gills.
• Then make cross-shaped cuts along the top of the fish.

2) Then take the ginger and grate it on a fine grater, you need to grate half a teaspoon. Place the grated ginger inside the fish, spreading it evenly.

3) Peel the garlic, cut it into slices, and distribute it evenly inside the fish.

4) Now take canned beans or simply boil them until tender. Place it in a bowl and mash it well with a fork, turning it into a puree.

5) Make the sauce in a bowl. To do this, pour wine, soy sauce and vegetable oil into it. Mix it all well. Pour the sauce into the beans and stir well.

6) Coat all the fish with this mixture.

7) Place the stuffed and coated fish in the refrigerator for half an hour.

8) Then put it in a steamer for 20 minutes.

9) Once the trout is ready, place it on a plate. You can remove the bean mixture.

Before serving, you can pour a little soy sauce over the fish. Bon appetit!

Country-style trout

This seemingly simple recipe makes trout simply incredibly tasty. This fish can be prepared for a holiday or for an everyday menu.

Country-style trout

What you will need for preparation:

• Trout – 1 small piece;
• Butter – 20 g;
• Lemon - half;
• Salt - to taste;
• Refined sunflower oil – for frying;
• Wheat flour – 3-4 spoons;
• Milk – 200 ml;
• Greens – 3-4 sprigs.

Let's start cooking:

1) For cooking you will need a small fish about 300 grams. Before cooking, the fish must be cleaned of its entrails, rinse it well inside, and remove the gills from the head.

2) Place a frying pan on the fire and pour vegetable oil on it for frying.

3) While the oil is heating, salt the fish to your taste. Dip it in milk or pour it over it. 4) Then quickly roll in flour and place in the pan.

5) Fry it on both sides until nicely golden brown.

The dish is half ready.

7) Place the fried fish on a plate. Pour the prepared sauce over the fish. You can leave a little sauce to drizzle over the fish pieces as you eat them.

8) Cut the greens as finely as possible, sprinkle them over the fish poured with sauce.

Bon appetit!

Baked trout with potatoes in sour cream

This trout is served as a completely independent dish. It can be prepared for serving on a holiday table instead of the usual mashed potatoes. It turns out very juicy and very tender.

Baked trout with potatoes in sour cream

What you will need for preparation:

• Trout – 2 kg;
• Potatoes – 1-1.5 kg;
• Sour cream – 500 ml;
• Cream – 150 ml;
• Ground black pepper - to taste;
• Salt - to taste;
• Dill greens – 1 bunch.

Let's start cooking:

For cooking you need to buy large trout.

1) Prepare the fish.

• Clean the fish from the entrails and remove the head.
• Remove the skin from the fish and separate the fillets from the bones.
• Cut the fillet into cubes, the cubes should be 3-5 centimeters in size.

2) It is better to buy boiled potatoes. Peel the potatoes, cut the potatoes into cubes slightly smaller in size than fish, no larger than 3 centimeters.

3) Now take a baking dish, it is better to take a form with thick walls.

4) Pour the potatoes and fish into the pan, mix them so that the fish is evenly distributed among the potato pieces.

5) Prepare the sauce in a separate bowl.

• To do this, pour out the sour cream, add cream to it, it is better to take high-fat cream.
• Add salt and ground black pepper to your taste.
• Chop the greens as finely as possible.
• Add the herbs to the sauce, mix everything well.

6) Pour this sauce over the fish and potatoes.

7) Place the pan in the oven, turn it on at 180-200°, bake until the potatoes are ready. I don’t indicate the baking time because potatoes can be different (boiled or not), and everyone has their own baking dish size, so the baking time will be different for everyone.

8) Once everything is ready, remove the pan from the oven and serve the dish hot.

Bon appetit!

Trout with cheese

This trout is perfect for serving on any occasion. The fish turns out very tender, juicy and quite nutritious.

Trout with cheese

What you will need for preparation:

• Trout fillet – 1 kg;
• Hard cheese – 300 g;
• Dry wine – 100 ml;
• Soy sauce – 100 ml;
• Ground black pepper - to taste;
• Vegetable oil - for greasing the mold.

Let's start cooking:

For cooking, it is better to take ready-made fillets, but if you couldn’t buy one, then buy fish weighing at least 1.5 kg. If you bought fish, remove all the insides from it, remove the head, peel off the skin, and carefully separate the fillet from the bone.

1) Then cut the fillet crosswise into pieces approximately 5 cm wide.

2) Take a non-iron container so that you can marinate pieces of fish in it.

3) Pour dry wine, soy sauce into the prepared dishes and pepper to your taste. Dip the fish into the marinade and place it in the cold to marinate for 1 hour.

4) Then remove the fish from the marinade.

5) Take a baking sheet, grease it with vegetable oil, it is better to cover it with foil first, because fish often sticks to the bottom.

6) Place the pieces on a baking sheet, not very tightly to each other.

7) Grate the hard cheese onto a coarse grater. Sprinkle cheese on each piece.

8) Place the baking sheet in the oven, turn it on 180°, bake the cheese until golden brown.

Serve the fish hot. Enjoy your meal!

Trout in tomato sauce

Trout, like many types of fish, goes well with tomatoes. Trout prepared in this way will definitely please your family members.

Trout in tomato sauce

What you need for cooking:

• Trout steaks – 1 kg;
• Tomato paste – 3 tablespoons;
• Onion – 100 g;
• Carrots – 100 g;
• Salt - to taste;
• Ground black pepper - to taste.

Let's start cooking:

1) To prepare, take ready-made steaks or cut them yourself from whole fish.

2) Peel the onion, cut the onion into 4 parts, cut it into thin slices.

3) Peel the carrots and grate them on a coarse grater.

4) Place a tall frying pan on the stove and pour vegetable oil onto it.

• Once the oil is hot, add the chopped onion.
• As soon as the onions become transparent, add the carrots and fry them together for 3-4 minutes.
• Then add tomato paste and pour in a little water to dilute it.
• Fry the vegetables with the tomato until the tomato begins to fry.

5) Then place the trout steaks on the tomato. Salt and pepper them to your taste, add a little water so that the fish can be stewed in tomato sauce.

6) Simmer the fish until soft.

This fish can be served hot or cold.

Bon appetit!

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Today we will tell you how to cook tastier trout. Not so long ago, this fish was considered a delicacy. Only people with great income could afford it. Currently, almost anyone can purchase such a product.

Trout is a filling, tasty and healthy fish. To preserve all the beneficial substances in it, it should be prepared correctly.

To obtain a tasty and juicy dish, it is recommended to place the product in a marinade and keep it in it for as long as possible.

Trout has tender meat. In this regard, it is not recommended to interrupt its taste with various spices and seasonings. The only herbs that have a good effect on the taste of red fish are tarragon, thyme and basil.

It should also be said that trout goes well with ingredients such as dairy products (cream, kefir and sour cream), cranberries, citrus fruits (tangerine, lemon and orange), alcohol (red and white wine) and vegetables (potatoes, carrots , onion).

Choosing the right red fish

How to cook trout tastier? To begin with, you need to choose it correctly. It is best if the product is fresh and young. Then the dish will cook well in the oven, in a slow cooker, and in a frying pan.

Trout is a very juicy and fatty fish, so it is not recommended to use large amounts of products such as lard, fat, oil, etc. to prepare it.

To make a tasty and tender dish, you should purchase medium-sized fish. But this is only if you plan to bake it entirely. If you get a weighty and large fish, then you need to cut it into steaks.

Before (trout) tastes good using the oven, you should take care of additional accessories such as foil, parchment, etc. These devices will help you make the product more fried, juicy and tender.

How to deliciously cook trout steaks in a frying pan?

This is perhaps the most popular and delicious way to prepare big red fish. For it we will need:

• large trout - 1 pc. by 3-4 kg;
• dry white wine - about 100 ml;
• butter - approximately 30 g;
• spices, including salt, add to taste.

Processing red fish

How to properly process fresh trout? Even a novice cook can cook red fish quickly and tasty. First, you need to clean it of scales, gut it and rinse thoroughly. After cutting off the fins and head from the product, the fish carcass needs to be cut into steaks 2.5 centimeters thick.

Marinate the product

Before you cook delicious trout, it should be marinated. To do this, pieces of fish must be placed in a deep bowl, and then poured with dry white wine, sprinkled with salt and spices. It is advisable to keep the steaks in this form for several hours. During this time, the trout will absorb the marinade and become even more tender and tasty.

Heat treatment of fish in a frying pan

How to cook trout tastier and faster? To do this, you need to use a large frying pan with high heat, and then add a small piece of butter. After placing the marinated steaks in a bowl, fry them at a minimum temperature for 10 minutes. In this case, both sides of the product should brown evenly.

To prevent the trout from burning, you should add plain water (a little bit) to it. Cover the pan with a lid and cook the fish until completely soft. At the same time, it is recommended to ensure that it is not overcooked, but remains intact.

Periodically, the product can be watered with the remaining dry wine or wine sauce.

Serve fried fish steaks to the table

Now you know how to cook delicious trout in a frying pan. After all the moisture has evaporated from the dishes, the red fish steaks should be carefully placed on a plate, garnished with slices of fresh lemon, pomegranate seeds and olives. This design will make the dish more beautiful, bright and fresh.

Additionally, the trout can be decorated with a sprig of fresh tarragon. It will give it a special aroma and taste. Enjoy your meal!

(in foil)

Few people know how to deliciously cook rainbow trout. In this regard, in this article we decided to present you with several recipes for delicious dishes.

Rainbow trout is perfect for a baked vegetable dinner. For it we will need:

• fresh rainbow trout - 1 large piece;
• carrots - 2 medium pieces;
• lemon juice - from one small fruit;
• salt and spices - to taste;
• small bulbs - 2 pcs.;
• low-fat sour cream - 100 g;
• fresh greens - to taste.

Processing components

To cook trout deliciously in the oven, you need to prepare thick cooking foil. It is in it that we will bake red fish.

Rainbow trout should be cleaned of scales and entrails, rinsed thoroughly, and then the head and fins are removed. Next, the fresh carcass needs to be rubbed with salt and spices, seasoned with lemon juice and left aside for several hours.

Preparing the vegetable filling

If you decide to bake red fish as a whole, we recommend filling it with vegetables. To do this, you need to peel the carrots and onions, and then cut them into half circles and half rings, respectively. In addition, we recommend chopping fresh herbs.

Forming a dish of red fish and vegetables

As mentioned above, we decided to use thick cooking foil to form the fish dinner. It should be placed on a flat surface. Next you need to put the pickled trout on it. Opening the belly of the fish as wide as possible, you need to place half-circles of carrots, half-rings of onions and chopped herbs into it. Having seasoned the entire filling with salt, the semi-finished product should be greased with fresh sour cream and immediately wrapped in foil.

Baking process in the oven (in foil)

Having received the package with red fish, it must be placed on a baking sheet and sent to the oven. preferably at a temperature of 200 degrees for 48 minutes. During this time, the product will be fully cooked, soft, juicy and tasty.

If you want to get a crispier and more appetizing fish, then after 40 minutes of cooking it should be unwrapped, brushed with the remaining sour cream and baked in this form for another 7-8 minutes. During this time, the surface of the red fish will brown well.

How to serve at the holiday table?

After cooking red fish in the oven, you need to remove it from the foil and carefully move it to a plate, where you should place leaves of fresh herbs in advance. In the future, it is recommended to decorate the surface of the baked product with a mayonnaise mesh. Additionally, thin slices of lemon can be placed on the edges of the dish.

After serving to the festive table, red fish should be cut into portions and placed on the guests’ plates. This dish will be served as a side dish with vegetables baked inside the trout. In addition to the fish, you can boil potato tubers or rice cereals. Enjoy your meal!

Let's sum it up

As you can see, frying trout steaks or baking whole fish in the oven is quite easy. However, it should be noted that other dishes can be made from such a product. For example, fresh trout makes good pies, pies and other baked goods.

You can also stew red fish in a slow cooker along with vegetables and herbs, cook a tasty and fatty fish soup from it, make a salad, etc. In addition, many housewives use this product to prepare unusual snacks. To do this, the trout is salted and then cut into thin slices and prepared from them into sandwiches, rolls, canapés, etc.

Thus, using red fish, you can independently prepare absolutely any dish that will be appreciated by all members of your family and invited guests.

Bon appetit and happy cooking!