It is almost impossible to cook noble red fish tasteless. Especially when supplemented with suitable spices. After reading the recipes below, you will no longer wonder how to cook trout in an exquisite, original, simple and quick way.

Ingredients:

• fish carcass - 1 pc .;
• lemon - 1 large;
• onion - 1 head;
• sour cream - 5 dessert spoons;
• butter fat - 40-50 g;
• salt and spices;
• olives - 4 - 6 pcs.

Preparation:

1. Wash the citrus thoroughly and cut with the peel, but pitted. Shred the onion head with thick rings.
2. Gut a fish carcass. Cut off the fins. On the outside, grease the trout with salted sour cream, inside - just salt with spices.
3. Fill the carcass with the lemon slices and butter, cut into medium slices.
4. "Close" the fish. Top with onion slices.
5. Wrap the trout tightly in foil.

Large trout in foil should be cooked for about 70 minutes at 190 degrees. Then you can brown it for a quarter of an hour even without coating.

Fish steak with sour cream sauce

Ingredients:

• fresh trout - 2 steaks;
• garlic salt - 40 g;
• granulated sugar - 100 g;
• fat sour cream - 70 - 100 g;
• oranges - 2 pcs.;
• black pepper to taste;
• chopped horseradish - 2 tsp;
• dill - ¼ bunch;
• orange fresh - 2 dessert spoons.

Preparation:

1. With a fine grater, completely remove the entire zest from two citrus fruits. Combine with pepper, sugar, salt.
2. Spread fish steaks with dry mixture. Leave them like this for a couple of hours. If possible, let the trout marinate overnight in the cool.
3. Rinse steaks with cold water and dry. Fry in a grill pan until cooked through.
4. Transfer the fish to an ovenproof dish. Drizzle with the remaining fat in the pan. Bake for 7 - 9 minutes at 210 degrees.
5. For the sauce, mix salt, chopped dill, horseradish and sour cream. Add orange juice.
6. Put the mass on the fish and bake the dish for a couple of minutes.

Serve steaks with boiled rice and turmeric.

How to salt red fish

Ingredients:

• trout - 1 kilo;
• coarse salt - 1.5 dessert spoons;
• sugar - 1.5 dessert spoons;
• lime / lemon juice and pepper to taste.

Preparation:

1. It is good to clean the fish fillet of all that is superfluous. Rinse and dry. It is convenient to do this with a paper towel that quickly absorbs moisture.
2. Remove even the smallest bones with tweezers.
3. Mix sugar and salt. Rub the fillets with them.
4. Sprinkle with citrus juice and pepper if desired.
5. Cut the trout into chunks. Place in a bowl. The main thing is that the container is not metal.
6. Press down on the fish. Leave in this form for 5 - 6 hours directly on the table, then move it to cool for another 30 - 40 hours.
7. The trout slices should be flipped periodically, otherwise they will not be evenly salted.

Transfer the finished fish to a glass or plastic container for storage.

Trout fish soup

Ingredients:

• fish - 400 - 450 g;
• onions, carrots - 1 pc.;
• potatoes - 800 g;
• lavrushka, salt and pepper - to taste;
• assorted fresh herbs - ½ bunch.

Preparation:

1. Put large pieces of cut fish in the water. Cook for 10 minutes.
2. Add potato sticks, carrot slices, chopped onion to the boiling base for the fish soup. Salt and pepper.
3. Cook the composition until the vegetables are fully cooked and soft.
4. Add lavrushka and chopped herbs. Continue cooking for a couple of minutes.

Serve ready-made trout fish soup with a lump of butter and crushed garlic.

Fish fried in a pan

Ingredients:

• pure fish fillet - 800 - 850 g;
• sunflower oil - 3 dessert spoons;
• garlic salt.

Preparation:

1. Rinse the fish and dry it in a convenient way.
2. Cut the fillets into medium slices. Rub with garlic salt. You can also take the usual stone with your favorite spices.
3. Heat sunflower oil in a cast-iron skillet. Fry fish pieces on it until golden brown.

To remove excess fat from the treat, you should immediately transfer it from the pan to paper napkins.

Potato casserole with fish

Ingredients:

• fish fillet on the skin - 600 - 650 g;
• potato tubers - 7 - 9 pcs.;
• eggs - 2 pcs.;
• leek - 1 pc .;
• cheese - 50 - 70 g;
• cream - 1 full glass;
• oil, salt and spices.

Preparation:

1. Cook the potatoes in the traditional way and puree with half the cream. Season with salt to taste or even before boiling.
2. Beat eggs with the remaining dairy product. Salt.
3. Remove the fish from the skin, cut into slices. Sprinkle them with salt and spices, put in a mold.
4. Darken the chopped leeks in any oil until soft. Place on top of the trout.
5. Pour everything over with the egg-cream mixture. Cover with vegetable puree.
6. Smooth the surface of the future casserole with a spoon and cook it at an average temperature for 30 - 35 minutes.

Shortly before ready to sprinkle the treat with cheese and wait until golden brown appears.

Whole river trout in the oven

Ingredients:

• fresh fish carcass (medium size) - 2 pcs.;
• large lemon - 1 pc.;
• butter fat - 50 - 70 g;
• fleshy juicy tomatoes - 2 pcs.;
• fresh chives - 3 - 5 pcs.;
• cheese - 100 - 120 g;
• oil, dry basil, spiced salt.

Preparation:

1. Soften the oil by taking it out of the refrigerator / freezer in advance. When the mixture becomes pliable, knead it with dry basil. You can also use finely chopped fresh.
2. Rinse fish carcasses thoroughly. Remove entrails. Dry. Salt on all sides.
3. Grate the carcasses outside with the resulting mixture of oil and herbs, and put the remaining product inside the trout. Fragrant oil can be cooked with other favorite herbs as well. For example, it goes well with oregano.
4. On the side where the fish will be located upward, make notches of small depth. You will need to insert citrus slices into them. Previously, the fruit is thoroughly washed with a brush and cut along with the peel. The main thing is not to forget to remove all the bones that come across from it.
5. Oil the foil. Put prepared trout carcasses into it. Wrap tightly.
6. Place not thin slices of tomatoes nearby, thickly sprinkled with grated cheese.
7. Cook everything together for 25 - 35 minutes depending on the size of the fish carcasses.

Serve baked trout with tomato slices. The latter will be an excellent substitute for boring potato and pasta side dishes.

How to cook deliciously in a slow cooker

Ingredients:

• trout steaks - 5 - 6 pcs.;
• onion - 2 heads;
• grated cheese - 1 tbsp.;
• lemon - 1 pc.;
• tomatoes - 3 pcs.;
• oil, garlic salt and spices suitable for fish.

Preparation:

1. Rinse the trout steaks that have been peeled. Dry.
2. Drizzle over them with plenty of vegetable oil. Top with garlic or salt, a choice of spices that go well with red fish. Leave the product in this form for a quarter of an hour to soak.
3. Cut the tomatoes together with the peel into slices. Chop the onion into thin half-rings.
4. It is better to rub the cheese (hard or semi-hard) on a regular grater in advance and cover with a film so that the resulting shavings do not have time to wind up.
5. Pour high-quality oil into the bottom of the kitchen "helper" bowl. Place already well marinated steaks in it.
6. Fry fish on each side for 12 - 17 minutes. It all depends on the size of the trout pieces.
7. Squeeze all the juice out of the citrus. Strain from the seeds. Pour over the already fried steaks left inside the bowl.
8. Cover everything on top with onions. Cover with tomatoes. If desired, vegetables can be lightly salted.
9. Pour the crushed cheese last.

Cook this delicate dish in the baking mode for half an hour.

With mushroom sauce

Ingredients:

• trout carcass - 1 large;
• any mushrooms or assorted mushrooms - 200 - 250 g;
• hard / semi-hard cheese, pre-shredded with a grater - 100 - 150 g;
• medium fat sour cream - 4 dessert spoons;
• salt with spices.

Preparation:

1. Cut the carcass, cleaning out all unnecessary from it. Rinse, dry completely.
2. Only then rub the trout with aromatic salt. Cut into portions.
3. Salt sour cream. Dilute with boiled warm water.
4. Chop the onion finely. Grind mushrooms in the same way. Champignons are well suited for such a dish. You won't have to mess around with them for a long time. Forest mushrooms will need to be boiled beforehand.
5. Prepare a ruddy roast from the crushed components without excess liquid. Pour it with diluted sour cream.
6. Warm up the resulting liquidy mass until it thickens.
7. Put pieces of trout in an ovenproof dish and bake at 220 degrees for about a quarter of an hour.
8. Take out the finished fish and pour over the mushroom sauce. Cover with chopped cheese. Bake for the same amount of time.

When serving, complement the trout with fresh lettuce and cherry halves.

Monastery-style rainbow trout

Ingredients:

• fillet of rainbow trout - half a kilo;
• potatoes - a pound;
• chopped cheese - 1 tbsp.;
• sour cream - 1 tbsp.;
• pickled mushrooms - 250 g;
• butter - 50 - 70 g;
• onion - 1 head;
• dried dill, ground coriander, salt, sunflower oil;
• boiled eggs - 4 pcs.

Preparation:

1. Boil the potatoes in the skins until half cooked.
2. Grease the container thickly with butter. Put in it the potatoes, cut into thin slices and sprinkled with salt, dill and coriander.
3. Finely chop the onion and simmer in a skillet with sunflower oil. Put on potatoes.
4. Cut the rainbow trout fillet into small pieces. Salt.
5. Place the fish slices on top of the onions.
6. Cover the trout with the pickled mushrooms.
7. Place the boiled egg circles last.
8. Cover everything with a mixture of salted sour cream and chopped cheese.

Send the container with all the contents to the oven preheated to 190 degrees. Cool the finished treat slightly and cut into portions.

Grilled fish marinade

Ingredients:

• small trout - 4 carcasses;
• assorted fresh herbs (necessarily - parsley, tarragon and dill, green onions - optional) - 1 bunch;
• garlic / common salt - optional;
• lime - 4 pcs.;
• quality olive oil - 5 dessert spoons.

Preparation:

1. Wash the carcasses. Clean from entrails and scales. The heads can be left.
2. Squeeze juice from half of the citrus fruits.
3. Chop all prepared (washed and dried) greens very finely. Mix with butter and lime juice. Salt.
4. Thoroughly coat the carcasses with the resulting marinade. Leave in this form for several hours. Ideally, for the whole night.
5. In the morning, fill the belly of the fish with the remaining lime, cut into thin slices. Add the marinade thick from the bowl there.

Grill the pickled trout on the grill for 6 to 7 minutes on each side. You can serve whole fish or just fillet with any suitable sauces.

Trout Slice Rolls

Ingredients:

• fish fillet on the skin - 700 - 800 g;
• semi-hard cheese - 100 - 150 g;
• salt, spices, vegetable oil;
• fresh dill.

Preparation:

1. Use a sharp knife to turn fish pieces into wide and perfectly even layers. They need to be made as thin as possible.
2. Rub the resulting base of future rolls with salt and selected spices.
3. Sprinkle the slices generously with chopped fresh dill on top. Any dried herbs can be used instead.
4. Spread the chopped cheese over the fish.
5. Roll the stuffed basics into rolls along with the skin. No scales should remain on the latter.
6. Secure the blanks with toothpicks. Leave cool for 3 - 4 hours to secure the roll.
7. Cut each roll into portions, fry in vegetable oil or bake in the oven until tender.

This dish is delicious to serve both hot and cold.

Trout is a rather expensive fish. Some of its dishes are considered real delicacies. But you will be able to save money if you purchase it at sales and promotions or take whole carcasses at wholesale depots. For the soup, you can use budget "spare parts" - the ridges and heads of red fish.

Oven baked trout is the topic of our conversation today.

Excellent, tasty, salmon fish, with tender and juicy meat.

Easy to prepare, does not require special products to prepare a truly royal dish.

It is easy to use it to prepare various dishes for the festive table, and on a weekday it will not take long to treat yourself to a real delicacy.

This fish cooked in the oven is very tasty - tender, juicy, aromatic, tasty, no matter what recipe you use.

Baked fish, almost any, is very tasty, I have already talked about the recipes for cooking, sea types of fish - excellent and tasty, those who have not read can familiarize themselves with it.

Today, trout, I offer several simple and delicious recipes for cooking in the oven

A simple recipe for cooking trout steaks in the oven

Required products:

• Trout steaks
• Lemon
• Olive oil
• Salt pepper

Preparation:

1. We wash and gut the fish

2. Chop the steaks

3. Top with salt and pepper

4. Sprinkle with vegetable oil and lemon juice

5. Turn the pieces over and do the same on the other side

6. Let it soak for a few minutes

7. Put on a non-stick grid or foil

8. We bake in the oven for 20 minutes at a temperature of 200 degrees

How easy it is to bake trout in foil

Ingredients:

• Rainbow trout - 500 gr.
• Olive oil - 1 tbsp l.
• Soy sauce - 3 tbsp l.
• Rosemary - 4 sprigs
• Fish seasoning

Preparation:

1. Gutting and washing the fish
2. Lay out the foil on a baking sheet, grease it with vegetable oil
3. Rub the carcass with salt, seasonings on all sides, put rosemary sprigs inside
4. Putting fish on foil
5. Pour soy sauce
6. We wrap the foil and send to the oven
7. Bake for 30 minutes at 180 degrees

Oven baked trout with potatoes

Ingredients:

• Trout - 400 gr.
• Potatoes - 5 - 7 medium pieces
• Bulb onions - 1 pc.
• Tomatoes - 2 pcs.
• Olive oil
• Pepper
• Parsley seasoning
• Seasoning for fish

Preparation:

1. Boil the potatoes in their uniform until half cooked, peel

2. Gut the fish, wash, cut into portions

3. Salt, pepper, add seasonings and 1 - 2 tablespoons of oil

4. Cut the potatoes into pieces

5. We also cut tomatoes

6. Cut the onion into half rings

7. Add 3 tablespoons of olive oil to the potatoes

8. Put tomatoes, onions, a little salt, mix everything well

9. Put vegetables in a baking sheet

10. Put fish pieces on top

11. We put in the oven for 25 - 30 minutes at a temperature of 180 degrees

Here is such a beautiful and tasty dish.

Recipe for cooking whole trout with potatoes and tomatoes

Ingredients:

Yield 3 - 4 servings

• Trout carcass - 1 pc.
• Fennel - 20 gr.
• Onions - 1 - 2 pcs.
• Potatoes - 3 - 4 medium pieces.
• Tomato - 2 - 3 pcs.
• Garlic - 2 - 3 cloves
• Lemon - 1 pc.
• Olive oil
• Salt, pepper mix, seasonings to taste

Preparation:

1. Peel and rinse the carcass

2. Make cuts along the ridge and remove bones to make a whole fillet

3. Mix the mixture of peppers with salt, seasonings and grate the fillets on all sides

4. Drizzle with lemon juice, and spread the lemon slices over the entire surface of the fish

5. In vegetable oil in a frying pan, fry finely chopped onions and fennel until tender.

6. Put chopped tomatoes, lemon wedges on the bottom of the dish

7. Arrange the fillets, in the middle of which put the fried onions with fennel

8. Fold the fillet in half as a whole carcass

9. On the sides, spread the sliced ​​potatoes, pre-boiled until half cooked.

10. Add the sliced ​​tomato

11. Drizzle with oil on top, lightly salt

12. Put in an oven preheated to 180 - 200 degrees

13. Bake 35 - 40 minutes

Ingredients:

• Steaks - 500-600 gr.
• Cream 22% - 200-300 ml.
• ½ onion
• Garlic - 3 - 4 cloves
• Greens
• Salt, pepper to taste
• Vegetable oil

Preparation:

1. Finely chop the onion, garlic

2. Lubricate the baking dish with vegetable oil.

3. Place the chopped onion.

4. Lay out the steaks.

5. Salt and pepper on top.

6. Fill the contents of the form with cream

7. Cover the top with foil

8. Put in the oven at 180 degrees for 30 minutes

9. After 20 minutes, remove the foil, sprinkle the fish with garlic

10. Put it back in the oven for 10 minutes.

11. Sprinkle with chopped herbs

The fish is ready. Bon Appetit!

Delicious baked trout with cheese and tomatoes

Ingredients:

• Steaks - 2-3 pcs.
• Hard cheese - 100 gr.
• 1 - tomato
• 1/2 lemon
• Dill - 30 gr.
• 2 tbsp. tablespoons of low-fat yogurt or mayonnaise
• spices for fish

Preparation:

1. Season the cooked fish with salt and pepper on both sides

2. Put in a small bowl, pour with lemon juice, cover with foil, refrigerate for 40 minutes, marinate

3. Grate the cheese on a coarse grater, cut the tomato into slices, finely chop the greens

4. Place each steak separately on foil

5. Sprinkle with dill on top, put tomatoes, sprinkle with cheese

6. Top with yogurt, you can use mayonnaise, sour cream

7. Wrap each piece in foil in the form of an envelope

8. Arrange on a baking sheet and bake in the oven for 30 - 35 minutes at 200 degrees

9. 10 minutes before cooking, open the foil, let the cheese brown

10. Put the finished steaks on plates, sprinkle with herbs

Bon Appetit!

Trout in Georgian - watch the video

Video recipe for cooking trout baked in Armenian

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It's hard to find someone who doesn't 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 deliciously cook trout 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 go well with the festive table. However, the simplicity 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 prepare food for your family, even if you came home late from work, and festive dishes for a spontaneously arisen festive feast.

Culinary secrets

Before you start choosing a suitable recipe, we suggest that you familiarize yourself with a few secrets, the knowledge of which will make it especially tasty to cook trout in the oven or in a pan.

• If meat or fish has not been frozen, it is always easier to keep them juicy. However, experienced chefs are able to make an equally juicy dish from frozen foods. The secret is in proper defrosting. If you let the trout thaw in the refrigerator, you won't have a problem keeping it juicy.
• Trout cooks very quickly. Do not exceed the cooking time if you do not want to dry it out. In the oven, trout are usually baked for 30 to 40 minutes; they are fried in a pan even faster.
• Foil or a culinary sleeve help to preserve the juiciness of trout when baking, and batter when frying. A rather fat sauce made from sour cream, cream or mayonnaise copes with this task. If you cook trout in dough, it will also remain tender and juicy.
• To give the trout a seductive aroma and improve its already excellent taste, the fish is marinated. For the marinade, aromatic herbs, lemon juice, white and black pepper are most often used. There are recipes for including honey or mustard in the marinade. In this case, it is possible to impart a particularly savory taste to the dish.

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

Crispy baked trout

What do you need:

• river trout carcasses - 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. Peel, gut, wash and dry the trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice out of one lemon and sprinkle it on the carcasses. Leave to marinate for a quarter of an hour.
2. Chop the basil finely.
3. Rub the zest from one lemon (the one from which the juice was squeezed out).
4. Crush the chips in a mortar until finely crumbled. Save a few for decoration.
5. Chop the garlic very finely with a knife.
6. Combine the garlic, herb chips, and zest.
7. Whisk yolks with sour cream. Add to the spice mixture, stir.
8. Place the fish in a mold, cover each with a thick sauce.
9. Send to an oven preheated to 180-200 degrees for half an hour. At first, it is better to bake under foil, then without it.

Garnish with sprigs of herbs, leftover chips and fresh lemon wedges before serving.

Whole baked river trout

What do you need:

• river trout - 1kg;
• 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 carcasses of river trout with salt and pepper.
2. Combine mustard, mayonnaise, honey, and soy sauce. Spread the mixture over the trout carcasses.
3. Grease a sheet of foil, place it on a baking sheet.
4. Cut the oranges into circles, remove the seeds from them. Place the orange slices on the foil. Place the 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 kept around 180 degrees.

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

Monastery-style 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, pat dry with napkins, rub with salt and spices.
2. Cut the potatoes into bars, as for French fries, fry in vegetable oil, season with salt and pepper.
3. Fry flour in butter, add sour cream, bring to a boil. Whisk the sauce until smooth.
4. Cut the mushrooms into small cubes.
5. Lubricate the mold, put the trout in it. Put mushrooms on it. Cover the top with a slide of potatoes.
6. Pour over the 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, you can feed your family members with excellent appetite to their fill.

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 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 flour and fry with it for a couple of minutes.
3. Pour in a thin stream of cream into the pan, whisk them together.
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 in appearance each piece resembles a steak.
5. Arrange the steaks over the foil boats.
6. Top with mushroom julienne.
7. Bake in the oven at 180 degrees for 30 minutes.

It is best to serve trout cooked according to this recipe directly in foil boats. You don't need a side dish for them.

Trout Slice Rolls

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 the addition of salt and pepper.
3. Grind the garlic with a blender along with walnuts and pineapples.
4. Brush the trout slices with the mixture and roll them into a roll.
5. Pour pineapple juice or canned syrup into the bottom of a baking dish. Place trout rolls in it.
6. Bake at 180 degrees for 20 minutes.

This recipe can be used to prepare 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 onions - 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. Grate 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. Lift the edges of the dough, join, twist to hold them together well.
5. Brush the dough with an egg.
6. Put the "pie" in the oven after preheating it.
7. Bake at 200 degrees until the dough is golden brown.

Before serving, the "pie" should be cut into portions.

Lake trout in a pan in Armenian

What do you need:

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

How to cook:

1. Cut the fish into portions.
2. Shave the butter.
3. Place the butter slices in a non-stick skillet.
4. Place the fish slices on top of the butter.
5. Place the skillet over low heat, covered with a lid.
6. After 10 minutes, gently turn the trout pieces. Add vinegar diluted 1: 1 with water. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try to cook lake trout at home according to the Armenian recipe - you will not 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 the shrimps in water with salt and pepper for 5 minutes.
3. Take out the shrimp and place them in the blender bowl. Pour in 100 ml of the broth in which they were cooked. Grind.
4. Heat vegetable oil in a frying pan, put fish in it, fry on both sides, giving each side 5 minutes.
5. Pour in wine, reduce 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 the shrimp mass, stir well, simmer for 5 minutes.

Place the fish on a plate, pour over the sauce and serve. Your guests will be delighted with such a dish. It goes especially well with white wine.

Trout can be cooked in the oven or in a pan. Even if you choose a complex recipe, cooking will not take much time. In this case, the dish will turn out to be tender, tasty, appetizing.

Trout belongs to the salmon family. There are many types of trout. The most common is freshwater trout, which is found in streams and mountain rivers. She is often called noble, and she only dwells in clean bodies of water. That is why its meat is tender and tasty, and environmentally friendly, unlike other fish.
Trout is very rich in vitamins and is one of the best sources of high quality protein. It is very nutritious and absorbed by the body faster than any meat product, therefore it is widely used in dietary nutrition, it is also widely used in cooking and is a delicacy.

Trout kebab

Marinate the fillet in kefir for half an hour, sprinkle a little lemon in front of the oven, put on skewers and for 15-20 minutes. into a hot oven. Cook broth from any seeds, fins. Saute flour in butter, dilute with this broth, add finely chopped hard-boiled egg, a little cream and herbs. Remove from the stove and add a little lemon.

Salted salmon (trout) recipe

First, recommendations on the size of the fish. You need to buy salmon (trout) weighing from 4 to 6 kilograms. Why exactly this - because a small one, from 1 kg to 3 kg, has not yet grown, and there is not enough meat on it, and very little, and from 4 kg to 6 kg is the most optimal value for the content of meat, fat and has a delicate taste ... For salmon above 7 kg - 8 kg, the meat is rougher and has a lot of fat (but this is not for everybody).
Method of preparation: (when cutting fish, use a large sharp knife such as Victorinox or a cleaver knife in the form of a flat hatchet).
The carcass of the fish should be completely thawed at room temperature (in no case by other means). Scrub and wash the fish thoroughly so that there is no blood. Cut off the head and tail of the fish (they make a beautiful ear).
Cut the carcass into large pieces about 3-4 cm thick.
Then we free each piece from the skin and bones (the skin of the salmon is strong, and you can easily cope with this task with a tangent motion of the knife). Then we cut these large pieces into smaller ones, 4x5 cm in size, 2 cm thick, it can be thinner, but then you should take this into account when salting so as not to oversalt (if you oversalt, the salmon meat will become tough). We put small pieces in a large container (stainless steel bowl or saucepan). Now that you have cut all the fish, we begin the salting process.

The salt should be of the coarsest grind (No. 1). (Do not salt with fine salt !!! Re-salt!). Salt should be calculated so that each piece is evenly covered with salt on both sides, but not too thick. Also, for an amateur, you can lightly sprinkle with black pepper from the mill (if there is no mill, then ground pepper) and add a little hot ground red chili pepper, this gives the fish a spicy taste (men like light pungency). Be careful with hot pepper, you can spoil the fish, and if children eat the fish, it is better to refuse the pepper. Do not salt immediately with a lot of salt, it is better to let the fish be slightly undersalted, then, as it is salted, it can be salted.
After you have finished the salting process, cover the container with the fish and leave it to be salted at room temperature.
Your salmon will be ready as soon as the salt crystals dissolve (about 40 minutes to 2 hours). Try it with salt (if necessary, add salt to your liking, but do not oversalt!). Then transfer the fish to containers with lids and refrigerate. After that, salmon can already be eaten, but it is better if it stands in the refrigerator overnight. Bon Appetit!
I would like to add that I love it when the salt in the fish is almost not felt, then, in my opinion, the taste of the fish is felt better. And the taste is that you can just sell your homeland.

Trout with apples

Peel the onion and cut into half rings. For apples (I had a 7), core and cut into rings. Heat vegetable oil in a frying pan and fry the trout. Melt the butter in another skillet and brown the onions. Add apples. Fry and add a little red chili (I have ground), ginger (I have ground), 2 tsp. honey, 2 tablespoons lemon and orange juice, lightly boil. Season with salt and pepper. Put the trout in the sauce and darken a little.

Trout baked with pine nuts and raisins

I tried a new recipe, the result exceeded all expectations! Well, there are simply no words how delicious it is. In general, I definitely advise all lovers of fish.
Recipe:

• 1 medium trout 1.5 kg, gutted, but with head (the original recipe assumes 4 small fish),
• 1 onion
• 2 cloves of garlic
• 8 olives (remove the bones),
• 1 tbsp. spoon of capers,
• 50 g pine nuts,
• 2 tbsp. spoons of black raisins,
• 4 tbsp. tablespoons of olive oil
• 2 sprigs of rosemary,
• 1/2 teaspoon curry
• finely grated zest of 1 lemon,
• juice of half a lemon,
• 1 yesterday's loaf,
• 10-15 peas of black pepper,
• a generous pinch of sea salt.

Preheat the oven to 180 ° C.
Heat 2 tbsp. tablespoons of olive oil and fry the finely chopped onion and garlic. Then add olives, capers, pine nuts, raisins, rosemary leaves and curry. Fry for a few minutes, then remove from heat.
Cut off the crust from the loaf and grind the pulp into crumbs (I did this in a blender). Add 2-3 tbsp to the pan. tablespoons of bread crumbs, add lemon zest and heat again over low heat.
Grind black pepper and sea salt in a mortar and rub the fish on both sides with this mixture. Fill the fish with the filling, place in a deep refractory dish, sprinkle with the remaining filling.
Sprinkle with lemon juice and 2 tbsp. tablespoons of olive oil, bake for 25 minutes, covering the dishes with a lid. Then remove the lid and bake for another 5 minutes.
This fish has a divine taste!

Oven baked trout

Grate the trout with a mixture of olive oil, lemon juice, salt and pepper to taste, put the slices of lemons inside, bake for 35-40 minutes, put on a plate without the skin. Everything is sprinkled with fresh dill herbs.

For 4 fresh trout steaks (~ 300 g each):

• salt,
• white pepper,
• lemon,
• Bay leaf,
• 1 bunch of parsley
• a few lemon balm leaves,
• 375 g cream.

1. Rub the trout on both sides with salt and pepper. Place the fish on the bottom of a fireproof dish.
2. Finely chop the parsley and lemon balm. Mix the greens with the cream.
3. Pour the cream over the trout, add the bay leaf.
4. Bake in the oven for 20-25 minutes at 180C, pouring cream and herbs.

Fish and sauce can be served separately.

Grilled trout

Everything is simple, but terribly delicious. Marinade: juice of half a lemon, freshly ground pepper, sea salt. We keep the fish in the marinade for 20 minutes, then - under the grill, for 5-7 minutes on each side.

Grilled vegetables with marinated trout

• 1 chili pepper
• 1 thumb-sized ginger root
• 1 teaspoon of caraway seeds,
• 1 tsp coriander,
• 1 teaspoon of olives. oils,
• a pinch of sea salt.

Remove seeds from pepper and chop finely. Grate the ginger. Stir in chili, ginger, oil, cumin, coriander and salt. Brush the fish with marinade and refrigerate for at least one hour.

Trout baked in salt

Wonderful fish! Very tender!

• 1 large gutted trout / salmon / salmon (2-2.5 kg) (I cooked half a large fish),
• 3 kg of coarse salt,
• 2 fennel (or fennel seeds)
• 2 lemons
• black peppercorns.

Preheat the oven to 220 ° C.
Pour 1 kg of salt onto a large baking sheet. Cut fennel, lemon into large slices, grind peppercorns in a mortar. Rub the inside of the salmon with pepper and salt, stuff with fennel (or fennel seeds) and lemon and place on a baking sheet with salt. Cover the fish with the remaining salt and bake in the oven for about an hour.

Salmon (trout) salad - grilled with olives and oranges

Delicious salad, light and satisfying at the same time. A lethal combination of tender fish, crispy leaves and citrus.

• 300 g fillet of salmon (salmon, trout),
• a bunch of crispy salad (I have frisse),
• 1 orange,
• 1 lemon
• 2 tbsp. l. olive oil,
• 1 tsp balsamic vinegar,
• 10 pieces of olives,
• a handful of capers,
• a few mint leaves (optional)
• 1 tsp pink peppercorns (optional),
• salt,
• freshly ground black pepper.

Fry the salmon in the oven under the grill / grill pan (I cooked on the charcoal grill).
Grate the orange and lemon zest on a fine grater. Put lettuce leaves in a bowl, add orange and lemon zest.
Peel the orange and cut into segments over a bowl of salad so that the juice drips onto the leaves (you should get about 2 tablespoons of juice). Send the sliced ​​orange slices to the salad, add olives, capers, juice of half a lemon, balsamic vinegar, olive oil, pink pepper, pepper, salt and mix everything.
Put the salad on a large flat dish, place the fish on top, disassembling it into small pieces. Tear the mint with your hands and sprinkle over the salad.

Baked trout with vegetables

Salmon or trout with vegetables (for its preparation I make a rather deep open container out of foil).
Take a piece of fish fillet and make a vegetable sauce for it:
Finely chop a tomato, bell pepper, olives, olives, parsley, add a little sour cream, and a little finely cut hard cheese and blue cheese. Mix all this and put it on top of the fish.
For 15-20 minutes. at the maximum.

Trout with bacon, onion and raisins

Don't be intimidated by the odd combination of ingredients - red wine vinegar, raisins and fish. It turns out very, very tasty. Recipe from a culinary magazine 3 years ago, I slightly changed the proportions, the original recipe required 2 times more vinegar and raisins. The combination of bacon, onion and raisins does not clog, but rather enhances the taste of the fish. I cooked fish with dried fruits before, but never with red wine vinegar, it turned out great, I advise you to try it! In addition, it turns out a very quick dinner, which is important for me, since I always cook dinner after work.

• Cut 200 g bacon into thin strips,
• 2 tbsp. chopped red onion
• 1/2 tbsp. raisins,
• 1/2 cup red wine vinegar
• 2 tsp Sahara,
• 1/2 tsp salt,
• 4 whole trout, 280-300 gr each, peel, cut out the central bone, leave the tail, it's easier to buy fillets (8 pieces),
• 1/4 tsp black pepper.

Fry the bacon in a skillet over medium heat until golden brown, about 5-7 minutes. Transfer the bacon to paper napkins. Remove half of the fat from the pan, then add the onion and simmer for 6-10 minutes. Then add bacon, raisins, vinegar, sugar, salt, increase heat and let the sauce simmer for 1-2 minutes. Remove sauce from heat and cover.
Heat up the grill (I have a grill function in the oven, but I think you can just bake the fish in the oven afterwards). Put the fish on a baking sheet covered with foil, grease each fillet with rast. butter, sprinkle with black pepper and the remaining 1/4 tsp. salt.
Bake the fish for 3-5 minutes (the fillets are thin, the fish is baked very quickly), until tender. Then put the mixture of bacon, onion and raisins on the fillet, pour over the sauce and serve.

Trout with fruit

• salmon (trout),
• banana 1 pc.,
• kiwi 1 pc.,
• onion 2 pcs.,
• 1/2 orange
• cream 22%,
• salt,
• olive oil 2 tbsp l.

Fry the onion in oil, salt the fish, cut the banana and kiwi into circles, add the kiwi to the onion, put the fish, put the bananas on it, add cream and simmer for at least 15. Cut half of the orange into semicircles or circles, put on the fish. Simmer for another minute. 5-7. Real jam!

Filipino trout

According to this recipe, you can cook sea bass, trout, mackerel or milk fish (aka milkfish, this fish is also called hanos or bangus).
For 2-3 servings:

• 1 fish (500 g),
• 1 tomato,
• 1 onion
• 2 cloves of garlic
• pepper,
• salt.

Rinse the fish, peel off the scales, cut off the head and carefully remove the insides, so as not to damage the abdomen. With a sharp knife, make a longitudinal cut on the back, release the ridge and carefully remove it, rinse the carcass with cold water, dry it with a napkin. Season the uncovered carcass with salt and pepper. Put the mixture of finely chopped tomato and onion, chopped garlic. Fold the carcass and roll it tightly in foil. Bake at 200 degrees for 20 minutes.
This fish is delicious both hot and cold. Pour it well with a mixture of soy sauce and lemon juice.

Potato casserole with trout

At the bottom of the mold, greased with butter, put mashed potatoes, trout fillet, pre-fried in a pan, then sautéed onions, carrots. Everything is poured with milk sauce (this is fried in butter, lightly flour, milk is added and boiled until thick, seasoned with salt and nutmeg), put in the oven for 15 minutes, you can also add grated cheese, but I didn't have it.

Trout in the oven

Take the steaks of salmon, trout, whatever you like more, salt, pour lemon juice, cut the onion into rings, take the foil, sprinkle some onion rings, top with a steak, pepper, then again the onion rings, and wrap everything well with foil. So a few servings. Put in the oven, also for 25-30 minutes. Well, 200-250 degrees. It’s sooooo tasty, ergonomic, beautiful ... You can serve it right in the foil, and then you can unfold it yourself - this is the entourage. And you can take it out, pour over the resulting juice, decorate with herbs.

Salmon (trout, salmon) in cream with pine nuts

• 800 g salmon fillet,
• 250 ml 33% cream,
• 70 g of pine nuts,
• a handful of pink pepper
• freshly ground white pepper,
• salt,
• juice of half a lemon.

Cut salmon fillet (you can use another red fish that you like), cut into pieces, salt, pepper, sprinkle with lemon juice. Leave to marinate for 1 hour. Put the fish in a heat-resistant frying pan, sprinkle with pine nuts pre-fried in a dry frying pan, add cream and place in an oven preheated to 190 degrees for 15-20 minutes. Sprinkle with pink peppercorns.

Trout in beer batter

Fish (preferably white and more refined: halibut (only good), river trout), beer 300 g, flour, egg.
Salt and sprinkle the fish and hold for half an hour to soak (I add lemon juice and a spoonful of olive oil). The egg is beaten with beer, flour is added, everything is beaten until a very thick sour cream. Fish - in batter and in a frying pan.

Trout in sour cream sauce

The dish is suitable even for children. It is advisable to take fatter fish, such as salmon and sea red trout. You can also pink salmon, but it must be borne in mind that pink salmon will be drier, more sauce is needed. Cut the fish into pieces, salt, add lemon juice and leave for 10 minutes. Grate the carrots, chop the onion. Onions, carrots and fish - in a saucepan with a little water and butter (or vegetable) oil (here, whoever likes it, in fact). Simmer until the color of the fish changes, then pour with a mixture of sour cream and water (1: 1) and simmer on low heat. Add a slice of lemon, bay leaf, allspice peas five minutes before the end. With mashed potatoes it goes with a bang! If someone does not like boiled fish, you can pre-fry it, I have corrected the recipe for a child under 5 years old.

Braised trout

Fry the trout quickly, add the frozen mixture, where there are peas with corn, peppers, shrimps, sour cream, stew a little, serve with rice.
Well, delicious, delicious.

Trout baked in foil

1 kg of fish - completely peeled and gutted (carcasses), I make shallow cuts on both sides, three on each, if the carcass is at least 0.5 kg.
Season with salt, pepper, lay on foil (the leaf must be large enough to close, first grease the leaf with a little olive oil. Grease on both sides with a sauce of squeezed 0.5 lemon, 1 teaspoon of mustard, 4 cloves of garlic squeezed in a garlic press, 3 tablespoons tablespoons of olive oil. After that I cover tightly with foil and in the oven preheated to 180-190 gr., for 25-30 minutes max. Try it, you will not regret it. bones, and at overexposed it just falls apart.

Trout in a double boiler

And I cook salmon or sea trout in a double boiler, I just salt and pour it with lemon juice, sprinkle with dill and in a double boiler for 15-20 minutes ... It turns out very tasty.

Trout in pumpkin seeds

A very quick, healthy and delicious recipe. Pumpkin seeds go well with fish, the dish looks good on the table, you can cook it for yourself, as a quick dinner after work, and for unexpected guests, since the preparation will take a maximum of 10 minutes.

• 4 fillets of salmon (trout or any other similar fish),
• 1/3 Art. pumpkin seeds,
• 1 egg,
• 2 tbsp. l. parsley, finely chop
• salt,
• pepper,
• rast. frying oil.

Beat the egg lightly. Salt and pepper the fish fillet. Chop the seeds with a knife and mix with the parsley. Grease the fish (only the skinless side) with an egg, top with a mixture of pumpkin seeds and parsley, press down with your hand. Heat the oil in a frying pan, put the fillet in the heated oil with the seed side, fry for 2 minutes, turn over and fry for another 2-3 minutes. That's it, dinner is ready.

Marinated trout

• Trout fillet, raw 150-200 gr. (cubes).
• 1-2 onions (cut into rings).
• Juice of 1 lemon.
• Salt and pepper to taste.

Place everything in a saucepan, cover and shake for 5-10 minutes. And you can eat.

Trout baked with asparagus beans

• Red fish (tastier, of course, if trout or salmon - it turns out smoother),
• green beans,
• lemons,
• soy sauce,
• sugar,
• olive oil.

Frozen green asparagus beans are poured into the baking sleeve, already tied on one side, and poured with soy sauce. The fish is cut into steaks or fillets - as anyone likes, slightly sprinkled with olive oil, laid in an even layer on top of the beans. Cut lemon with peel into thin slices. Each circle is sprinkled with sugar and placed in a layer on top of the fish (sugar side up). The sleeve is closed, and all this is baked in the oven for 200 gr. about 45 minutes.

Student Trout Recipe

You can take: pink salmon or chum salmon, or trout 1.5 kg. Cut from the inside along the spine and remove it and the bones on the abdomen. Fry the onions and carrots - this is for the filling. Salt the fish, pepper to taste and grease with mayonnaise, put onions and carrots in it and sew up. In the oven for 200 about an hour. Fry walnuts and raisins in r / oil and decorate the fish with them. And also lemon in thin slices.

Bacon-wrapped river trout

Prepare trout carcasses (peel, gut, wash). Season with salt and pepper, drizzle lightly with lemon juice. Fold several branches of dill into the belly. Wrap the carcasses with bacon. Put a sheet of foil in a baking dish (so that you do not suffer later with washing dishes), put fish, bake for 12-15 minutes.

Baked Trout with pesto, mashed potatoes and broccoli

We need:

• Two medium-sized portioned trout (250-300 gr. Each)

For pesto:

• A small bunch of basil.
• Approx. 100 gr. parmesan.
• 1 clove of garlic
• 100 g pine nuts (or pine nuts, or half with minadal).
• 50 gr. olive oil.
• Salt.

1. Making pesto. Basil leaves, small pieces of parmesan, garlic and put everything in a blender with olive oil. Add a little salt and nuts. Chop everything in a blender for no more than one minute.
2. Put peeled fish in a baking dish, grease it with pesto and put a little sauce in the belly.
3. If you wish, you can sprinkle the fish with lemon (I did not sprinkle it). And to get a richer taste, you can give the fish some time to marinate.
4. Add a little water to the bottom of the mold to keep the fish from getting dry. Cover the form with foil and send to an oven preheated to 180 degrees for 15 minutes. Then remove the foil and let the fish stand for about five minutes in the oven to form a crust.

I prepared a dish from the same book for a side dish.

Mashed potatoes and broccoli

Two medium potatoes + 300 gr. broccoli. Salt.
Put peeled potatoes in boiling salted water, add broccoli when it is almost ready. It is enough for her to cook for about five minutes.
Make a thick puree from boiled vegetables with the addition of vegetable broth.
Season with olive oil.

Steamed trout with tomato vinaigrette

Another recipe from the collection of the best recipes from TheNewYorkTimes newspaper. This recipe was published on July 26, 1989, by the recipe author Pierre Franny. It turns out very tasty - the fresh, bright taste of the sauce perfectly complements the freshish fish. It turns out a healthy and non-high-calorie dish, and this is one of the options when the usefulness of the dish does not spoil the taste. Now I will cook steamed fish more often.

• 1 tbsp. l. dijon mustard,
• 3 tbsp. l. rice vinegar,
• 1/3 Art. (or 1/4 cup) olive. oils,
• 1/2 tbsp. finely chopped peeled and seedless tomatoes,
• 2 tbsp. l. finely chopped green onions,
• 2 tbsp. l. grated ginger
• 2 tbsp. l. cilantro (or parsley)
• 1 tbsp. l. soy sauce,
• a pinch of hot pepper.

• 4 fish fillets (sea bass, trout or any other of your choice will do),
• 4 sprigs of fresh thyme.

Stir in mustard and vinegar, add oil and whisk. Add the rest of the sauce ingredients and stir. Then season with salt and pepper to taste.

Grate the fish fillets with salt and pepper, put a sprig of thyme on top and cook in a double boiler. I don't have a double boiler, so I had this device:

This is a baking dish for meat, inside I put a grate on which I usually freeze baked goods, and put fish fillets on the grate. She poured hot water into the mold, covered the fish mold tightly with foil. Put the mold on gas and bring the water to a boil, reduce the heat to medium and cook the fish for 4-8 minutes, depending on the thickness of the fillet. The fillet in the photo was ready in 4 minutes.
Put the fish on plates, pour over the sauce and serve.

Trout in the microwave

Sprinkle the trout steak with salt and pepper (you can also use other spices), sometimes I put the onion on top, but usually without the onion, pour sour cream on top and put it in the microwave at 100 percent. for 6 minutes.
Ready! Delicious! (But it’s fat, so it’s better to eat with rice).

Trout baked in the sleeve

The fish is gutted, rubbed inside and out with a mixture of salt, pepper and lemon juice squeezed out of 2 circles of lemon. Put sliced ​​lemon in circles in the abdomen so that the halves look out, all this into the sleeve and bake in the oven. Or bake in foil, then open and let the fish brown. It turns out awesome!

Fried trout

Fry in a pan:

1. Fry on 2 sides. Before that, I smear with salt and spices. Ready.
2. Just like in the first case, only at the end I add oyster sauce (I will give my soul for this dish).
3. Daddy loves breaded or flour.
4. Outdoors. On a wire rack (instead of a kebab). Pickles quickly. You cut the fish, salt it, spices, until you get to the frying place - it has already been marinated. Sometimes they were even pickled right away on the spot.

Trout in a double boiler

Trout steaks, salt, onion rings on top, seasoning for fish, spread a little mayonnaise on top, 15 minutes, and you're done.

Trout in foil with tomatoes

Pieces in portions: salt, pepper, a slice of tomato and plastic cheese on top. I wrap each piece (with the palm of my hand) in foil and in the oven for 5-10 min. After cooking, pour over the lime juice.

Raw Trout Salad

Mill trout. It's very easy - her bones are large. Then cut into cubes whichever size you like best. Put in a saucepan, pour the juice of one lemon, pepper and add onions, I cut into rings. Cover and shake in a saucepan for 7-10 minutes.

Trout in the oven

I cut the fish into pieces, marinate for 30 minutes in lemon juice, salt, pepper. I spread it on a baking sheet and put a piece of butter on top. 20 minutes and you're done.

Stuffed trout

And I do this. I "open" the trout along the ridge, take out the entrails, stuff it with pre-cooked minced meat and into the oven. And it looks festive, it's not a shame to put it on the table, and, of course, it's delicious !!!
Minced meat can be anything, depending on the preferences of the family. I tried to do it with potatoes, and with rice, and with vegetables, but most of all I like it with seafood - shrimp, octopus, squid ... Only the minced meat should be put ready-made, since the fish cooks faster. And Bon Appetit!

I make trout in the sleeve, stuff the minced meat in the belly: boiled rice with hot mushrooms, carrots and onions, then sew, salt and in the sleeve, the rice is soaked in trout fat, it turns out a funky taste.

Trout in the airfryer

Since I got the airfryer, I cook trout only in it. I cut the gutted fish into steaks 1.5-2 cm, salt, you can sprinkle it with lemon immediately, or after cooking, and on the grates for 10 minutes. Also, I used to cook in a frying pan, preheated, for 3 minutes. fried on each side. The main thing is not to overexpose, then it turns out very juicy inside.

Salted trout with oranges

Salt trout like this: I cut gutted trout into steaks 1.5-2 cm thick, rub with salt on both sides (about 1 teaspoon without a slide on one side) and put in a bowl, laying each layer with rings of fresh orange. Those. a layer of oranges to the bottom, then a fish, oranges on top, again a fish, and so on to the top. The top layer must be orange. It is advisable to lay tightly so that the lid can hardly be closed, well, or you can put a load on top of a thread. And in the refrigerator for a day. The taste is extraordinary, and there is no smell or taste of oranges. Even the most skeptical skeptics admitted that trout was never tasted better.

Trout baked in a carrot coat

Salt and pepper the trout (portioned pieces), put on a baking sheet, on top of the fish pieces lay out the carrots grated on a fine grater and a little grease the carrot cap with mayonnaise. Then we put in preheated to 180 gr. oven for 25 minutes.

It's very easy to cook it. Salt, pepper the fish (I took the steaks), put it in a mold, fill it with cream fatter, somewhere up to half the "height" of the fish, you can put a mug of lemon on top. In the oven for 20-30 minutes. Everything.

Trout in the oven with cream

Salmon or trout can be cooked in the oven, pre-salt, pepper, in general, pickle. And make the sauce from the cream. In a saucepan, heat up the cream, pepper, salt, herbs and at the end add the red caviar - mix everything! Put the fish on a plate, and pour this sauce !!! Very, very tasty !!

I sometimes do this: you can marinate the fish, you can not, it tastes like this, the main thing is the following:

1. I make portioned foil boxes, there is a piece of salmon / fareli,
2. shrimp peeled from above, on the sides, where they will fall, whoever wants as much, I like to have a lot,
3. cream + egg, fish is poured,
4. grated cheese on top, you can greens,
5. into the oven.

Oven-baked stuffed trout

Buy pink salmon or chum salmon (you can, of course, trout - depending on the availability of money). The most difficult thing is to remove the bones from it, I have a picture with 3 stages at home, I will try to explain how this is done.
First, clean the scales, then cut along the abdomen, gut, then with a sharp and thin knife pry the bones along the ridge and separate the fish from the bones. As a result, you should get such a fish without bones, unfolded, as it were.
The filling is made - boil the rice, add mushrooms fried with onions (I take dried white ones) and pickled cucumber. Salt, pepper and mix it all with sour cream.
A pillow is made - you fry the chopped carrots with onions in sunflower oil, salt and pepper.
Now you start assembling.
Take a sheet of foil, put about a 2 cm layer of about a carrot pillow there, anoint with sour cream on top.
Take the fish and stuff it with filling, sew up the edges of the fish with thread. Salt the fish inside, spices.
Then put thin slices of lemon (olives) on the carrot and put the fish on top. Lubricate the top side of the fish with sour cream. Wrap it all in foil and on a sheet in the oven.
Bake all this for 1 hour somewhere in the oven. The juice from the fish flows out onto a baking sheet, so sometimes it burns and starts to smoke - it must be carefully wrapped in foil.
Then you take it out, put everything on the dish. Good both hot and cold. I cooked for friends, for my birthday - everything was eaten in 15 minutes :)

Trout in creamy cheese sauce

Cut 2 steaks of good salmon (salmon, trout) into small pieces, so as not to lose juice, tenderness and taste. Grate about 70 g of soft cheese and melt in a frying pan over low heat, when melted, add 100 g of dor blue cheese or any other soft cheese with mold, broken into pieces, pour in cream, about 200 ml, heat to melt the cheese, but cream did not boil. Put the salmon slices, cover, bring to a boil and turn off the hotplate (if the pan is thick-bottomed and can keep warm, if not, you can leave a little fire). Ready in 7 minutes. With pasta, that is, with pasta, it's just magical. It is prepared before the pasta is cooked, especially if you have a habit of storing grated cheese for future use.

Trout or salmon steaks in the oven

Trout or salmon steaks (I buy a fish and cut it myself, it turns out cheaper) rub with salt, pepper, spread on a sheet, top with thin lemon rings. I also wrap the sheet in foil and in the oven. Om-Nom-nom.
If you have blanks of fish in the freezer, then uninvited guests are not afraid, while they wash their hands, you already have a festive dinner ready!

Royal Trout Ambassador

For 1 kg. fish (salmon, trout) take 2 tbsp. l. salt - NOT IODIZED, NOT 0 GRINDING, that is, COARSE GRINDING, 1 tbsp. l. Sahara. Wash the fish, dry it, make an incision along the ridge. Rub with a mixture of salt and sugar inside the abdomen and back and outside, against the growth of scales. Wrap in a towel, put in a container, turn from side to side twice a day, so that it is salted with its juice. You can eat in a day, but it's better in two, since your fish was not caught yesterday in Murmansk.

Steamed trout with rosemary and tea

Take 4 perch or trout fillets and season with lemon juice, salt and pepper. Make 570 ml of bergamot tea (earl gray - not in a bag) and bring to a boil. Put a few Chinese cabbage leaves in a double boiler and put the fish and 3 sprigs of rosemary on top of them. Steam for 15-20 minutes, until the fish is cooked.

Trout with steamed potatoes

I put chopped potatoes on the bottom row, and on the top a piece of salmon or trout. Onion on top, and sprinkle with lemon. I put 15 minutes. Salmon juice flows down onto potatoes.

Steamed trout

• 1 prepared trout (1.2 kg);
• juice of 1 lemon;
• 1 glass of wine vinegar
• 6 sprigs of coarsely chopped spicy herbs;
• ground black pepper;
• salt.

Rinse the prepared trout carefully and quickly. Rub inside with lemon juice, salt and ground pepper. Place the fish in the refrigerator for 30 minutes. Tie the trout into a ring. Pour water, wine vinegar into a saucepan, add spicy herbs, boil. Put the fish on a steamer rack, place on a saucepan. Steam for about 25 minutes. When serving, put on a preheated dish, having previously untied the fish. Garnish with boiled potatoes, drizzled with butter.

Steamed trout with tomatoes

• 800 g trout (or pink salmon) fillet,
• 2 peeled and seedless tomatoes, cut into pieces;
• 2 tbsp. tablespoons of mayonnaise;
• 2 tbsp. spoons of ketchup;
• 1 tbsp. a spoonful of yogurt;
• 1/2 teaspoon of vodka;
• 1 bunch of dill;
• 1/2 lemon, cut into circles
• salt.

Set aside 2 sprigs of dill for decoration, lay out the bottom of the steamer grate with the rest of the herbs. Place the fish fillet on top, salt. Put the steamer rack on a saucepan with boiling water and cook the fish for about 15 minutes, covering it with foil. For the sauce, put mayonnaise, yogurt, ketchup in a bowl, mix thoroughly. Add tomato slices, pour in vodka and mix again. When serving, place the fish on a preheated dish, pour over the sauce, garnish with lemon circles and dill.

Grilled trout steaks

I cook fish under the grill. Salmon or trout. Marinate fish steaks in a mixture of lemon juice, olive oil and salt. You can add your favorite herbs. Marina from 30 minutes to several hours, as it turns out. And then onto the bars. Very tasty

Trout in a pot

I cook fish in pots (for 1 pot):

• to the bottom of 1 tbsp. l. vegetable oil,
• 150gr. fish fillet (trout is very tasty),
• chopped red bell pepper,
• then a tomato.

All layers are salted and pepper, sprinkled with parsley and olives rings.
There is no need to add water, because vegetables give a lot of juice.
Pots are prepared for about half an hour in the oven.
When cooked, pour the mixture: either cream + grated blue cheese, or sour cream + grated hard cheese + salt (all 50 g each).

Put fried onions, carrots, fish in pieces and potatoes in greased pots. To make the dish more dietary and not burn at the same time, I cover everything inside the pot with tight foil, and on top with a lid.

The first of the trout:

Trout soup

I cook soup from the head and tail of trout, salmon or pink salmon. It is possible from fillet, but we eat it anyway. I throw my head into a saucepan, potatoes in pieces, an onion head, a whole carrot. I pour water and on the stove, as it boils, add salt, cook until the potatoes are ready, if you add pieces of fish, then I throw them in when the potatoes are almost ready. Before removing from the stove, pepper and add fresh parsley with dill. The child likes it, dad too ... It takes about 30 minutes to prepare, max 40 ...

Trout fish soup with two tabs

Ukha is not a soup, but a means of pleasure ... From the book by A. Genis "Russian cuisine in exile".
Boil small river fish before boiling, strain the broth (discard the very little thing or give it to the cat). Put the broth on a small fire, adding uncooked onions (a whole onion), celery, parsley, bay leaves, peppercorns, salt.
After 20-30 minutes add the carrots, potatoes, tarragon and basil (fresh or dried), cut into strips. After another 5-7 minutes, put the pieces of fish fillet. Here it is already better to take a noble fish - trout, cod, sterlet, whitefish, and pike, at worst. The fillet is cooked for a few minutes.
Separately in a cup, brew saffron with hot broth, strain and pour into a saucepan removed from the heat, this gives the ear a golden color and aroma. Throw a piece of butter into a saucepan, let the broth brew for 3-4 minutes and serve, sprinkle with dill and green onions.

Trout fish soup

I cut off the head and tail from the trout, buy a jar of tuna, some potatoes and a tomato or salmon belly. It works best with them.

04.03.2012
The selection was made by Ull,
Novosibirsk