Bakery 

Red trout baked in the oven with cream. Trout in a creamy sauce - a quick and tasty hot meal

20.01.2019

An ordinary dinner will become royal if its menu includes trout baked in the oven. You can choose any recipe to your taste. Such a fish is baked under butter, sour cream sauce, under a cheese coat, with assorted vegetables. Let's consider the most successful version of this dish and listen to the advice of experienced chefs.

Trout is a fish that is not only tasty and satisfying, but also incredibly healthy. Previously, it was considered a delicacy that not everyone could afford. Fortunately, trout has become available to everyone today. And if you come across such a fish, you need to take care to cook it deliciously.

In order for the trout to remain juicy during baking, it must first be marinated. This fish has tender meat, so its taste should not be interrupted by a lot of spices and spices. Use thyme, tarragon and basil as a seasoning for trout. They will favorably emphasize the taste of red fish.

Trout can be supplemented with sauces based on sour cream, kefir, cream. Also, her fillet is in harmony in taste with citrus fruits- lemons, tangerines, oranges, cranberries. And if you want to get a complete dish that does not require a side dish, choose the recipe for cooking trout in the oven with potatoes, onions and carrots. For the festive table, you can prepare a fish under an exquisite sauce based on red or white wine. For example, take a recipe for trout and potatoes in the oven as a basis and add sauce.

On a note! River trout, baked whole in the oven, turns out to be delicious. You can choose any recipe, even the one that is intended for cooking sea ​​fish... The main thing is to sprinkle the trout with lemon juice and leave for half an hour to rid it of the characteristic smell of river mud.

Whatever recipe for Karelian trout you choose in the oven, the dish will turn out only if the fish is fresh and of high quality. How to choose it? Pay attention to the shape of the carcass. If it is not crooked or curved, it speaks of its freshness. When buying frozen fish, make sure that it does not have too thick ice crust on it. Excess moisture absorbed by trout deprives some of its taste and useful properties.

Trout is a fish that is quite fatty and juicy, therefore, when preparing it, a large amount of fat, oil or lard is not used. If you plan on roasting the whole carcass, buy medium-sized trout. And large fish must be divided into steaks, otherwise it will not bake well. Recipes for cooking trout in the oven in foil are especially popular. And this is no accident. It is the foil (either a baking sleeve or parchment paper) that allows you to preserve the juiciness of the fish fillet.

Trout with creamy sauce in the oven: original recipe, but simple

The easiest and fastest way to cook is trout baked in the oven in foil. Its recipe is as follows: prepare a fish carcass, rub it with seasonings and salt, and sprinkle with lemon juice. Stuff the fish with dill sprigs and lemon slices and wrap a sheet of foil over it. Bake until tender at one hundred and eighty degrees. Recipe for trout in foil in the oven can be supplemented with onions and carrots. To do this, chop the vegetables, and cut the fish into steaks. Place the trout on top assorted vegetables, wrap in a sheet of foil and bake.

We suggest you complicate the dish a little and master the recipe for trout in the oven with cream. We will bake the fish and serve it with creamy mushroom sauce... Believe me - not a single gourmet will refuse such a treat.

Ingredients:

  • fish steaks - four jokes;
  • refined vegetable oil - three to four tables. spoons;
  • lemon juice;
  • mushrooms - 0.2 kg;
  • onion - one head;
  • cream - 200 ml;
  • Dill;
  • sifted flour - one table. spoon;
  • salt;
  • black pepper.

Preparation:

  1. We will prepare the products we need. We chose champignons from the mushrooms, but you can use any others.
  2. Rinse and dry the fish steaks. Rub them with salt and pepper.
  3. Sprinkle the fish with lemon juice.
  4. Lubricate the steaks with unscented vegetable oil.
  5. Place the fish pieces in a fireproof dish.
  6. Preheat the oven to two hundred degrees.
  7. We bake trout steaks for twenty - twenty five minutes.
  8. Let's leave the fish for now and prepare the sauce.
  9. Peel the onion and chop it finely.
  10. Wash and dry the mushrooms. Cut the mushrooms into thin slices.
  11. We also wash the dill, dry it and chop it finely with a knife.
  12. Heat vegetable oil in a frying pan and put onion. We fry it for three minutes.
  13. Now put the mushrooms in the pan.
  14. Stir and fry five to seven. Salt and sprinkle with pepper.
  15. Add sifted flour to the pan.
  16. Stir well.
  17. Then add the cream.
  18. Stir our sauce.
  19. Simmer the sauce, stirring until it thickens.
  20. Add dill to the pan and stir.
  21. Cover the pan and simmer the sauce for another three minutes.
  22. Put the steaks on a plate.
  23. Pour creamy mushroom sauce over them and decorate with sprigs of herbs.

Advice! Take note of the recipe for creamed trout in the oven. Place the steaks, after preparing them, into the mold, and then pour over the cream. Cover the dish with foil and bake the fish at one hundred and eighty degrees forty - forty-five minutes.

Culinary Secrets:

  • Before baking, the trout must be freed from the scales. Remove the scales with a knife, moving from the head of the fish to the tail.
  • If you get a trout carcass without gut, you need to clean the insides. Try not to damage the gallbladder, because then the fish will taste bitter. And if you still damage it, sprinkle the place where it got with salt, and then rinse the fish carcass thoroughly.
  • It is better to bake whole trout in foil. Then it will be both juicy and delicate in taste.
  • Chives of garlic complement the taste of trout meat harmoniously. The main thing is not to overdo it with their quantity, so as not to drown out the aroma of the fish.

Trout can become a real highlight of both everyday and festive feasts. Now you know how to cook it deliciously. The main thing is to do it with pleasure! Bon Appetit!

Trout in cream - general principles cooking

Before cooking, the trout must be prepared. First of all, peel off the scales, moving traditionally, from the tail to the gills. The cleaned carcass should be rinsed from mucus, blotted with a paper towel and gutted. To do this, an incision is made along the abdomen, the insides are taken out, with extreme caution - the gallbladder. There is no need to remove the skin: it can be removed from the cooked fish.

If the trout is small, it is usually cooked with the head. You will have to cut off the fins, the tail and, of course, the gills. They add a bitter taste to the dish. A large carcass can be cut into steaks or fillets. To do this, the fish is cut along the back to the base of the ridge, then the meat is separated by hands from the bones and spine. Trout bones are soft and easy to remove.

Since trout meat is fatty, you should buy low-fat cream, no more than 10 percent. They must be fresh.

Trout is baked in cream in a preheated oven. The optimum temperature is 180 degrees. It will take about thirty to forty minutes for the fish to bake. The exact cooking time depends on the individual oven and the size of the baked pieces.

Creamy trout baked with cheese

The classic version of trout in cream involves the use of cheese. The dish turns out to be tender, juicy, soft. Trout is very easy to cook, and even a beginner will play with this recipe.

Ingredients:

Trout carcass weighing 700-800 grams;

A glass of cream;

One hundred grams of cheese;

A package of ready-made seasoning for fish;

Cooking method:

Cut the carcass into steaks no thicker than two centimeters.

Squeeze the juice from half a large lemon.

Grate the cheese on the shallow side of the grater.

Combine low-fat cream, grated cheese and lemon juice.

Put the pieces of fish in a mold and add a little salt.

Spread the cheese-cream sauce over the surface of the fish.

Sprinkle with spices from a bag.

Place the dish in the oven and bake (the cheese should be browned).

Fried trout in cream with herbs

In literally an hour, you can prepare a great dish of trout, fresh herbs and cream. Frying is rare as a way to cook pink meat, but it's definitely worth a try.

Ingredients:

A pound of trout fillet;

Fresh low-fat cream - 300 ml;

Fresh parsley and dill - small bunches (or a spoonful of dried herbs);

A spoonful of vegetable oil;

A bag of ready-made fish seasoning (optional).

Cooking method:

Cut the fillet into portions.

Salt each piece a little, sprinkle with seasoning, squeeze a little lemon juice on top and leave for fifteen minutes to marinate.

Heat a frying pan with oil and quickly, for two to three minutes, fry the trout on both sides.

Heat the cream in a saucepan (do not boil).

Put the fish in the cream, simmer for about fifteen minutes over low heat.

Chop the herbs.

Pour greens on top of the fish, simmer for another five minutes.

Let the trout brew for twenty minutes, and then serve.

Creamy trout with mushrooms in a slow cooker

A luxurious recipe for trout in cream for mushroom aroma lovers and multicooker owners. Literally thirty minutes - and you can enjoy the incomparable taste.

Ingredients:

Three to four steaks from thawed trout;

Six to seven pieces of medium-sized whole mushrooms;

A glass of fresh cream;

Salt, spices, pepper.

Cooking method:

Salt fish steaks, pepper a little and sprinkle with spices. You may not need to use seasonings at all to add a thicker mushroom flavor.

Place fish in a bowl.

Put whole mushrooms on top of the trout and on the free areas of the bowl.

Pour cream over everything.

Cook on baking mode for thirty minutes.

Whole trout in cream baked with vegetables

Tomatoes, onions, and cheese are great accompaniments for creamy trout. The sauce turns out to be spicy-sour-sweet, very tasty.

Ingredients:

Two or three carcasses of small river trout;

Fresh cream - at least 300 ml;

Two or three small onions (one for each fish);

Three large or five to six small tomatoes;

Semi-hard cheese - 250 grams;

Salt, spices, pepper.

Cooking method:

Rub the fish with salt.

Finely chop the onions.

Finely grate semi-hard cheese.

Cut the washed and dried tomatoes into thinner rings.

Place the fish in a mold.

Pour over the cream.

Put the tomatoes on the fish first, then the onions.

Sprinkle with cheese crumbs on top.

Bake for about thirty minutes.

Creamy trout with yolk sauce

The original taste is obtained from trout in a creamy egg sauce. Soft, juicy, tender dish serve well with rice or mashed potatoes.

Ingredients:

A pound of fresh trout fillet;

The yolks of three chicken eggs;

A glass of store-bought low-fat cream;

Salt and pepper.

Cooking method:

Cut the defrosted fillet into small pieces.

Sprinkle each piece with pepper and salt.

Heat oil in a frying pan, quickly fry the fish. Two minutes is enough for each side.

Beat the yolks with cream.

Place the fish in the mold.

Pour the creamy egg sauce over the trout.

Bake for no more than fifteen minutes.

Trout in cream with onions in a pan

Onions and butter will give an incomparable taste to this variant of trout in cream. The dish is cooked in a pan with fresh dill, which gives it a touch of rustic simplicity and lightness.

Ingredients:

Average trout carcass (no more than a kilogram);

One hundred grams of butter;

Two large onions;

A glass of cream;

Pepper, salt;

A bunch of fresh dill.

Cooking method:

Cut the butter into thin slices and place half in the pan.

Cut the trout into fillets, cut into small pieces.

Cut the onions into cubes or half rings.

Finely chop fresh dill.

Put onion on oil first, then trout, cover with dill.

Pour cream over everything.

Spread the other half of the oil on top.

Put on medium heat, after boiling, simmer for thirty minutes over low heat.

Arrange in plates, decorate transparent lobules lemon.

Creamy trout with potatoes

Full hearty dish, which looks good on the everyday and festive table, is trout in cream, baked with potatoes. Much effort is not required, but the result will definitely please. If the use of vegetable and butter seems excessive (the trout is already oily), then these ingredients can be easily thrown out of the recipe. In this case, the potatoes are not greased with garlic oil, but simply sprinkled with garlic.

Ingredients:

Trout carcass weighing up to a kilogram;

A kilogram of potatoes;

Two hundred grams of cheese;

A cup of cream (300 ml);

A little vegetable oil;

Two cloves of garlic;

A spoonful of butter;

To taste of salt, pepper, oregano.

Cooking method:

Cut the potatoes into very thin slices or sticks.

Cut the trout fillet into portioned slices.

Grate medium-sized semi-hard cheese.

Chop the garlic with a press or grater.

Grease a sheet or baking dish with vegetable oil.

Place the potato slices in a baking dish.

Dissolve butter, mix with garlic.

Grease potatoes with garlic oil

Place the fish on top of the potato layer.

Cover everything with cheese crumbs.

Toss in cream with oregano, salt and pepper.

Pour the sauce over the fish and potatoes.

Bake for about fifty minutes, until potatoes are tender.

If the cheese starts to burn, cover the tin with foil and bake.

A beautiful golden cheese crust should form.

When serving, you can decorate the dish with fresh herbs.

Creamy trout with sorrel and broccoli

The sour taste of sorrel sets off very well the fat content of the trout. Boiled broccoli will add spice to the dish and make it very beautiful.

Ingredients:

A kilogram of trout fillet;

A little oil;

Two hundred grams of canned sorrel;

Half a glass of cream;

Seasonings to taste (you can take a bag of Italian herbs), salt, pepper;

Broccoli;

Fresh dill;

Spoon red game (optional).

Cooking method:

Cut the prepared fillet into portions.

Salt the fish, sprinkle with herbs and pepper.

Heat oil (preferably olive oil) and quickly fry the fish on both sides.

Put canned sorrel in a frying pan, simmer for about five minutes under the lid.

Pour cream over everything, heat for another five minutes.

Boil broccoli.

Put the trout with cream, broccoli, a spoonful of red game and a sprig of dill in a plate.

Creamy trout with shrimps

The wonderful taste of trout in cream enhances the piquancy of the shrimp. Lemon, dill, dried herbs, olives add to the flavor. A subtle almond note is the highlight of this dish.

Ingredients:

Three to four trout steaks;

Two hundred grams of shrimp (already peeled);

A glass of cream;

Several pitted olives;

Fresh dill;

Five tablespoons of grated almonds;

Dried herbs (oregano, thyme, basil)

A little olive oil;

Two hundred grams of cheese;

Salt, a mixture of several peppers.

Cooking method:

Cut the trout into steaks.

Grate olives with rings (seven to eight pieces).

Peel the shrimp.

Gouda finely grate.

Chop the dill finely.

Grate almonds.

Put fish pieces in a mold slightly oiled with olive oil.

Spread the shrimps on top of the fish.

Pour the lemon juice over the fish and shrimp.

Mix salt with herbs and almond crumbs, add trout.

Pour cream over everything.

Top with dill and olives.

Cover the dish with cheese crumbs.

Cover with foil on top and send to the oven.

After half an hour, remove the foil and let the cheese bake beautifully.

Creamy Trout - Tips and Tips

Cheese is often used to cook trout in cream. For lovers of a delicate, pleasant taste, semi-hard gouda or edam cheeses are suitable. They melt easily, have a faint smell, and emphasize the tenderness of the cream. But trout goes well with blue cheeses. Therefore, for more exquisite taste you can use door blue or bergader.

Instead of a ready-made fish mix, you can use a Mediterranean herb seasoning. It includes oregano, basil, marjoram, tarragon, which also go well with the aroma and taste of trout. Some people love the clean, natural aroma of this delicate fish and don't use any spices. It turns out very tasty too.

When frying trout, be careful not to overdo it with oil. You can literally drop a teaspoon into the pan and rub it over the entire surface with a paper napkin. Or you can do without oil altogether if you fry the fish in a non-stick frying pan.

Before cooking fish, you can marinate it in dry white wine with spices for an hour. The fish will absorb the marinade, it will turn out fragrant, not so oily.

When serving, trout can be garnished not only with lemon slices, but also with sprigs of tarragon, parsley, dill, thyme and pomegranate seeds.

Trout is one of the most popular red fish. It is delicious, aromatic, juicy, incredibly healthy.

You can cook a lot of this product different dishes, snacks, sandwiches, but the easiest way is to bake in the oven. Usually steaks are used for this purpose.

Trout steak in the oven - general cooking principles

Trout carcasses are usually sold gutted. You just need to scrape the skin, rinse the fish, cut it across into pieces up to 2.5-3 cm. You can also find ready-made steaks on sale. The size depends on the type of trout. But usually this fish is not very large. The pieces are washed, wiped off, seasoned with spices, oil, and poured with marinades. Then the trout is combined with other products.

What can be added:

Citruses;

Seafood.

All this fits into the form at once or in parts. Fish is baked in the oven relatively quickly. Medium steaks take 20-30 minutes. If vegetables are used, the time may increase.

Trout steaks in the oven with vegetables

The recipe is simple but tasty and juicy dish of trout steaks in the oven. The amount of vegetables can be changed at your discretion.

Ingredients

4 steaks;

2 onions;

1 carrot;

2 tbsp. l. olive oil;

1 small vegetable marrow;

Preparation

1. Squeeze the juice out of a whole lemon. First you need to grate the steaks with salt and pepper, then pour over lemon juice... We put it aside.

2. Cut the onion and also the carrot into strips, add salt, remember, add strips bell pepper... You can pepper the vegetables to taste. Fill with a spoonful of oil, mix and put in an even layer in a mold.

3. We put the form in the oven for 10 minutes, temperature 200.

4. Sprinkle the steaks with a second spoonful of oil, lay them on top of the vegetables.

5. We put the dish in the oven again. We bake the trout for about 20 minutes, look at the color of the fish. It is important not to dry out the tender fish.

Trout steak in the oven (in cream with vegetables)

Option the most delicate fish... For trout steaks in the oven, it is better to use cream with a fat content of at least 15%.

Ingredients

2 onions;

4-5 small steaks;

2 carrots;

1 tbsp. cream;

1 incomplete glass of fish broth;

1 tbsp. l. flour;

3 tbsp. l. grated cheese;

Garlic, various spices, oil.

Preparation

1. We chop the carrots into strips, approximately also cut the peeled onions. We put everything in a pan with three tablespoons of oil at once, fry for three minutes. Vegetables need not be brought to full readiness.

2. Rub fish steaks with any spices of your choice. You can only season the trout with salt and pepper. Can be placed directly on the bottom of a greased mold.

3. Put the sautéed vegetables on top of the fish and between the pieces.

4. Pour a spoonful of oil into a frying pan, put it on the fire, fry the flour.

5. Add cream to flour, stir quickly and add fish broth... But you can also use water.

6. The sauce needs to be warmed up to thicken. Season with spices, toss in the crushed garlic.

7. Fill fish and vegetables with creamy sauce.

8. Lightly sprinkle with grated cheese on top. Three tablespoons are enough.

9. We send the trout to bake in the oven. At 200 degrees it will take 25 minutes.

Ruddy trout steak in the oven

A variant of very beautiful trout steaks. They are roasted in the oven until golden brown, turn out to be very juicy and tender. It is best to marinate the fish in advance, let it stand for an hour.

Ingredients

4 steaks;

100 ml soy sauce;

1 tsp honey;

0.5 lemon;

1 tsp dry seasonings for fish;

1 clove of garlic

Preparation

1. Grind the peeled garlic clove, grind with dry spices, then add honey, which will give the meat a beautiful color. We grind.

2. Dilute all this with soy sauce, then survive the lemon juice.

3. We wash the trout, dry and pour over the prepared marinade.

4. We leave for a while. From time to time you need to turn the fish over so that it is saturated evenly.

5. Tear off a piece of foil from the roll. We put it in a mold, we make small sides so that the juices do not flow out.

6. Put the trout steaks in the mold. Pour the rest of the marinade on top of the fish.

7. Preheat the oven to 220-230 degrees, send the fish into it for 20-25 minutes, it will cook quickly.

8. As soon as a fried caramel-colored crust appears, immediately remove the dish from the oven.

Oven trout steak (with cheese and cream)

Another option for cooking delicious trout steaks in the oven. The fat content of the cream does not matter here.

Ingredients

3-4 steaks;

200 ml of cream;

90 g of cheese;

1 clove of garlic;

0.5 tsp oregano;

Pepper, salt.

Preparation

1. Combine salt and pepper, grate washed, dried trout. You can immediately transfer to a greased form or leave for a few minutes to marinate.

2. Put in the oven, bake at 230 degrees for 5-7 minutes.

3. During this time, you need to prepare the sauce. Mix the cream and garlic, add 30 g of cheese, grated with fine shavings. Lightly add salt, mix well.

4. We take out the trout, which is slightly baked. Pour creamy sauce on top.

5. Sprinkle all this with dried oregano spice, it goes well with red fish. And fall asleep with dry cheese shavings.

6. Return the dish to the oven, bake until golden brown on top for about a quarter of an hour, you can increase the time to 20 minutes.

Oven trout steak with oranges

Original, unusual recipe cooking very tender trout. For the fish you will need Orange juice as well as whole citrus. Better juice squeeze it yourself, as it is difficult to find a real drink in the bags.

Ingredients

4 trout steaks;

200 ml orange juice;

1 tsp with a slide of mustard;

1 tsp honey;

1 whole orange.

Preparation

1. Combine orange juice with mustard, dilute honey in it, add salt. Stir well. You can add instead of salt soy sauce, it goes well with oranges, there is also such a marinade.

2. We wash the pieces of trout, wipe them, put them in a container or just pour marinade into a bowl, leave for an hour.

3. Lubricate the form, you can cover it with foil, make sides so as not to stain the dishes.

4. Wash the orange thoroughly, the skin can be brushed through. Cut the citrus in half, then into slices, thickness up to 0.5 cm. The skin does not need to be removed, but it is better to take out the seeds that come across.

5. Put the trout on foil, scatter orange slices around.

6. Pour the marinade in which the fish was lying.

7. We send the form to the oven, bake for about 25 minutes, large steaks may take half an hour at 200 degrees.

Trout steak in the oven with potatoes

Option for steaks with potatoes. It is very important to cut the tubers into thin slices so that they have time to cook. Instead of sour cream, you can use mayonnaise or cream.

Ingredients

5 steaks;

700 g potatoes;

150 g sour cream;

2 cloves of garlic;

1 tsp mustard;

3 tbsp. l. lemon juice.

Preparation

1. Rub steaks from red fish with lemon juice, mustard, pepper and salt to taste, set aside. Let them marinate.

2. Peel the potatoes, cut them into thin slices, and put them in a bowl. Squeeze garlic to it. We put salt and sour cream or mayonnaise, cream. You can add cut into half rings onion... Mix thoroughly, send to the form.

3. Smooth out the potato layer, pull a piece of foil on top.

4. Bake for 20 minutes at 200 degrees. The potatoes should be half cooked.

5. Take out the potatoes, remove the foil from it, you can gently stir to pick up all the juices and sour cream from the bottom of the mold.

6. Now put the trout steaks on top.

7. We send the dish back to the oven, there is no need to change the temperature.

8. Cook for about 20-25 minutes more, focusing on the color and aroma of the trout.

Oven trout steak with shrimps and olives

Terrific recipe festive dish from trout steaks. Shrimp can be used large or small, the amount of peeled product is indicated here.

Ingredients

3 small steaks;

200 g shrimp;

70 g of cheese;

90 ml cream;

50 g olives;

Oil, lemon;

1 tsp chopped almonds;

Fresh dill.

Preparation

1. Prepare steaks and shrimps. We put them in one bowl, add salt, add a little black pepper.

2. Take a lemon, cut it in half, squeeze all the juice out of the citrus. You can do it all in a bowl at once. We mix. We leave for fifteen minutes.

3. While you can grate the cheese, cut the pitted olives into circles.

4. Spread the foil into the shape. Grease the bottom so that the dish does not stick.

5. Shake off the marinade, put the trout on the foil.

6. Place the shrimps between the steaks.

7. Separate 2/3 of the chopped olives and sprinkle between the rest of the ingredients.

8. Now sprinkle the chopped almonds on the dish.

9. Take a spoon, collect a little cream and gently pour a thin stream over the dish. You can draw a mesh.

10. Top it up with grated cheese.

11. You can cover the top with foil, bake under it. Or cook right away like this. In the second version, the crust will be more fried. In the first version, the dish is more tender and juicy.

12. Baking time 25 minutes. The temperature for trout in the oven is about 180-190. Ready dish decorate with fresh dill.

Trout loves lemon juice just like any other fish. If there is nothing at home, you can limit yourself to pickling with citrus and salt.

Fish can stick to the foil. Before laying it out, be sure to grease the sheet.

Are the trout dry in the oven? Urgently pour the fish with heavy cream, mayonnaise or sour cream, cover with foil and heat for 10 minutes. Then leave for another half hour to soak.

Trout belongs to the family salmon fish, possesses their characteristic pink meat, tender and healthy at the same time. There are several varieties of it that taste equally good and are widely used in cooking. A small amount of bones, the presence of a sufficient amount of fat, the almost complete absence of a specific fishy smell makes it possible to prepare a variety of dishes from it, including dietary ones, which are made even without the use of oil. But the most tender and juicy is trout in cream, baked in the oven. It is difficult to find a person who does not like this dish.

Cooking features

Trout can be baked in cream for different recipes... It is often supplemented with vegetables and cheese. Small fish are sometimes baked whole. Trout steaks are no less tasty, and you can make a full-fledged dish from its fillet, which will be very convenient to eat. Trout cooking technology in creamy sauce is not always the same. To obtain the expected result, you must adhere to the recommendations accompanying the selected recipe. But there are several points, the knowledge of which will come in handy no matter what recipe you use to cook trout in the oven.

  • The juiciest trout is the freshest. In many supermarkets, it can be purchased chilled. When buying a trout, you need to carefully examine it. In fresh fish, the eyes are not clouded, the gills are red, the carcass itself is covered with thin mucus, but does not shine much. Dryness of the fish or an unnatural glossy shine indicates that it was improperly stored or transported, was processed. chemical composition to increase its attractiveness. When you press on the carcass with your finger, it quickly returns to its previous shape. If the fish meat is devoid of elasticity or when pressed on it, water is released, it is better to refrain from buying.
  • You can also use frozen trout for baking in cream. It is important to give it the opportunity to thaw in natural conditions, without subjecting it to a sharp temperature drop. If the fish is thawed in the refrigerator, it will lose a minimum of liquid and will remain almost as juicy as unfreezed.
  • Peel the trout before cooking. So that it does not slip out of your hands, it will not hurt to rub it with salt before that. Clean it with a knife or a special grater in the direction from the tail to the head. If you put the fish in a bag or put it in water, the scales will not fly in all directions. After cleaning, the fish must be gutted. To do this, an incision is made in the abdomen, the insides are carefully removed, trying not to break through the gallbladder. Inside the fish, you will find caviar or milk that does not need to be thrown away, but rather salted.
  • When baking fish, the entire head can be left on, but the gills must be removed. It is also advisable to rid the carcass of the fins and tail. All of these can add a bitter flavor to a dish. The skin is often left, and it is easily removed from the baked fish.
  • If the recipe involves the preparation of trout steaks, the carcass is cut across portions after cleansing and eviscerating. Already prepared fish is cut into fillets, cutting off the meat with a knife from the ridge and using tweezers to remove the bones remaining in it from the pulp. Then you can separate the fillet from the skin with a knife, holding it almost flat.
  • It is usually not necessary to fry the trout and the vegetables that make up the dish before baking the dish in cream, but sometimes they are still browned in a pan, and only then they are poured with cream and sent to the oven.
  • Trout does not have an unpleasant odor, which needs to be interrupted by the aroma of zest and spicy herbs, but nevertheless, with these components it turns out to be tastier, therefore they are often included in the recipe.
  • It is better to choose low-fat cream for baking trout (10 percent), since this fish is fatty in itself. However, you cannot replace cream with milk: the composition fish dishes often include tomatoes, lemons and other acidic foods, due to contact with which milk will curdle, but this trouble will not happen with cream.

Trout baked in cream, served with fried potatoes or mashed potatoes, rice and broccoli cooked in any way, vegetable stew or a fresh vegetable salad.

A simple recipe for creamy trout cooked in the oven

  • trout carcass - 0.5 kg;
  • cream 10% - 0.5 l;
  • bread crumbs - 50 g;
  • lemon juice - 40 ml;
  • dried dill - 5 g (you can replace 20 g fresh);
  • salt, black pepper - to taste.

Cooking method:

  • Peel and gut the trout. Remove gills and fins. Rinse the carcass, pat dry with a napkin.
  • Rub the trout carcass with pepper and salt, sprinkle with lemon juice on all sides, sprinkle with breadcrumbs.
  • Place the carcass in a baking dish, top with cream.
  • Preheat the oven to 200 degrees. Send the trout carcass into it. Bake the fish in the cream for 25 minutes.

Put the finished trout on a plate, garnish with fresh herbs and vegetables. The cream remaining in the mold is collected in a gravy boat and served separately with the fish.

Trout steaks baked in cream with cheese

  • trout steaks - 0.7-0.8 kg;
  • low-fat cream - 0.25 l;
  • hard cheese - 100 ml;
  • lemon - 0.5 pcs.;
  • salt, fish spices - to taste.

Cooking method:

  • Squeeze the juice from half a lemon into a bowl. Mix it with cream.
  • Grate the cheese finely, add it to the cream, whisk the products with a whisk.
  • Cut the trout into steaks. Rinse them, pat dry with a kitchen towel.
  • Rub the steaks with salt and complex fish seasoning.
  • Place the pieces into a mold.
  • Top the fish steaks with the prepared cream cheese sauce.
  • Send the dish to an oven preheated to 200 degrees and bake for 20-25 minutes. During this time, the cheese should have time to brown.

Serve the trout steaks in a creamy cheese sauce with a light vegetable garnish or rice.

Whole trout baked with vegetables in cream

  • trout (small) - 1 kg;
  • cream - 0.5 l;
  • onions - 0.2 kg;
  • tomatoes - 0.3 kg;
  • semi-hard cheese - 0.25 kg;
  • salt, herbs - to taste.

Cooking method:

  • Prepare the carcasses by cleaning, gutting and rinsing. Cut off the heads and tails of the carcasses, cut off the fins with scissors.
  • Rub the trout carcasses with salt, sprinkle with herbs inside and out.
  • Place the fish in a baking dish, top with cream.
  • Peel the onion, cut into rings or half rings. Sprinkle the onion over the fish.
  • Cut the tomatoes into circles and place them on top of the onions.
  • Grind the cheese. Cover the food with cheese shavings.
  • Place the dish in an oven preheated to 200 degrees. Cook for half an hour.

With tomatoes and cheese in a creamy sauce, you can make not only trout carcasses, but also its steaks, as well as fillets. Then you will need to bake them for only 20-25 minutes.