It's hard to find someone who doesn't like trout. This fish is one of the most delicious and healthy. To make of her appetizing dish, no special tweaks 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 come home late from work, and holiday dishes to a spontaneously arisen festive feast.

Culinary secrets

Before proceeding with the choice 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, they are most often used fragrant herbs, lemon juice, white and black pepper. 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 pieces of fish in the mixture 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 up so 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 the mixture olive oil and lemon juice with the addition of salt, 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 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 complex recipe, cooking will not take much time. In this case, the dish will turn out to be tender, tasty, appetizing.

Elena Pronina

How to cook trout. Recipes delicious dishes trout

Everyone who loves fish periodically buys for cooking such a fish as trout. Cook trout can be varied and tasty.

Exactly trout recipes this article is dedicated. We will tell you in detail how to cook delicious trout introducing several better ways cooking this wonderful fish.

• Baked Trout with Lemon
• Steamed trout
• Rustic trout
• Trout with cheese
• Trout in tomato sauce

Baked Trout with Lemon

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

Baked Trout with Lemon

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

Let's start cooking:

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

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

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

• Place the lemon slices inside the fish.
• Arrange them along the fish in one row, as many circles will fit.

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

• Put the parsley inside the fish, you do not need to cut it, put it in a whole bunch of about 5-6 branches.

4) Take a baking sheet and line it with foil. It is imperative to cover it because the fish tends to stick to the bottom.

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

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

Fried trout with citrus sauce

This is just incredibly tasty fish. The sauce makes it very unusual. The fish itself is very soft, juicy and tender.

Fried trout with citrus sauce

What you need for cooking:

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

Let's start cooking:

To begin with, take a dish in which it will be convenient to marinate trout, this must necessarily be a dish that is not made of metal.

1) For cooking, you need a trout fillet weighing 150-200 grams. Or you will need 3-4 fish, 200-250 grams each. If you purchased the whole fish, then you need to gut and separate the fillet from the ridge. If you can find it, then it is better to purchase the fillet right away.

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

• Add 5 tablespoons of olive oil to this juice.
• Dip the trout fillet in this marinade, cover the dishes with plastic wrap or a lid, and marinate in the refrigerator for 2 hours.

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

• Season the fillets with salt and pepper to taste.
• Dip the fish in flour.

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

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

7) Once sautéed, place the fillets in a baking dish and send directly to the warm oven. Simmer the fish until tender for 20-25 minutes. During this time, we will prepare the citrus sauce.

8) Add butter to the same pan that the fish was fried; as soon as it melts, pour the marinade left over from the fillet marinating into the pan.

• Pour the grated zest into the marinade pan.
• Cut the squeezed fruit into cubes and also send to the marinade.
• Add sugar.
• Chop the basil finely, and send half to the marinade.
• Season with salt and pepper to taste.
• Boil the sauce until slightly thickened.

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

Serve immediately while the fish is hot. Bon Appetit!

Baked Trout with Provencal Herbs

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

Baked Trout with Provencal Herbs

What you need for cooking:

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

Let's start cooking:

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

1) Brush the steaks with vegetable oil. Season with salt and pepper to taste. Sprinkle them with dried Provencal herbs to taste.

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

3) Cut the lemon into thin slices. Divide the circles over the steaks.

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

Remove from oven and serve hot. Bon Appetit!

Steamed trout

It always seems to us that steamed food is bland and not tasty, but this is a mistake. You can steam very tasty and juicy trout... If you need to steam but really want to delicious fish try this recipe for trout.

Steamed trout

What you need for cooking:

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

Let's start cooking:

1) Before cooking, prepare the trout, for this:

• Cut open the abdomen.
• Remove all insides.
• Rinse the inside of the fish well, make sure that there are no black films on the inside of the ribs.
• Wipe the inside with a paper towel so that there is no water.
• Do not remove your head, but be sure to remove the gills.
• Then make cross-shaped cuts along the top of the fish.

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

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

4) Now take canned beans or just boiled until tender. Put it in a bowl and remember well with a fork turning it into a puree.

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

6) Coat all fish with this mixture.

7) Send the stuffed and coated fish to the refrigerator for half an hour.

8) Then put it in a double boiler for 20 minutes.

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

You can drizzle some soy sauce over the fish before serving. Bon Appetit!

Rustic trout

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

Rustic trout

What you need for cooking:

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

Let's start cooking:

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

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

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

5) Fry it on both sides until a beautiful golden brown crust.

The dish is half done.

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

8) Chop the greens as small as possible, sprinkle them with the sauce on the fish.

Bon Appetit!

Baked trout with potatoes in sour cream

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

Baked trout with potatoes in sour cream

What you need for cooking:

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

Let's start cooking:

For cooking, you need to buy large trout.

1) Let's prepare the fish.

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

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

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

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

5) Prepare the sauce in a separate bowl.

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

6) Pour this sauce over the fish and potatoes.

7) Place the dish in the oven, turn it on 180-200 °, bake until the potatoes are tender. I do not indicate the baking time due to the fact that potatoes can be different (boiled or not), and each has its own baking dish size, so the baking time will be different for everyone.

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

Bon Appetit!

Trout with cheese

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

Trout with cheese

What you need for cooking:

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

Let's start cooking:

For cooking, it is better to take ready-made fillets, but if you could not buy this, then buy fish weighing at least 1.5 kg. If you bought a fish, remove all the insides from it, remove the head, remove the skin from it, carefully separate the fillet from the bone.

1) Then cut the fillets crosswise into pieces about 5 cm wide.

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

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

4) Then remove the fish from the marinade.

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

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

7) Grate the hard cheese on a coarse grater. Sprinkle cheese over each bite.

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

Serve hot fish. Enjoy your meal!

Trout in tomato sauce

Trout, like many types of fish, is in perfect harmony with tomato. Trout prepared in this way will definitely please your family members.

Trout in tomato sauce

What is needed for cooking:

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

Let's start cooking:

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

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

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

4) Put a tall frying pan on the stove, pour vegetable oil on it.

• Once the oil has warmed up, add the chopped onion.
• Once the onions are translucent, sprinkle the carrots, fry them together for 3-4 minutes.
• Then add tomato paste and pour in some water to dilute it.
• Fry the vegetables with the tomato until the tomato is fried.

5) Then place the trout steaks on top of the tomato. Season with salt and pepper to your liking, add a little water so that the fish can be stewed in tomato sauce.

6) Simmer the fish until soft.

You can serve this fish hot and cold.

Bon Appetit!

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Fish must be included in the diet. It is rich in easily digestible protein, valuable vitamins, minerals, polyunsaturated fatty acids and other valuable substances. Trout is considered the most valuable fish; recipes for its preparation are quite varied. They imply different heat treatment: baking, frying, steam exposure.

Trout dishes are very nutritious and healthy, fish recipes can be supplemented with all kinds of side dishes. A great addition will become rice, potatoes, all types of cabbage. The fish is perfect for lunch, dinner. It will complement the festive table and make it more original and solemn.

How to cook delicious trout: the main secrets

Nutritionists recommend including trout dishes at least 3-4 times a week, recipes from the photo will allow you to evaluate the appearance of the second, the way it is served. Red fish is quite oily. At the same time, it is quite delicate in taste and will not lead to a set of extra centimeters. Better to buy fresh or chilled fish. It is in it that most of the beneficial ingredients are stored.

• Crispy crust. Crispy trout is a real gourmet treat. To do this, first fry it in a skillet, and then bring it to readiness in the oven. You can roll the pieces in a little flour and then fry;
• Do not fry the fish for a long time, otherwise it will become dry. Place the pieces only on a preheated pan!
• Be sure to cook fish with skin. Firstly, the protein will not exfoliate this way. Secondly, the pulp will remain juicy and tender. If the recipe involves the use of skinless trout, then it can be removed after cooking the carcass;
• Spices and lemon add extra flavors and aromas to the fish.
• Checking the readiness of the trout. If the meat is easily separated from the bone, then the fish can be removed from the heat. She's ready!

Italians love to work with trout. It turns out delicate snacks, rich soups and of course delicious pasta... The fish goes well with cheese and cream. These products will accentuate the tenderness of the trout, give a pleasant creamy aftertaste and enhance nutritional value ready-made dish.

As for the pasta, it is better to use fettuccine. Cook the pasta until half cooked. It should not be overcooked and become very soft. Fettuccine should be, as the Italians say, "by the tooth" - with a hard center and a soft outer layer.

Ingredients:

• Fresh trout fillet - 200 grams;
• Fettuccine - 200 grams;
• Garlic - 3 cloves;
• Heavy cream - 1 cup (200 ml);
• Butter - ½ tablespoon;
• Hard cheese, preferably parmesan - 50 grams;
• Salt, black pepper, herbs - to taste;
• Basil or any other greens to taste.

Cooking method:

1. 1. Cut the fish fillet into cubes with a side of 2 cm. Be sure to remove the skin;
   2. Cut the garlic into small pieces and fry in butter, add pieces of trout to the garlic, cover the pan with a lid and fry until half cooked;
   3. Fill the fish with cream. Bring the mass to a boil. The fire should be slow. The dish should languish, not boil!
   4. Add grated cheese to the sauce and simmer until the mass thickens;
   5. Add spices, simmer for a couple of minutes and turn off the fire;
   6. Boil fettuccine and mix them with the sauce;
   7. Serve a dish with chopped herbs.

If you are thinking of how to cook trout deliciously and quickly, then pay attention to the recipe with potatoes. The dish turns out to be quite hearty and high-calorie. It is ideal both for a quiet family dinner and for a large company.

Baked fish and potatoes belong to dietary products, in which useful substances are stored. In this case, the dish turns out to be quite high in calories. Therefore, it is better to supplement it with a salad of fresh vegetables or fresh herbs.

Ingredients:

• Trout fillet - 400 grams;
• Potatoes - 6 pieces of medium;
• Garlic - 1 clove;
• Olive oil - 2 tablespoons;
• Rosemary - 1 sprig;
• Salt, black pepper to taste.

Cooking method:

1. We wash the potatoes thoroughly and, without removing the skin, cut into 2 parts;
2. We spread the tubers in a mold greased with olive oil and send them to bake for 25 minutes at 200 degrees;
3. Divide the trout into 2-3 large pieces, salt, pepper and sprinkle with olive oil. We leave it to marinate while the potatoes are baked;
4. We take out the potatoes, put slices of garlic, rosemary on it, salt and pepper. Put the fish on top;
5. We send the dish to the oven for another 15 minutes;
6. Serve the dish hot along with fresh herbs and vegetables.

Wondering how to cook delicious trout? Then take a look at this recipe. Crispy batter will make the dish appetizing. But you need to be careful. The appetizer is eaten very quickly. Therefore, you need to cook it more!

Trout in batter is combined with various side dishes. It can serve as an appetizer for wine or foam. In the latter case, a little more spices should be added to the batter so that the fish is spicy and aromatic!

Ingredients:

• Trout fillet - 1 kg;
• Lemon juice - 3 tablespoons;
• Salt, black pepper - to taste;
• Starch - 3 tablespoons;
• Mineral water - ½ cup (200 ml);
• Flour - 3 tablespoons;
• Chicken egg - 2 pieces;
• Soda - ½ teaspoon;
• Ice - 6 cubes;
• Odorless vegetable oil - for frying.

Cooking method:

1. We wash the fish, peel it from the skin, cut it into small portions. Sprinkle the trout with lemon juice, salt and pepper. Leave the fish to marinate for 10-15 minutes. At this time, we are preparing the batter;
2. We mix starch with mineral water, flour, eggs, soda. Mix the mass thoroughly until smooth. Add ice at the end;
3. Dip each piece of fish in batter and fry in hot vegetable oil on all sides;
4. We spread the fish on a paper towel;
5. As soon as all the trout is fried, serve it to the table.

Of course crispy Fried fish turns out to be very appetizing. But you should not eat it in large quantities. Since the product is quite high in calories. If you are looking after your health and carefully approach the preparation of the diet, then steam trout or in the oven. The most simple recipe cooking fish in foil is considered. To do this, sprinkle the carcass with lemon, salt, pepper, wrap it in foil like candy and bake for half an hour.

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

Trout is nourishing, tasty and healthy fish... To keep all the nutrients in it, it should be cooked properly.

To get tasty and juicy dish the product is recommended to be placed in a marinade and kept in it for as long as possible.

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

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

Choosing the right red fish

How to make a delicious trout? To begin with, you should choose the right one. It is best if the product is fresh and young. Then the dish will cook well in the oven, in a slow cooker, and in a pan.

Trout is a very juicy and oily fish, so it is not recommended to use a large amount of such products as lard, fat, oil, etc. for its preparation.

To make delicious and tender dish, you should purchase medium-sized fish. But this is only if you plan to bake it whole. If you got a weighty and large fish, then it must be cut into steaks.

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

How to cook delicious trout steaks in a pan?

This is perhaps the most popular and tasty way cooking big red fish. For him we need:

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

Processing red fish

How to properly handle fresh trout? Even a novice cook will be able to cook quickly and tasty red fish. First, it must be cleaned of scales, gutted and rinsed thoroughly. Having cut off the fins and head from the product, the fish carcass needs to be cut into steaks 2.5 centimeters thick.

We marinate the product

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

Heat treatment of fish in a pan

How to cook trout tastier and faster? To do this, you must use a large frying pan. Heat it strongly over high heat, and then add a small piece of butter. After placing the marinated steaks in a bowl, they should be fried at the lowest temperature for 10 minutes. In this case, both sides of the product should brown evenly.

To prevent the trout from burning, add plain water (a little) to it. Cover the pan with a lid and cook the fish until it is completely soft. In this case, it is recommended to ensure that it is not digested, but remains intact.

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

Serving fried fish steaks to the table

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

Additionally, the trout can be garnished with a sprig of fresh tarragon. He will give her a special aroma and taste. Enjoy your meal!

(in foil)

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

Rainbow trout are perfect for making a baked vegetable lunch. For him we need:

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

Processing components

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

Rainbow trout should be de-scaled and viscera, rinsed thoroughly, and then remove the head and fins. In the future, the fresh carcass needs to be grated with salt and spices, seasoned with lemon juice and left aside for several hours.

Cooking vegetable filling

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

We form a dish of red fish and vegetables

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

Oven baking process (in foil)

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

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

How to serve for the festive table?

Having cooked red fish in the oven, it must be removed from the foil and carefully transferred to a plate, where leaves of fresh greens should be laid out in advance. In the future, it is recommended to decorate the surface of the baked product with a mayonnaise mesh. Additionally, thin lemon slices can be placed on the edges of the dish.

After serving to the festive table, the red fish should be cut into portions and laid out on the guests' plates. As a side dish, this dish will be served with vegetables that were baked inside the trout. In addition to fish, you can boil potato tubers or rice groats... Enjoy your meal!

Let's summarize

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

Also, red fish can be stewed in a slow cooker along with vegetables and herbs, cook delicious and fatty fish soup from it, make a salad, etc. In addition, many housewives use this product for cooking unusual snack... For this, the trout is salted, and then cut into thin strips and prepared from them sandwiches, rolls, canapes, etc.

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

Bon appetit and successful culinary creativity!

Trout belongs to the family salmon fish... 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. v 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 the meat on it has not yet grown enough and very little, and from 4 kg to 6 kg is the most optimal value for the content of meat, fat and has 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 fish carcass must be completely thawed when room temperature(not in any other way). 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 piquant taste (light pungency is liked by men). WITH hot pepper carefully, you can spoil the fish, and if children eat the fish, it is better to refuse 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, slightly boil down. 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 (in original recipe 4 small fish are assumed),
• 1 onion
• 2 a clove 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 chilli,
• 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. Slaughter combination delicate fish, crispy leaves and citrus.

• 300 g salmon fillet(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 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 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. Make a longitudinal cut on the back with a sharp knife, release the ridge and carefully remove it, rinse the carcass 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. It is good to pour it with a mixture soy sauce with 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 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.Then 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. baked fish the ridge is separated from the body along with the bones, and in the overexposed one it simply 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

Very fast, helpful 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 green beans,
• lemons,
• soy sauce,
• sugar,
• olive oil.

Frozen green is poured into the baking sleeve, already tied on one side, black Eyed Peas poured over 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. Walnuts and fry the 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 book best recipes newspapers TheNewYorkTimes. This recipe was published on July 26, 1989, by the recipe author Pierre Franny. It turns out very tasty - fresh, bright taste sauce perfectly complements 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 (good sea ​​bass, trout or any other of your choice),
• 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. Poured into the mold hot water, the formy with fish is tightly covered 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 tastier than trout did not eat.

Trout baked in a carrot coat

Salt and pepper the trout (portions), put it on a baking sheet, lay out the carrots grated on a fine grater on top of the fish pieces and slightly 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 chopped carrots with onions on sunflower oil, salt, 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. About 70 g soft cheese grate 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 cream, about 200 ml, heat so that the cheese melts, but the cream does 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. 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, on 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 some leaves Chinese cabbage in a double boiler and put fish and 3 sprigs of rosemary on 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".
Cook with 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