Delicious trout in cream: tender, juicy, delicious. Simple and delicious recipes for trout in cream and all kinds of sauces

15.01.2021

Delicate and juicy trout with such a pleasant, slightly sweet taste. What could be better? Is that trout in a creamy sauce, so easy to prepare, but very exquisite dish... This gastronomic masterpiece is able to give you such pleasure that you would not expect. Thanks to the cream, the pink meat will become even more tender, it will literally melt in your mouth. Dill, rosemary, thyme, and other aromatic herbs can be used to add spice and flavor to the fish.

Trout, like it, is a luxurious dish that always turns out to be incredibly juicy, tasty and surprisingly appetizing. Anything works as a side dish, but it is best if it is potatoes, vegetable stew, rice or cauliflower puree. We are offering to you great recipes, which will definitely delight you with the simplicity of preparation and excellent results. Do not expect a special celebration, take the best from life and delight yourself and your family with delicious things in the very near future.

Trout in a creamy dill sauce

Remember that it is always festive and sophisticated.

Ingredients:

trout - 1 steak
cream - 200 ml
lemon - 1 pc.
dill - 30 g
olive oil - 1 table spoon
butter- 1 table. spoon
flour - 5 g
pepper, salt and rosemary - 3-5 g each

Squeeze the juice out of the lemon, which we will use as a marinade for our fish. Sprinkle well-washed trout with pepper, salt and water lemon juice with olive oil... In the meantime, we are preparing the sauce. First, finely chop fresh dill, then melt the butter in a pan, add flour and slowly pour in the cream, bring to a boil. Add dill and remove from heat. Put the trout on a baking sheet and bake until tender for 20 minutes, then pour over the sauce and cook for just a couple of minutes.

Trout in creamy cheese sauce

Components:

trout - 500 g
cheese - 70 g
cream - 200 ml
lemon - 0.5 pcs.
ground white pepper - 3 g
ginger - 2 pinches
coriander - 2 pinches
thyme - 1 tsp
salt - 5 g

Cut the fish into portions, season with salt. Mix the cream with lemon juice and grated cheese, pour the trout into the resulting sauce, season with all the spices on top: thyme, coriander, pepper and ginger, which best complement the taste of the trout. We bake the fish in the oven until the cheese is browned - 15-20 minutes.

Trout in a creamy sauce with sorrel

The fat content of the trout is perfectly set off by the sour taste of sorrel, so the dish turns out to be very successful and harmonious.

Take:

Chopped portioned chunks Sprinkle the trout with herbs, salt and pepper. Fry in hot oil for literally 1 minute on each side. Add sorrel and simmer for 2 minutes, then pour with cream, simmer under the lid for another couple of minutes. Ready dish decorate with dill and red caviar, serve with boiled broccoli.

Trout in a creamy sauce with shrimps

This truly royal dish will delight everyone. Delicate taste trout are enhanced by piquant shrimp. And spices, lemon and olives only complement the already rich bouquet of taste.

Components:

trout - 2 steaks
shrimp - 100 g
olives - 5-10 pcs.
cream - 200 g
dill - 2 branches
grated almonds - 1 table. spoon
a mixture of peppers and salt - to taste
olive oil - 1 tbsp. spoon
cheese - 100 g
basil - 1 tsp
oregano - 1 tsp
lemon juice - 2 tbsp. spoons

Lightly grease the baking dish with olive oil, then lay out the fish seasoned with salt and pepper mixture. Next, lay out the shrimp peeled from the shell, fill the seafood with lemon juice. Sprinkle with almond crumbs mixed with salt and spices: basil and oregano. Fill everything with cream, sprinkle with chopped dill and olives, cut into thin rings. The last layer is grated hard cheese... Cover this sumptuous multi-layered dish with foil and bake for 20 minutes. Then keep it open for a few more minutes to get an appetizing golden brown crust.

Gourmet trout in a creamy sauce with dor blue

Ingredients:

trout - 500 g
dry white wine - 1 glass
thyme - 3 g
salt and pepper mixture - 5 g
marjoram - 5 g
cream - 1 glass
door blue - 30 g
dill - 1 sprig

For half an hour we marinate the fish in wine with all the spices. Then put the trout on a baking sheet, fill with cream mixed with crumbled blue cheese. Bake for about 20 minutes, serve, garnish with a sprig of dill.

Several types of salmon are combined under the word trout. A variety of different fish are made from this fish. delicious dishes, including serving it with sauce. To cook such a product deliciously, you need to choose the right one in the store and follow some rules in cooking.

How to choose a fish?

If the trout is sold in the store as a whole carcass, you may see a strip of silver or purple... You need to look closely at this fish and pay attention to the eyes and gills, scales, tail and the condition of the carcass as a whole. Fresh, quality fish never has cloudy eyes. The gills should be free of mucus, the natural color of the gills is bright red. The scales should be evenly spaced and not have traces of mechanical stress, and they also cannot be dry. If some areas on the surface are dry, then the fish was transported incorrectly. In dry places, bacteria begin their harmful activity.

The fact that the buyer has an old product may be evidenced by a dried fish tail or a common, like a windy type of carcass. But the glossy shine of the scales can be an indicator that the fish has been specially treated with chemistry so that it looks more beautiful on the counter. High-quality trout, when pressed on it, responds resiliently to the touch. There are no dents on the skin. If this happens, as well as when you press on the surface, a liquid appears, it means that the fish is either stale, or the seller specially "pumped it up with water" to make it seem heavier.

Normal trout has a light pink meat color with splashes of white. The deep pink flesh testifies to the artificial cultivation of fish, which, moreover, was stuffed with antibiotics. You should not take such trout for the sake of preserving your own health.

To be sure, the purchased carcass must be checked with water. The bad fish will float up, and the good fish will sink to the bottom of the container with the liquid.

Preparation of ingredients

To cook trout in sauce, you need to follow a certain sequence of actions.

First, you should prepare the fish itself. The fish carcass is covered with a layer of mucus, so the trout will have to be washed well. Experienced people advise rubbing it with salt so that it does not slip out of hand.
You need to remove the scales. To do this, use a knife or even a metal grater. The scales are removed carefully so that the layer of skin underneath is not damaged. It is necessary to rip it off, moving from the tail to the head. To prevent the scales from scattering, the fish is either immersed in water or put in a bag. Considering that the scales are not visible on the light belly, it is advisable to check with your fingers whether it has remained on the fish or not. Such cleaning is a responsible business. If the remnants of the scales come across while eating, it will ruin the impression of the dish.
When finished with the removal of scales, the carcass must be rinsed in water. Then pull the insides out of it. To do this, the abdomen is cut from the tail to the head and everything is pulled out, including films and blood clots. The gills are also removed, since their contents are harmful to the body and spoil the taste of food. The head can be cut off altogether if it is not needed.

If only trout fillets are to be used, the skin must be removed first. In a small fish, this is done from head to tail. The skin is removed like a sock from the foot. Then with a knife you need to separate the meat from the side of the spine. The carcass will be divided into two halves. Remaining bones will become easier to remove. From large fish, the pulp is first separated from the spine and bones. The carcass will also split into two parts covered with skin. This skin is separated by holding it against the tail. It is easier to remove the skin from trout that has been frozen. The carcass is doused with centigrade water, the edge of the skin is picked up and pulled from the fish, after which it remains to remove the fillet.

The subtleties of cooking

When using small trout, the carcass is used with the head. Only the gills are removed so that there is no bitterness left. Larger fish can be divided into pieces, the so-called steaks, or the loin can be taken. For the sauce, fresh cream of different fat content is used, depending on the recipe. Before baking the fish, the oven is heated to a temperature of about plus one hundred and eighty degrees. It usually takes half an hour or more to cook. It all depends on the size of the trout pieces and the characteristics of the oven.

You can also use cheese when cooking creamy trout. This will add special tenderness to the dish. For cooking, you need to take semi-hard varieties of cheese. To create special flavors of trout, not only fish spices are used, but also mixtures of different herbs such as basil, which emphasize the taste of this fish. Although this product is delicious without any seasonings, some people refuse to use any additional ingredients other than cream and salt. When frying trout, you need to use very little oil. You can put it on a teaspoon-sized frying surface and spread it over the entire area, for example with a napkin. It is not necessary to use oil when using a container with a non-stick coating.

Recipes

Recipes for trout in a creamy sauce may vary, but the result is always pleasing.

To implement uncomplicated recipe baked fish need to have the following ingredients:

about three hundred grams of trout in pieces;
half a glass of 10-15% cream;
one lemon fruit;
salt and pepper;
butter from cow's cream;
olive oil;
a teaspoon of flour;
greens.

Divide the lemon into two equal parts, squeeze the juice from both parts to marinate the trout. Rinse the fish and dry it on a paper towel. Place in a bowl, sprinkle with salt and pepper, drizzle with lemon juice and drizzle with olive oil. Leave it like this for half an hour.

Chop the dill. Make the sauce. To do this, put a tablespoon of butter in a frying pan and wait for it to melt. Add flour, stir. Slowly add cream, at the end - dill. Heat the sauce until it starts to boil, then remove from the stove and close the lid. Grease a baking sheet with olive oil, put the fish on it and put in the oven preheated to +190 degrees for half an hour. When cooked, transfer the slices to a plate and pour over the sauce.

You can bake trout fillets in cream. For such a recipe, you will need the following ingredients:

about a kilogram of fish fillets;
two glasses of 15% cream;
fresh, chopped dill;
salt and pepper;
four tablespoons of lemon juice.

Preheat the oven to two hundred degrees. Grease a baking sheet with oil. Put fillet pieces on it. Sprinkle the fish with dill. Combine cream with pepper, salt and lemon juice. Pour the fillet with the resulting sauce and put in the oven for fifty minutes.

To cook trout fillets in heavy cream, you need to use the following ingredients:

a pound of fish fillet;
a glass of cream;
parsley;
Dill;
one bay leaf;
four lemon fruits;
pepper and salt.

Rinse the trout fillet, rub with pepper and salt and place on the bottom of a baking dish. Place the parsley and dill under running water, drain, and then chop. Mix herbs with heavy cream and pour over the fillet with this composition. Put a bay leaf on top and place in a preheated oven for half an hour. After that, get the trout, and pour the sauce into a saucepan and cook, pulling the bay leaf out of it. Serve the fish with sauce.

If you cook trout with cream along with potatoes, you get a very tasty and nutritious dish.

To implement the recipe, you need to have ingredients such as:

fish fillets weighing about a kilogram;
about a kilo of potatoes;
medium hard cheese - two hundred grams;
a glass of cream;
a spoonful of butter (from cream) and vegetable;
garlic;
oregano;
salt and pepper.

Peel the potatoes and cut into sticks. Divide the fillet into pieces that are close in size. Grate the cheese with medium holes. Cut two cloves of garlic very finely or squeeze the contents out of the cloves with a garlic press. Grease a baking sheet with oil.

Melt the butter and combine with the garlic mass. Lubricate the potato blank laid out on the sheet with this composition. Put fish fillets on top and cover with grated cheese. Stir the cream with salt, pepper and oregano, pour over the food prepared in a baking sheet.

Bake for about an hour, until potatoes are cooked through. To prevent the cheese from burning, you can put foil on the dish and bring it to readiness.

Trout with creamy sauce can be cooked in a pan.

To implement the recipe, you need to take the following ingredients:

five hundred grams of trout (fillet);
a glass of low fat cream;
one lemon fruit;
dill and parsley;
vegetable oil;
fish spices;
salt.

Divide the fillet into approximately equal pieces. Sprinkle each of them with salt and seasonings, drizzle with lemon juice and let sit for 20 minutes. Heat the frying pan by pouring oil on the frying surface. Fry fillet pieces on all sides for three minutes. Heat the cream in a saucepan with thick walls (you cannot make it boil). Then put the fish in this container and put on low heat. After fifteen minutes, sprinkle chopped parsley and dill on top. Hold on the stove for another ten minutes. Switch off. Do not remove from the stove. Serve in twenty minutes.

In a skillet, you can cook trout with onions and cream. To make such a dish, you need to take ingredients such as:

trout fillet - about a kilogram;
butter - 100 grams;
two large onion heads;
cream - 1 glass;
Dill;
salt;
pepper.

Cut the butter into pieces. Put half in a skillet. Divide the fillet into small pieces. Divide the onion into cubes and finely chop the dill. Put onion on the butter put in the pan, on it - trout, and above - a layer of dill. Pour all of this with cream, and put the remaining butter on top. Place the frying pan on a medium heat burner. When the contents begin to boil, transfer to low heat and simmer for 25 minutes.

In a skillet, you can cook pieces of trout with bell peppers.

To do this, you need to use the following ingredients:

700 grams of trout;
half a lemon;
onion head;
half a glass of cream;
one sweet pepper;
salt;
vegetable oil for frying.

Rinse the trout, season with salt, sprinkle and pour over with lemon juice. Leave for ten minutes. Then cut into small pieces, put in a pan and wait for them to brown. Finely chop the onion. Wash the pepper, cut and remove the seeds, divide into long strips. Simmer the onion in a separate pan, add pepper to it and continue cooking for five minutes, stirring occasionally. Add cream and let stand for another five minutes, then add fish, keep on low heat for 20 minutes.

Features of serving

Trout is served with salads from fresh vegetables and bread. This dish can be garnished with cherry tomatoes, lemon wedges and fresh herbs. Use caviar for this. Take as a side dish mashed potatoes, fried potatoes, rice or broccoli. It all depends on the gastronomic preferences of family members.

For another recipe for trout in a creamy sauce, see the video below.

We invite you to diversify your trout dishes and get acquainted with a selection of the most delicious recipes sauces for trout. They can be served with steamed, fried, baked or otherwise cooked trout.

Creamy Trout Sauce

To make a creamy sauce for trout, we need:

Flour: 1 tbsp. spoon.
Butter: 100 grams.
Cream: 1 glass.
Dill: to taste.
Salt and pepper: to taste.

Melt the butter in a frying pan over low heat. After the butter is completely melted, stirring occasionally, add the flour gradually. Make sure that no lumps form. Then pour in the cream in a thin stream, continuing to stir. When the sauce thickens, remove from heat and add chopped dill. Add salt and pepper to taste. The sauce is ready!

Cheese sauce for trout

For cooking cheese sauce for trout we need:

Flour: 1 tbsp. spoon.
Butter: 100 grams.
Milk: 0.5 cups.
Cheese: 200 grams.
Salt and pepper: to taste.

Melt the butter in a frying pan over low heat. After the butter is completely melted, stirring occasionally, add the flour gradually. Then, continuing to stir, pour in the milk. After the milk heats up, pour the grated cheese into the pan. Stir the sauce until the cheese is completely melted. Add salt and pepper to taste. The sauce is ready!

Mushroom sauce for trout

Mushroom sauce can be cooked with cream, milk, or broth. It can be prepared from both fresh and dried mushrooms. Dried mushrooms soak before cooking.
For cooking mushroom sauce for trout we need:

Flour: 1 tbsp. spoon.
Butter: 100 grams.
Cream 0.5 cups.
Fresh mushrooms: 100 grams.
Salt and pepper: to taste.

Melt the butter in a skillet over low heat. Add chopped mushrooms to the butter and simmer with closed lid stirring occasionally. When the mushrooms are fully cooked, add flour and mix well. Then pour in the cream while stirring. Cook the sauce until the mass thickens. Add salt and pepper to taste. We remove from the fire. The sauce is ready!

The sauces described above are suitable not only for fish, but also for meat, poultry or spaghetti, for example. Therefore, having in your arsenal recipes for these sauces, you can give new taste familiar dishes.

Trout with creamy sauce is the most suitable festive dish for any table. This red fish is considered a traditionally Russian product, but not all Russians know about beneficial features this fish. Of course, it is certainly delicious and very nutritious, but that's not all. Trout contains a large amount of beneficial trace elements, fatty acids Omega-3, her light meat well digestible and dietary. It is not for nothing that nutritionists use this particular fish as the basis for therapeutic diets. That's why this recipe cooking trout in a creamy sauce will be not only insanely tasty, but also very useful.

Trout baked in a creamy sauce

Ingredients:

rainbow trout - 1.5 kg;
cream 35% - 250 g;
leeks - 100 g;
Cherry tomatoes - 200 g;
carrots - 1 pc.;
lemon - 0.5 pcs.;
cheese - 50 g;
salt, pepper, seasoning for fish - to taste.

Preparation

So, to cook trout with creamy sauce, take the fish, wash it well and cut it into pieces. Now carefully select the meat from the largest piece, remove the bones. You need to try very hard to make the fish fillet as whole as possible. When all the bones have been pulled out, cut the trout into small pieces, salt, pepper and season the fish with spices to taste. Add the juice of half a fresh lemon, mix everything well and leave to marinate for about an hour at room temperature.

Without wasting time, we will prepare the dressing for the fish. To do this, take a leek and cut it into rings, and three carrots on a coarse grater. Cut the garlic cloves into plates and fry all the vegetables on sunflower oil until golden brown. Then mix everything thoroughly and add the Cherry tomatoes. Fry everything together over low heat, stirring occasionally, so as not to crush the tomatoes.

Next, prepare the sauce for the trout. We put a small saucepan on the fire, pour the cream and heat it over low heat. Then add flour and beat thoroughly so that no lumps form. When the mixture is well heated, add the chopped dill and bring everything to a boil, but do not boil it!

Now that all the ingredients are ready, let's go directly to the preparation of rainbow trout in a creamy sauce. We take the dishes for baking, put the fried vegetable mix, then lay out the pieces of trout and mix everything gently. Top with cream sauce and sprinkle with grated cheese.

We send the dish into an oven preheated to 180 ° C and bake for about 45 minutes. After the time has elapsed, the trout in cheese-cream sauce is ready, it's time to invite everyone to the table!

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 large amount 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 with taste 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. TO festive table you can cook fish with 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 in the oven as a whole, is 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 the 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 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:

We will prepare the products we need. We have chosen champignons from the mushrooms, but you can use any others.
Rinse and dry the fish steaks. Rub them with salt and pepper.
Sprinkle the fish with lemon juice.
Lubricate the steaks with unscented vegetable oil.
Place the fish pieces in a fireproof dish.
Preheat the oven to two hundred degrees.
We bake trout steaks for twenty - twenty five minutes.
Let's leave the fish for now and prepare the sauce.
Peel the onion and chop it finely.
We wash and dry the mushrooms. Cut the mushrooms into thin slices.
We also wash the dill, dry it and chop it finely with a knife.
Heat vegetable oil in a frying pan and put onion. We fry it for three minutes.
Now put the mushrooms in the pan.
Stir and fry five to seven. Salt and sprinkle with pepper.
Add sifted flour to the pan.
Stir it well.
Then add the cream.
Stir our sauce.
Simmer the sauce, stirring until it thickens.
Add dill to the pan and stir.
Cover the pan and simmer the sauce for another three minutes.
Put the steaks on a plate.
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 do 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!