What to cook trout from red fish. About trout and several dishes from this wonderful fish

Trout is a very unusual fish. Depending on the species, its meat can be white or red, it can be quite large in size and weigh several kilograms (sea trout), or it can be the size of a man's palm (river or lake trout).

But one thing is invariable - trout dishes are very tasty, refined and healthy. Trout meat contains a large amount of vitamins (A, E, D), protein, minerals (calcium, potassium, magnesium, iron, zinc, phosphorus, etc.), amino acids and omega-3 polyunsaturated fatty acids. The latter are especially useful for humans, moreover, they are not produced by the body on its own. Trout is useful in diseases of the cardiovascular system, helps to get rid of excess cholesterol in the blood, and is also an excellent dietary dish.

Trout Dishes - The Best Recipes

Recipe 1: Trout baked in the oven in foil

Any type of trout will work for this dish. The river can be baked as a whole, having previously been cleaned of scales, entrails, gills and fins, and the sea, due to its solid size, will have to be cut into pieces before cooking. You can serve the finished dish yourself, or you can add a side dish, for example, boiled crumbly potatoes or country-style potatoes.

Ingredients

500 g fresh trout
half a lemon
1 table. a spoonful of vegetable oil
bunch of parsley
coarse salt
ground black pepper
food foil for baking

Cooking method

The fish must be cleaned of scales, take out the insides, cut off the fins and gills. Rinse the carcass with cold running water, dry with a paper towel. Then rub generously with coarse salt and ground black pepper. Cut the lemon into 4 parts, squeeze the juice from one, mix it in a separate container with oil and coat the fish with the resulting mixture. Cut another quarter into thin slices, make small cuts on the fish carcass on both sides. Insert lemon slices into them. Cut the remaining two parts of the lemon into slices, mix in chopped parsley and fill the belly of the fish with them. Next, you need to wrap the carcass in foil, put it on a baking sheet and put it in the oven, preheated to 180 degrees. The dish is being prepared for 40-45 minutes, 5 minutes before the readiness, the foil can be slightly opened so that the fish is browned.

Recipe 2: Trout Ear

Ukha is a truly legendary dish. Of course, it is best to cook it from freshly caught fish on a fire right on the shore of the reservoir. But if this is not possible - it does not matter! An excellent ear can be prepared at home. Especially tasty and rich trout ear. The main thing is not to overcook this dish, in no case should the broth boil too much.

Ingredients

500 g trout fillet
1 medium onion
8-10 medium potatoes
30 g butter
1-2 garlic cloves
1 medium carrot
2-4 lemon slices
salt, allspice, black pepper, bay leaf to taste

Cooking method

Wash the trout fillet thoroughly with cold running water, cut into large pieces. Wash potatoes, peel, cut into cubes. Rinse and peel the carrots and onions, cut into thin strips. Finely chop the greens. Pour 2.5 liters of water into a saucepan, put on high heat, bring to a boil, then reduce the heat, and put potatoes, carrots, onions and half of the greens in the saucepan. When the vegetables are almost ready (it is easy to check by piercing the potatoes with a fork, it should be easily pierced), lower the fish into the broth. Then add bay leaf, salt, pepper and more herbs. On the smallest fire, cook the ear until cooked, then remove from heat, add crushed garlic, butter and pepper (to taste). The soup should be infused for at least half an hour. It should be served at the table, garnished with lemon wedges.

Recipe 3: Trout Steak

Trout steak is prepared very quickly and simply, and on the table this dish looks downright royal. If you beautifully lay out a side dish and a teaspoon of red caviar nearby, your guests will have a distinct impression that you have been busy with this dish for half a day. As a side dish, french fries, rustic potatoes, or just boiled crumbly potatoes with greens are suitable.

Ingredients

700 g trout, cut into steaks
half a lemon
3 table. spoons of olive oil
salt, pepper, rosemary (to taste)
greenery for decoration

Cooking method

Rinse the trout steaks under running cold water, put in a bowl. Sprinkle with rosemary, salt and pepper and drizzle with lemon juice. Leave for 20-30 minutes. Heat the oil in a frying pan, take the trout out of the bowl and put it in the frying pan. Fry over medium heat for 7-8 minutes, then flip each steak with a spatula and fry for another 4-5 minutes with the lid open. Then cover the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes. This dish should be served immediately, garnished with lemon slices and sprigs of greens.

Recipe 4: Fried Trout

For this recipe, you need medium-sized river trout. Its highlight is the presence of sour cream among the ingredients, which makes the taste of fish even more delicate. This dish is best served with boiled potatoes seasoned with a little butter and finely chopped greens.

Ingredients

4-5 pieces of medium-sized river trout
1 cup sour cream
2 table. tablespoons of ground breadcrumbs
2 table. spoons of flour
6 table. tablespoons olive or vegetable oil
salt to taste
greenery

Cooking method

Peel the trout from scales, take out the insides, cut off the head, fins and gills. Rinse under cold running water. Salt and stuff with finely chopped herbs (to taste). Roll the fish in breadcrumbs and flour. Heat the oil in a frying pan, put the fish in it and fry for 3-4 minutes without a lid on each side. Then reduce the heat to a minimum, pour the sour cream over the fish, close the lid and cook for about 5 more minutes. Serve the finished dish on salt with a side dish, garnished with herbs.

Recipe 5: Lightly salted trout - how to salt trout at home

Only sea trout is suitable for salting. The process of its preparation is so simple that even an inexperienced hostess can do it brilliantly. Lightly salted trout can be used for salads, cold appetizers, but it is especially tasty on sandwiches with fresh white bread and butter.

Ingredients

0.5 kg trout fillet
2 tsp salt
1 teaspoon sugar
1 table. a spoonful of vodka

Cooking method

Cut the fillet into large pieces, free from bones. Grate with salt and sugar, put tightly in a suitable container. Sprinkle with vodka and cover with cling film. Put in the refrigerator for 10-12 hours. Next, taste it, if salt seems not enough, you can add more to taste.

1. It is better to salt the fish 15-20 minutes before frying, then it will not crumble and will be tastier.

2. Fish should definitely be seasoned with lemon juice, as the acid helps eliminate the specific odor.

3. If in the process of cooking steaks they were accidentally salted, sour cream added to the pan will help correct the situation.

Many of all types of fish prefer trout. It has a delicate taste, appetizing appearance and undeniable benefits for the body. Baking is considered one of the best ways to cook trout, but experienced chefs know how to cook trout in a pan no less tasty than in the oven. At the same time, this method of cooking allows you to significantly save time: the trout manages to fry in 10-20 minutes. The only danger that awaits inexperienced housewives when frying trout is to make it too dry. However, this risk can be negated if you know a few secrets.

Cooking features

An experienced cook will easily cook trout in a pan so that you will certainly want additional ones. Any hostess can repeat his success if she knows a few subtleties.

• For frying, it is better to take fresh fish, but frozen fish can also be made into a delicious dish. True, for this you should be patient and give time to thaw the product in the refrigerator. If the trout is not thawed with water warmer than itself, and if you do not use a microwave for this, then it will retain its juiciness.
• You can put trout in the pan only when the oil is heated to a boil, while it should not be too small. The fire at this time must be made sufficiently intense, do not cover the pan with a lid. Then the fish will quickly be covered with an appetizing crust, which will protect it from moisture loss. And it won't burn.
• Batter or breading also helps keep the juiciness of the fish.
• If you want to cook trout in a pan without batter and breading, then after a quick frying on both sides, you need to add water or sauce to it, simmer over low heat under a lid for another 5-10 minutes.
• Don't exceed the recommended cooking time for trout in the pan and it won't dry out.

The technology for cooking trout in a pan may partially depend on a specific recipe, so the instructions that come with it must also be carefully studied.

Trout fried in breadcrumbs

• trout - 0.6 kg;
• chicken egg - 2 pcs.;
• onion - 0.2 kg;
• flour, breadcrumbs - how much will go;
• salt, pepper - to taste;

Cooking method:

• Wash the cut trout, dry it, cut into steaks. You can buy already prepared steaks, chilled or frozen. But if they are thick, then they will have to be cut into 2-3 parts, 1-1.5 cm each.
• Peel the onion, cut into rings or half rings. Fry in boiling oil until golden brown, put in a clean plate.
• Sift flour, mix with salt and pepper.
• Whisk the eggs in a bowl.
• Heat up a new batch of oil in a frying pan.
• Dredge each steak in flour, dip in egg and coat in breadcrumbs. Put into boiling oil. Fry on both sides, giving each side about 5 minutes.
• Remove from pan, sprinkle with fried onions.

If you cook trout according to this recipe, it will certainly not turn out dry. However, the sauce will not be superfluous. Creamy and garlic sauce works well. As a side dish, you can use any vegetables, rice.

Trout fried in mayonnaise

• trout - 2 kg;
• mayonnaise - 0.2 l;
• onions - 0.3 kg;
• wheat flour - how much will go;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Peel the trout, gut, cut into steaks about one and a half centimeters thick.
• Put the mayonnaise in a bowl, add salt and pepper to it, mix. You don't need to add too much salt, as mayonnaise already contains salt.
• Peel the onion and cut into small cubes, mix them with mayonnaise.
• Put the steaks in the mayonnaise and roll the fish in the sauce with your hands so that it covers the pieces on all sides.
• Put a frying pan on the fire, pour oil into it.
• Dip steaks in flour and place in skillet. Fry on each side for 5 minutes over medium heat. The lid does not need to be closed.
• Cover the pan with a lid, reduce the heat. Simmer the trout in the pan for another 5 minutes.

The trout prepared according to this recipe will be covered with a delicious ruddy crust, and inside it will remain tender and juicy.

Trout in batter

• trout fillet - 1.5 kg;
• dry white wine - 100 ml;
• chicken egg - 2 pcs.;
• wheat flour - 100 g;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Cut the trout fillet into pieces about 2 cm wide.
• Separate the yolks from the whites.
• Whisk the yolks in a bowl. Whisking constantly, add wine, salt and pepper.
• Sift the flour, add to the mixture of wine and yolks. Beat with a mixer until a homogeneous mass without lumps is formed.
• In a separate container, beat the whites into a thick foam, add them to the dough, stir.
• Pour oil into the pan. Put on medium heat. When the oil begins to boil, dip the trout pieces in the batter and place in the pan. Fry on all sides. The total cooking time of fish in a pan should not exceed 12 minutes. This is quite enough to form a golden crust on all sides.

Trout in batter is usually served without a side dish. It is suitable for a snack on weekdays, and for a buffet table, if you want to feed your guests hearty and tasty.

Whole river trout fried with sour cream

• river trout - 1 kg;
• flour and breadcrumbs - how much will go;
• salt, pepper - to taste;
• sour cream - 0.2 l;
• butter - 50 g;
• vegetable oil - how much will it take.

Cooking method:

• Clean the fish, gut it. Rinse well, pat dry with paper towels.
• Sift the flour, mix with salt and pepper, roll the fish in it.
• Heat vegetable oil in a frying pan.
• Bread the fish in breadcrumbs, fry on each side for 5 minutes.
• Brush with sour cream.
• Cut the butter into thin slices, spread on the fish.
• Close the pan with a lid, reduce the heat. Simmer for 10 minutes.

Trout cooked in sour cream sauce is especially tender. You don't need to make a side dish for it.

Trout fillet in creamy sauce

• trout fillet - 0.6 kg;
• onions - 100 g;
• bell pepper - 0.2 kg;
• butter - 50 g;
• cream - 100 ml;
• lemon - 0.5 pcs.;
• seasoning for fish with salt - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Trout fillet, washed and dried, cut into portions.
• Rub the pieces with fish seasoning.
• Drizzle with lemon juice squeezed from half a lemon.
• Peel the onion, chop it finely.
• Wash the pepper, remove the seeds, cut into very small cubes.
• Melt the butter, fry the onion in it so that it becomes soft and transparent.
• Add bell pepper, fry for another 5 minutes.
• Remove the vegetables from the pan, pour over the cream and stir well.
• In a clean frying pan, heat the vegetable oil and fry the trout pieces in it to an appetizing shade.
• Pour the sauce over the trout, cover with a lid. Simmer over low heat for 10 minutes.

As a side dish for trout made according to this recipe, it is best to cook mashed potatoes.

Trout steaks in white wine

• trout steaks - 0.6 kg;
• lemon - 0.5 pcs.;
• soy sauce - 20 ml;
• dry white wine - 150 ml;
• water - 0.25 l;
• salt, seasoning for fish - to taste;
• butter - 50 g.

Cooking method:

• Wash the steaks, pat dry with a towel.
• Combine the juice of half a lemon, soy sauce, salt, seasoning and half a glass of water.
• Marinate the trout steaks in the resulting sauce.
• Place thin slices of butter in the pan. Put steaks on it. Don't pour out the marinade yet.
• Put the pan on the fire. When the butter has melted and the steaks are lightly browned on one side, turn them over and pour the marinade, wine, and remaining water into the pan.
• Cover and simmer for 20 minutes.

When serving, trout is a good idea to decorate with herbs. It will look simple, but very appetizing.

At first glance, cooking trout in a pan deliciously is not an easy task. But in fact, even an inexperienced hostess will cope with it if she knows the intricacies of technology and finds good recipes.

Noble red fish is almost impossible to cook tasteless. Especially if you add it with the right spices. After reading the recipes below, you will no longer wonder how to cook trout in an elegant, original, simple and quick way.

Ingredients:

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

Cooking:

1. Wash the citrus thoroughly and cut it with the peel, but without the pits. Chop the onion head with thick rings.
2. Gut the fish carcass. Cut off the fins. From the outside, grease the trout with salted sour cream, inside - just salt and spices.
3. Fill the carcass with lemon slices and oil, cut into medium slices.
4. "Close" the fish. Top it with onion slices.
5. Wrap the trout tightly in foil.

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

Fish steak with sour cream sauce

Ingredients:

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

Cooking:

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

Serve steaks with boiled rice seasoned with turmeric.

How to pickle red fish

Ingredients:

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

Cooking:

1. It is good to clean the fish fillet from all excess. Rinse and dry. It is convenient to do this with a paper towel, which quickly absorbs moisture.
2. Use tweezers to remove even the smallest bones.
3. Mix sugar with salt. Grate fillet with them.
4. If desired, sprinkle the fish with citrus juice and sprinkle with pepper.
5. Cut the trout into pieces. Place in a bowl. The main thing is that the container is not metal.
6. Press down on the fish. Leave in this form for 5 - 6 hours directly on the table, then move to coolness for another 30 - 40 hours.
7. Trout slices should be turned over periodically, otherwise they will not be able to salt evenly.

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

Trout ear

Ingredients:

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

Cooking:

1. Put large pieces of chopped fish into the water. Cook for 10 minutes.
2. Add potato cubes, carrot slices, randomly chopped onions to the boiling base for fish soup. Salt, pepper.
3. Cook until vegetables are fully cooked and soft.
4. Add parsley and chopped herbs. Continue cooking for a couple more minutes.

Ready-made trout soup is especially delicious served with a piece of butter and crushed garlic.

Fish fried in a pan

Ingredients:

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

Cooking:

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

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

Potato casserole with fish

Ingredients:

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

Cooking:

1. Boil the potatoes in the traditional way and mash with half the cream. Salt to taste during or before cooking.
2. Whisk the eggs with the remaining milk product. Salt.
3. Remove the fish from the skin, cut into pieces. Sprinkle them with salt and spices, put in a mold.
4. Sauté chopped leek in any oil until soft. Spread over trout.
5. Pour everything with the egg-cream mixture. Cover with vegetable puree.
6. Smooth the surface of the future casserole with a spoon and cook it at an average temperature of 30 - 35 minutes.

Shortly before full readiness, sprinkle the treat with cheese and wait for the appearance of a golden crust.

Whole river trout in the oven

Ingredients:

• fresh fish carcass (medium size) - 2 pcs.;
• large lemon - 1 pc.;
• butterfat - 50 - 70 g;
• fleshy juicy tomatoes - 2 pcs.;
• fresh cloves of garlic - 3 - 5 pcs.;
• cheese - 100 - 120 g;
• oil, dry basil, salt with spices.

Cooking:

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

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

How to cook tasty in a slow cooker

Ingredients:

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

Cooking:

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

Cook this tender dish in baking mode for half an hour.

With mushroom sauce

Ingredients:

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

Cooking:

1. Cut the carcass, cleaning out everything superfluous from it. Rinse, dry completely.
2. Only after that rub the trout with fragrant salt. Cut into bite-sized pieces.
3. Salt the sour cream. Dilute with boiled warm water.
4. Chop the onion finely. Grind the mushrooms in the same way. Mushrooms are good for this dish. You won't have to deal with them for long. Forest mushrooms will need to be boiled first.
5. From the crushed components, prepare a ruddy roast without excess liquid. Pour diluted sour cream over it.
6. Heat the resulting liquid mass until it thickens.
7. Put the pieces of trout in a heat-resistant form and bake at 220 degrees for about a quarter of an hour.
8. Take out the finished fish and pour it with mushroom sauce. Sprinkle with shredded cheese. Bake for the same amount of time.

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

Monastic Rainbow Trout

Ingredients:

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

Cooking:

1. Boil the potatoes directly in their skins until half cooked.
2. Thickly grease the container with butter. Put potatoes in it, cut into thin slices and sprinkled with salt, dill and coriander.
3. Finely chop the onion and put it in a frying pan with sunflower oil. Spread over potatoes.
4. Cut rainbow trout fillet into small pieces. Salt.
5. Lay the fish pieces on top of the onion.
6. Cover the trout with pickled mushrooms.
7. Place the boiled egg slices last.
8. Cover everything with a mixture of salted sour cream and chopped cheese.

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

Marinade for fish on the grill

Ingredients:

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

Cooking:

1. Wash carcasses. Remove entrails and scales. Heads can be left.
2. Squeeze juice from half of the citrus fruits.
3. All prepared (washed and dried) greens are very finely chopped. Mix with oil and lime juice. Salt.
4. Thoroughly coat the carcasses with the resulting marinade. Leave it like this for a few hours. And ideally - all night.
5. In the morning, fill the belly of the fish with the remaining lime, cut into thin pieces. There also add thickening from the marinade from the bowl.

Fry the marinated trout on the grill for 6 - 7 minutes on each side. The fish can be served whole or just the fillet with any suitable sauces.

Rolls of trout slices

Ingredients:

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

Cooking:

1. Using a sharp knife, turn the fish pieces into wide and perfectly even layers. Make them as thin as possible.
2. Grate the resulting bases of future rolls with salt and selected spices.
3. Sprinkle the slices generously with chopped fresh dill on top. Any dried herb can be used instead.
4. Spread the shredded cheese over the fish.
5. Roll up the bases with the stuffing rolls together with the skin. The latter should not have scales.
6. Fasten the blanks with toothpicks. Leave in a cool place for 3-4 hours to hold the roll together.
7. Cut each roll into portioned pieces, fry in vegetable oil or bake in the oven until tender.

This dish is delicious served both hot and cold.

Trout is a fairly expensive fish. Some dishes from it are considered the most real delicacies. But you can save money if you buy it at sales and promotions or take whole carcasses at wholesale bases. For soup, you can use budget "spare parts" - ridges and heads of red fish.

It is difficult to find a person who does not like trout. This fish is one of the most delicious and healthy. In order to make an appetizing dish out of it, no special tricks are required. It is not too dry, and if you know how to cook trout deliciously 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 are suitable for the festive table. However, the ease 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 the family, even if you come home from work late, and festive dishes for a spontaneous festive feast.

Culinary Secrets

Before you start choosing the right 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 will have no problem keeping it juicy.
• Trout cooks very quickly. Don't exceed the cooking time if you don't want it to dry out. In the oven, trout is usually baked for 30 to 40 minutes, in a pan it is fried even faster.
• Foil or a culinary sleeve helps to keep the juiciness of the trout when baking, and batter when frying. A fairly fatty sauce of sour cream, cream or mayonnaise also copes with this task. If you cook the trout in the 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, fragrant herbs, lemon juice, white and black pepper are most often used. There are recipes that include honey or mustard in the marinade. In this case, the dish manages to give a particularly piquant taste.

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

Trout baked with a crispy crust

What do you need:

• carcasses of river trout - 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. Clean, gut, wash and dry the trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle the carcasses with it. Leave to marinate for a quarter of an hour.
2. Finely chop the basil.
3. Grate the zest from one lemon (the one you squeezed the juice from).
4. Pound the chips in a mortar, turning into small crumbs. Leave a few pieces for decoration.
5. Chop the garlic very finely with a knife.
6. Mix garlic, chips crumbs with herbs and zest.
7. Whisk the yolks with sour cream. Add to spice mixture and stir.
8. Put the fish in a mold, cover each with a thick sauce.
9. Send to the oven preheated to 180-200 degrees for half an hour. The first time it is better to bake under the foil, then without it.

Before serving, garnish with green sprigs, remaining chips and fresh lemon wedges.

Whole river trout

What do you need:

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

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

Monastic 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, dry with napkins, rub with salt and spices.
2. Cut the potatoes into bars, as for french fries, fry in vegetable oil, salt and pepper.
3. Fry flour in butter, add sour cream, bring to a boil. Beat the sauce with a whisk until it is smooth.
4. Mushrooms cut into small cubes.
5. Grease the form, put the trout in it. Put mushrooms on it. Top with a pile of potatoes.
6. Fill with 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, they can feed to the full the household, which has an excellent appetite.

Trout with mushroom julienne

What do you need:

• trout fillet - 0.5 kg;
• champignons - 0.2 kg;
• cream - 0.2 l;
• lemon - 0.5 pcs.;
• butter - 80 g;
• flour - 1 tbsp. l.;
• salt, seasonings - to taste.

How to cook:

1. Marinate the fish pieces in a mixture of lemon juice, salt and spices.
2. Melt the butter in a frying pan, fry the mushrooms cut into small cubes in it, add the flour and fry for a couple of minutes with it.
3. Pour cream into the pan in a thin stream, whisking them with a whisk.
4. Cut the fillet into pieces about 5-6 cm wide. Cut each piece in half to the skin and roll it so that in appearance each piece resembles a steak.
5. Arrange the steaks on the "boats" made of foil.
6. Cover the pieces with mushroom julienne.
7. Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil boats. They don't need a side dish.

Rolls of trout slices

What do you need:

• trout fillet - 0.5 kg;
• garlic - 1 clove;
• walnuts - 0.2 kg;
• canned pineapples - a small jar;
• lemon - 1 pc.;
• salt, pepper - to taste;
• olive oil - 50 ml.

How to cook:

1. Cut the trout fillet into pieces about half a centimeter thick.
2. Marinate in a mixture of olive oil and lemon juice with salt and pepper.
3. Grind garlic with a blender along with walnuts and pineapples.
4. Lubricate the trout slices with the resulting mixture and roll them into a roll.
5. Pour pineapple juice or syrup from a jar into the bottom of a baking dish. Put trout rolls in it.
6. Bake at 180 degrees for 20 minutes.

According to this recipe, you can cook 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 onion - 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. Rub 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. Raise the edges of the dough, connect, twist to fasten them well.
5. Brush the dough with egg.
6. Put the "pie" in the oven, preheating it.
7. Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Lake trout in a frying pan Armenian style

What do you need:

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

How to cook:

1. Cut the fish into portions.
2. Chip the oil.
3. Place the butter slices on a non-stick pan.
4. Lay the fish pieces on the oil.
5. Put the pan on a slow fire, covered with a lid.
6. After 10 minutes, carefully turn the trout pieces over. Add vinegar diluted 1:1 with water. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try to cook lake trout at home according to the Armenian recipe - you will not regret it, it turns out very tasty.

Trout in a pan in shrimp sauce

What do you need:

• steaks or trout fillets - 0.5 kg;
• peeled shrimp - 150 g;
• flour - 1 tbsp. l.;
• white wine - 50 ml;
• lemon - 0.5 pcs.;
• salt, pepper - to taste;
• butter - 50 g;
• vegetable oil - how much will it take.

How to cook:

1. Marinate the fish in a mixture of salt, pepper, lemon juice.
2. Boil shrimp in water with salt and pepper for 5 minutes.
3. Take out the shrimp and put them in a blender bowl. Pour in 100 ml of the broth in which they were cooked. Grind.
4. Heat the vegetable oil in a frying pan, put the fish in it, fry on both sides, giving each side 5 minutes.
5. Pour in the wine, reduce the 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 shrimp mass, stir well, simmer for 5 minutes.

Put the fish on a plate, pour over the sauce and serve. Your guests will love this dish. It pairs especially well with white wine.

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

Today's guest of our column is one of the most delicious and tender fish belonging to the noble salmon family. This fish is able to decorate with itself even the most refined menu of a sophisticated gourmet. Of course, you already guessed that today we will talk about trout. The undeniable taste and high nutritional value, coupled with the ease and speed of cooking, make trout one of the most desirable and favorite types of fish in home cooking. Judge for yourself, spending only fifteen minutes and quickly frying the trout in the oven with the addition of only a pinch of salt, you can easily and quickly get a delicious, tender, mouth-watering dish worthy of the best restaurants.

In the oven

Trout "Goldfish".

Ingredients:

- trout - 4 pieces
- dill
- cream
- salt
- parsley

Cooking:

1. Prepare the gravy: add chopped dill, parsley to the cream.

2. Salt the fish on both sides, put it on foil, pour over the gravy.

3. Carefully wrap the fish, place in a mold, put in the oven for 20 minutes.

4. Put the finished dish along with the side dish on a plate, pour over the gravy.

in foil

Products:

Trout - 1kg

Lemon - 1 pc.

Ground pepper, red and black - to taste

Butter - 70 gr

Parsley - 20 gr

Dill - 20 gr

Dried coriander - to taste

How to do:

Gut the carcass of the fish (if it is not gutted) and rinse thoroughly under running water, you also need to clean it correctly, that is, taking the carcass by the tail, from the beginning of the tail to the head, against the scales. Next, cut the abdomen along the fish with a knife and remove all the insides, intestines, films and rinse it again.

Next, you need to cut the lemon into halves and put one aside and squeeze the other into a bowl, grate the trout inside and out with squeezed lemon juice, pepper it with pepper and salt it. Then chop the greens and stuff the carcass of the fish with it and coriander, leaving it to soak for 15 minutes.

Spread the foil on a baking sheet and cut the second half of the lemon into rings along the sheet, lay the trout on top, also along the lemon slices and make transverse cuts on the fish. Remove the butter from the refrigerator and cut it into small cubes, which are then inserted into the cuts made on the fish, now wrap the fish tightly with foil, even in two layers, so that the juice that will be produced during baking does not leak out. Everything, the fish can be sent to the oven, which must first be heated to 180 degrees. Such a dish is being prepared for 40 - 45 minutes. You can check the readiness with a toothpick by piercing through the foil and fish, the toothpick should easily enter the carcass, although this can also be done with a fork.

Remove the baking sheet with fish from the oven and carefully cut the foil, releasing hot steam, then unfold it and remove the trout with an elongated spatula so that it does not fall apart, place it on a previously prepared dish, decorate with herbs.

in a frying pan

Fried trout with mayonnaise

This dish is very fragrant and delicate in taste thanks to mayonnaise.

Required Ingredients:

trout - 2 kg;
onion - 2-3 pieces;
mayonnaise;
breadcrumbs;
vegetable oil;
salt pepper.

Cooking method:

First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then put the steaks in a deep pan, salt and pepper. Pour in mayonnaise and mix thoroughly. Leave to marinate for 30 minutes without refrigeration.

Peel the onion and cut into half rings. Then fry it in a pan until golden brown and put on a separate plate.

After the fish is marinated, you need to roll each piece in breadcrumbs and put it in a hot frying pan with vegetable oil. Brown each piece on all sides.

Put the cooked fish on a dish, decorating with fried onion slices on top.

In a slow cooker

Trout baked in a slow cooker

Due to the nutritional properties of trout, this fish is used in dietary nutrition. Omega-3 and Omega-6 fatty acids, which saturate its tender meat, have a positive effect on the myocardium and protect blood vessels from the formation of harmful cholesterol plaques. Why not treat yourself to a juicy piece of baked trout in a slow cooker?

We will need the following products:

river trout steaks - 3 pcs.;
tomatoes - 2 pcs.;
onion - 3 pcs.;
hard cheese - 100 g;
vegetable oil - 2 tbsp. l.;
lemon - 1 pc.;
salt and spices for fish - to taste.

How to cook trout baked in a slow cooker:

Rinse fish steaks under running water and pat dry on paper towels. Then pour the pieces with vegetable oil, salt and sprinkle with your favorite spices. Leave the fish in this marinade for 15 to 20 minutes.

Wash the tomatoes and cut into large cubes, and peel the onion and chop into thin half rings.

Pour a spoonful of vegetable oil into the multicooker bowl, put the marinated steaks and turn on the “Baking” mode for a quarter of an hour.

Cut the lemon in half and squeeze its juice over the fish. Sprinkle the meat on top with onion half rings, lightly salt it, then put a layer of tomatoes and cover everything with grated cheese. Without changing the mode, extend the cooking time for another 40 minutes.

Before serving trout baked in a slow cooker, decorate the dish with sprigs of fresh herbs.

Steak

To cook baked steaks you will need:

500 g trout (or other red fish);
1-2 lemons;
1 bunch of dill;
2 cloves of garlic;
50 ml of vegetable oil;
salt pepper.

Prepare the sauce. To do this, wash the dill, dry and finely chop. Pass the garlic through a press. Peel the zest from the lemon and squeeze out the juice. Mix everything, salt and pepper, pour in vegetable oil, grind everything together well.

Remove scales and fins from red fish, cut into portioned pieces - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, put the trout on a baking sheet or in a baking dish and bake for 20-30 minutes until cooked.

Remove scales and fins from red fish, cut into portioned pieces - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, put the trout on a baking sheet or in a baking dish and bake for 20-30 minutes until cooked. Fragrant baked trout steaks are ready.

On the grill

Adviсe

You can cut the trout into pieces, thereby preparing a barbecue from it, or you can fry the trout whole.

To improve the taste of grilled trout in nature, try to choose those wood species that are used for smoking - aspen or birch.

When purchasing ready-made charcoal in a store, calculate the weight of the charcoal based on the weight of the fish you will be cooking. For one trout weighing 0.5-0.6 kg, 0.6-0.8 kg of coal will be needed.

When choosing skewers, give preference to those with a flat shape. The flat shape greatly facilitates the process of putting trout on it.

Cooking process

Gut the trout, rinse thoroughly on all sides, including the inside of the trout. However, it should be remembered that after cleaning the trout from the inside, it is not necessary to remove the skin. Brush the trout well with olive or refined vegetable oil and let it soak for 5-10 minutes.

If you decide to make a barbecue - cut the trout into large pieces, while cutting through the meat on the backbone of the trout. The distance from the coals to the fish in this case should be at least 4-6 cm.

If you want to roast a whole trout, then place it for a few minutes at a distance of 18-20 cm from hot coals, and then move the fish lower.

The cooking time for trout skewers on the grill is on average 8-12 minutes, depending on the size of the pieces. For a whole fish, it is not possible to tell the cooking time in advance, because everything will depend on the temperature outside, and on the distance from the trout to the heat source, and on how often you turn the skewers with the fish.

The readiness of trout on the grill is determined as follows: when the skin of the fish begins to freely separate from the meat on all parts of the trout, then the meat is perfectly fried.

On the coals

In the country, at picnics, you can cook not only meat, but also fish, especially since it is cooked much faster and easier, and the result is excellent.

This is how easy it is to cook trout with lemon on the coals.

2 trout carcasses without head and entrails
- 2 medium lemons
- 1 large onion
- 1 bunch of dill
- olive oil
- coarse sea salt, SMChP
- foil

The trout was cleaned, washed, dried with a paper towel, made transverse cuts and rubbed with salt, pepper and olive oil.
I inserted thin slices of lemon into the incision, put onion and dill branches cut into half rings inside

I tightly wrapped the trout in 3 layers of foil with the shiny side to the fish and baked on coals for about 7 minutes on each side.
When you unfold the foil with the finished trout, be sure to do it in a deep bowl, the fish gives a lot of juice.

in cream

Ingredients:

trout fillet 450 grams
heavy cream 1 cup
parsley greens 20 grams
dill greens 20 grams
lemon balm to taste
bay leaf 1 piece
lemons 1/4 pieces
ground black pepper to taste
salt to taste

Cooking method:

Rinse the fillet, rub the inside and outside with salt and pepper and place on the bottom of the brazier.

Rinse a few leaves of lemon balm, parsley and part of dill, dry and finely chop.

Mix the prepared greens with cream and fill the trout with this mixture.

Add bay leaf and bake the trout for 20-25 minutes in an oven preheated to 180 ° C.

Take out the cooked trout.

Pour the sauce obtained during baking into a saucepan and, removing the bay leaf, boil.

When serving, pour the fish over cooked