Small trout how to cook delicious. Trout ear

Trout is a rather unusual fish, the meat of which is both white and red. Sea trout can be very large and weigh several kilograms, river and lake trout are usually the size of a man's palm.

Any trout dishes are very healthy, tasty and refined.

The meat of this fish contains a large amount of vitamins, protein, amino acids, minerals and Omega-3 polyunsaturated fatty acids, which are very useful for the human body, besides, they are not produced by it on its own. Trout is an excellent dietary dish, helps to get rid of excess cholesterol in the blood and is very useful for diseases of the cardiovascular system.

How to cook trout simply, quickly and tasty? You can cook trout in a variety of ways, but cooked trout in a pan, in addition to its benefits, also has an excellent taste that will surely please the whole family and guests.

Below are the best simple recipes for cooking trout in a pan that anyone can cook.

Delicious trout steaks

This dish is prepared very quickly and simply, but it looks like a king. And if the finished dish is beautifully decorated and served with a side dish and a spoonful of red caviar, the guests will get the impression that they have been working on this dish for half a day. Boiled potatoes with herbs, rustic potatoes or french fries are perfect for a side dish.

Required Ingredients:

• trout - 700 gr.;
• half a lemon;
• olive oil - 3 tbsp. l.;
• salt, pepper, rosemary (to taste).

Cooking method:

1. Peel the fish, gut, rinse, cut into steaks and put on a plate. Then sprinkle the steaks with salt, pepper, rosemary and pour over freshly squeezed lemon juice. Leave for 20-30 minutes.
2. Heat a frying pan over a fire, pour in the oil and put the steaks into the heated oil. Fry for 7-8 minutes over medium heat, then turn over and fry with the lid open for another 4-5 minutes. After that, close the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes.
3. Cooked fish should be served immediately, beautifully decorated with sprigs of greenery and lemon slices.

Bon appetit!

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:

1. 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.
2. Peel the onion and cut into half rings. Then fry it in a pan until golden brown and put on a separate plate.
3. 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.
4. Put the cooked fish on a dish, decorating with fried onion slices on top.

Bon appetit!

Trout fried in breadcrumbs

Required Ingredients:

• trout - 0.6 kg;
• eggs - 2 pcs.;
• onion - 2 pcs.;
• vegetable oil;
• flour and breadcrumbs;
• salt.
• Cooking method:

1. First you need to clean the fish, gut, rinse well and cut into pieces. Then sprinkle each piece with salt and roll in flour.
2. After that, you need to dip each piece in an egg and roll in breadcrumbs.
3. Heat a frying pan, pour oil into it and put the fish. Fry on both sides until fully cooked.
4. Put the cooked fish on a dish and pour over the juice formed during cooking. You can decorate with parsley, lemon slices and onion rings.

Bon appetit!

Trout in white wine with shrimp sauce

Required Ingredients:

• trout (fillet) - 450 gr.;
• half a lemon;
• white wine - 0.25 cups;
• vegetable oil;
• salt pepper.

For sauce:

• shrimp - 150 gr.;
• butter - 25 gr.;
• flour - 1 tbsp. l.

Cooking method:

1. First, the fish must be washed, salted, peppered and sprinkled with freshly squeezed lemon juice. Leave for 20-30 minutes.
2. Fry in vegetable oil in a pan until golden brown. Then reduce the heat, add white wine and simmer covered for 15-20 minutes.
3. Prepare the sauce: to do this, boil the shrimp in a small amount of salted water, peel them and put them in a blender. Add to them 4 tbsp. tablespoons of water in which they were boiled, and grind everything to a creamy consistency.
4. Fry the flour in a separate pan, add the butter, mix everything well and add the chopped shrimp. Let the sauce simmer for 3-5 minutes.
5. Drizzle the finished fish with shrimp sauce and serve.

Bon appetit!

Armenian dish - ishkhan

Ishkhan - lake trout. Refers to Armenian cuisine. This is a very simple recipe, you can cook trout even in the presence of guests.

Required Ingredients:

• trout - 1 kg;
• dry white wine - 100 gr. (instead of wine, you can use homemade vinegar);
• butter - 50 gr.

Cooking method:

1. Clean the fish, gut, rinse well and divide into portions. Salt.
2. Butter cut into thin slices - 1.5 mm thick, put on the bottom of the pan, put pieces of fish on top.
3. If a pan with a non-stick coating is used, then cover with a lid, put on a slow fire and cook for 10 minutes - in this case, the fish will turn out in its own juice. If a cast-iron pan is used, then you need to pour water so that it covers the fish, cover with a lid, put on a slow fire and cook for 20 minutes.
4. Then pour in the wine, close the pan with a lid and cook for another 5 minutes over low heat.

Put the finished fish on a dish in the form of a whole carcass. You can decorate with olives, lemon slices and pomegranate seeds. They are not only an excellent decoration, but also a pleasant and tasty addition to the fish. The dish can also be decorated with fresh tarragon (tarragon).

Bon appetit!

Trout is one of the most delicious and healthy fish, so dishes from it are very fragrant and delicious. The undeniable health benefits of trout are due to the presence in fish of the salmon family of Omega-3 polyunsaturated fatty acids, as well as numerous minerals and vitamins that boost immunity and improve digestion. No wonder there are countless recipes for cooking trout, but cooking methods can differ in their complexity and result. ELLE has sorted out the most popular trout recipes.

• Difficulty Easy
• Type Fish
• Time 50 minutes
• Person 2

Ingredients

• Rainbow trout - 400 g
• Lemon - 1/2
• Lemon juice - 1 tbsp
• Olive oil - 1 tbsp
• Greens - 1 bunch
• Salt, pepper - to taste

Cooking

1. Rinse the fish and prepare for baking.
2. Fold the foil in half, put the fish on it, rub with pepper and salt on top. Cut the lemon into thin circles, put on top of the fish, drizzle with olive oil and lemon juice. Make cuts on one side of the fish and put a slice of lemon into them. Wrap the edges of the foil so that it covers the fish well on all sides.
3. Bake for 40 minutes at 180 degrees.

Baking in the oven

The most common way to cook trout is roasting in the oven. Someone prefers to bake fish with sauce, someone - in foil with herbs, someone manages with a simple mixture of salt and pepper. Absolutely any trout is suitable for baking in the oven - sea, lake or river. It is recommended to cut the sea one, because it is usually large, and the small river one can be baked whole. On average, the baking time for trout in the oven is 40 minutes. As a rule, the most delicious trout is obtained when it is pre-soaked in a marinade. The marinade is usually made from lemon, ginger, cream, sour cream, white wine, thyme, rosemary and orange in any combination.

• Difficulty Easy
• Type Fish
• Time 2 hours 10 minutes
• Person 2

Ingredients

• Trout - 400 g
• Soy sauce - 2 tsp
• Mustard - 1 tsp
• Olive oil - 2 tsp
• Honey - 1 tsp
• Sesame - 2 tsp

Cooking

1. Cut the fish into thick portions.
2. Prepare the marinade by mixing oil, mustard, soy sauce, honey and sesame seeds. Pour the marinade over the fish and leave for about 2 hours.
3. Fry the trout in a preheated pan without oil for 5-6 minutes on each side. Serve with greens.

Oil frying

Someone prefers to fry fresh trout on the grill or in a pan. If you want to cook a steak from trout, then the fish must first be cut into thick pieces, then marinated and sprinkled with salt, pepper and herbs. A trout steak is prepared very quickly - just fry the fish over high heat for 3-5 minutes on each side. Another common option for frying trout is whole in a dry hot frying pan, after stuffing the fish with salt and herbs and letting them soak. Trout can also be rolled in breadcrumbs and flour.

• Difficulty Medium
• Type Fish
• Time of Day
• Persons 15

Ingredients

• Whole trout (1500 gr)
• Salt - 3 tbsp
• Sugar - 1.5 tbsp
• Lemon juice - 1 tbsp

Cooking

1. Clean the fish from the insides and scales, cut into two fillets.
2. Mix sugar with salt. Sprinkle the fillet with lemon juice and rub with a mixture of salt and sugar, rubbing harder from the side of the skin. Sprinkle pepper on top.
3. Cut the fish into large pieces and put in an enamel bowl with a wide bottom, cover the fish with a plate and put a load on top.
4. Keep for 5 hours at room temperature, then remove for 12-15 hours in the refrigerator without load. Drain the juice and cut the fish into thin slices.

Trout salting

Another popular way of cooking trout is salting it. Lightly salted fish has a surprisingly delicate taste and is ideal for salads, for appetizers, for morning breakfasts with fresh bread and as a filling for pancakes. The fish is usually salted with a mixture of two tablespoons of salt and one tablespoon of sugar (per 1 kilogram of fish) under pressure at room temperature for about 5 hours. After that, the fish is cleaned in the refrigerator for salting.

Today we will tell you how to cook trout tastier. Not so long ago, this fish was considered a delicacy. Only wealthy people could afford it. At present, such a product can be purchased by almost everyone.

Trout is a hearty, tasty and healthy fish. To keep all the useful substances in it, it should be properly cooked.

To obtain a tasty and juicy dish, it is recommended to place the product in a marinade and keep it 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 is impossible not to say 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).

The right choice of red fish

How to cook trout tastier? For starters, you need to choose the right one. It is best if the product is fresh and young. Then the dish will cook well in the oven, and in the slow cooker, and in the pan.

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

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

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

How delicious to cook trout steaks in a pan?

This is perhaps the most popular and delicious way to prepare large red fish. For it we need:

• large trout - 1 pc. for 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 process fresh trout? Even a novice cook will be able to cook red fish quickly and tasty. To begin with, it must be cleaned of scales, gutted and rinsed thoroughly. Having cut off the fins and head from the product, the carcass of the fish must be cut into steaks 2.5 centimeters thick.

We marinate the product

Before cooking a delicious trout, it should be marinated. To do this, put the pieces of fish in a deep bowl, and then pour dry white wine, sprinkle with salt and spices. In this form, it is desirable to withstand the steaks 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 need to use a large frying pan with It should be strongly heated over high heat, and then add a small piece of butter. After laying the marinated steaks in a bowl, they should be fried at a minimum temperature for 10 minutes. In this case, both sides of the product should brown evenly.

So that the trout does not burn, ordinary water (a little) should be added to it. Having covered the pan with a lid, the fish must be cooked until completely soft. At the same time, it is recommended to make sure that it is not digested, but remains whole.

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

Serve fried fish steaks to the table

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

Additionally, trout can be decorated with a sprig of fresh tarragon. It will give it a special aroma and taste. Enjoy your meal!

(in foil)

Few people 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 is perfect for making a baked vegetable dinner. 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 bulbs - 2 pcs.;
• low-fat sour cream - 100 g;
• fresh herbs - to taste.

Handling the Components

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

Rainbow trout should be scaled and entrailed, rinsed well, and then the head and fins removed. In the future, the fresh carcass needs to be rubbed with salt and spices, flavored with lemon juice and left aside for several hours.

Cooking vegetable stuffing

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

We form a dish of red fish and vegetables

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

The process of baking in the oven (in foil)

Having received a bundle with 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 will be completely cooked, it will become soft, juicy and tasty.

If you want to get a more fried and appetizing fish, then after 40 minutes of cooking it should be unfolded, brushed with the rest of the 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 to the festive table?

Having prepared red fish in the oven, it must be removed from the foil and carefully transferred to a plate, where leaves of fresh herbs 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 slices of lemon can be placed on the edges of the dish.

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

Summing up

As you can see, grilling trout steaks or roasting 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.

You can also stew red fish 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 to prepare an unusual snack. To do this, the trout is salted, and then cut into thin slices and sandwiches, rolls, canapes, etc. are prepared from them.

Thus, using red fish, you can cook absolutely any dish on your own, which will be appreciated by all members of your family and invited guests.

Bon appetit and successful culinary creativity!

Content:

Many experienced housewives know how to cook trout so that it retains all its excellent taste. Trout is a river red fish with the most tender meat, which is almost impossible to spoil. This fish is good in any quality, trout can be steamed, baked in the oven, boiled or just pickled.

Trout baked in foil with walnuts and mushrooms

You will need:

• trout;
• 250 g (glass) walnuts;
• 2 onions;
• Champignon mushrooms);
• bouillon;
• 1 lemon;
• refined sunflower oil;
• ground black pepper, garlic;
• salt;
• dill.

For this dish, it is better to take larger trout. The amount of ingredients indicated in the recipe will directly depend on the size of the fish. First you need to prepare the trout, cut it along the abdomen, take out the insides, cut off the fins. Then make an incision under the head of the fish: it will be easier to remove the gills. After that, the trout must be thoroughly washed, especially inside, then dried with a kitchen (paper) towel. Crush the garlic with a garlic press, add black ground pepper, salt, a little refined sunflower oil to it. Grate the trout inside and out with this mixture, wrap in a film (food).

Leave it like this for 10-15 minutes, the fish should not be marinated for too long, otherwise the meat will turn out to be harsh.

Peel the walnuts, check for blossoms, then grind into small crumbs with a blender or scroll through a meat grinder. Finely chop the dill. Mushrooms (store-bought) do not need to be cleaned, it is enough to wash them thoroughly and dry them with a kitchen towel. After that, cut the mushrooms into small slices. Onions are cut into half rings. Pour a little refined vegetable oil into the pan, put a piece of butter. Saute mushrooms with onion until browned. Mix chopped nuts, dill, fried mushrooms, salt, add a little broth, so that the filling is not too dry and does not turn out liquid. Stuff the belly of the trout with this mixture.

Line a baking sheet with foil, put onion rings and lemon slices, put stuffed trout on them. Top with onions and lemons as well. Wrap the foil so that there are no breaks and holes anywhere, otherwise the juice will flow out. Pour a little water on a baking sheet, this will allow the fish to cook faster and not burn. Cooking trout in foil will take no more than 20 minutes, bake at 180 degrees. It is important to remember that if you leave the fish in the oven for more than the prescribed period, it will turn out tough.

Steamed trout

You will need:

• trout;
• coriander;
• Dijon mustard in grains;
• lemon;
• sprigs of rosemary.
• sesame;
• olive oil;
• salt.

There is an opinion that steaming trout makes it tasteless. This is not at all the case, according to this recipe it turns out to be very juicy, has a delicate taste and also retains all the vitamins. How to cook trout so that the dish contains all these qualities? First of all, you need to fillet the fish. First, it must be gutted, then thoroughly washed, dried with a kitchen towel. It is best to remove the skin from frozen fish, so the trout should be put in the freezer for 20 minutes. After this procedure, the skin will be removed very easily.

Now you need to make an incision along the entire ridge of the fish, remove the fillet, cut it into pieces of about 6-7 centimeters, remove the bones with tweezers. Mix in the salt, Dijon mustard, coriander and sesame seeds. Coat the trout fillet on both sides with this mixture, leave for a few minutes. Put sprigs of rosemary in the bowl of the double boiler, lay the fish on them. Cook for about 10 minutes.

Cooked trout is served to the table with sauce. To prepare it, finely chop the onion, you can chop it with a blender. Pour boiling water over the lemon for 2-3 minutes, then take it out and roll it on the table, this is done in order to squeeze the juice easier. Cut the lemon in half, squeeze out the juice with a fork. Combine lemon juice, olive oil, onion, Dijon mustard, add a little sugar and salt. Sauce ingredients can be varied to your liking.

Trout baked with vegetables

You will need:

• trout;
• potato;
• carrot;
• cream or sour cream;
• greenery;
• lemon;
• hard cheese.

Cooking trout according to this recipe will not take much time. Before you bake the fish, it must be rid of the gills and entrails, then thoroughly washed and dried with a kitchen towel. Rub the fish with salt and let it sit for 10 minutes. Next, following the recipe, peel the potatoes, cut them into a thickness of about 5 mm. In order for the potatoes to cook well, they must first be poured over with boiling water. Peel the carrots, cut into slices. Cut the onion into rings, lemon into slices. Stuff the belly with herbs, put a few slices of lemon. Grease a baking sheet with refined vegetable oil, put potatoes, carrots, onion rings on it. Vegetables should cover the pan completely. Put the fish on top, pour over the cream.

Preheat the oven to 180 degrees, put a baking sheet with fish in it. In the meantime, grate the cheese with a grater (large). Any hard cheese can be used. After about 15 minutes, sprinkle the fish and vegetables with grated cheese. After it melts, take the trout out of the oven.

Trout and vegetable casserole

You will need:

• trout;
• bell pepper;
• broccoli or cauliflower;
• ground black pepper;
• coriander;
• sour cream;
• garlic;
• dill;
• puff pastry.

A dish prepared according to this recipe can surprise even the most demanding guests: it has an amazing taste. The first step is to rid the fish of the insides, wash thoroughly. Cut the fish into pieces about 5 cm high, rub it with salt, let it salt. Fry trout pieces in refined sunflower oil. You need to fry no more than 2-3 minutes on both sides so that the fish only sticks a little.

Divide the broccoli into small florets. Remove seeds from bell pepper and cut into strips. Onion cut into rings. Crush a couple of cloves of garlic with a garlic clove, finely chop the dill. Mix sour cream, garlic and dill. Grease a heat-resistant form with high sides with butter, sprinkle with breadcrumbs. Place fish pieces in the middle, place broccoli, bell pepper and onion between them. Pour everything with sour cream sauce, sprinkle coriander and black pepper on top. Cover the mold with puff pastry. Bake at 180 degrees for about half an hour.

Trout baked in salt

You will need:

• trout;
• 1 kg coarse salt;
• egg white;
• rosemary;
• dill, parsley.

Cooking trout according to this recipe will not take much time. Clean the fish, remove the gills, wash thoroughly and dry with a kitchen towel. Stuff trout with dill and parsley. Add egg white and fresh rosemary leaves to the salt. Take a baking sheet, pour a thick layer of salt (about 1 cm). Put the trout on top, and if the size allows, you can bake several fish at once. Top with the same thick layer of salt, give it a rounded shape. Do not be afraid that the fish will oversalt during such cooking, this is not so, it will take salt in moderation and will not be salty. Preheat the oven to 180 degrees, put the trout in salt to bake for about 40 minutes.

Fish in a casing of salt cooks a little longer than usual. This dish turns out to be incredibly tasty due to the fact that the salt seizes into a dense crust and forms a vacuum - it turns out a kind of Russian oven. They serve cooked trout without salt, but to impress guests, you can first show them the fish in a salt casing.

More ways to cook salted trout

First way

You will need:

• trout;
• salt;
• food film.

Remove the entrails from the trout, remove the gills from it, wash, dry well with a kitchen towel. Rub the fish inside and out with plenty of salt. Then, following the recipe, tightly wrap the trout in a film (food), put in the refrigerator. After two days, the trout will be ready to serve.

Second way

You will need:

• trout;
• salt;
• sugar;
• ground black pepper.

Prepare the fish exactly as described above. Prepare a mixture of salt, sugar and black pepper. Grate the trout with it on all sides, wrap the fish in cling film, put in the refrigerator for two days. Before serving, trout is sprinkled with lemon juice. With such a delicious dish you can surprise anyone.

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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 of time 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. However, do not forget about the pitfalls. As with any other tender and delicate fish, cooking trout requires knowing some culinary secrets and tricks that will allow you to avoid mistakes and disappointments. Today we are putting together with us to figure out and remember how to cook trout.

A noble fish is noble in everything. So trout not only pleases us with its taste, but also surprises us with its nutritional value and considerable benefits for our health. The most tender trout meat is extremely rich in vitamins B, D, A and E, as well as important amino acids, minerals and trace elements. In addition, trout is an excellent source important omega-3 polyunsaturated fatty acids. All this makes trout a unique source of health and longevity, having the most beneficial effect on the cardiovascular system, regulating blood cholesterol levels, and improving the functioning of the brain and nervous system. Regular consumption of trout plays an important role in the prevention of diabetes, hypertension, cancer and even depression. However, it should be honestly admitted that, first of all, we love trout for its tenderness and charming delicate taste.

There are a lot of recipes for cooking trout. Trout is boiled and fried, baked and stewed, salted and marinated. From this beautiful fish you get mouth-watering starters and excellent first courses, delicious roasts and wonderful kebabs. They bake with trout and wonderful pies, and juicy pies. For those on a diet aimed at weight loss, trout dishes favorably differ in that they can be cooked without adding oil at all; when baking, the trout itself will give your dish the right amount of fat. Trout goes well with many other products. Vegetables and mushrooms will perfectly shade and emphasize the tenderness and delicacy of taste, pasta or rice will add satiety, milk and cream will add tenderness and softness to the taste of this wonderful fish. And the excellent compatibility with citrus fruits and many spices and seasonings, multiplied by your imagination and personal taste preferences, allows you to safely consider the variety of trout dishes truly limitless.

Today, the Culinary Eden website has carefully collected and recorded for you the most important secrets and tips, along with the most interesting recipes that will surely help even the most inexperienced housewives and easily tell you how to cook trout.

1. Many housewives are wondering how to protect themselves from unscrupulous sellers and learn to distinguish trout from coarser and somewhat cheaper salmon themselves? Take advantage of our simple guidelines. Pay attention to the size of the carcass. Trout is slaughtered when it reaches a weight of three to four kilograms, while salmon is allowed to grow to 7 to 8 kilograms. Take a closer look at the appearance of the fish. The shape of the trout carcass is always more rounded, even pot-bellied, and the salmon is distinguished by much more elongated carcass shapes and a pointed head. Take a look at the scales. Trout has noticeably smaller scales than salmon. In addition, only trout have characteristic longitudinal stripes along the sides. If you are offered an already butchered carcass, carefully evaluate the color of the meat. Trout meat differs from salmon meat in a noticeably brighter and more saturated color. Of course, all of the above applies to large carcasses of cultured trout. It is simply impossible to confuse a small-sized wild lake and river trout with salmon.

2. When choosing fresh trout in the store, pay close attention to its appearance, skin, gills and eyes. Trout skin should be slightly moist, elastic, without damage. The scales of fresh fish will always have a natural luster and color. The eyes of a fresh trout will be transparent and bulging, and the gills will be bright. Do not forget to smell the fish offered to you. Good fresh trout has a barely noticeable characteristic pleasant smell. If you are offered fish with dim sunken eyes, darkened gills, cloudy sticky scales and a noticeable unpleasant sour smell or the smell of fish oil, it’s better to refuse to buy, you won’t be able to cook a tasty dish from stale trout.

3. When choosing a frozen trout fillet or carcass, first of all, pay attention to the thickness and color of the glaze covering the fish. The glaze layer should be very thin, transparent and undamaged. Today, dry-frozen trout is often found in stores. Such fish should be very firm to the touch, without the slightest signs of softening. You should not buy dry-frozen trout, the skin of which is covered with noticeable white spots or areas that have changed their natural color. These signs will tell you if the fish was frozen incorrectly or was damaged before freezing. You should not buy noticeably crumpled, twisted, wrinkled carcasses of frozen fish. With a high degree of probability, such damage will indicate to you that the fish has already been thawed and then refrozen. This fish is no longer suitable for food. Pay close attention to the process of defrosting trout at home. Defrost fish only in the lower section of the refrigerator, at a temperature not higher than +5⁰С. It is this slow defrosting method that will allow you to fully preserve all the taste and nutritional qualities of trout.

4. Lightly salted trout is rightfully considered one of the most delicious snacks, which is served at the table as an independent dish, or as part of salads, rolls, canapes and sandwiches. Of course, you can always buy ready-made lightly salted trout in the nearest supermarket, but you must admit that such an appetizer cooked with your own hands will definitely turn out to be much more tasty and tender. And cooking lightly salted trout is very, very simple. Two pieces of trout fillet with skin, total weight 300 - 400 gr. Rinse lightly in cool water and pat dry with paper towels. In a separate bowl, mix 1 tbsp. a spoonful of salt, 1 teaspoon of sugar, 1 tbsp. a spoonful of finely chopped dill and a pinch of black pepper. With the resulting mixture, carefully rub the trout fillet on all sides. Lay one piece of fillet skin-side down on the edge of the cling film, lay a couple of bay leaves on top and sprinkle with the remaining salting mixture. Lay the second fillet on top, skin side up, and press lightly. Carefully wrap the fish prepared in this way with cling film on all sides, and then place it in a deep plate or tray. Put in the refrigerator for a day. After the time has elapsed, your home-cured trout is ready.

5. Salted trout and avocado salad is very tasty. Peel one large avocado, cut into small cubes, sprinkle with lemon juice and mix. Cut into small cubes 200 gr. homemade salted trout. Mix trout and avocado. Separate one head of lettuce into individual leaves, rinse with cool water and drain. Arrange the lettuce leaves on a large platter and fill each leaf with the trout and avocado mixture. Prepare the dressing separately. To do this, using a whisk, lightly beat one tablespoon of liquid honey with one tablespoon of mustard. Whisking continuously, add two tablespoons of lemon juice and then slowly pour in six tablespoons of olive oil. Salt and pepper to taste. Beat the sauce until it resembles liquid sour cream in its consistency. Pour dressing over salad and serve immediately.

6. In hot weather, delicious trout botvinya will be the best. Boil in advance in a small amount of salted water 500 gr. trout fillet without bones. Cool the fish in the broth, and then cut into small pieces. Cut into thin strips a small bunch of sorrel, 15 fresh young beet leaves and a large bunch of fresh spinach. Dip chopped greens for a minute in boiling fish broth, and then discard in a colander. Peel and de-seed four medium-sized fresh cucumbers. Cut the pulp of cucumbers into small cubes. Pour one liter of light unsweetened kvass into a deep saucepan, add 1 tbsp. a spoonful of grated horseradish and 1 tbsp. a spoonful of grated lemon zest. Then add all the greens and salt the botvinia to taste. Leave to brew in a cool place for a couple of hours. Before serving, pour the botvinia on plates, add boiled trout and one tablespoon of sour cream to each plate. Sprinkle with finely chopped fresh dill and serve immediately.

7. For cool weather, you will surely need a recipe for trout fish calla. Place one kilogram of trout fillet in a saucepan and cover with four bowls of cold water. Measure water with the plates in which you will serve your Kalya to the table. Bring to a boil and cook covered over low heat for 30 minutes. Remove the finished fish from the broth, remove the bones, and disassemble the flesh into small pieces. Strain the broth and return to the pot. With the help of a pusher, carefully rub 150 gr. fresh or slightly salted caviar of any sea fish. Add crushed caviar to the broth. Peel three medium-sized pickles, remove the seeds, and finely chop the flesh. Finely chop one onion. Add cucumbers and onions to the broth, pour in one glass of cucumber pickle, pepper and salt to taste. Bring to a boil and simmer, covered, over low heat for 30 minutes. Five minutes before the readiness, add the pieces of trout.

8. It is very easy to cook incredibly tasty trout fried in almonds. Cut into portions 800 gr. trout fillet. Whisk two egg whites lightly. Mix three tablespoons of flour with ½ teaspoon of salt, ¼ teaspoon of ground white pepper and a pinch of ground cardamom. Roll each piece of fish lightly in the flour mixture, then dip in the beaten egg whites and coat with sliced ​​almonds. In a wide frying pan, heat three tablespoons of olive oil and fry the trout over medium heat for 10 minutes on each side. Serve on a platter lined with lettuce and garnished with lemon and lime slices.

9. Juicy, tender and at the same time spicy trout with vegetables in white wine and cream sauce. Boil two liters of water in a deep saucepan, add a teaspoon of salt, stir. In boiling water, dip one medium carrot, cut into small sticks, cook for one minute, then add one small zucchini, cut into halves, a cup of fresh spinach leaves and ½ cup of coarsely chopped green onion stalks. Bring everything to a boil, remove from heat and drain the vegetables in a colander. 600 gr. cut the trout fillet into portions. In a skillet, melt 2 tbsp. tablespoons of butter and fry the trout at maximum heat for two minutes on each side. Transfer the fried fish to a separate dish, and pour 200 ml into the pan with the remaining oil. dry white wine. Heat, stirring, for one minute, then add 200 ml. heavy cream, stirring, bring to a boil and let simmer for five minutes. Then add vegetables and fish, salt and pepper to taste, mix gently, cover the pan with a lid and simmer everything together over medium heat for five minutes. Remove from heat and let steep for another 10 minutes. Serve with boiled potatoes and fresh vegetables.

10. Gorgeous traditional Russian fish pies, pies, always make an excellent impression on guests and family. Trout pies are especially tasty and juicy. Prepare one kilogram of yeast dough in advance according to your favorite recipe. Cut into thin slices 200 gr. lightly salted trout fillet. 400 gr. finely chop raw trout fillet with a sharp knife or pass through a meat grinder with a large grate. Cut two onions into thin half rings. In a skillet, heat 1 tbsp. tablespoon butter, add onion and fry until golden brown. Transfer to a separate plate. Add another tablespoon of butter to the pan, add the minced fish and fry, stirring, for five minutes. Remove from heat, salt and pepper to taste, stir. Divide the dough into small pieces the size of an apricot, roll into circles no more than one centimeter thick and let rise in a warm place for 15 minutes. Put one tablespoon of fried minced fish in the center of each dough circle, put a little fried onion on it and cover with a slice of slightly salted trout on top. Pinch the edges of the dough from the bottom up so that there is a small hole in the center at the top. Pour one teaspoon of fish broth or white wine into each pie through this hole. Place pies on a baking sheet, brush with egg yolk and bake in a preheated oven at 180⁰ for 15 minutes until golden brown.

And KEDEM.RU "Culinary Eden" on its pages is always happy to offer you even more interesting ideas and proven recipes that will definitely tell you how to cook trout.