How to fry trout juicy. Cooking trout in a skillet

How to fry rainbow trout

Products
Rainbow trout - 1 piece
Lemon - half
Olive oil for frying - 3 tablespoons
Salt - 1 teaspoon without top
Flour - 1 tablespoon

How to fry
1. Defrost rainbow trout. To do this, put the fish carcass on the bottom shelf of the refrigerator and wait until it becomes soft enough, but at the same time retains its shape - in this semi-frozen state, the fish is easier to cut. If you have to cook chilled (not frozen trout) go directly to step 2.
2. Move the knife from the tail to the head to remove the scales from the skin of the rainbow trout. Rinse the scales under running water, put the carcass of the fish on a cutting board.
3. Cut off the fins. To do this, use kitchen scissors.
4. Cut off the head and tail.
5. Carefully, trying not to damage the insides (especially the gallbladder, spilled bile will give the fish a bitter taste), cut open the abdomen with a knife.
6. Free the rainbow trout from the insides. Use a knife to remove the film lining the spine from the inside. Rinse thoroughly inside and out. Dry the fish carcass with a paper towel.
7. Cut the prepared rainbow trout into 1.5 cm thick steaks. When cutting into pieces, try to get a knife into the cartilage between the vertebrae.
8. Squeeze a little lemon juice and salt on each steak.
9. Pour a tablespoon of flour into a plate. Put the rainbow trout steak in a plate with flour, press down so that the flour sticks to the fish better, then turn it over to the other side and press down again. Each piece should be evenly coated with flour.
10. Put the pan on medium heat, pour 3 tablespoons of olive oil for frying.
11. When the oil warms up well, lay out the fish steaks. Fry for 3 minutes, then flip to the other side and fry for another 3 minutes.

Rainbow trout steaks are ready. Traditionally, fried fish is served as a side dish with french fries, mashed potatoes, onions, fried rings.

Trout contains omega-3 polyunsaturated fatty acids, which makes fish useful for the prevention of cardiovascular diseases. Trout meat is a source of easily digestible proteins, it contains many vitamins, minerals and microelements. With regular use of trout, metabolism improves, the skin becomes elastic, hair is shiny, and bones are strong.

Steaks from fresh (chilled) fish are more tender and tastier than those from frozen fish, which lose part of the muscle moisture during defrosting. These losses can be reduced by defrosting slowly at around 0 degrees. If the rainbow trout has been thawed, re-freezing is absolutely excluded - the product will lose all its valuable properties and taste.

Calorie fried rainbow trout - 205 kcal.

Store fried rainbow trout in the refrigerator for up to a day.

How to fry trout in a pan video recipe - step by step

Below you will find a step by step video recipe that will help you with cooking.

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 prepared.

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 fatty 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 dishes.

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!

My husband, like me, loves seafood. Their taste seems to be irresistible. Especially if it is such an easy-to-cook dish like fried trout. My favorite way to cook it is just to bread and fry on both sides until golden brown.

Trout is easy to prepare, has a pleasant taste, and one medium-sized fish is enough for one serving. Usually I just decorate it with a pyramid carved from a lemon and sprinkle with herbs, because seafood in general and trout in particular make a great combination with lemon. It turns out a very beautiful and tasty dish, which is prepared in a short time.

Difficulty level: medium difficulty.

Cooking time: 30 minutes.

To prepare baked trout, you will need the following ingredients:

1 tablespoon vegetable oil

- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dry herb mix (thyme, basil, oregano, parsley)

Cooking method:

First, I cleaned the fish using the butterfly method. Basically, this means that the backbone and large bones of the trout need to be removed. To do this, open the fish like a book, create a large surface area of ​​the fish, level it, and also remove most of the bones. I think it would be nice to show how this is done using the example of this recipe. If you have trout fillets, then just read this part, so to speak, for general development.

Cutting fish using the butterfly method:

There are several ways to cut fish with a "butterfly", one of them I use most often. Most whole fish are sold in stores already cleaned of the insides. So I immediately cut off the head and fins. You can cut off the tail too, but I like to keep it, just because it looks great on a platter.

A reliable carving knife and kitchen shears are the best tools for this job.

I inserted the tip of the knife under the bones from the abdominal part of the fish. Since the knife is thin, somewhat flexible and very sharp, it did its job perfectly.

She held the knife as close as possible to the bones, pulled it up and then towards the tail until she had separated part of the trout from the bone.

Did the same on the other side.

When I got to the center of the fish, the ridge moved away very easily. You can use kitchen scissors in those places where the bones give in the hardest.

Having freed the fish from the ridge, she began to separate the trout from the bones on the abdomen with a knife, gradually moving from the place where the head was to the tail.

She cut off the bone near the tail with a knife.

I was left with a smooth and even surface of the fish. She ran her fingers along it and felt the small bones that still remained in the fish. I removed them simply with my fingers, but you can use special tweezers.

Breading:

Dripping the fish in flour will help keep it from sticking to the pan, keep the trout juicy while cooking, and most importantly, the flour will give the fish extra crisp and golden color.

To maximize the benefits of the flour, I seasoned it to taste so the fish was even more flavorful. If the trout is thick enough, it makes sense to season both the fish itself and the flour.

I made a breading by mixing flour and all seasonings in a bowl: salt, ground black pepper, onion powder, garlic powder, a mixture of dry herbs (thyme, basil, oregano, parsley). This is the combination that I used in this recipe, but you can get creative and choose the seasonings that will suit your taste preferences more.

Sometimes I make a double batch of breadcrumbs and set aside half for another time. Do not leave the breading in which the fish was lowered for later, it will be saturated with its smell. The set aside part of the mixture can be used for chicken, pork or beef. This breading is very versatile.

Heat half the vegetable oil in a skillet over medium heat. When the oil boiled, added butter. I rolled one of the breaded trouts on both sides, brushed off the excess flour.

She put the fish, scales up, in a hot frying pan. Roasted for about 5 minutes until the trout was golden brown.

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.

Salmon is the king among fish. It is moderately fatty, fleshy, with a memorable, original taste and bright aroma.
Due to its above qualities, cooking salmon or trout does not require a large amount of additional ingredients.
Salmon can be served as a separate dish, added to pies, salted, baked in the oven, made with it potato pancakes, served with sour cream and herbs.
For those housewives who prefer tasty and quick-to-cook meals, salmon or trout on a grill pan is an ideal recipe. Everything you need to have a plate of thick, moderately fried pieces of red fish on your table in a few hours. In this recipe, we will show you how to fry trout in a grill pan. The advantages of a grill pan are that, thanks to its corrugated bottom, vegetable oil is not used when frying fish.

Taste Info Second fish dishes / Fried fish

Ingredients

• any red fish (trout or salmon) - 1 kg;
• lemon (1 pc.);
• fresh chili or ground red pepper (1/2 tsp);
• vegetable oil;
• a mixture of dry Provence herbs, salt (1/5 tsp).

How to cook trout on a grill pan

Trout or salmon must be washed, dried, put on a wooden board and cut into pieces (2.5-3 centimeters) with a thin knife.


Take a small clay bowl, pour 3-4 tablespoons of lemon juice into it, add olive oil (5 tablespoons), salt, Provence herbs, pepper.
Dip each piece of salmon into the marinade, place in a food container, top with the remaining seasoned juice and close the lid. Leave to marinate for 2-3 hours.

Heat the grill pan on the stove, put the pieces of fish with seasoning. Cook on each side for 3-5 minutes.


The trout is sufficiently fried when its meat brightens.


Serve trout with tomatoes, arugula, basil, green onions.
Adviсe:
1. When choosing salmon, pay attention to its appearance. It is advisable to buy trout in specialized supermarkets and stores where you can be guaranteed the quality of the product.
2. You can also add fresh chopped basil, dill, cilantro, green onions and garlic to the marinade.
3. It is advisable to marinate the fish in advance (3-4 hours).