Sea trout dishes. Trout dishes. What sauces are suitable

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, after 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. However, do not forget about the pitfalls. As is the case with any other tender and delicate fish, cooking trout requires 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 cholesterol levels in the blood, and also 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 reducing weight, trout dishes compare favorably 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 is better to refuse to buy, you will not 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 tastier and more 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 2 tablespoons of lemon juice, then drizzle in 6 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.

Trout belongs to the salmon family. There are many types of trout. The most common is freshwater trout, which is found in streams and mountain rivers. It is often called noble, and it lives only in clean waters. That is why its meat is tender and tasty, and environmentally friendly, unlike other fish.
Trout is very rich in vitamins and is one of the best sources of high quality protein. It is very nutritious and is absorbed by the body faster than any meat product, therefore it is widely used in dietary nutrition, it is also widely used in cooking and is a delicacy.

Trout skewers

We marinate the fillets in kefir for half an hour, sprinkle a little lemon before the oven, put on skewers and cook for 15-20 minutes. into a hot oven. From any bones, fins, cook broth. Pass the flour in butter, dilute with this broth, add a finely chopped hard-boiled egg, a little cream and herbs. Remove from the stove and add a little lemon.

Recipe for salting salmon (trout)

First, recommendations for the size of the fish. You need to buy salmon (trout) weighing from 4 to 6 kilograms. Why exactly this - because the small one, from 1 kg to 3 kg, has not yet grown, and the meat on it has not yet grown enough and very little, and from 4 kg to 6 kg is the most optimal value for the content of meat, fat and has a delicate taste . In salmon above 7 kg - 8 kg, the meat is coarser and has a lot of fat (but this is not for everyone).
Method of preparation: (when cutting fish, use a large sharp knife such as Victorinox or a cleaver in the form of a flat hatchet).
The carcass of the fish must be completely defrosted at room temperature (by no means in other ways). Clean and wash the fish thoroughly so that there is no blood. Cut off the head and tail of the fish (they make a beautiful ear).
Cut the carcass into large pieces about 3-4 cm thick.
Then we free each piece from the skin and bones (the skin of the salmon is strong, and you can easily cope with this task with a tangential movement of the knife). Then we cut these large pieces into smaller ones, 4x5 cm in size, 2 cm thick, it can be thinner, but then when salting, you must take this into account so as not to oversalt (if you oversalt, the salmon meat will become tough). We put small pieces in a large container (stainless steel bowl or saucepan). Now that you have cut all the fish, we begin the salting process.

Salt should be of the coarsest grinding (No. 1). (Do not salt with fine salt!!! Oversalt!). Salt should be calculated so that each piece is evenly covered with salt on both sides, but not too thick. Also, for an amateur, you can lightly sprinkle with black pepper from the mill (if there is no mill, then ground pepper) and add a little hot ground red chili pepper, this gives the fish a spicy taste (men like a slight spiciness). Be careful with hot pepper, you can spoil the fish, and if children eat fish, it is better to refuse pepper. Do not immediately salt with a large amount of salt, it is better to let the fish be a little under-salted, then, as it is salted, it can be salted.
After you have completed the salting process, cover the container with the fish and leave to salt at room temperature.
Your salmon will be ready as soon as the salt crystals have dissolved (about 40 minutes to 2 hours). Taste for salt (if necessary, add salt to your liking, but do not over-salt!). Then transfer the fish to containers with lids and put in the refrigerator. After that, salmon can already be eaten, but it is better if it stands overnight in the refrigerator. Enjoy your meal!
From myself I will add that I love it when salt is almost not felt in the fish, then, in my opinion, the taste of the fish is better felt. And the taste is such that you can simply sell your homeland.

Trout with apples

Peel the onion and cut into half rings. For apples (I had a septenary), remove the core and cut into rings. Heat vegetable oil in a frying pan and fry the trout. Melt the butter in another pan and brown the onion. Add apples. Fry and add a little red chili pepper (I have ground), ginger (I have ground), 2 tsp. honey, 2 tbsp. lemon and orange juice, reduce slightly. Salt and pepper. Put the trout in the sauce and sweat a little.

Trout baked with pine nuts and raisins

Tried a new recipe, the result exceeded all expectations! Well, there are simply no words for how delicious it is. In general, I definitely recommend to all fish lovers.
Recipe:

• 1 medium trout 1.5 kg, gutted, but with a head (in the original recipe, 4 small fish are supposed),
• 1 onion
• 2 cloves of garlic
• 8 olives (pits removed)
• 1 st. spoonful of capers
• 50 g pine nuts,
• 2 tbsp. spoons of black raisins,
• 4 tbsp. tablespoons of olive oil
• 2 sprigs of rosemary
• 1/2 teaspoon curry
• finely grated rind of 1 lemon,
• juice of half a lemon
• 1 yesterday's loaf,
• 10-15 black peppercorns
• a generous pinch of sea salt.

Preheat the oven to 180°C.
Heat up 2 tbsp. tablespoons of olive oil and fry finely chopped onion and garlic. Then add olives, capers, pine nuts, raisins, rosemary leaves and curry. Fry for a few minutes, then remove from heat.
Cut off the crust from the loaf and grind the pulp into crumbs (I did this in a blender). Add 2-3 tbsp to the pan. spoons of bread crumbs, add lemon zest and heat again over low heat.
Grind black pepper and sea salt in a mortar and grate the fish on both sides with this mixture. Fill the fish with stuffing, place in a deep refractory dish, sprinkle with the remaining stuffing.
Sprinkle with lemon juice and 2 tbsp. spoons of olive oil, bake for 25 minutes, covering the dishes with a lid. Then remove the lid and bake for another 5 minutes.
The taste of this fish is divine!

Oven-baked trout

Grate the trout with a mixture of olive oil, lemon juice, salt and pepper to taste, put slices of lemons inside, bake for 35-40 minutes, put on a plate without the skin. Everything is sprinkled with fresh dill.

For 4 fresh trout steaks (~300g each):

• salt,
• white pepper,
• lemon,
• Bay leaf,
• 1 bunch of parsley
• a few leaves of melissa,
• 375 g cream.

1. Rub the trout on both sides with salt and pepper. Put the fish in the bottom of a refractory mold.
2. Finely chop the parsley and lemon balm. Mix greens with cream.
3. Pour cream over trout, put bay leaf.
4. Bake in the oven for 20-25 minutes at a temperature of 180C, pouring cream with herbs.

Fish and sauce can be served separately.

Grilled trout

Everything here is simple, but terribly delicious. Marinade: juice of half a lemon, freshly ground pepper, sea salt. We keep the fish in the marinade for 20 minutes, then under the grill, for 5-7 minutes on each side.

Grilled marinated trout vegetables

• 1 chili pepper
• 1 thumb sized ginger root
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon olive oils,
• a pinch of sea salt.

Remove the seeds from the pepper and finely chop it. Grate the ginger. Stir in chili, ginger, oil, cumin, coriander and salt. Brush the fish with the marinade and refrigerate for at least one hour.

Trout baked in salt

Wonderful fish! Very tender!

• 1 large gutted trout / salmon / salmon (2-2.5 kg) (I cooked half a large fish),
• 3 kg coarse salt,
• 2 fennels (or fennel seeds)
• 2 lemons
• black peppercorns.

Preheat the oven to 220°C.
Pour 1 kg of salt onto a large baking sheet. Cut fennel, lemon into large slices, grind peppercorns in a mortar. Grate the salmon from the inside with pepper and salt, fill with fennel (or fennel seeds) and lemon and place on a baking sheet with salt. Sprinkle the fish with the remaining salt and bake in the oven for about an hour.

Salmon (trout) salad - grilled with olives and oranges

Very tasty salad, light and at the same time satisfying. A killer combination of delicate fish, crispy leaves and citrus.

• 300 g salmon fillet (salmon, trout),
• a bunch of crispy lettuce (I have frisse),
• 1 orange
• 1 lemon
• 2 tbsp. l. olive oil,
• 1 tsp balsamic vinegar,
• pieces 10 olives,
• handful of capers
• a few mint leaves (optional)
• 1 tsp pink peppercorns (optional)
• salt,
• freshly ground black pepper.

Fry the salmon in the oven under the grill / in a grill pan (I cooked on a charcoal grill).
Finely grate orange and lemon zest. Put lettuce leaves in a bowl, add orange and lemon zest.
Peel the orange and cut into segments over a bowl of salad, so that the juice drips onto the leaves (you should get about 2 tablespoons of juice). Send sliced ​​orange pieces to salad, add olives, capers, juice of half a lemon, balsamic vinegar, olive oil, pink pepper, pepper, salt and mix everything.
Put the salad on a large flat dish, put the fish on top, breaking it into small pieces. Tear the mint with your hands and sprinkle over the salad.

Baked trout with vegetables

Salmon or trout with vegetables (for its preparation I make a rather deep open container from foil).
Take a piece of fish fillet and make vegetable sauce for it:
Finely chop the tomato, bell pepper, olives, olives, parsley, add a little sour cream, and a little finely chopped hard cheese and blue cheese. All this is mixed and laid on top of the fish.
For 15-20 min. at the maximum.

Trout with bacon, onions and raisins

Don't be put off by the strange combination of ingredients - red wine vinegar, raisins and fish. It turns out very, very tasty. Recipe from a culinary magazine 3 years ago, I slightly changed the proportions, the original recipe required 2 times more vinegar and raisins. The combination of bacon, onion and raisins does not clog, but rather emphasizes the taste of the fish. I cooked fish with dried fruits before, but never with red wine vinegar, it turned out great, I advise you to try it! In addition, it turns out a very quick dinner, which is important for me, since I always cook dinner after work.

• 200 g bacon cut into thin strips
• 2 tbsp. chopped red onion,
• 1/2 st. raisins,
• 1/2 cup red wine vinegar
• 2 tsp Sahara,
• 1/2 tsp salt,
• 4 whole trouts 280-300 gr each, clean, cut out the central bone, the tail can be left, it’s easier to buy a fillet (8 pieces),
• 1/4 tsp black pepper.

Fry the bacon in a skillet over medium heat until golden brown, about 5-7 minutes. Transfer the bacon to paper towels. Remove half of the fat from the pan, then add the onion and simmer for 6-10 minutes. Then add bacon, raisins, vinegar, sugar, salt, increase the heat and let the sauce cook for 1-2 minutes. Remove sauce from heat and cover.
Heat the grill (I have a "grill" function in the oven, but I think you can just bake the fish in the oven afterwards). Put the fish on a baking sheet covered with foil, grease each fillet with rast. oil, sprinkle with black pepper and the remaining 1/4 tsp. salt.
Bake the fish for 3-5 minutes (the fillets are thin, the fish is baked very quickly), until tender. Then put a mixture of bacon, onions and raisins on the fillet, pour over the sauce and serve.

Trout with fruits

• salmon (trout),
• banana 1 pc.,
• kiwi 1 pc.,
• onion 2 pcs.,
• orange 1/2 pc.,
• cream 22%,
• salt,
• olive oil 2 tbsp. l.

Fry the onion in oil, salt the fish, cut banana and kiwi into circles, add kiwi to the onion, put the fish, put bananas on it, pour cream and simmer for min.15. Cut half of the orange into semicircles or circles, put on the fish. Simmer another min. 5-7. Real jam!

Filipino trout

According to this recipe, you can cook sea bass, trout, mackerel or milk fish (aka milkfish, this fish is also called hanos or bangus).
For 2-3 servings:

• 1 fish (500 g),
• 1 tomato
• 1 onion
• 2 cloves of garlic
• pepper,
• salt.

Rinse the fish, remove the scales, cut off the head and carefully remove the insides, so as not to damage the abdomen. With a sharp knife, make a longitudinal incision on the back, release the spine and carefully remove it, rinse the carcass with cold water, dry it with a napkin. Season the opened carcass with salt and pepper. Put a mixture of finely chopped tomato and onion, chopped garlic. Fold the carcass and roll it tightly in foil. Bake at 200 degrees for 20 minutes.
This fish is delicious both hot and cold. Pour it well with a mixture of soy sauce and lemon juice.

Trout potato casserole

At the bottom of the form, greased with butter, mashed potatoes, trout fillet, pre-fried in a pan, then sauteed onions, carrots are laid out. Everything is poured with milk sauce (this is lightly fried in butter with flour, milk is added and boiled until thick, seasoned with salt and nutmeg), put in the oven for 15 minutes, you can also add grated cheese, but I didn’t have it.

Trout in the oven

Take salmon steaks, trout, whatever you like more, salt, pour lemon juice, cut onion rings, take foil, pour a few onion rings, steak on top, pepper, then again onion rings, and wrap everything well with foil. So a few servings. Put in the oven, also for 25-30 minutes. Well, 200-250 degrees. Sooooo delicious, ergonomic, beautiful.... You can serve it right in the foil, and then unfold it yourself - this is the entourage. And you can take it out, pour over the resulting juice, decorate with herbs.

Salmon (trout, salmon) in cream with pine nuts

• 800 g salmon fillet,
• 250 ml 33% cream,
• 70 g pine nuts,
• a handful of pink pepper,
• freshly ground white pepper,
• salt,
• juice of half a lemon.

Salmon fillet (you can use another red fish that you like) cut into pieces, salt, pepper, sprinkle with lemon juice. Leave to marinate for 1 hour. Put the fish in a heat-resistant pan, sprinkle with pine nuts previously fried in a dry pan, pour over the cream and put in an oven preheated to 190 degrees for 15-20 minutes. Sprinkle with pink pepper.

Trout in beer batter

Fish (preferably white and juicier: halibut (only good), river trout), beer 300 g, flour, egg.
Salt and sprinkle the fish with spices and hold for half an hour to soak (I add lemon juice and a spoonful of olive oil). The egg is beaten with beer, flour is added, everything is beaten to a state of very thick sour cream. Fish - in batter and in a pan.

Trout in sour cream sauce

The dish is suitable even for children. It is advisable to take a fish that is fatter, such as salmon and sea red trout. You can also have pink salmon, but keep in mind that pink salmon will be drier, you need more sauce. Cut the fish into pieces, salt, add lemon juice and leave for 10 minutes. Rub the carrots, chop the onion. Onions, carrots and fish - in a saucepan with a small amount of water and butter (or vegetable) oil (here, whoever likes it, really). Stew until the color of the fish changes, then pour in a mixture of sour cream and water (1: 1) and simmer further over low heat. Add a slice of lemon, bay leaf, allspice peas five minutes before the end. Goes great with mashed potatoes! If someone does not like boiled fish, you can pre-fry it, I corrected the recipe for a child under 5 years old.

Trout stew

Fry the trout quickly, add the ice cream mixture, where there are peas and corn, pepper, shrimp, sour cream, stew a little, serve with rice.
Well, it's delicious.

Trout baked in foil

1 kg of fish - completely cleaned and gutted (carcass), I make shallow cuts on both sides, three on each, if the carcass is at least 0.5 kg.
Salt, pepper, lay on foil (the sheet should be large enough to close, pre-grease the sheet lightly with olive oil. On both sides, grease with a sauce of squeezed 0.5 lemon, 1 teaspoon of mustard, 4 cloves of garlic, squeezed on a garlic press, 3 tablespoons spoons of olive oil. After that, I cover tightly with foil and in the oven, heated to 180-190 gr., for 25-30 minutes max. Try it, you won't regret it. Do not overdo it so that it doesn't turn out boiled. bones, and in overexposed it simply falls apart.

Trout in a steamer

And I cook salmon or sea trout in a double boiler, just salt and sprinkle with lemon juice, sprinkle with dill and 15-20 minutes in a double boiler ... It turns out very tasty.

Trout in pumpkin seeds

Very quick, healthy and tasty recipe. Pumpkin seeds go well with fish, the dish looks good on the table, you can cook for yourself as a quick dinner after work, and for unexpected guests, as it will take a maximum of 10 minutes to cook.

• 4 salmon fillets (trout or any other similar fish),
• 1/3 st. pumpkin seeds,
• 1 egg
• 2 tbsp. l. parsley, finely chopped
• salt,
• pepper,
• rast. frying oil.

Beat the egg lightly. Salt and pepper the fish fillet. Chop the seeds with a knife and mix with parsley. Lubricate the fish (only the side without skin) with an egg, put a mixture of pumpkin seeds and parsley on top, press down with your hand. Heat the oil in a frying pan, put the fillet in the heated oil with the side with the seeds, fry for 2 minutes, turn over and fry for another 2-3 minutes. All dinner is ready.

Marinated trout

• Raw trout fillet 150-200 gr. (cubes).
• 1-2 onions (cut into rings).
• Juice of 1 lemon.
• Salt and pepper to taste.

Place everything in a saucepan, cover with a lid and shake for 5-10 minutes. And you can eat.

Trout baked with asparagus

• Red fish (tastier, of course, if trout or salmon - it turns out softer),
• green string beans,
• lemons,
• soy sauce,
• sugar,
• olive oil.

Frozen green asparagus beans are poured into the baking sleeve, already tied on one side, and poured with soy sauce. The fish is cut into steaks or fillets - as someone likes, a little sprinkled with olive oil, placed in an even layer on top of the beans. Lemon with peel is cut into thin circles. Each circle is sprinkled with sugar and placed in a layer on top of the fish (sugar side up). The sleeve is closed, and all this is baked in the oven at 200 gr. about 45 minutes.

Trout recipe from student life

You can take: pink salmon or chum salmon, or trout 1.5 kg. Cut from the inside along the spine and remove it and the bones on the abdomen. Fry onions and carrots - this is for the filling. Salt the fish, pepper to taste and grease with mayonnaise, put onions and carrots in it and sew it up. In the oven at 200 for about an hour. Fry walnuts and raisins in butter and decorate fish with them. Also lemon slices.

River trout in bacon

Prepare trout carcasses (clean, gut, wash). Salt, pepper, sprinkle lightly with lemon juice. Fold a few sprigs of dill into the abdomen. Wrap the carcasses with bacon. Put a sheet of foil in a baking dish (so as not to suffer later with washing dishes), put the fish, bake for 12-15 minutes.

Baked Trout with pesto, mashed potatoes and broccoli

We will need:

• Two medium-sized portioned trout (250-300 gr.)

For pesto:

• A small bunch of basil
• Approximately 100 gr. parmesan.
• 1 clove of garlic.
• 100 gr. pine nuts (or pine nuts, or half with almonds).
• 50 gr. olive oil.
• Salt.

1. We make pesto. Basil leaves, parmesan in small pieces, garlic and put everything in a blender along with olive oil. Add a little salt and nuts. In a blender, chop everything for no more than one minute.
2. We put the cleaned fish in a baking dish, thickly grease it with pesto and put a little sauce in the abdomen.
3. If desired, the fish can be sprinkled with lemon (I did not sprinkle). And to get a richer taste, you can let the fish marinate for some time.
4. Add a little water to the bottom of the mold so that the fish does not dry out. Cover the form with foil and send to the oven preheated to 180 degrees for 15 minutes. Then remove the foil and let the fish stand for five minutes in the oven to form a crust.

For a side dish I prepared a dish from the same book.

Mashed potatoes and broccoli

Two medium potatoes + 300 gr. broccoli. Salt.
Put peeled potatoes into boiling salted water, when they are almost ready, add broccoli there. It only takes five minutes to cook.
Make a thick puree from boiled vegetables with the addition of vegetable broth.
Fill with olive oil.

Steamed trout with tomato vinaigrette

Another recipe from The New York Times best recipe book. This recipe was published on July 26, 1989 by Pierre Franey. It turns out very tasty - the fresh, bright taste of the sauce perfectly complements the fresh fish. It turns out a healthy and low-calorie dish, and this is one of the options when the usefulness of the dish does not spoil the taste. Now I will steam fish more often.

• 1 st. l. dijon mustard,
• 3 art. l. rice vinegar,
• 1/3 st. (or 1/4 cup) olive. oils,
• 1/2 st. finely chopped tomatoes, without skin or seeds
• 2 tbsp. l. finely chopped green onion,
• 2 tbsp. l. grated ginger,
• 2 tbsp. l. cilantro (or parsley)
• 1 st. l. soy sauce,
• a pinch of hot pepper.

• 4 fish fillets (sea bass, trout or any other to your taste will do),
• 4 sprigs of fresh thyme

Mix mustard and vinegar, add oil and beat with a whisk. Add the rest of the ingredients for the sauce, mix. Then salt and pepper to taste.

Grate the fish fillet with salt and pepper, put a sprig of thyme on top and cook in a double boiler. I don't have a steamer, so I had this device:

This is a form for roasting meat, inside I put a grate on which I usually freeze pastries, and put a fish fillet on the grate. I poured hot water into the mold, tightly covered the fish mold with foil. Put the form on gas and bring the water to a boil, reduce the heat to medium and cook the fish for 4-8 minutes, depending on the thickness of the fillet. The fillet in the photo was ready in 4 minutes.
Put the fish on plates, pour over the sauce and serve.

Trout in the microwave

Sprinkle the trout steak with salt and pepper (you can also use other spices), sometimes I put onions on top, but usually without onions, pour sour cream on top and put in the microwave at 100 percent. for 6 minutes.
Ready! Yummy! (But it’s fatty, so it’s better to eat with rice).

Trout baked in the sleeve

The fish is gutted, rubbed inside and out with a mixture of salt, pepper and lemon juice squeezed from 2 circles of lemon. Put chopped lemon in circles in the belly so that the halves look out, all this in the sleeve and bake in the oven. Or bake in foil, then open and let the fish brown. It turns out awesome!

Fried trout

Fry in a frying pan:

1. I fry on both sides. Before that, I smear with salt and spices. Ready.
2. Just like in the first case, only at the end I add oyster sauce (I will give my soul for this dish).
3. Dad loves breaded or floured.
4. Outdoors. On the grill (instead of barbecue). Marinated quickly. You cut the fish, salt, spices, until you get to the place of frying - it has already marinated. Sometimes even immediately on the spot and marinated.

Trout in a steamer

Trout steaks, salt, onion rings on top, seasoning for fish, smear a little mayonnaise on top, 15 minutes, and you're done.

Trout in foil with tomatoes

Portion slices: salt, pepper, a slice of tomato and plastic cheese on top. I wrap each piece (from the palm of my hand) in foil and in the oven for 5-10 min. Drizzle with lime juice after cooking.

Raw trout salad

Fillet trout. It is very easy - her bones are large. Then cut into cubes, whatever size you like best. Put in a saucepan, pour the juice of one lemon, pepper and add the onion, I cut into rings. Cover with a lid and shake in a saucepan for 7-10 minutes.

Trout in the oven

I cut the fish into pieces, marinate for 30 minutes in lemon juice, salt, pepper. I spread it on a baking sheet and put a piece of butter on top. 20 minutes and you're done.

Stuffed trout

And I do so. I “open” the trout along the ridge, take out the insides, stuff with pre-prepared minced meat and into the oven. And it looks festive, it's not a shame to put it on the table, and, of course, it's delicious!!!
Minced meat can be any, depending on the preferences of the family. I tried to do it with potatoes, and with rice, and with vegetables, but most of all I like it with seafood - shrimp, octopus, squid ... Only the minced meat should be put already ready, as the fish cooks faster. And Bon Appetit!

I make trout in the sleeve, stuff minced meat in the belly: boiled rice with hot mushrooms, carrots and onions, then sew it up, salt and into the sleeve, the rice is saturated with trout fat, it tastes awesome.

Trout in air grill

Since I got an air grill, I cook trout only in it. I cut the gutted fish into 1.5-2 cm steaks, salt, you can sprinkle with lemon immediately, or after cooking, and on the grills for 10 minutes. I also used to cook in a frying pan, on a preheated one, for 3 minutes. fried on each side. The main thing is not to overdo it, then it turns out very juicy inside.

Salted trout with oranges

I salt the trout like this: I cut the gutted trout into steaks 1.5-2 cm thick, rub it with salt on both sides (about 1 teaspoon without a slide on one side) and put it in a bowl, laying each layer with fresh orange rings. Those. a layer of oranges to the bottom, then a fish, oranges on top, again a fish, and so on to the top. The top layer must be orange. It is advisable to lay it tightly so that the lid barely closes, well, or you can put a load on top of some thread. And overnight in the refrigerator. The taste is extraordinary, and there is no smell or taste of oranges. Even the most skeptical skeptics admitted that they did not eat trout tastier.

Trout baked in a carrot coat

Salt and pepper the trout (portioned pieces), put it on a baking sheet, put the carrots grated on a fine grater on top of the fish pieces and lightly grease the carrot hat with mayonnaise. Then put in a preheated to 180 gr. oven for 25 minutes.

It's very easy to cook it. Salt, pepper the fish (I took steaks), put it in a mold, pour fatter cream, somewhere up to half the "height" of the fish, you can put a lemon on top. In the oven for 20-30 minutes. All.

Trout in the oven with cream

Salmon or trout can be cooked in the oven, pre-salt, pepper, in general, marinate. And make sauce from cream. Heat cream, pepper, salt, herbs in a saucepan and add red caviar at the end - mix everything !! Put the fish on a plate, and fill it with this sauce !!! Very very tasty!!

I sometimes do this: you can pickle fish, you can not, it tastes, the main thing is this:

1. I make portioned foil boxes, there is a piece of salmon / farel,
2. shrimp peeled on top, on the sides, where they fall, as much as you want, I like to have a lot,
3. cream + egg, fish is poured,
4. grated cheese on top, you can greens,
5. into the oven.

Stuffed trout baked in the oven

Buy pink salmon or chum salmon (you can, of course, trout - depending on the availability of money). The most difficult thing is to remove the bones from it, I have a picture with 3 stages at home, how this is done, I will try to explain.
First, clean the scales, then cut along the belly, gut, then pry the bones along the ridge with a sharp and thin knife and separate the fish from the bones. The result should be such a fish without bones, deployed, as it were.
The filling is made - boil rice, add mushrooms fried with onions (I take dried white ones) and pickled cucumber. Salt, pepper and mix it all with sour cream.
A pillow is made - fry chopped carrots with onions in sunflower oil, salt, pepper.
Now start assembling.
Take a sheet of foil, put a layer of 2 cm there, about a pillow of carrots, anoint with sour cream on top.
Take the fish and stuff it with stuffing, sew the edges of the fish with a thread. Salt the fish inside, spices.
Then put thin slices of lemon on the carrot (you can use olives) and put the fish on top. Lubricate the top side of the fish with sour cream. Wrap it all in foil and put it on a sheet in the oven.
Bake it all for 1 hour somewhere in the oven. The juice from the fish flows onto a baking sheet, so sometimes it burns and starts to smoke - you need to carefully wrap it in foil.
Then you take it out, put everything on a dish. Good both hot and cold. Cooked for friends, for my birthday - everything was eaten in 15 minutes :)

Trout in cream cheese sauce

2 steaks of good salmon (salmon, trout) cut into small pieces so as not to lose juice, tenderness and taste. Grate about 70 g of soft cheese and melt in a pan over low heat, when it melts, add 100 g of dor blue cheese or any other soft cheese with mold, broken into pieces, pour cream, about 200 ml, heat until the cheese melts, but the cream didn't boil. Put the salmon pieces, cover, bring to a boil and turn off the stove (if the pan is thick-bottomed and can hold heat, if not, you can leave a little scarlet fire). Ready in 7 minutes. With pasta, that is, with pasta, just magical. It is prepared before the pasta is cooked, especially if there is a habit of storing grated cheese for future use.

Trout or salmon steaks in the oven

Steaks from trout or salmon (I buy a fish and cut it myself, it’s cheaper) I rub it with salt, pepper, spread it on a sheet, top with thin rings of lemon. I also wrap the sheet in foil and put it in the oven. Om-Nom-nom.
If you have fish blanks in the freezer, then uninvited guests are not afraid, as long as they wash their hands, you already have a festive dinner ready!

Royal Trout Ambassador

For 1 kg. fish (salmon, trout) take 2 tbsp. l. salt - NOT IODIATED, NOT 0 GRINDING, that is, COARSE GRINDING, 1 tbsp. l. Sahara. Wash the fish, dry it, make an incision along the ridge. Grate with a mixture of salt and sugar inside the abdomen and back and outside, against the growth of scales. Wrap in a towel, put in a container, turn from side to side twice a day so that it is salted with its juice. You can eat in a day, but better in two, since your fish was not caught yesterday in Murmansk.

Steamed trout with rosemary and tea

Take 4 perch or trout fillets and season with lemon juice, salt and pepper. Make 570 ml of bergamot tea (earl gray - not from a bag) and bring to a boil. Place a few Chinese cabbage leaves in a steamer and top with the fish and 3 sprigs of rosemary. Steam for 15-20 minutes until the fish is done.

Steamed trout with potatoes

On the bottom row I put chopped potatoes, and on the top piece of salmon or trout. On top of the onion, and sprinkle with lemon. I put 15 minutes. Juice from salmon flows onto potatoes.

Steam trout

• 1 prepared trout (1.2 kg);
• juice of 1 lemon;
• 1 glass of wine vinegar;
• 6 sprigs of coarsely chopped spicy greens;
• ground black pepper;
• salt.

Rinse the prepared trout carefully and quickly. Rub inside with lemon juice, salt and ground pepper. Place the fish in the refrigerator for 30 minutes. Tie the trout into a ring. Pour water, wine vinegar into the pan, add spicy herbs, boil. Put the fish on the grill-steamer, place on the pan. Steam for about 25 minutes. When serving, put on a warmed dish, after untying the fish. Garnish with boiled potatoes drizzled with butter.

Steam trout with tomatoes

• 800 g trout fillet (or pink salmon),
• 2 tomatoes without skin and seeds, cut into pieces;
• 2 tbsp. spoons of mayonnaise;
• 2 tbsp. spoons of ketchup;
• 1 st. a spoonful of yogurt;
• 1/2 teaspoon of vodka;
• 1 bunch of dill;
• 1/2 lemon, cut into circles;
• salt.

Set aside 2 sprigs of dill for decoration, put the rest of the greens on the bottom of the double boiler grate. Place fish fillet on top, season with salt. Place the steamer on a pot of boiling water and cook the fish for about 15 minutes, covering with foil. For the sauce, put mayonnaise, yogurt, ketchup in a bowl, mix thoroughly. Add tomato slices, pour in vodka and mix again. When serving, place the fish on a warmed dish, pour over the sauce, garnish with lemon slices and dill.

Grilled trout steaks

I cook fish under the grill. Salmon or trout. Marinate fish steaks in a mixture of lemon juice, olive oil and salt. You can add your favorite herbs. Marinate from 30 minutes to several hours, as it turns out. And then to the grid. Very tasty

Trout in a pot

I cook fish in pots (for 1 pot):

• at the bottom of 1 tbsp. l. vegetable oil,
• 150gr. fish fillet (trout is very tasty),
• chopped red bell pepper
• then a tomato.

All layers are salted and peppered, sprinkled with parsley and olive rings.
Water does not need to be added, because. vegetables give a lot of juice.
Pots are prepared for about half an hour in the oven.
When ready, pour over the mixture: either cream + grated cheese with mold, or sour cream + grated hard cheese + salt (everything is 50 gr.).

In greased pots put fried onions, carrots, fish pieces and potatoes. To make the dish more dietary and not burn at the same time, I cover everything inside the pot tightly with foil, and on top with a lid.

The first of the trout:

Trout soup

I cook soup from the head and tail of trout, salmon or pink salmon. It is possible from fillet, but we eat it anyway. I throw my head into the pan, sliced ​​potatoes, an onion head, a whole carrot. I fill it with water and on the stove, as it boils, salt, cook until the potatoes are ready, if you add pieces of fish, then I throw them in when the potatoes are almost ready. Before removing from the stove, I pepper and add fresh parsley and dill. The child likes it, dad does too ... It takes about 30 minutes to prepare, max 40 ...

Trout ear with two tabs

Ukha is not a soup, but a means of pleasure... From A. Genis's book "Russian Cuisine in Exile".
Boil small river fish until boiled, strain the broth (discard the small thing itself or give it to the cat). Put the broth on a small fire, adding unfried onions (a whole onion), celery, parsley, bay leaf, peppercorns, salt.
After 20-30 minutes, add chopped carrots, potatoes, tarragon and basil (fresh or dried). After another 5-7 minutes, put the pieces of fish fillet. Here it is already better to take noble fish - trout, cod, sterlet, whitefish, and pike, at worst. The fillet is cooked for several minutes.
Separately, in a cup, brew saffron with hot broth, strain and pour into a saucepan removed from heat, this gives the ear a golden color and aroma. Throw a piece of butter into the pan, let the broth brew for 3-4 minutes and serve, sprinkled with dill and green onions.

Trout ear

From trout I cut off the head, tail, buy a jar of tuna, a bit of potatoes and a tomato or salmon bellies. They taste the best with them.

04.03.2012
The selection was made by Ulla,
Novosibirsk

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, and 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.

Enjoy your meal!

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.

Enjoy your meal!

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.

Enjoy your meal!

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.

Enjoy your meal!

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).

Enjoy your meal!

Many varieties. It is slightly difficult to distinguish them from each other due to the similarity in structure. There are several species that are collectively referred to as "trout". Freshwater varieties are divided into subspecies: lake, river and stream. They differ from each other in size. Lake individuals are larger than river ones. Sea trout differs from freshwater trout in the color of the meat.

For the first time, this fish appeared on the tables at the northern coast-dwellers. These peoples did not wonder how to cook trout tastier, they used it raw. Due to the high prices of salmon, the fishery has been a lucrative source of income for many years. Prices held due to the slow growth of trout. A two-year-old individual weighs only 1.5-2 kg.

With the advent of the first salmon farms, the volume of fish for sale has increased. Today, the majority of the population in many countries can afford to purchase this delicacy product.

What is rich?

The popularity of trout directly depends on its nutritional value. Fish are rich in phosphorus. It contains rare omega-3 fatty acids. Since this individual is found exclusively only in clean water bodies, eating it is harmless and safe. The taste of trout is the highest. It is quite difficult to spoil the product during the cooking process. The only question arises: how to cook trout tastier?

People who care about their health know: the less the product is subjected to heat treatment, the more vitamins and useful microelements enter the body. Fish of the Salmon family in this regard is universally suitable. It is widely used by healthy food lovers. Raw fish is able to saturate the body with taurine, an amino acid that regulates blood pressure. Few people know that you can cook trout deliciously (there is a photo of it in the article) without heat treatment. We will talk about this further.

Sea trout carpaccio

We put the fish in the freezer for half an hour. Slightly frozen trout is cut into thin slices. We cover the bottom of the serving dish with an overlap layer. Lightly salt and pepper. Mix lemon juice with olive oil in a ratio of 1:2. Pour the sauce over the layer of fish. We rub on a fine grater any hard cheese (Parmesan or Russian analogues). Squeeze 1 clove of garlic into the cheese. Sprinkle a layer of meat with cheese mass. Lay a layer of thinly sliced ​​tomatoes on top. The next layer is shredded Chinese cabbage or lettuce, which will be enough to tear with your hands into medium pieces. The final layer, and at the same time the decoration of the dish, is olives cut into circles. Drizzle lightly with sauce. Put in refrigerator for 15 min. And you can serve it to the table.

ceviche classic

How to cook trout tastier? Now consider one popular recipe. Ceviche is the national Mexican dish. First, prepare the marinade. The juice of one lemon is mixed with chopped herbs (half parsley with dill). A small bundle will suffice.

Add one chopped chili pepper. Then fillet of sea trout (300 g) cut into medium-sized cubes. Pour marinade over fish. We stand for half an hour. The readiness will be clear by the color of the meat. It will become lighter by two shades. 1 onion (preferably purple), 1 avocado and 1 mango cut into cubes smaller than fish pieces. Mix and add to trout. Lightly salt, pepper, season with vegetable oil (any fragrant: pumpkin, rapeseed, sesame or olive). Serve to the table on a dish, laying out a slide or shaping with a serving ring.

Soup soup from river trout

Onion and carrot cut into cubes. We cut potatoes into medium-sized strips. For four servings, we take 3 medium onions, 1 large carrot and 6 medium-sized potatoes. Saute the onion in butter until nicely browned. Then add carrots. Fry until the latter is saturated with oil and becomes soft. Put the potatoes in boiling water (2.5 liters). Then - fried vegetables, and on top - two large heads of river trout. Check them carefully for gills. Because trout only live in clean water, the gills won't spoil the flavor of the dish, but they can add a slightly grassy flavor. Cook over medium heat until potatoes are cooked. Turn off and insist on a hot stove for another half hour. When serving, sprinkle with fresh herbs (onions and dill).

Finnish fish soup with cream

Now we will tell you how to cook river trout deliciously. For this dish, it is desirable to use small portioned steaks. They just need to remove the skin. Cut a small onion into thin half rings. Fry in butter, add 1 medium carrot grated to the pan. In boiling water (1.5 liters), put the potatoes cut into cubes. After 10 minutes, lower the fish and fried vegetables into the water. After 15 minutes, pour cream (150 ml) into the boiling ear with a thin stream. Stir very gently, wait for boiling and turn off. Cover with a lid, leave to infuse for 10 minutes. Pour into portioned plates, sprinkle with finely chopped dill.

Dishes cooked in the oven are distinguished by their appetizing crust, impressive appearance and ease of preparation. How delicious to cook trout in the oven? Now we'll tell you. Such dishes are suitable for festive and special occasions.

Red fish julienne

Cut the trout fillet into small strips. Onion cut into half rings. Grated hard cheese. Fry the onion in butter or vegetable oil, depending on your preference, until translucent. Salt and pepper. Put the fish in the pan and mix with fried onions, sprinkle with flour (1 tablespoon without top). Then pour in the cream (100 ml). Boil until thickened, stirring. We lay out the sauce with fish in cocotte makers, filling 2/3. Then topped with cheese. Bake in the oven until the cheese is melted and a soft golden crust forms on top. The dish of the best French restaurants is served with white bread.

Foil is a handy tool to help bake food in the oven without using oil. Meat, vegetables or fish baked in it are saturated with their juice. And due to the tightness of the packaging, evaporation of tasty and healthy components does not occur. You can cook tasty trout in foil without the use of complex ingredients and skills.

Trout in the Provence oven

The fish is best baked whole. We use a trout carcass without a head and tail. Lay a piece of foil on a baking sheet. We take the size taking into account that it is enough to cover the fish and create two-layer or three-layer seams. Do not forget that steam will form during baking, for which we leave a small margin. Lay out the fish. Salt, pepper.

Cut the lemon into thin rings, spread a loose layer on top. On the sides or inside the carcass we put sprigs of thyme or rosemary. We wrap a piece, tightly pressing the edges of the seams. Leave to soak for 15 minutes. Put a baking sheet in a preheated oven for 20 minutes. We unfold the fish only after it has completely cooled. Otherwise, you may get burned by the steam. Any vegetable can be used as a side dish. Or serve trout as an independent dish, cut into portions.

When there is no oven, you can make a festive fish dish in a different way. How to cook delicious trout in a pan for a romantic dinner?

Trout steak in a nut coat

Roast walnuts lightly in a pan. If possible, add almonds and pistachios. Cool down the mixture. Grind in a blender at low speed. To get small fractions, not flour. Salt the steak, sprinkle with pepper, sprinkle with lemon juice.

In a mixture of nuts, rub 50 g of hard cheese on a fine grater. Separately, beat one protein in a strong foam. We immerse a piece of fish in it and turn it over several times. Transfer to the nut-cheese mixture. Roll down slightly pressing. Put on a hot skillet. In a non-stick pan, this dish can be cooked without the use of oil. Fry over medium heat for 3-5 minutes. White table wine will go well with such a dish.

Rainbow trout stuffed with vegetables

On the shelves of supermarkets, you can sometimes find a rather rare species of salmon - rainbow trout. It differs from the river specimen by the presence of a red stripe along the side of the carcass. How to cook rainbow trout delicious? Now we'll tell you.

Fry onions with chopped champignons in a small amount of butter. Separately, cut into cubes red bell pepper and cherry tomatoes. We put the carcass of the fish in a baking dish with the ridge down. We form a boat. To prevent the structure from falling apart, we fasten the edges with wooden skewers. We impose layers of fried champignons, peppers and tomatoes. Salt, pepper and grease each of them with mayonnaise. We cover the form with a lid or a sheet of foil. Bake in an oven preheated to 220 degrees for 15 minutes. Let the dish cool for 15-20 minutes. Can be served on the table.

Fish selection

There are many ways to cook trout tastier. Success will always depend on the correct choice of the initial product.

How to choose the right red fish?

1. We pay attention to the smell. Fresh trout or salmon practically does not smell of anything.
2. If the fish has a head, look at the eyes. They should be transparent, without film and mucus.
3. The gills of a fresh carcass are bright red. In freshly frozen fish, they are pink.
4. There should be white streaks on the cut.
5. When pressing on the fleshy part, the dent is quickly restored.

Trout with apples

Trout has very tender and tasty meat. The nutritional properties of trout meat provide an excellent opportunity to use it in a dietary type of food, because the fatty acids included in its composition have a beneficial effect on the heart and protect blood vessels. Trout meat is barbecued, grilled, boiled, baked, fish soup, soups are made from it, canned, but from the whole variety of recipes, I would like to note the simplest and most useful - "trout with apples".

Trout steak in the oven

Trout steak in the oven is a gourmet dish that will brighten up your regular dinner any day of the week. Preparing such a fish is very simple and fast, but it gives your body an invaluable storehouse of vitamins and minerals. It can even be eaten by kids. Only in this version, literally a pinch of spices should be added to the dish so that the child does not spoil the taste of food. Enjoy healthy and unforgettable food!

Rainbow trout is a very easy to prepare, but amazingly tasty dish. We will cook this fish in foil, since it is in this way that all useful properties will be preserved in the fish. It is known that trout meat is rich in proteins easily digestible by the human body. In addition, it is rich in fatty acids, vitamins and trace elements, which are quite significant in a balanced, complete human diet. Therefore, I definitely recommend you to try this amazing delicate dish.

Whole baked trout with lemon

This recipe for cooking trout allows you to "reveal" all its taste qualities. There are no unnecessary ingredients here - everything is in place and combined into a single, rich flavor bouquet. This treat can be prepared on a special occasion and on a regular day off. The described recipe for the Whole Baked Trout with Lemon dish is designed for four people.

Trout "Nezhenka"

Trout fish belong to the salmon family and are found mainly in cold waters, so they contain a large amount of fat necessary to survive in harsh conditions. Trout is a very valuable fish, it has excellent taste and can be cooked in many ways. Trout is rich in phosphorus, which is good for the brain, polyunsaturated fatty acids and omega-3, which regulate blood cholesterol levels. Trout "Nezhenka" - an incomparable hot seafood dish!

Trout in cream sauce

Trout in a creamy sauce is a tender, juicy and very fragrant dish that will become a real masterpiece even on an ordinary day at dinner. After all, sometimes you just want to treat yourself to something delicious. In addition, the dish is not only very easy to prepare, it is also low-calorie, so you can treat it to everyone without exception.

Trout baked with potatoes

Cook for dinner or serve to the festive table - trout baked with potatoes. This dish is surprisingly easy to prepare, but the result always pleases you and those around you! It is worth noting that baked fish is much healthier for the stomach than fried. It can be eaten by anyone who is on a diet. The set of vitamins and microelements in this type of product is simply over the top, and the taste of the treats does not stand up to criticism!

Ishkhan in lavash

How many Armenian fish dishes can you name? Probably not so much, so today we will correct the situation and prepare an amazingly tasty dish - ishkhan in pita bread. Ishkhan is a Sevan trout, a representative of the animal world of Armenia, but you can also try other fish of the salmon family for cooking. The rest of the list of ingredients for preparing this dish is quite modest and simple. You can familiarize yourself with it and the recipe itself by clicking on the "next" button. Let's get started!

Trout baked in foil

Amazing fish recipe. I love baked trout so much that my tricks in baking it have long gone beyond all limits. And, it would seem, there are no more baked trout recipes in the world that I don’t know about. But, there is no limit to human imagination and the desire to eat deliciously. Such a fantastic dish would have to have some extravagant name. But! As they say, everything ingenious is simple. The recipe is called Trout Baked in Foil. I would love to share this recipe with you.

Lightly salted trout is an excellent French appetizer for strong and not very strong alcoholic drinks. Cooking such a fish at home is easy. The taste of the dish is the most delicate, the aroma is simply unforgettable. I advise everyone to use this recipe, the main thing is to follow all the recommendations and instructions. And then you, dear hostesses, will definitely succeed!

Fish in the sleeve in the oven

Fish in the sleeve in the oven is a dish that is pleasant to enjoy at any time of the year, even every day. This miracle is suitable for people who are on a diet, observe strict fasts in moderation, or simply love delicious, healthy food. Such a wonderful breakfast, lunch or dinner will be appreciated by the whole family!

Trout baked with onions

Today we will prepare a wonderful, one might say, chic dish with a simple name - trout baked with onions, but it will not be the usual type of this fish, but amber with tender meat, which is enriched with carotene, fatty amino acids and vitamins. One serving of this dish contains approximately 304 kilocalories, it turns out to be quite satisfying and very appetizing!

Trout baked in salt

Trout baked in salt is especially tender. Due to the dense crust of salt, moisture cannot leave the fish, because its meat does not dry out during baking, remaining juicy and therefore very tasty. And do not be afraid to oversalt, the trout will take as much salt as it needs.

Fish schnitzel

Schnitzel - a chop of different types of meat, which is fried in breading. It is possible that this appetizer is also prepared from fish. Today you will learn the recipe for cooking schnitzel with salmon. For example, I really love this kind of fish. Its meat is absolutely tender and excellent in taste. In addition, this type is not very expensive, which attracts buyers. Well, let's not delay, and immediately get down to business.

Kutap

Armenians and Azerbaijanis are now actively competing for the right to call this dish their national one. We will not attempt to resolve this age-old dispute. Let's just say that there is something to argue about. The dish is not only extremely tasty, but also easy to make and very original. To say that kutap is just fish and rice is to say nothing. Kutap is KUTAP!

Fish kchuch

So, fish kchuch. Why fish is understandable, it is prepared from fish. Well, “kchuch” is, in fact, an ordinary ceramic pot. Only not in Russian, but in Armenian. Armenian dish! What else can be said about him? It is prepared simply, it turns out delicious, from affordable products. Islandy for an unprepared stomach? Well, it's all in your hands...

Trout baked in sea salt

Trout baked in sea salt is very delicate in taste! You don't have to fiddle with the bones, because once cooked, the fillets literally fall away from them. At the same time, the fish remains juicy, does not dry out.

Fish in parmesan crust

Fish in Parmesan crust is a juicy fried fish in a crispy cheese breading. A wonderful, refined and at the same time very simple dinner. It is easy to prepare, the fish does not overcook or dry out, and aromatic spices make the dish amazingly appetizing.

Fried trout

Fried trout is not just an insanely delicious fish, but also very healthy. You can also eat this fish constantly and in any quantities, but at the same time you are absolutely not afraid that you will get better. In addition, trout is also perfectly absorbed in the human body, and thanks to the fish oil included in its composition, the condition of your hair will also improve as a result.

Trout on a grill pan

Grilled trout needs no introduction. This is a delicious, well-fried fish. I serve it with an original salad that perfectly complements the taste of trout.

Trout on the grill

On the grill you can cook not only meat, but also fish. Grilled trout is a real delicacy. After all, this fish from the salmon family has not only tender meat, but it is very useful, as it contains a large amount of fatty acids and phosphorus. There are a lot of recipes for cooking trout. I suggest you cook fish on the grill, as it is saturated with smoke and turns out to be very tasty, tender, fragrant and appetizing.

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