How to cook trout tastier and faster? How delicious to cook trout steaks? Trout Recipes Small Trout

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 dish.

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

Summing up

As you can see, grilling trout steaks or roasting whole fish in the oven is pretty easy. However, it should be noted that other dishes can be made from such a product. For example, pies, pies and other pastries are good from fresh trout.

You can also stew red fish in a slow cooker along with vegetables and herbs, cook delicious and fatty fish soup from it, make a salad, etc. In addition, many housewives use this product to prepare an unusual snack. To do this, the trout is salted, and then cut into thin slices and sandwiches, rolls, canapes, etc. are prepared from them.

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

Bon appetit and successful culinary creativity!

First of all, in order to properly cook trout, remember that you do not need to add anything superfluous to dishes from this delicious fish. If you use only natural ingredients, you can get a delicate and pure taste from Mother Nature herself.

River trout with shrimps in a noble way

So, to prepare such a dish, take trout, lime (not lime or lemon juice), spices (any, but natural), fresh parsley, coriander, leek feathers and lettuce, butter, natural vodka, shrimp (color should not be red), sesame oil, black pepper, salt and tempura mix.

Take a trout, clean it from scales, carefully cut the abdomen from the cloaca to the head and free it from caviar and entrails, cut off the gills. Now that the river trout has been cleaned, add a piece of butter to the middle of the carcass, squeeze out half the lime, and squeeze the other half on the outside. Then salt a little, pepper, sprinkle with spices, and inside the carcass and where the gills used to be, place parsley and coriander branches.

Lubricate the baking sheet with sesame oil, lay the fish and place in an oven preheated to 180 degrees, which operates in convection mode. And do not forget to water the fish with juice, which is formed during heat treatment. While the river trout is cooking, put the potatoes on the fire.

When the potatoes are cooked, drain the water and put it on a baking sheet along with the trout, switch the oven to the "grill" mode and wait about ten minutes until a thin crispy crust forms on the dish.

While the river trout is cooking, do not waste time in vain, but cook the shrimp. Dilute the tempura mixture in distilled water, dip the shrimp in this consistency and put them in the sesame oil boiling in the pan. Fry until a light brown crust forms on both sides. The dish is ready, now decorate it as you wish.

River trout baked in foil

For one person, one fish (350-400 grams), onions, tomatoes, bell peppers, lemon, greens, (natural), foil is required.
Take a fresh trout, carefully clean it inside and rinse, do not remove the scales! Salt inside and out, pepper and drizzle with lemon juice. Let her rest for twenty minutes.

During this time, dice the tomato (for one fish - half a medium tomato), bell pepper and onion. Finely chop the dill and parsley, leaving a couple of whole sprigs. Cut a piece of foil about 60 cm long. Drop a few drops of vegetable oil on the foil, put two or three thin circles of lemon on it, and pickled trout on top.

Put chopped vegetables in the middle of the fish and sprinkle with seasoning. Put sprigs of greens on top of the trout and wrap the foil so that the juice does not flow out of it during baking.

Put the fish on a baking sheet and bake for 20-25 minutes at 180 degrees. Open the foil five minutes before the end of the cooking time to brown the fish.
Serve in portions directly in foil, because the trout will turn out very juicy!

River trout in the oven

Prepare river trout (400 grams), onions, tomatoes, bell peppers, lemon, fresh herbs, spices (especially for fish).

Take a fish (one trout per person), clean it from the insides and rinse, but do not peel off the scales. Rub salt and spices on the outside, inside, add lemon juice. Now let the fish infuse for twenty minutes.

While the trout is marinating, dice the tomatoes for each fish. Chop the onion and bell pepper. Leave a couple of sprigs of greens, and chop the rest. Take foil (about half a meter), grease it with oil, put three or four circles of lemon on it, and put the fish on top.

Put the fish on a baking sheet. Bake for thirty minutes (180 degrees). Five minutes before the end, open the foil so that the crust is browned. Serve this dish in foil to preserve the unique taste and aroma of the fish.

Enjoy your meal.

Fish must be in the diet. It is rich in easily digestible protein, valuable vitamins, minerals, polyunsaturated fatty acids and other valuable substances. Trout is considered the most valuable fish, the recipes for its preparation are quite diverse. They imply various thermal processing: baking, frying, steam exposure.

Trout dishes are very nutritious and healthy, fish recipes can be supplemented with all kinds of side dishes. Rice, potatoes, all kinds of cabbage will be an excellent addition. The fish is perfect for lunch and dinner. It will complement the festive table and make it more original and solemn.

How to cook trout deliciously: basic secrets

Nutritionists recommend including trout dishes at least 3-4 times a week, recipes with photos will allow you to evaluate the appearance of the second, the way it is served. Red fish is quite oily. At the same time, it is quite delicate in taste and will not lead to a set of extra centimeters. It is better to buy fresh or chilled fish. It is in it that most of the useful ingredients are stored.

Crispy crust. Trout with a crispy crust is a real delicacy for gourmets. To do this, it should first be fried in a pan, and then brought to the oven until cooked. You can roll the pieces in a small amount of flour and then fry;
Do not fry the fish for a long time, otherwise it will become dry. Put the pieces should only be on a heated frying pan!
Be sure to cook the fish with the skin on. Firstly, the protein will not exfoliate. Secondly, the pulp will remain juicy and tender. If the recipe involves the use of skinless trout, then it can be removed after cooking the carcass;
Spices and lemon will give the fish additional flavors and aromas.
Checking the readiness of trout. If the meat easily separates from the bone, then the fish can be removed from the fire. She's ready!

Italians love to work with trout. It makes tender snacks, rich soups and, of course, delicious pasta. The fish goes well with cheese and cream. These products will emphasize the tenderness of the trout, give a pleasant creamy aftertaste and increase the nutritional value of the finished dish.

As for pasta, it is better to use fettuccine. Cook pasta until half cooked. It should not be digested and become very soft. Fettuccine should be, as the Italians say, "to the tooth" - with a hard center and a soft outer layer.

Ingredients:

Fresh trout fillet - 200 grams;
Fettuccine - 200 grams;
Garlic - 3 cloves;
Heavy cream - 1 cup (200 ml);
Butter - ½ tablespoon;
Hard cheese preferably parmesan - 50 grams;
Salt, black pepper, herbs - to taste;
Basil or any other greens - to taste.

Cooking method:

1. Cut the fish fillet into cubes with a side of 2 cm. Be sure to remove the skin;
2. Cut the garlic into small pieces and fry in butter, add pieces of trout to the garlic, cover the pan with a lid and fry until half cooked;
3. Fill the fish with cream. Bring the mass to a boil. The fire must be slow. The dish should languish, not boil!
4. Add the grated cheese to the sauce and simmer until the mass thickens;
5. Add spices, simmer for a couple more minutes and turn off the fire;
6. Boil the fettuccine and mix them with the sauce;
7. Serve with chopped herbs.

If you are thinking how to cook trout deliciously and quickly, then pay attention to the recipe with potatoes. The dish turns out to be quite satisfying and high-calorie. It is ideal for a quiet family dinner, as well as for a large company.

Baked fish and potatoes are dietary products that retain useful substances. At the same time, the dish turns out to be quite high-calorie. Therefore, it is better to supplement it with a salad of fresh vegetables or fresh herbs.

Ingredients:

Trout fillet - 400 grams;
Potatoes - 6 medium pieces;
Garlic - 1 clove;
Olive oil - 2 tablespoons;
Rosemary - 1 sprig;
Salt, black pepper - to taste.

Cooking method:

We wash the potatoes thoroughly and, without removing the skin, cut into 2 parts;
We spread the tubers in a mold greased with olive oil, and send to bake for 25 minutes at 200 degrees;
We divide the trout into 2-3 large pieces, salt, pepper and sprinkle with olive oil. Leave it to marinate while the potatoes are baked;
We take out the potatoes, put slices of garlic, rosemary, salt and pepper on it. We put the fish on top;
We send the dish to the oven for another 15 minutes;
Serve hot with fresh herbs and vegetables.

Wondering how to cook trout tasty? Then take a look at this recipe. Crispy batter will make the dish appetizing. But you have to be careful. The snack is eaten very quickly. Therefore, you need to cook it more!

Trout in batter is combined with various side dishes. It can act as an appetizer for wine or foam. In the latter case, a little more spices should be added to the batter so that the fish is spicy and fragrant!

Ingredients:

Trout fillet - 1 kg;
Lemon juice - 3 tablespoons;
Salt, black pepper - to taste;
Starch - 3 tablespoons;
Mineral water - ½ cup (200 ml);
Flour - 3 tablespoons;
Chicken egg - 2 pieces;
Soda - ½ teaspoon;
Ice - 6 cubes;
Odorless vegetable oil - for frying.

Cooking method:

We wash the fish, clean it from the skin, cut into small portions. Sprinkle trout with lemon juice, salt and pepper. Let the fish marinate for 10-15 minutes. At this time, we are preparing the batter;
Mix starch with mineral water, flour, eggs, soda. Mix the mass thoroughly until smooth. At the end, add ice;
Dip each piece of fish in batter and fry in hot vegetable oil on all sides;
We spread the fish on a paper towel;
As soon as all the trout is fried, serve it to the table.

Of course, crispy fried fish is very appetizing. But you should not eat it in large quantities. Since the product is quite high in calories. If you follow your health and carefully approach the composition of the diet, then cook the trout for a couple or in the oven. The simplest recipe is considered to be cooking fish in foil. To do this, the carcass is sprinkled with lemon, salted, peppered, wrapped in foil like candy and baked for half an hour.

Content:

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

Trout baked in foil with walnuts and mushrooms

You will need:

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

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

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

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

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

Steamed trout

You will need:

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

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

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

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

Trout baked with vegetables

You will need:

trout;
potato;
carrot;
cream or sour cream;
greens;
lemon;
hard cheese.

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

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

Trout and vegetable casserole

You will need:

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

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

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

Trout baked in salt

You will need:

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

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

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

More ways to cook salted trout

First way

You will need:

trout;
salt;
food film.

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

Second way

You will need:

trout;
salt;
sugar;
ground black pepper.

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

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Ingredients:

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

Cooking:

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

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

Fish steak with sour cream sauce

Ingredients:

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

Cooking:

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

Serve steaks with boiled rice seasoned with turmeric.

How to pickle red fish

Ingredients:

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

Cooking:

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

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

Trout ear

Ingredients:

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

Cooking:

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

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

Fish fried in a pan

Ingredients:

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

Cooking:

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

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

Potato casserole with fish

Ingredients:

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

Cooking:

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

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

Whole river trout in the oven

Ingredients:

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

Cooking:

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

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

How to cook tasty in a slow cooker

Ingredients:

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

Cooking:

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

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

With mushroom sauce

Ingredients:

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

Cooking:

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

onion - 1 head;

dried dill, ground coriander, salt, sunflower oil;

boiled eggs - 4 pcs.

Cooking:

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

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

Marinade for fish on the grill

Ingredients:

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

Cooking:

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

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

Rolls of trout slices

Ingredients:

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

Cooking:

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

This dish is delicious served both hot and cold.

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