Small trout recipes. How to cook tastier trout: recipes and tips. How to cook trout fish soup

Today we will tell you how to cook tastier trout. Not so long ago, this fish was considered a delicacy. Only people with great income could afford it. Currently, almost anyone can purchase such a product.

Trout is a filling, tasty and healthy fish. To preserve all the beneficial substances in it, it should be prepared correctly.

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 should also be said 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).

Choosing the right red fish

How to cook trout tastier? To begin with, you need to choose it correctly. It is best if the product is fresh and young. Then the dish will cook well in the oven, in a slow cooker, and in a frying pan.

Trout is a very juicy and fatty fish, so it is not recommended to use large amounts of products such as lard, fat, oil, etc. to prepare it.

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 get a weighty and large fish, then you need to cut it into steaks.

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

How to deliciously cook trout steaks in a frying pan?

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

large trout - 1 pc. by 3-4 kg;
dry white wine - about 100 ml;
butter - approximately 30 g;
spices, including salt, add to taste.

Processing red fish

How to properly process fresh trout? Even a novice cook can cook red fish quickly and tasty. First, you need to clean it of scales, gut it and rinse thoroughly. After cutting off the fins and head from the product, the fish carcass needs to be cut into steaks 2.5 centimeters thick.

Marinate the product

Before you cook delicious trout, it should be marinated. To do this, pieces of fish must be placed in a deep bowl, and then poured with dry white wine, sprinkled with salt and spices. It is advisable to keep the steaks in this form 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 frying pan

How to cook trout tastier and faster? To do this, you need to use a large frying pan with high heat, and then add a small piece of butter. After placing the marinated steaks in a bowl, fry them at a minimum temperature for 10 minutes. In this case, both sides of the product should brown evenly.

To prevent the trout from burning, you should add plain water (a little bit) to it. Cover the pan with a lid and cook the fish until completely soft. At the same time, it is recommended to ensure that it is not overcooked, but remains intact.

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

Serve fried fish steaks to the table

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

Additionally, the 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 deliciously cook rainbow trout. In this regard, in this article we decided to present you with several recipes for delicious dishes.

Rainbow trout is perfect for a baked vegetable dinner. For it we will 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 greens - to taste.

Processing components

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

Rainbow trout should be cleaned of scales and entrails, rinsed thoroughly, and then the head and fins are removed. Next, the fresh carcass needs to be rubbed with salt and spices, seasoned with lemon juice and left aside for several hours.

Preparing the vegetable filling

If you decide to bake red fish as a whole, 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.

Forming a dish of red fish and vegetables

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

Baking process in the oven (in foil)

Having received the package 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 fully cooked, soft, juicy and tasty.

If you want to get a crispier and more appetizing fish, then after 40 minutes of cooking it should be unwrapped, brushed with the remaining 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 at the holiday table?

After cooking red fish in the oven, you need to remove it from the foil and carefully move it to a plate, where you should place leaves of fresh herbs 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 placed on the guests’ plates. This dish will be served as a side dish with vegetables baked inside the trout. In addition to the fish, you can boil potato tubers or rice cereals. Enjoy your meal!

Let's sum it up

As you can see, frying trout steaks or baking whole fish in the oven is quite easy. However, it should be noted that other dishes can be made from such a product. For example, fresh trout makes good pies, pies and other baked goods.

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

Thus, using red fish, you can independently prepare absolutely any dish that will be appreciated by all members of your family and invited guests.

Bon appetit and happy cooking!

You can find many recipes for how to cook trout at home, but one of the simplest and healthiest ways to cook trout is to boil it, so in this article we will look at how and for how long to cook trout in various ways so that the fish is completely cooked and tasty. .

How long does it take to cook trout?

Cooking trout is a quick and uncomplicated process, while the cooking time for trout depends on the chosen cooking method and the dish being prepared:

How long to cook trout as a separate dish for a side dish? A whole trout carcass (without head and entrails) should be cooked in a saucepan for an average of 20 minutes, and trout cut into pieces should be cooked for an average of 15 minutes until tender.
How long to cook trout for fish soup (for fish soup)? When cooking fish soup (fish soup), trout should be cooked for 15 minutes.
How many minutes to cook trout in a slow cooker? In a slow cooker, fish should be cooked for an average of 20 minutes in the “Cooking”, “Baking” or “Stewing” mode.
How long does it take to cook trout in a double boiler? You can steam trout in a steamer in 30 minutes.

Having learned how long to cook trout before it’s done, let’s look at a step-by-step example of how to boil trout in a saucepan so that the meat turns out tender and tasty, and also retains its beneficial properties.

How to cook trout in a saucepan?

Ingredients: trout - 1 piece, water - 1 l, salt - 0.5 tsp.
Total cooking time: 20 minutes, preparation time: 5 minutes, cooking time: 15 minutes.
Calorie content: 89 calories (per 100 grams of product).
Cuisine: European. Type of dish: seafood. Number of servings: 2.

Boiled trout is a very tasty addition to many side dishes, so many will be interested in learning how to cook it correctly in a pan:

First of all, you need to clean the fish: cut off the head and fins (you can then use them separately to prepare fish soup), remove the entrails and the film in the belly, rinse thoroughly and cut into small pieces.
Place the prepared chopped trout in a saucepan and fill with cold water so that it completely covers the fish.
Place the pan over high heat and bring to a boil, then skim off any foam that has formed on the surface of the water, reduce the heat to medium (the water should not boil too much) and add salt to taste.
Cook the trout for 15-20 minutes after the water boils in the pan.
We take the cooked trout out of the pan and carefully remove the skin from it, after which we serve it to the table.

An equally popular recipe for preparing trout is trout fish soup (trout fish soup), which can be cooked from the carcass of the fish, as well as from the head and trimmed tail and fins.

How to cook fish soup (fish soup) from trout

If you use a whole fish carcass, first clean it thoroughly, remove the insides, wash it and cut it into pieces. If you are using a trout soup set (head, trimmed fins), wash them thoroughly before cooking and remove the gills from the head.
Place prepared pieces of fish, chopped onions and carrots (1 piece each), as well as 2 cloves of garlic into the pan. Fill with water 3-4 cm below the level of the full pan and bring to a boil over high heat.
After the water boils in the pan, reduce the heat to medium, add chopped potatoes (2-3 pieces) and 2-3 tablespoons of washed rice, as well as salt to taste and spices (peppercorns and bay leaves), then cook the fish soup for 15 minutes .
At the end of cooking, check the potatoes and rice for readiness and if they are cooked, set the pan off the heat and leave the fish soup covered for 10-15 minutes, after which you can add chopped greens (cockerel, dill) and serve.

In conclusion to the article, it can be noted that knowing how and how long to cook trout for soup and for a side dish, you can quickly prepare this tasty and healthy red fish for yourself and your loved ones. We leave our reviews and useful tips on how to deliciously cook trout in a pan in the comments to the article and share it on social networks if it was useful to you.

Trout soup is considered a very healthy and tasty first course. This type of fish contains a large amount of useful substances and microelements for the body. Its fish soup turns out to be very tasty, satisfying and rich. It will conquer even gourmets with its taste and aroma.

Basic steps for preparing fish soup

To prepare trout fish soup, you need to follow the instructions, which include a few very simple steps.

Preparation of broth. The fish must be properly prepared for it. It should be washed well, cleaned, gills, entrails and fins removed. You should also cook it properly so that it does not boil over and fall into pieces during the cooking process. This will ruin the appearance of the finished dish.
Roasted vegetables. In order for the soup to be filled with new notes of taste, vegetables sautéed in oil are added to it. They should be fried one at a time and added to the soup almost at the very end of cooking.
Main filler. It is imperative to add potatoes or cereal to the fish soup. This will make the dish satisfying and rich.

After cooking, it is also necessary to use additional ingredients in the form of fresh herbs, sour cream, cream or butter.

Additional products add new notes of taste and aroma to the dish, and also make the broth richer

How long does soup usually take to cook?

Housewives often wonder how long to cook trout. The fish itself does not take long to cook. On average it takes 8 – 16 minutes. Ready seafood meat has a soft structure and does not fall apart when touched (a sign of overcooked fish).

However Cooking time also depends on the size of the carcass. Accordingly, the smaller the pieces, the faster it will cook.

River fish takes an average of 20 minutes to cook, while sea fish takes only 10 minutes.

A classic recipe for trout fish soup can be prepared from the following set:

430 – 530 g trout;
2.5 – 3 liters of filtered water;
360 – 390 g potatoes;
120 g carrots;
120 – 150 g of onion (onion);
1 medium-sized bunch of greens;
1 – 2 bay leaves.

The spices you will need are salt and allspice black pepper (5 – 8 peas). If necessary, you can add ground red pepper. It will give a dish prepared according to a classic recipe a spicy kick.

All products and spices should be prepared in advance, this way you can reduce the cooking time by an average of 10 minutes.

Prepare the fish for cooking, clean, rinse and cut into pieces.
Pour water into a 3-4 liter saucepan and place the fish in it. Place on the burner and let it boil, then cook for about 20 minutes. This will make the broth thicker.
At this time, prepare all the vegetables. Wash, peel and cut as you prefer.
After the fish has finished cooking, remove it with a slotted spoon and strain the broth through a fine sieve. Then pour it back into the pan.
Immediately add potatoes and all other vegetables to the broth. Season and cook for 25 – 35 minutes. Add peppercorns and bay leaves to it.
While everything is cooking, separate the meat from the bones, rinse and chop the greens. Add them to the soup and cook for another 4 - 6 minutes. Remove the pan from the burner.

Now the soup should brew, gain flavor and aroma. At this point, the pan should be covered with a lid. After 14 - 17 minutes it can be poured into portioned plates and served.

You can add sour cream, cream or butter to the soup. This will allow the soup to fully develop its flavor.

In order to give the finished dish a slightly sour taste, you should place a slice of lemon in a separate plate.

Cream of trout soup

This soup is perfect for people who adhere to a healthy diet and for children who still have difficulty chewing food.

Cream of trout soup can be prepared from the following set of products:

400 – 500 g trout fillet;
330 g potatoes;
120 g carrots;
130 g onions;
45 ml sour cream (medium fat) or cream;
10 g butter.

The only spices you will need are salt (you can use iodized salt).

If desired, you can add a small amount of chopped dill and parsley to the finished puree soup.

Place the water in the pan on the burner, place the trout pieces in it and cook until it boils.
Peel the vegetables, rinse and cut into pieces.
After the broth boils, add all the vegetables and cook for 30 minutes.
8 - 12 minutes before readiness, add sour cream or cream with a piece of butter to the soup.
Remove the pan from the burner and set aside.

Using an immersion blender, puree the soup. If necessary, the fish can be removed from the soup, chopped into small pieces and put back into the cream of broth and vegetables.

If greens are added to the dish, they must be washed, finely chopped and added to the fish soup. Then the soup should stand under the lid for 8 - 12 minutes and gain flavor. This trout soup with cream turns out very tasty.

During preparation, the fillet must be inspected for bones. They should not be in meat, especially if the soup is being prepared for a child.

This trout soup recipe is very filling due to the addition of grains to the dish.

By the way, this fish soup can be prepared with the addition of salmon or rainbow trout.

You can prepare it from the following set of products:

4 – 6 trout or salmon steaks;
500 g potatoes;
150 g onions;
150 g carrots;
80 – 100 g of rice or millet;
1 chicken egg;
2 bay leaves.

From the spices you should prepare salt and black pepper (ground) in the required quantity.

You can prepare the dish using the step-by-step recipe.

Pour filtered water into a saucepan and place on a burner over medium heat.
Rinse the cereal well and put it in water.
Prepare the vegetables. Peel, rinse and chop as you prefer. Then put them in a saucepan.
Cut the meat into small pieces and add to the broth 12 minutes after the vegetables. Season and cook until all ingredients are fully cooked.
Approximately 4 - 8 minutes before cooking, add a raw egg to the pan and stir thoroughly.

After all the manipulations done, the dish is cooked for another 5 minutes and removed from the burner. It should sit for 13 - 16 minutes and gain aroma and taste.

This fish soup is simple to prepare, but it turns out very tasty. Household members will appreciate the taste of this dish. If it is served with sour cream, cream or melted cheese, it acquires new notes of aroma and its taste becomes brighter.

Trout soup with potatoes turns out very rich and thick when some pieces are boiled more than others

Fish soup with cream in the Finnish multicooker

This creamy trout soup can be quickly prepared in a slow cooker.

To cook the dish you will need:

450 – 550 g trout;
150 g cream;
40 g butter;
80 – 100 g carrots;
120 g of onions or red onions;
450 g potatoes;
2 – 2.5 liters of filtered water.

You will also need salt and pepper in the required quantity. From greens - fresh dill.

Photos of trout fish soup recipes will allow you to quickly prepare the dish and beautifully decorate it for the holiday table.

Place a piece of butter in the multicooker bowl and set the “Frying” mode, food type – “Vegetables”. The cooking time should be set to 10 minutes.
Peel the onions and carrots and chop them as you prefer. Then transfer them to the slow cooker and fry a little.
Peel and wash the potatoes, then cut into small cubes. Place it in a bowl and fry until the program ends.
First boil the water in a saucepan and pour it into the multicooker bowl. Season everything and set the “Stew” mode for 30 minutes.
After 10 minutes, place the trout pieces into the bowl and cook with the lid closed.
About 5 minutes before the end of the program, pour cream into the ear and add chopped dill. Cook until the program ends.

After turning off the multicooker, leave the soup for 12 - 15 minutes and then pour into plates.

Trout soup with cream will warm your family and friends on cold evenings.

The creamy taste will surprise even the most experienced fish soup lovers.

This fish soup can be cooked not only from trout; salmon is also great for it

Ear from the head and tail of trout

Some housewives, in the process of cutting up sea creatures, cut off the head and tail and throw them away. This should not be done, because these parts make the most delicious fish soup.

To prepare trout head fish soup you will need:

3 heads and tails;
280 g potatoes;
120 g (onion or red) onion;
70 g sweet (bell) pepper;
120 g carrots;
2 cloves of garlic;
40 – 55 g butter;
5 – 7 peppercorns (allspice);
1 small bunch of dill;
2 bay leaves.

The spices you will need are salt and ground black pepper. To reveal the aroma, you can add a mixture of crushed peppers.

Trout head soup is easily prepared according to the following instructions.

Pour about 2.5 liters of water into a suitable size pan, place it on the burner and boil.
Take the potatoes, wash them, peel them and cut them into small cubes of about 1.5 cm.
Peel, rinse and chop the remaining vegetables. Grind the pepper into strips, the onion into small half rings, grate the carrots on a grater with large or medium meshes.
Place potatoes, onions and peppers in boiling water, season and add allspice peas.
While the vegetables are simmering in the pan until tender, prepare the heads. Remove the gills and eyes from them. After this, rinse them and their tails well in running water.
Place everything in the broth and add a piece of butter.
Peel the garlic cloves and chop. Mix it with carrots and add to the soup.
Rinse the dill and chop finely. Add it to the soup about 13 minutes before the end of cooking.

Fish soup from the head should be served with black bread, garlic and cream

After the soup is cooked, remove the pan from the burner, cover with a lid and let it brew for 9 - 12 minutes.

Trout head soup cooked according to this recipe acquires a special creamy taste thanks to the added oil and a bright aroma from the greens. This fish soup is very tasty and is suitable both for dinner with the family and for treating guests.

The head and tail of the trout make a rich and thick broth. This becomes especially noticeable when the potatoes are slightly boiled.

Fish soup from the trout family turns out to be very tasty. The broth in such dishes is quite rich. When preparing such fish dishes, the maximum amount of all useful elements is preserved. Trout fish soup can please your household or surprise guests.

Trout is a unique fish: its meat can be of various shades (from white to bright red). Sea trout can reach a weight of 5–6 kilograms, river trout, as a rule, is the size of the palm of an adult.

How to choose good fish?

Trout is considered a noble fish; it is very nutritious and contains a huge amount of essential microelements:

proteins;
minerals;
vitamins E and A;
Omega fatty acids and much more.

Polyunsaturated acids omega-3 and omega-6 are not synthesized by the human body, therefore they are very important for it. This fish is very beneficial for the heart muscle and blood vessels, and normalizes cholesterol in the blood. As a dietary dish, it comes first.

Trout can be found in a variety of forms:

chilled;
fresh frozen;
frozen.

It can be sold on the shelves:

whole;
in pieces;
steaks;
chilled, frozen.

Live trout can only be found in specialized stores, of which there are not many. Most often it is sold in the form of chilled or fresh frozen carcasses.

Trout is a perishable product. Trade workers do not always manage to sell the goods on time, so they use various tricks to give them a “second youth”. In this regard, you should definitely know how to identify a fresh product.

First of all, it should be noted that trout and salmon are not the same thing. Externally, the trout looks wider, and the tail has a rectangular, almost square shape. The standard weight of the fish is about four kilograms.

Trout always have an elongated stripe on its side, which can have a shade from silver to dark purple.

If the fish is packed in a sealed bag, then first of all you should pay close attention to the following points:

who is the manufacturer;
expiration dates;
when the product is manufactured;
what are in the supplement?

Important to remember:

if it says “steak” on the package, then the fish will definitely have bones;
if there is a “fillet” marking, then there will be no bones in the product.

When choosing fish, you should pay attention to its appearance: it must look as if the fish had just been caught from the sea. The tail is a kind of indicator of freshness. If it is twisted into a tube, this means that the fish was caught a long time ago. In this case, the product may be completely edible, unspoiled, or it may not be, depending on your luck.

It’s better, of course, not to risk your health and not buy such fish.

clear eyes;
red gills;
sparkling and iridescent scales;
elastic carcass.

Fresh fish smells like the sea, not fish - this is also a very important indicator. The veins of trout are always white; this is the first thing you should pay attention to when purchasing.

Trade workers, in order to “decorate” the product, often flavor trout meat with dyes. The fillet must be only a delicate pink color.

If the word “ripener” is present on the packaging, then it is recommended not to purchase such a product. “Ripeners” are carcinogens, chemicals that dissolve fish bones. They have a negative impact on human health.

If the intense shine of a fish carcass is noticeable during the initial examination, then it should alert you. This confirms the fact: the fish was treated with special chemicals to give it a marketable appearance.

If strange spots and stains are visible on the trout carcass, then it is better to refrain from purchasing such a product. Another important detail: fresh fish always sinks to the bottom, while stale fish floats to the surface.

Cooking methods

It's the easiest way to cook trout. The meat of this fish is very technologically advanced: it is tender and can be easily cooked. The fish is medium in size, ideal for work, and has few bones. Most often, the product is prepared in steaks or completely fried in a frying pan.

You can also bake this fish whole if the size is larger than average. Experienced chefs call trout a fish that cannot be spoiled. Under any circumstances, such a product will definitely make a tasty dish. Even if the trout is frozen, after cooking the dish will still be juicy and tasty.

When working with this product, it is important to ensure that the meat does not dry out. Most often, this can happen if the fish is cooked by baking. This will take no more than 45 minutes. To fry fish, twenty minutes is usually enough.

If you bake fish in a special sleeve, it is difficult to dry it out. Before cooking, fish is most often marinated, always adding lemon juice, which is a good antioxidant. It is also important to add the right amount of seasonings.

On the stove

Necessary ingredients for the dish (we will assume that the cleaned fish weighs 1 kg):

garlic – 5 cloves;
bulb onions;
carrots – 1 pc.;
vegetable oil;
butter – 30 gr.;
dry white wine – 50 g;
greenery;
ginger;
sour cream – 100 gr.;
lemon – 0.5 pcs.

Chilled fish is washed and cleaned only on the inside; the skin and scales remain. The fish is placed in a deep container, salted, sprinkled with lemon juice and left for a while.

All other products are cleaned, placed in a large pan, and the fish carcass is also sent there. A little water is added and the contents are cooked for 45 minutes. The fire should be minimal.

The product can be prepared quickly if it is boiled. Boiled or stewed trout is also very tasty and healthy. The cooking time in this case does not exceed 10–14 minutes.

For a couple

Trout cooked in a steamer is a delicious dish. The most important advantages of this method of cooking are that the fish remains juicy and does not lose its taste. It is also a dietary product. The trout is cleaned, washed, cut into steaks, and placed in a double boiler. You can also add chopped vegetables, spices and herbs. Heat treatment time is about half an hour.

It is also important to cut lemon slices and place them on top: lemon juice brightens the taste of the fish and adds juiciness.

In the microwave

Cooking trout in the microwave is quick and easy. The following products are required:

trout fillet – 800 gr.;
tomato – 1 pc.;
greenery;
salt;
seasonings;
vegetable oil;
garlic – 4 cloves;
onion – 1 pc.;
hard cheese – 100 gr.

The cleaned trout carcass is sprinkled with seasonings and grated cheese. Vegetables are cut finely. The fish is placed in a baking sleeve, chopped vegetables and vegetable oil are added there. The sleeve is hermetically sealed using a special clamp. The microwave oven is turned on at maximum power, the “Autocook” mode is selected, and everything is cooked for 12 minutes. After heat treatment, the product should cool slightly.

Dried

The fish is cleaned and washed in running water, sprinkled with various spices to taste, and salted. Then he goes to the balcony, veranda or any other place where there is enough sunlight and fresh air. On average, one week is enough for it to “get ready.”

In the marinade

If you marinate trout correctly, you will get a delicious dish. Marinated trout is enriched with additional original taste and beneficial microelements.

Products needed for preparing marinated trout:

fish carcass – 800 gr.;
carrots (large) – 1 pc.;
onions – 2 pcs.;
fresh tomato – 4 pcs.;
spices, salt, herbs;
sweet pepper – 1 pc.

Ingredients for sour cream marinade:

garlic – 3 cloves;
sour cream 15% – 200 gr.;
vegetable oil;
greenery;
onion – 1 pc.;
spices.

Vegetables are cut into small pieces, the garlic is squeezed out. The fish is soaked for one hour in this marinade and then cooked in foil in the oven.

Ingredients of the citrus marinade:

lemon juice – 100 g;
greenery;
vegetable oil;
garlic – 4 cloves;
sour cream 15% – 200 gr.;
vegetable oil;
greenery;
onions – 2 pcs.;
spices.

A marinade is made in which the fish is soaked for several hours (4–5). And then the trout is cooked in any desired way.

A delicious marinade is obtained by adding dry white wine to it. The ingredients in this case are:

lemon juice – 100 g;
greenery;
olive oil;
dry white wine “Chardonnay” – 200 g;
garlic – 3 cloves;
sour cream 10% – 150 gr.;
vegetable oil, herbs, salt;
onions – 2 pcs.;
spices.

All ingredients are thoroughly mixed. The fish is immersed in the resulting composition, left there for some time and then subjected to heat treatment.

The best food recipes

Bake trout in foil in the oven - this is one of the simplest and most effective ways to properly prepare a dish. It is permissible to use sea and river fish, which should be cleaned, the head cut off, washed thoroughly and cut into steaks. Experienced chefs often stuff trout carcasses with various side dishes. Properly stuffed trout acquires an additional piquant taste. Most often you can find the following as a filling:

potato;
buckwheat porridge;
rice with vegetables.

What products are needed:

trout – 800 gr.;
lemon – 0.5 pcs;
vegetable oil;
greenery;
seasonings;
onion – 1 pc.;
garlic – 4 cloves.

After the fish is washed, it is rubbed with black pepper and salt. The lemon is cut into thin slices and placed in a container containing vegetable oil. You should also put onion rings and finely grated garlic there. More seasonings, salt and ground black pepper are added to the container. Cuts should be made on the fish carcass so that the marinade also saturates the fillet itself. You can also insert lemon slices into these cuts. The fish is soaked for some time in the prepared marinade.

Then a sheet of foil is placed on a baking sheet, the trout is placed on it, and it is covered with another sheet of foil. The fish is tightly wrapped, and marinade is added to the package. Heat treatment lasts no more than half an hour, and the oven temperature should not exceed +200 degrees.

Not only fish meat has excellent taste, but also its liver, which is also easy to prepare.

Product composition:

potatoes – 250 gr.;
trout liver – 100 g;
carrot – 1 pc.;
garlic – 4 cloves;
onions -2 pcs.;
seasonings, herbs, spices;
vegetable oil;
sour cream – 20 gr.;
hard cheese – 80 gr.

First of all, you need to remove the liver from the fish carcass. To do this, clean and rinse the fish in running water. Carefully remove the bile so as not to spoil the product. To do this correctly, you should make a minimally deep cut on the abdomen with a sharp knife.

If the gallbladder has been damaged, the fish should be washed with cold water and sprinkled with salt. Then you should take a large clay dish and put diced potatoes on the bottom. Then add chopped onions, cloves of garlic, pieces of carrots. Then trout liver is placed on top (sometimes a heart is also added). The container is placed on the stove and the smallest fire is turned on. The dish simmers for one hour, but no more.

Trout cutlets are a delicious dietary dish that will appeal to family members of all ages.

Required ingredients:

trout (fillet) – 800 gr.;
egg – 2 pcs.;
herbs, seasonings, vegetable oil;
lemon – 1 pc.;
pickled cucumber – 2 pcs.;
carrot – 1 pc.;
garlic – 4 cloves;
onion – 1 pc.;
mayonnaise 68% – 1 glass.

First, the marinade is made: all the products are mixed in a separate bowl, a finely chopped egg and lemon juice are added.

Trout fillet is washed in running water, cut into thin slices, and passed through a meat grinder. The minced meat is placed in the prepared marinade for several hours (2-3). Then cutlets are made from small portions, they are placed in a frying pan, the contents are sprinkled with spices, vegetable oil and seasonings are added. The dish is fried for no more than five minutes, periodically the cutlets are turned over, this is done until an amber crust appears.

Trout soup is the most popular dish in all countries. Cooking fish soup is simple, it is nutritious and healthy. You should know when to stop and not subject the product to excessive heat treatment. Ingredients:

trout – 800 gr.;
potatoes – 6 pcs.;
butter – 50 gr.;
garlic – 1 head;
onions – 3 pcs.;
carrots – 1 pc.;
lemon, cut into slices – 0.5 pcs.;
seasonings;
salt.

The fillet is washed in running water, cut into steaks 2 cm thick. The potatoes are peeled, cut into medium pieces, and the carrots are finely chopped. It is better to make a deep cut on the head of garlic, removing only the top peel. The greens are also finely chopped. ¾ of the volume is poured into the pan (the volume of the container is no more than five liters). Then the water is brought to a boil, all products are placed in a container. Then you should turn on the smallest fire. The soup should simmer in this mode for an hour. It is recommended to open the lid of the pan slightly (2–4 mm). This method of preparation is good because the product gradually “reaches” its condition. In this case, the contents will not “run away”, a little water will boil away, and the fish will be enriched with all the flavor shades as much as possible.

Periodically, the soup should be stirred well to ensure uniform heating.

Trout steak is prepared very simply and quickly. The good thing about this dish, in addition to its nutritional value and calorie content, is that it looks very aesthetically pleasing. The side dish for a dish can be very different.

Compound:

cleaned trout – 800 gr.;
vegetable oil – 100 gr.;
garlic – 4 cloves;
onion – 1 pc.;
flour – 100 gr.;
seasonings, herbs, salt.

The steaks are washed well in running water and placed in a deep bowl. Vegetables are finely chopped, garlic is crushed using a special hand-held device, everything is sent into a separate container. The fish is sprinkled with seasonings and salt. Dip in flour, place in a frying pan, into which cooked and chopped vegetables are added. Fry everything over medium heat for no more than ten minutes, the steaks should be turned over periodically.

What to cook for a side dish?

A properly selected side dish will highlight the taste of the product. As a rule, it is better to serve boiled fish with a boiled side dish, and fried fish is preferable, respectively. Legumes are also often used, such as:

lentils;
bil gur;
basmati;
couscous;
peas;
red and white beans.

If the fish is cold smoked, then a green salad or chopped green vegetables and various pickles are often served.

What sauces are suitable?

The taste of trout largely depends not only on the marinade, but also on the sauce served with it.

Creamy sauce goes best with this fish. To prepare it you will need:

flour – 2 tablespoons;
butter – 120 gr.;
cream – 1 glass;
herbs, salt, vegetable oil.

Melt butter in a deep frying pan with a small addition of vegetable oil. Then, when the contents are hot enough (but not boiling), add flour. It is important that there are no lumps. Then the cream is poured in. The sauce will thicken quite quickly to the consistency of sour cream. Spices, seasonings, and salt are added.

If you make a sauce from sour cream, the quality will not be inferior to that made with cream.

Cheese sauce is easy to prepare and is one of the most popular. You will need:

flour – 2 tablespoons;
butter – 120 gr.;
milk – 100 gr.;
hard cheese – 150 gr.;
spices, salt, herbs;
garlic - a few cloves.

Melt butter in a deep frying pan, add flour and milk. Everything is thoroughly mixed. Gradually the substance will become thicker, then finely grated cheese is added to it, as well as spices, salt, and squeezed garlic.

Gourmets can add a little more sea buckthorn and lemon juice (1 teaspoon) to the sauce.

Note to the hostess

It is recommended to salt the trout 10 minutes before cooking.
Be sure to treat fish with lemon juice: citric acid is a good antioxidant.
If the fish is accidentally over-salted, it is best to add a little sour cream.
Trout goes best with potatoes, tomatoes, onions and garlic.
Salt the trout very well, cut into thin slices and serve on bread brushed with butter.
You can cook a delicious soup from the tail and fins of trout.

You will learn how to cook trout quickly and tasty from the video below.

Today’s guest in our column is one of the most delicious and tender fish belonging to the noble salmon family. This fish is capable of decorating even the most sophisticated menu of a sophisticated gourmet. Of course, you already guessed that today we will talk about trout. Undeniable taste and high nutritional value, coupled with ease and speed of preparation, make trout one of the most desirable and favorite types of fish in home cooking. Judge for yourself, by spending just fifteen minutes of time and quickly frying the trout in the oven with just a pinch of salt, you can easily and quickly get a delicious, tender, appetizing dish, worthy of the best restaurants. However, we should not forget about the pitfalls. As with any other delicate and delicate-tasting fish, cooking trout requires knowledge of some culinary secrets and tricks that will allow you to avoid mistakes and disappointments. Today we invite you to figure out and remember with us 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 polyunsaturated fatty acids Omega-3. All this makes trout a unique source of health and longevity, having the most beneficial effect on the cardiovascular system, regulating blood cholesterol levels, and 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, we must admit honestly that first of all we love trout for its tenderness and charming delicate taste.

There are a great many recipes for cooking trout. Trout is boiled and fried, baked and stewed, salted and pickled. This wonderful fish makes delicious appetizers and excellent first courses, delicious roasts and wonderful kebabs. They bake wonderful pies and juicy pies with trout. For those who are on diets, aimed at weight loss, trout dishes are advantageous in that they can be cooked without adding oil at all; when baked, the trout itself will give your dish the required amount of fat. Trout goes well with many other products. Vegetables and mushrooms will perfectly set off and emphasize the tenderness and delicacy of the 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 definitely help even the most inexperienced housewives and will 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 the coarser and somewhat cheaper salmon? Use our simple recommendations. 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 a trout carcass is always more rounded, even pot-bellied, while salmon is distinguished by a much more elongated carcass shape and a pointed head. Take a closer 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 cut carcass, carefully evaluate the color of the meat. Trout meat differs from salmon meat in being noticeably brighter and more saturated in color. Of course, all of the above applies to large carcasses of cultured trout. It is simply impossible to confuse small-sized wild lake and river trout with salmon.

2. When choosing fresh trout in a store, pay close attention to it appearance, skin, gills and eyes. The trout skin should be slightly damp, elastic, and without damage. The scales of fresh fish will always have a natural shine and color. A fresh trout's eyes will be clear and protruding, and its gills will be brightly colored. Don't forget to smell the fish offered to you. Good fresh trout has a barely noticeable, characteristic, pleasant odor. If you are offered fish with sunken, dull eyes, darkened gills, cloudy sticky scales and a noticeable unpleasant sour odor or the smell of fish oil, it is better to refuse the purchase; you will not be able to prepare 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 must be very thin, transparent and undamaged. Today, 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 frozen trout, the skin of which is covered with noticeable white spots or areas that have changed its natural color. These signs will tell you that the fish was not frozen correctly or was damaged before it was frozen. You should not buy visibly crumpled, twisted, or crumpled frozen fish carcasses. With a high degree of probability, such damage will indicate to you that the fish has already been thawed and then frozen a second time. Such fish are no longer suitable for food. Pay close attention to the process of thawing trout at home. Defrost fish only in the lower section of the refrigerator, at a temperature no higher than +5⁰C. It is this slow method of defrosting 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 appetizers, which is served as an independent dish. dish, or as part of salads, rolls, canapés and sandwiches. Of course, you can always buy ready-made lightly salted trout at the nearest supermarket, but you will agree that if you prepare it yourself, such an appetizer will definitely turn out much more tasty and tender. And preparing lightly salted trout is very, very simple. Two pieces of trout fillet with skin, total weight 300 - 400 g. Rinse lightly in cool water and dry with tissues. In a separate bowl, mix 1 tbsp. spoon of salt, 1 teaspoon of sugar, 1 tbsp. a spoonful of finely chopped dill and a pinch of black pepper. Rub the trout fillet thoroughly on all sides with the resulting mixture. Place one piece of fillet, skin side down, on the edge of the cling film, place a couple of bay leaves on top and sprinkle with the remaining pickling mixture. Place the second piece of fillet on top, skin side up, and press lightly. Carefully wrap the fish prepared in this way on all sides with cling film, and then place it in a deep plate or tray. Place in the refrigerator for a day. After the time has passed, your home-salted trout is ready.

5. Salad made from salted trout and avocado is very tasty. Peel one large avocado, cut into small cubes, sprinkle with lemon juice and stir. Cut 200 grams into small cubes. homemade lightly salted trout. Combine trout and avocado. Separate one head of lettuce into individual leaves, rinse with cool water and drain. Place the lettuce leaves on a large platter and fill each leaf with the trout and avocado mixture. Prepare the dressing separately. To do this, use a whisk to lightly whisk one tablespoon of liquid honey with one tablespoon of mustard. Continuing to whisk continuously, add two tablespoons of lemon juice, and then pour in six tablespoons of olive oil in a thin stream. Salt and pepper to taste. Whip the sauce until its consistency resembles liquid sour cream. Pour the prepared sauce over the salad and serve immediately.

6. In hot weather, delicious botvinya with trout is the best option. Boil 500 g in a small amount of salted water in advance. 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 the chopped greens into boiling fish broth for a minute, and then drain in a colander. Peel and deseed four medium-sized fresh cucumbers. Cut the cucumber pulp 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 botvina to taste. Leave to brew in a cool place for a couple of hours. Before serving, pour the botvinya into 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 definitely need a trout fish kalya recipe. Place one kilogram of trout fillet in a saucepan and fill with four plates of cold water. Measure the water into the plates in which you will serve your potassium to the table. Bring to a boil and simmer, 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 pan. Using a masher, thoroughly grind 150 g. fresh or lightly salted caviar of any sea fish. Add the crushed caviar to the broth. Peel three medium-sized pickled cucumbers, remove seeds, and finely chop the pulp. Finely chop one onion. Add cucumbers and onions to the broth, pour in one glass of cucumber brine, pepper and salt to taste. Bring to a boil and cook the potassium, covered, over low heat for 30 minutes. Five minutes before cooking, add the trout pieces.

8. It’s very easy to prepare incredibly tasty trout fried in almonds. Cut 800 g into portions. trout fillet. Lightly beat two egg whites with a whisk. Mix three tablespoons of flour with ½ teaspoon salt, ¼ teaspoon ground white pepper and a pinch of ground cardamom. Lightly dredge each piece of fish in the flour mixture, then dip into the beaten egg whites and bread with chopped almonds. Heat three tablespoons of olive oil in a wide frying pan and fry the trout over medium heat for 10 minutes on each side. Serve on a platter lined with lettuce leaves and garnished with lemon and lime slices.

9. The trout with vegetables in a sauce of white wine and cream is juicy, tender and at the same time piquant. Boil two liters of water in a deep saucepan, add a teaspoon of salt, stir. Place one medium carrot, cut into small pieces, into boiling water, cook for one minute, then add one small zucchini, cut into half rounds, a cup of fresh spinach leaves and ½ cup of roughly chopped green onions. Bring everything to a boil, remove from heat and drain the vegetables in a colander. 600 gr. Cut the trout fillet into portions. Melt 2 tbsp in a frying pan. spoons of butter and fry the trout over maximum heat for two minutes on each side. Transfer the fried fish to a separate dish, and pour 200 ml into the frying 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 over low heat 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 sit for another 10 minutes. Serve with boiled potatoes and fresh vegetables.

10. Magnificent traditional Russian pies with fish, rasstegai, always make an excellent impression on guests and family. Pies with trout turn out especially tasty and juicy. Prepare one kilogram of yeast dough in advance according to your favorite recipe. Cut 200 grams into thin slices. lightly salted trout fillet. 400 gr. Finely chop the raw trout fillet with a sharp knife or pass through a meat grinder with a large grid. Cut two onions into thin half rings. Heat 1 tbsp in a frying pan. spoon of butter, add onion and fry until golden brown. Transfer to a separate plate. Add another spoonful of butter to the pan, add the minced fish and stir-fry for five minutes. Remove from heat, add salt and pepper to taste, and 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. Place one tablespoon of fried minced fish in the center of each dough circle, place a little fried onion on it and cover with a slice of lightly salted trout on top. Pinch the edges of the dough from bottom to top, leaving a small hole in the center at the top. Through this hole, pour one teaspoon of fish stock or white wine into each pie. Place the pies on a baking sheet, brush with egg yolk and bake in an oven preheated to 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.