Many varieties. Distinguishing them from each other is slightly difficult 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. Lakes are larger than river ones. Sea trout differs from freshwater trout in the color of meat.

For the first time, this fish appeared on the tables among the northern Pomors. These peoples did not ask themselves how to cook trout tastier, they ate it raw. Due to the high prices for salmon, the fishing industry has been a lucrative source of income for many years. Prices were holding on 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 available for sale has increased. Today, the majority of the population in many countries can afford to purchase this delicacy product.

What is rich in?

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

People who care about their health know: the less a product is subjected to heat treatment, the more vitamins and useful microelements enter the body. Fish of the Salmon family is universally suitable in this regard. It is widely used by lovers of wholesome food. Raw fish is able to maximize the saturation of 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 subjecting it to heat treatment. We will talk about this further.

Sea trout carpaccio

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

Classic ceviche

How to make a delicious trout? Now let's take a look at one popular recipe. Ceviche is a national Mexican dish. First, the marinade is prepared. The juice of one lemon is mixed with chopped herbs (half parsley with dill). A small bunch will suffice.

Add one pod of chopped chili. Then cut the sea trout fillet (300 g) into medium-sized cubes. Fill the fish with marinade. We stand for half an hour. Readiness will be clear from the color of the meat. It will become two shades lighter. Cut 1 onion (preferably purple), 1 avocado and 1 mango into cubes, smaller in size than the pieces of fish. Mix and add to the trout. Lightly salt, pepper, season with vegetable oil (any aromatic: pumpkin, rapeseed, sesame or olive). Serve on a platter, laid out in a slide or shaped with a serving ring.

River trout soup

Dice the onions and carrots. Cut the potatoes into small strips. For four servings, take 3 medium onions, 1 large carrot and 6 medium-sized potatoes. Fry the onions in butter until a beautiful crust. Then add the carrots. Fry until the latter is soaked in oil and soft. Put potatoes in boiling water (2.5 liters). Then - fried vegetables, and on top - two large heads of river trout. Check them carefully for the absence of gills. Since trout can only be found in clear water, the gills will not spoil the taste of the dish, but may add a slightly herbaceous flavor. Cook over medium heat until the potatoes are tender. Turn it off and insist on a hot stove for another half hour. When serving, sprinkle with fresh herbs (onion and dill).

Finnish ear with cream

Now we will tell you how to cook delicious river trout. For this dish, it is advisable to use small portioned steaks. You just need to remove the skin from them. Cut a small onion into thin half rings. Fry in butter, add 1 medium carrot, grated on a grater, to the pan. Put the diced potatoes in boiling water (1.5 liters). After 10 minutes, dip the fish and fried vegetables into the water. After 15 minutes, pour a thin stream of cream (150 ml) into the boiling ear. Stir very gently, wait for boiling and turn it off. Cover with a lid, leave to brew for 10 minutes. Pouring into portioned plates, sprinkle with finely chopped dill.

Oven-baked dishes are distinguished by their appetizing crust, impressive appearance and ease of preparation. How to cook delicious trout in the oven? Let's tell you now. Such dishes are suitable for festive and special occasions.

Red fish julienne

Cut the trout fillet into medium-sized strips. Cut the onion into half rings. Grate hard cheese. Depending on preference, fry the onion in butter or vegetable oil until transparent. 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 thick, stirring occasionally. We spread the sauce with fish over the cocotte makers, filling by 2/3. Then complements the cheese to the top. We bake in the oven until the cheese melts and a tender brown crust forms on top. The dish of the best French restaurants is served with white bread.

Foil is a handy tool for baking food in the oven without using oil. Meat, vegetables or fish baked in it are soaked in 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.

Provencal-style trout in the oven

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

Cut the lemon into thin rings, spread it on top with a loose layer. Put sprigs of thyme or rosemary on the sides or inside the carcass. We wrap the piece, pressing the edges of the seams tightly. 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 cooled completely. Otherwise, you could burn yourself with the steam. You can cook any vegetables for 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 differently. How to cook delicious trout in a pan for a romantic dinner?

Trout steak in a nut coat

Lightly fry the walnuts in a pan. If possible, add almonds and pistachios. Let cool the mixture. Grind in a blender at low speed. To make small fractions, not flour. Salt the steak, sprinkle with pepper, sprinkle with lemon juice.

Rub 50 g of hard cheese into a mixture of nuts. Beat one protein separately until firm. We immerse a piece of fish in it and turn it over several times. We transfer to the nut-cheese mixture. Roll with light pressure. We spread it on a preheated pan. In a non-stick skillet, 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 on the side of the carcass. How to cook delicious rainbow trout? Let's tell you now.

Fry the onion with chopped mushrooms in a little butter. Separately cut the red bell pepper and cherry tomatoes into cubes. Put the fish carcass 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. Layer fried mushrooms, peppers and tomatoes. Salt, pepper and grease each of them with mayonnaise. Cover the form with a lid or a sheet of foil. We 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 make your trout taste better. Success will always depend on the correct choice of the starting product.

How to choose the right red fish?

1. Pay attention to the smell. Fresh trout or salmon have almost no smell.
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 fresh frozen fish, they are pink.
4. There should be white streaks on the cut.
5. When pressed on the fleshy part, the dent is quickly restored.

Trout in the oven is a delicate and aromatic dish that fits well into any festive meal. How to cook trout in the oven? Check out our recipes. And then decide how you want to see your trout. After all, this fish can be cooked in different ways: trout in foil in the oven, trout with potatoes in the oven, trout with vegetables in the oven, trout in cream in the oven. It should be borne in mind that trout meat comes in different colors. White meat in river and lake trout, red meat in marble, rainbow and other species that live in spacious and fast waters. Oven rainbow trout turns out tender and savory, oven trout looks more like other dietary fish.

Trout has tender, dietary, lean meat with a beautiful structure and appetizing appearance. This allows you to cook it sliced ​​- the trout steak in the oven turns out to be very attractive. However, whole trout retains more juice and valuable substances in the oven. Very tasty trout in the oven is obtained if pieces of meat are wrapped in foil along with spices and herbs. Trout baked in foil in the oven is now almost a key dish for many housewives. Or a trout steak wrapped in foil in the oven, it retains the juiciness and aromas of this lovely fish, as opposed to open cooking. There are several ways to cook trout in the oven. There is a recipe for this dish for every taste. In the recipes, you will find many photos of ready-made dishes "trout in the oven". The photo will help you navigate the variety of options. So, trout in the oven - a recipe with a photo for your attention on our website!

Try it and you experiment in the kitchen with this wonderful fish. Perhaps you will discover some new recipe for cooking trout, then we will gladly publish it on our website. You will have a completely new trout in foil in the oven, we want to make its recipe the property of other chefs. Or, trout steak in the oven - the recipe for this dish will certainly interest us. We remind you: we cooked trout in foil in the oven, do not forget to take a photo. Or, you have got a cool trout baked in the oven, the photo should certainly become the property of all those interested in fish dishes.

We wish you that your specialty will be trout baked in the oven, the recipe for which you have been inventing for a long time and meticulously. Share with other hostesses. Let them make your recipe for trout cooking in the oven as their trump card in holiday cooking. Indulge yourself and your loved ones with a delicious dish like Oven Baked Trout. Take a recipe with a photo of this dish on our website, or better - use your own. You probably already have them. Now you can consider yourself a trout specialist, now you can teach yourself how to cook trout in foil in the oven yourself, for example. Good luck in the kitchen and in life!

A few tips for preparing and cooking trout:

You need to defrost fish in the refrigerator overnight on the bottom shelf;

After complete defrosting, it must be rinsed in cold water and cleaned of scales;

The fish must be dried with a paper towel;

Trout can be subjected to any type of heat treatment, baked, fried, cooked fish soup, etc., it is also suitable for dietary nutrition;

White wines, olive oil, spices, herbs, garlic, lemon, mushrooms go well with trout;

Trout cooks quickly, do not leave them unattended in the oven.

Trout is a wonderful fish that can be used to make many great dishes. The product retains the greatest number of useful properties during baking in the oven. It is about the trout recipes for the oven that we want to talk about in our article.

Useful properties of the product

The popularity of fish is due not only to its excellent taste, but also to the presence of numerous beneficial substances contained in it. For example, fish has a high content of vitamins E and D. Also, the product is famous for fatty acids better known as omega-3. Fish also contains zinc, magnesium, selenium. Trout is a great option for a healthy and low-calorie diet. The most successful way to cook trout is in the oven. There are many recipes for such dishes. In our article, we want to cite only a few of them.

Trout recipes for the oven - with a photo - will help you understand the nuances of cooking. All of them are quite simple and do not require any special skills.

If you have purchased fresh fish, then try to cook it right away. Frozen trout should be thawed before cooking. We clean the fish, wash it. It can be baked whole or the head and tail can be removed. This does not affect the taste of the fish.

How to cook trout in the oven? The recipes in the article will help you figure it out. In general, cooks recommend baking whole fish if its weight does not exceed 1.5 kilograms. If the trout is larger, then it can be cooked by cutting it into portioned pieces - steaks. In order to get a tasty and juicy dish, you should definitely marinate the fish. You can use white wine, kefir, lemon juice, spices and onions as a marinade.

The peeled and washed carcass must be filled with marinade and left for five to six hours. Trout is very tasty in the oven in foil. The recipe for such a dish will be useful to any housewife. Moreover, the simplicity of preparation does not at all affect the taste. Fish in foil is baked in its own juice, and therefore it turns out tender and juicy.

Trout can be stuffed with vegetables, lemon slices, and herbs. Bake trout in the oven, the recipes for which, by the way, are quite simple, it is better at high temperatures, but not for long. As a rule, the cooking process takes no more than twenty minutes. It all depends on the size of the carcass and the temperature regime.

Garlic, lemon, fresh herbs, ginger, rosemary, onion, dill, tarragon and thyme are used as additional ingredients for cooking trout. If you add these ingredients before baking trout in the oven according to the recipe, you get a very tasty and aromatic dish. But oil is usually not used for such a fish, since it itself is quite fatty. Trout is very good in combination with rice, tomatoes, eggplant and bell pepper.

Fish with herbs and lemon

The classic recipe for cooking trout in the oven is based on the use of herbs and lemon, which give the dish a special taste and aroma.

Ingredients:

• trout carcass,
• rosemary,
• Dill,
• vegetable oil,
• ground pepper,
• salt,
• lemon.

We will bake the whole trout in the oven. The recipe (the photo below will allow you to appreciate all the beauty of such a dish), proposed below, we hope you will like it.

For cooking, we need a form, which must be covered with foil. Lubricate the surface with oil. Put the sliced ​​lemon slices on the bottom of the mold. The trout carcass must be gutted and washed. Lubricate it inside and out with pepper and salt. Put a lemon and a sprig of rosemary and herbs inside the abdomen. We put the fish in a mold and cover it loosely with foil. If you plan to bake several carcasses, then for each you need to make your own foil envelope.

Cook the prepared trout for no more than ten minutes. Then we open the foil and bake the carcass for the same amount of time. Serve hot trout on the table, adding greens.

Fish in a creamy sauce

The following recipe for baked trout in the oven (photo of the dish is presented below) will allow you to prepare a delicious dish with a delicate creamy taste.

Ingredients:

• cream (230 g),
• trout fillet (220 g),
• garlic,
• butter (60 g),
• mustard (tbsp. l.),
• lemon,
• black pepper,
• greens.

We turn on the oven in advance so that it can warm up well. Rub the fish with salt and pepper and put it in a baking dish. Put chopped onion on top. In a deep plate, mix the cream, butter (ghee), chopped garlic, pepper, mustard and salt. Fill the fish with the resulting mass. Next, we put the form in the oven. Cook the fish for 10-15 minutes. When serving, the trout is poured with lemon juice and garnished with herbs.

How to cook trout in the oven? Even gourmets will like the fish with cheese recipe.

Ingredients:

• trout (750 g),
• cheese (140 g),
• two tomatoes,
• lemon,
• fish dressings,
• salt,
• cream (230 ml).

Cooking trout steaks in the oven couldn't be easier. The recipe (see photo of the dish below) will help you deal with the nuances.

First, the trout must be cut into portioned steaks, the thickness of which should not exceed two centimeters. Next, squeeze the juice of half a lemon and mix it with grated cheese and cream. Cover the bottom of the form with foil, which we coat with oil. We spread tomato mugs, then fish steaks. Pepper and salt the trout. Sprinkle the fish on top with grated cheese and spices. We send the form to the oven for 15-20 minutes. As you can see, cooking trout steaks in the oven (the recipe is given in the article) is not difficult.

How to cook rainbow trout in the oven? The recipes recommended by experienced chefs are always based on the use of a variety of marinades. They help to make the dish aromatic and tasty. In addition, the fish becomes even more tender. Marinades are generally able to work wonders even with the most hopeless products. But when it comes to trout, this is always a guarantee of an incredibly tasty dish.

Ingredients:

• half a liter of kefir,
• trout,
• sour cream (two tbsp. l.),
• spices,
• salt,
• garlic.

Let's start with the marinade. Pour kefir into a deep container and mix it with the pulp of garlic, chopped onion, spices and salt. We grease the trout with the resulting mass from all sides. Next, put it in a bowl, cover it with a lid on top and send it to the refrigerator for a couple of hours. Even if the fish stays in the marinade all night, it won't get any worse. Therefore, you can marinate it in the evening, if you are going to bake it in the morning.

Recipes for rainbow trout for the oven (with a photo of some dishes from this fish can be found in the review) do not limit cooks in how to bake the fish: in a form or foil. But it is still preferable to use the latter option. Then you are guaranteed to get the most tender juicy dish. We put the fish in foil and send it to the oven. After twenty minutes, you can put it on the table. If you haven't calculated a little over time and the guests have not arrived yet, then you can not open the foil and wait for their arrival. The packaging keeps warm for a long time.

Even at the beginning of the article, we mentioned the variety of options for cooking trout in the oven. The recipes and photos of dishes presented by us allow only to a small extent demonstrate the range of possible options. If you want to cook not only fish, but also complement it with a side dish, then you can immediately bake it with vegetables. Such a complete dish is prepared quickly and does not take much of your time. But as a result, you will receive a nutritious and dietary product. It's no secret that baked vegetables and fish are the basis of proper nutrition. Trout steaks, cooked in the oven (see the recipe below), retain almost all their beneficial properties and do not gain excess fat, as when cooking them in a pan.

Ingredients:

• two trout,
• champignons (10 pcs.),
• bell pepper,
• a tomato,
• vegetable oil,
• garlic,
• chilli,
• lemon,
• salt.

Red fish is one of those foods that are good for all types of cooking. Such fish is difficult to spoil with something. And yet, a selection of photos and recipes for trout for the oven will not hurt any hostess.

In order to cook fish with a side dish, you must first start preparing vegetables and mushrooms. Fry the chopped onion in vegetable oil, then add the mushroom slices. At the end of cooking, add chopped bell peppers and tomatoes. Vegetables must be seasoned with salt and pepper. Next, simmer the mass over low heat until tender.

As a sauce, you can use a mixture of lemon juice with vegetable oil and garlic pulp. For baking fish, we need foil. Grease its inner surface with garlic sauce. Fill the trout with a mixture of mushrooms and vegetables. Next, carefully wrap the foil and fasten the edges. Likewise, you can cook trout steaks in foil in the oven. The recipe for the dish does not limit the hostesses in options. In this case, each steak must be placed in a separate foil envelope, and put the vegetable-mushroom mass on top. Portions can be served on individual plates and offered to guests.

If you bake the fish whole, then you need to cut it before serving, without violating the integrity.

Fish and potatoes

If you want to cook trout in foil in the oven, the recipes and photos given by us in the article will help you choose the right option. Of course, the fish itself is incredibly tasty. But very often housewives want to get a full-fledged dinner or lunch, and it is not always possible to spend time on preparing a side dish. In this case, you should cook trout with baked potatoes.

Ingredients:

• trout (350 g),
• sour cream (120 g),
• lemon juice,
• four potatoes,
• vegetable oil,
• salt,
• seasonings,
• pepper.

Since we will bake fish and potatoes, it must first be boiled in uniforms. After cooling, cut it into circles. Peel and chop the onion in the form of rings.

We turn on the oven in advance so that it warms up. Cover the baking sheet with a sheet of foil and grease its surface with mayonnaise or fatty sour cream. We spread a layer of onions and then potatoes. Pepper and salt the products. Put fish steaks on top. Next, fold the foil, fastening the edges. We bake the dish for 30-45 minutes. Delicious trout with potatoes is ready. When serving, you can add herbs.

Fish with rice

Since fish is in perfect harmony with rice and vegetables, you can prepare a full-fledged hearty dish based on them.

Ingredients:

• trout (380 g),
• zucchini (230 g),
• salt,
• carrot,
• ground pepper
• rice (270 g),
• cream (230 g),
• greens.

Each housewife wants to prepare a delicious dish that will become a full-fledged lunch or dinner, and at the same time not waste a lot of time on it. The recipe we propose, in our opinion, is just such an option.

We put water on fire and bring it to a boil. In the meantime, we wash the rice in running water. Next, we transfer it to a baking dish. Pour boiling water over it so that it is all covered with liquid. Add some salt. Peel the onion, chop it and put it on top of the rice. Put slices of carrots and zucchini on top.

Peel the trout, rinse and cut into small pieces. We spread the fish on vegetables. For further cooking, we need a sauce. We will cook it from sour cream and herbs. Rinse the dill and parsley and chop finely. Next, put the greens in the cream, mix everything. Pepper and salt the mass. Pour fish and vegetables with the resulting sauce. We bake the dish for 40-45 minutes. As a result, we get very juicy fish with vegetables and crumbly rice.

To prepare such a dish, you must have a roomy and deep enough baking dish. You can, of course, use foil, but in this case, the layers of food can mix. In the form, the dish looks amazing when served.

Trout with nuts and lemon

Trout is a delicious fish that goes well with a variety of foods. One of the most successful options is the combination of fish with lemon and other citrus fruits. Almost all recipes are based on the use of lemon juice. But even if lemons are not indicated in the recipe, you can safely add them yourself. This will not make the dish worse. On the contrary, you will certainly be delighted with new flavors.

We offer to cook trout with nuts and lemon.

Ingredients:

• three lemons,
• trout (1.2 kg),
• ground pepper
• parsley,
• fresh tarragon,
• salt,
• a quarter glass of tarragon.

To prepare the dish, we need trout fillet. Cover the baking sheet with foil and lightly grease the surface with oil. Put the fish fillets on the skin side down. Sprinkle generously with pepper and salt on top.

In a saucepan, heat the oil and wait until it has completely melted. Next, pour the finished mass into the fish. Sprinkle the trout on top with tarragon and parsley. Place lemon slices tightly on each fillet. There should be a lot of them. Next, put the baking sheet in the oven. We bake the fish for up to ten minutes.

In the meantime, we reheat the remaining oil in a saucepan. Pour chopped nuts there. We mix everything. Serve the finished fish on the table, adding fresh lemon slices and drizzle with butter and nuts.

Delicious trout

Whole-baked trout is a spectacular dish that can decorate a festive table. Fish goes well with any vegetables.

Ingredients:

• trout,
• lemon,
• carrot,
• pepper.

If you have a large enough fish, you can bake it whole. To do this, we clean it and wash it. We make cuts on the surface. Salt and pepper the carcass. Put the fish on a greased baking sheet and put slices of lemon, carrots and onions in the slots. Spill the trout on top with lemon juice, wrap the foil and send the dish to the oven.

There is also a second option for preparing such a dish. Cut the fish into portions. Cut carrots, onions and lemons into circles. Cover the baking sheet with foil and grease the surface with oil. We spread the pieces of fish, alternating them with slices of vegetables. Sprinkle the trout on top with plenty of lemon juice. Roll up the foil and leave it to marinate for 15 minutes.

Cooking nuances

Trout is good because its noble taste goes well with a variety of products. So, for example, mushrooms and vegetables will add even more tenderness to a dish, and potatoes, rice and pasta will make food more satisfying. Cream and sour cream also make the fish tender and juicier. But with the help of seasonings and citrus fruits, trout acquires a subtle unique aroma.

Of course, the most delicious dish can only be prepared from fresh trout. When purchasing a fish, you need to pay attention to its condition. The gills should be bright and the skin should be supple and free from damage. Fresh fish should have a fairly pleasant aroma.

In the event that you are purchasing already frozen trout, then you need to be able to properly defrost it. In no case should the carcass be immersed in warm and hot water, no matter how you rush. This will spoil the taste of the fish. First, put the carcass on the bottom shelf of the refrigerator for several hours, and then let it thaw at room temperature.

Only after complete defrosting, we clean and wash the fish.

The taste of trout is well complemented by white wine, olive oil, garlic, oranges, lemons, mushrooms. The fish can be flavored with Provencal herbs. But as a side dish, you can use vegetables that are baked with trout.

Cooks recommend baking a small fish whole, and cutting a larger one into steaks. Foil and a roasting sleeve are ideal for cooking. Firstly, they help keep the oven and baking sheet clean, and secondly, the fish cooks much faster, while remaining incredibly juicy and tasty. In addition, these cooking accessories help preserve the beneficial properties of the trout during cooking. Cooking becomes much easier with them.

We hope that the photos presented by us in the review, recipes for trout for the oven (in foil, and other options) will certainly be useful to you.

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. She is often called noble, and she only dwells in clean bodies of water. 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 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 kebab

Marinate the fillet in kefir for half an hour, sprinkle a little lemon in front of the oven, put on skewers and for 15-20 minutes. into a hot oven. Cook broth from any seeds, fins. Saute flour in butter, dilute with this broth, add finely chopped hard-boiled egg, a little cream and herbs. Remove from the stove and add a little lemon.

Salted salmon (trout) recipe

First, recommendations on the size of the fish. You need to buy salmon (trout) weighing from 4 to 6 kilograms. Why exactly this - because a small one, from 1 kg to 3 kg, has not yet grown, and there is not enough meat on it, 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 ... For salmon above 7 kg - 8 kg, the meat is rougher and has a lot of fat (but this is not for everybody).
Method of preparation: (when cutting fish, use a large sharp knife such as Victorinox or a cleaver knife in the form of a flat hatchet).
The carcass of the fish should be completely thawed at room temperature (in no case by other means). Scrub 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 tangent motion 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 you should take this into account when salting 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.

The salt should be of the coarsest grind (No. 1). (Do not salt with fine salt !!! Re-salt!). 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 piquant taste (light pungency is liked by men). Be careful with hot pepper, you can spoil the fish, and if children eat the fish, it is better to refuse the pepper. Do not salt immediately with a lot of salt, it is better to let the fish be slightly undersalted, then, as it is salted, it can be salted.
After you have finished the salting process, cover the container with the fish and leave it to be salted at room temperature.
Your salmon will be ready as soon as the salt crystals dissolve (about 40 minutes to 2 hours). Try it with salt (if necessary, add salt to your liking, but do not oversalt!). Then transfer the fish to containers with lids and refrigerate. After that, salmon can already be eaten, but it is better if it stands in the refrigerator overnight. Bon Appetit!
I would like to add that I love it when the salt in the fish is almost not felt, then, in my opinion, the taste of the fish is felt better. And the taste is that you can just sell your homeland.

Trout with apples

Peel the onion and cut into half rings. For apples (I had a 7), core and cut into rings. Heat vegetable oil in a frying pan and fry the trout. Melt the butter in another skillet and brown the onions. Add apples. Fry and add a little red chili (I have ground), ginger (I have ground), 2 tsp. honey, 2 tablespoons lemon and orange juice, lightly boil. Season with salt and pepper. Put the trout in the sauce and darken a little.

Trout baked with pine nuts and raisins

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

• 1 medium trout 1.5 kg, gutted, but with head (the original recipe assumes 4 small fish),
• 1 onion
• 2 cloves of garlic
• 8 olives (remove the bones),
• 1 tbsp. spoon 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 zest of 1 lemon,
• juice of half a lemon,
• 1 yesterday's loaf,
• 10-15 peas of black pepper,
• a generous pinch of sea salt.

Preheat the oven to 180 ° C.
Heat 2 tbsp. tablespoons of olive oil and fry the 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. tablespoons of bread crumbs, add lemon zest and heat again over low heat.
Grind black pepper and sea salt in a mortar and rub the fish on both sides with this mixture. Fill the fish with the filling, place in a deep refractory dish, sprinkle with the remaining filling.
Sprinkle with lemon juice and 2 tbsp. tablespoons of olive oil, bake for 25 minutes, covering the dishes with a lid. Then remove the lid and bake for another 5 minutes.
This fish has a divine taste!

Oven baked trout

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

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

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

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

Fish and sauce can be served separately.

Grilled trout

Everything 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 vegetables with marinated trout

• 1 chili pepper
• 1 thumb-sized ginger root
• 1 teaspoon of caraway seeds,
• 1 tsp coriander,
• 1 teaspoon of olives. oils,
• a pinch of sea salt.

Remove seeds from pepper and chop finely. Grate the ginger. Stir in chili, ginger, oil, cumin, coriander and salt. Brush the fish with 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 of coarse salt,
• 2 fennel (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. Rub the inside of the salmon with pepper and salt, stuff with fennel (or fennel seeds) and lemon and place on a baking sheet with salt. Cover the fish with the remaining salt and bake in the oven for about an hour.

Salmon (trout) salad - grilled with olives and oranges

Delicious salad, light and satisfying at the same time. A lethal combination of tender fish, crispy leaves and citrus.

• 300 g fillet of salmon (salmon, trout),
• a bunch of crispy salad (I have frisse),
• 1 orange,
• 1 lemon
• 2 tbsp. l. olive oil,
• 1 tsp balsamic vinegar,
• 10 pieces of olives,
• a 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 / grill pan (I cooked on the charcoal grill).
Grate the orange and lemon zest on a fine grater. 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 the sliced ​​orange slices to the 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, place the fish on top, disassembling 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 out of foil).
Take a piece of fish fillet and make a vegetable sauce for it:
Finely chop a tomato, bell pepper, olives, olives, parsley, add a little sour cream, and a little finely cut hard cheese and blue cheese. Mix all this and put it on top of the fish.
For 15-20 minutes. at the maximum.

Trout with bacon, onion and raisins

Don't be intimidated by the odd 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 enhances 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.

• Cut 200 g bacon into thin strips,
• 2 tbsp. chopped red onion
• 1/2 tbsp. raisins,
• 1/2 cup red wine vinegar
• 2 tsp Sahara,
• 1/2 tsp salt,
• 4 whole trout, 280-300 gr each, peel, cut out the central bone, leave the tail, it's easier to buy fillets (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 napkins. 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 heat and let the sauce simmer for 1-2 minutes. Remove sauce from heat and cover.
Heat up 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. butter, 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 the mixture of bacon, onion and raisins on the fillet, pour over the sauce and serve.

Trout with fruit

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

Fry the onion in oil, salt the fish, cut the banana and kiwi into circles, add the kiwi to the onion, put the fish, put the bananas on it, add cream and simmer for at least 15. Cut half of the orange into semicircles or circles, put on the fish. Simmer for another minute. 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, peel off 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 cut on the back, release the ridge and carefully remove it, rinse the carcass with cold water, dry it with a napkin. Season the uncovered carcass with salt and pepper. Put the 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.

Potato casserole with trout

At the bottom of the mold, greased with butter, put mashed potatoes, trout fillet, pre-fried in a pan, then sautéed onions, carrots. Everything is poured with milk sauce (this is fried in butter, lightly 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 the steaks of salmon, trout, whatever you like more, salt, pour lemon juice, cut the onion into rings, take the foil, sprinkle some onion rings, top with a steak, pepper, then again the 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. It’s sooooo tasty, ergonomic, beautiful ... You can serve it right in the foil, and then you can 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 of pine nuts,
• a handful of pink pepper
• freshly ground white pepper,
• salt,
• juice of half a lemon.

Cut 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 frying pan, sprinkle with pine nuts pre-fried in a dry frying pan, add cream and place in an oven preheated to 190 degrees for 15-20 minutes. Sprinkle with pink peppercorns.

Trout in beer batter

Fish (preferably white and more refined: halibut (only good), river trout), beer 300 g, flour, egg.
Salt and sprinkle the fish 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 until a very thick sour cream. Fish - in batter and in a frying pan.

Trout in sour cream sauce

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

Braised trout

Fry the trout quickly, add the frozen mixture, where there are peas with corn, peppers, shrimps, sour cream, stew a little, serve with rice.
Well, delicious, delicious.

Trout baked in foil

1 kg of fish - completely peeled and gutted (carcasses), I make shallow cuts on both sides, three on each, if the carcass is at least 0.5 kg.
Season with salt, pepper, lay on foil (the leaf must be large enough to close, first grease the leaf with a little olive oil. Grease on both sides with a sauce of squeezed 0.5 lemon, 1 teaspoon of mustard, 4 cloves of garlic squeezed in a garlic press, 3 tablespoons tablespoons of olive oil. After that I cover tightly with foil and in the oven preheated to 180-190 gr., for 25-30 minutes max. Try it, you will not regret it. bones, and at overexposed it just falls apart.

Trout in a double boiler

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

Trout in pumpkin seeds

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

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

Beat the egg lightly. Salt and pepper the fish fillet. Chop the seeds with a knife and mix with the parsley. Grease the fish (only the skinless side) with an egg, top with a mixture of pumpkin seeds and parsley, press down with your hand. Heat the oil in a frying pan, put the fillet in the heated oil with the seed side, fry for 2 minutes, turn over and fry for another 2-3 minutes. That's it, dinner is ready.

Marinated trout

• Trout fillet, raw 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 and shake for 5-10 minutes. And you can eat.

Trout baked with asparagus beans

• Red fish (tastier, of course, if trout or salmon - it turns out smoother),
• green 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 anyone likes, slightly sprinkled with olive oil, laid in an even layer on top of the beans. Cut lemon with peel into thin slices. 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 for 200 gr. about 45 minutes.

Student Trout Recipe

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 the 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 up. In the oven for 200 about an hour. Fry walnuts and raisins in r / oil and decorate the fish with them. And also lemon in thin slices.

Bacon-wrapped river trout

Prepare trout carcasses (peel, gut, wash). Season with salt and pepper, drizzle lightly with lemon juice. Fold several branches of dill into the belly. Wrap the carcasses with bacon. Put a sheet of foil in a baking dish (so that you do not suffer later with washing dishes), put fish, bake for 12-15 minutes.

Baked Trout with pesto, mashed potatoes and broccoli

We need:

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

For pesto:

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

1. Making pesto. Basil leaves, small pieces of parmesan, garlic and put everything in a blender with olive oil. Add a little salt and nuts. Chop everything in a blender for no more than one minute.
2. Put peeled fish in a baking dish, grease it with pesto and put a little sauce in the belly.
3. If you wish, you can sprinkle the fish with lemon (I did not sprinkle it). And to get a richer taste, you can give the fish some time to marinate.
4. Add a little water to the bottom of the mold to keep the fish from getting dry. Cover the form with foil and send to an oven preheated to 180 degrees for 15 minutes. Then remove the foil and let the fish stand for about five minutes in the oven to form a crust.

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

Mashed potatoes and broccoli

Two medium potatoes + 300 gr. broccoli. Salt.
Put peeled potatoes in boiling salted water, add broccoli when it is almost ready. It is enough for her to cook for about five minutes.
Make a thick puree from boiled vegetables with the addition of vegetable broth.
Season with olive oil.

Steamed trout with tomato vinaigrette

Another recipe from the collection of the best recipes from TheNewYorkTimes newspaper. This recipe was published on July 26, 1989, by the recipe author Pierre Franny. It turns out very tasty - the fresh, bright taste of the sauce perfectly complements the freshish fish. It turns out a healthy and non-high-calorie dish, and this is one of the options when the usefulness of the dish does not spoil the taste. Now I will cook steamed fish more often.

• 1 tbsp. l. dijon mustard,
• 3 tbsp. l. rice vinegar,
• 1/3 Art. (or 1/4 cup) olive. oils,
• 1/2 tbsp. finely chopped peeled and seedless tomatoes,
• 2 tbsp. l. finely chopped green onions,
• 2 tbsp. l. grated ginger
• 2 tbsp. l. cilantro (or parsley)
• 1 tbsp. l. soy sauce,
• a pinch of hot pepper.

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

Stir in mustard and vinegar, add oil and whisk. Add the rest of the sauce ingredients and stir. Then season with salt and pepper to taste.

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

This is a baking dish for meat, inside I put a grate on which I usually freeze baked goods, and put fish fillets on the grate. She poured hot water into the mold, covered the fish mold tightly with foil. Put the mold 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 put the onion on top, but usually without the onion, pour sour cream on top and put it in the microwave at 100 percent. for 6 minutes.
Ready! Delicious! (But it’s fat, 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 out of 2 circles of lemon. Put sliced ​​lemon in circles in the abdomen so that the halves look out, all this into 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 pan:

1. Fry on 2 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. Daddy loves breaded or flour.
4. Outdoors. On a wire rack (instead of a kebab). Pickles quickly. You cut the fish, salt it, spices, until you get to the frying place - it has already been marinated. Sometimes they were even pickled right away on the spot.

Trout in a double boiler

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

Trout in foil with tomatoes

Pieces in portions: salt, pepper, a slice of tomato and plastic cheese on top. I wrap each piece (with the palm of my hand) in foil and in the oven for 5-10 min. After cooking, pour over the lime juice.

Raw Trout Salad

Mill trout. It's very easy - her bones are large. Then cut into cubes whichever size you like best. Put in a saucepan, pour the juice of one lemon, pepper and add onions, I cut into rings. Cover 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 this. I "open" the trout along the ridge, take out the entrails, stuff it with pre-cooked 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 anything, 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 ready-made, since the fish cooks faster. And Bon Appetit!

I make trout in the sleeve, stuff the minced meat in the belly: boiled rice with hot mushrooms, carrots and onions, then sew, salt and in the sleeve, the rice is soaked in trout fat, it turns out a funky taste.

Trout in the airfryer

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

Salted trout with oranges

Salt trout like this: I cut gutted trout into steaks 1.5-2 cm thick, rub with salt on both sides (about 1 teaspoon without a slide on one side) and put in a bowl, laying each layer with rings of fresh orange. 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 tightly so that the lid can hardly be closed, well, or you can put a load on top of a thread. And in the refrigerator for a day. The taste is extraordinary, and there is no smell or taste of oranges. Even the most skeptical skeptics admitted that trout was never tasted better.

Trout baked in a carrot coat

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

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

Trout in the oven with cream

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

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

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

Oven-baked stuffed trout

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, I will try to explain how this is done.
First, clean the scales, then cut along the abdomen, gut, then with a sharp and thin knife pry the bones along the ridge and separate the fish from the bones. As a result, you should get such a fish without bones, unfolded, as it were.
The filling is made - boil the 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 - you fry the chopped carrots with onions in sunflower oil, salt and pepper.
Now you start assembling.
Take a sheet of foil, put about a 2 cm layer of about a carrot pillow there, anoint with sour cream on top.
Take the fish and stuff it with filling, sew up the edges of the fish with thread. Salt the fish inside, spices.
Then put thin slices of lemon (olives) on the carrot and put the fish on top. Lubricate the top side of the fish with sour cream. Wrap it all in foil and on a sheet in the oven.
Bake all this for 1 hour somewhere in the oven. The juice from the fish flows out onto a baking sheet, so sometimes it burns and starts to smoke - it must be carefully wrapped in foil.
Then you take it out, put everything on the dish. Good both hot and cold. I cooked for friends, for my birthday - everything was eaten in 15 minutes :)

Trout in creamy cheese sauce

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

Trout or salmon steaks in the oven

Trout or salmon steaks (I buy a fish and cut it myself, it turns out cheaper) rub with salt, pepper, spread on a sheet, top with thin lemon rings. I also wrap the sheet in foil and in the oven. Om-Nom-nom.
If you have blanks of fish in the freezer, then uninvited guests are not afraid, while 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 IODIZED, NOT 0 GRINDING, that is, COARSE GRINDING, 1 tbsp. l. Sahara. Wash the fish, dry it, make an incision along the ridge. Rub 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 it's 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 in a bag) and bring to a boil. Put a few Chinese cabbage leaves in a double boiler and put the fish and 3 sprigs of rosemary on top of them. Steam for 15-20 minutes, until the fish is cooked.

Trout with steamed potatoes

I put chopped potatoes on the bottom row, and on the top a piece of salmon or trout. Onion on top, and sprinkle with lemon. I put 15 minutes. Salmon juice flows down onto potatoes.

Steamed trout

• 1 prepared trout (1.2 kg);
• juice of 1 lemon;
• 1 glass of wine vinegar
• 6 sprigs of coarsely chopped spicy herbs;
• 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 a saucepan, add spicy herbs, boil. Put the fish on a steamer rack, place on a saucepan. Steam for about 25 minutes. When serving, put on a preheated dish, having previously untied the fish. Garnish with boiled potatoes, drizzled with butter.

Steamed trout with tomatoes

• 800 g trout (or pink salmon) fillet,
• 2 peeled and seedless tomatoes, cut into pieces;
• 2 tbsp. tablespoons of mayonnaise;
• 2 tbsp. spoons of ketchup;
• 1 tbsp. 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, lay out the bottom of the steamer grate with the rest of the herbs. Place the fish fillet on top, salt. Put the steamer rack on a saucepan with boiling water and cook the fish for about 15 minutes, covering it 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 preheated dish, pour over the sauce, garnish with lemon circles 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. Marina from 30 minutes to several hours, as it turns out. And then onto the bars. Very tasty

Trout in a pot

I cook fish in pots (for 1 pot):

• to 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 pepper, sprinkled with parsley and olives rings.
There is no need to add water, because vegetables give a lot of juice.
Pots are prepared for about half an hour in the oven.
When cooked, pour the mixture: either cream + grated blue cheese, or sour cream + grated hard cheese + salt (all 50 g each).

Put fried onions, carrots, fish in pieces and potatoes in greased pots. To make the dish more dietary and not burn at the same time, I cover everything inside the pot with tight 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 a saucepan, potatoes in pieces, an onion head, a whole carrot. I pour water and on the stove, as it boils, add 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, pepper and add fresh parsley with dill. The child likes it, dad too ... It takes about 30 minutes to prepare, max 40 ...

Trout fish soup with two tabs

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

Trout fish soup

I cut off the head and tail from the trout, buy a jar of tuna, some potatoes and a tomato or salmon belly. It works best with them.

04.03.2012
The selection was made by Ull,
Novosibirsk

TOPIC LINKS

Trout is quite expensive, but it justifies itself with undoubted benefits and excellent taste. Whole baked trout looks especially appetizing and festive. In addition, cooking this dish is so easy that even a novice culinary specialist can cope with this task.

Cooking features

It is not easy to spoil trout when baking it in the oven entirely, but it can still be done if you do not know a few important rules.

• Trout should be thawed slowly; this can only be done in natural conditions. It is best to first leave it in the refrigerator for several hours, then take it out and leave it to thaw completely at room temperature. You cannot defrost fish in water or microwave, since in the first case, when baked, it turns out to be dry, in the second case, it is loose.
• Before baking, it is enough to wash and dry the chopped carcass by blotting with paper napkins. If you have uncut trout, you will have to peel and gut it, cut off the fins, and chop off the head and tail. After that, it is thoroughly washed and dried.
• If you marinate the trout before cooking, then it will turn out to be even more tender and aromatic.
• Trout will be more juicy if baked in foil with the addition of butter or sour cream. However, if you want it to become golden brown, unfold the foil 10 minutes before the end of baking.
• Whole trout takes longer to cook than fillets or trout steaks, but still fairly quickly. Usually 30–35 minutes is enough, depending on the size of the carcass. In any case, you do not need to keep this fish in the oven for more than 40 minutes, otherwise there is a very high risk of overdrying it. This is most often the reason why whole baked trout is dryish.

Some of the subtleties of baking whole trout in the oven may depend on the specific recipe.

Oven baked trout with lemon and parsley

• trout (carcass) - 1.5 kg;
• lemon - 1 pc.;
• olive oil - 40 ml;
• parsley greens - 50 g;
• salt, pepper - to taste.

Cooking method:

• Wash the carcass, pat dry with a kitchen towel.
• Rub the inside and outside of the ground black pepper salt mixture.
• Mix a spoonful of oil with the juice squeezed out of half of the previously washed lemon. Spread the mixture on all sides of the fish. Leave to lie in it for 15 minutes.
• Fold a sheet of foil in half and place it on a baking sheet. Lubricate with the remaining oil.
• Wash the parsley, put the twigs, without cutting, inside the carcass.
• Place the trout on a baking sheet. Make cuts on top.
• Cut half the lemon into halves of circles, insert them into the slots on the carcass.
• Cover the top with another sheet of foil, secure the edges so that juice does not flow out.
• Turn on the oven and when it warms up to 200 degrees, put a baking sheet with fish in it.
• After 25 minutes, remove the baking sheet, remove the top layer of foil and return the baking sheet to the oven. Bake for another 10 minutes.

Before serving, the trout prepared according to this recipe is best garnished with fresh herbs and lemon wedges.

Whole baked trout in sour cream

• trout (carcass) - 1.5 kg;
• onions - 100 g;
• butter - 40 g;
• olive oil - 20 ml;
• lemon - 1 pc.;
• sour cream - 50 ml;
• seasoning for fish with salt - to taste;
• pitted olives - 3-4 pcs.

Cooking method:

• Rub the prepared trout carcass with fish seasoning.
• Wash the lemon, cut into thin slices. Put half of the circles inside the fish.
• Cut the butter into thin slices and place it in the belly too.
• Make a few cross cuts on the carcass and place it on a folded sheet of foil that has been folded in half and oiled with olive oil.
• Cut the peeled onion into thin rings or half rings.
• Brush the fish with sour cream, put onion rings on it.
• Wrap in foil, put on a baking sheet and send to an oven preheated to 200 degrees.
• After 25 minutes, remove the fish, unfold the foil, slide the onion rings from the center closer to the edges. Return the fish to the oven and bake for another 10 minutes.

Before serving, place the remaining lemon slices on top of the fish, with the olives halves on top.

Whole baked trout with vegetables and cheese

• trout - 1 kg;
• lemon - 1 pc.;
• onions - 100 g;
• grated ginger - 10 g;
• garlic - 1 clove;
• tomato - 150 g;
• soy sauce - 20 ml;
• greens (to taste) - 50 g;
• olive oil - 40 ml;
• sour cream or mayonnaise - 50 ml;
• cheese - 100 g;
• salt, pepper - to taste.

Cooking method:

• Wash the lemon, dry it, grate the zest from half of it, squeeze the lemon juice from half of the lemon into a separate bowl.
• Combine lemon juice with pepper, soy sauce and a tablespoon of olive oil. Rub the prepared trout carcass with this mixture and leave to marinate for 20 minutes.
• Chop the garlic finely, grate the ginger, chop the herbs. Mix all this with lemon zest.
• Lubricate the mold with the remaining oil. Sprinkle the fish inside and out with the spicy mixture and place in the mold.
• Cut the tomatoes into thin slices and place them on top of the fish.
• Cut the onion into half rings and sprinkle on the dish.
• Brush with sour cream or mayonnaise.
• Place in an oven preheated to 220 degrees and bake for 20 minutes.
• Sprinkle with grated cheese and continue baking for another 10 minutes.

Such a dish does not need any decoration - it looks delicious on its own.

Whole oven baked trout is a gourmet dish worthy of a festive meal. At the same time, cooking it is not so difficult.