Pink trout dishes. River trout - recipes. Trout in a pot

River trout belongs to the salmon family and is considered a natural indicator of the cleanliness of water bodies. Juicy and dense fish meat is easily absorbed by the body, supplying it with valuable protein and beneficial omega acids 3 And 6 , phosphorus and B vitamins. Its regular use strengthens the cardiovascular system, accelerates the growth of muscles and bone tissue. Calories per 100 gram of product is 97 kcal

Features of choosing fish

When purchasing river trout, it is important to choose fresh fish. Freshness can be determined by the following criteria:

fresh smell without a specific fishy aroma;
slippery, dense and elastic carcass;
when pressed with a finger, the meat quickly restores its original shape;
rich color of gills;
clear eyes without a dull film.

It is better to cook fish immediately fresh. It can be stored in the refrigerator for no more than a day, in the freezer for several months.

Wide variety of trout dishes

Depending on the recipe, river trout is consumed fried, boiled, baked, salted and smoked. Dense meat is used to prepare fish soups, kebabs, pies, salads and canned food. Trout goes well with vegetables, herbs, spicy spices and lemon..

Content:

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

Trout baked in foil with walnuts and mushrooms

You will need:

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

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

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

Peel the walnuts from the shell, check for blooms, then grind into fine crumbs using a blender or grind through a meat grinder. Finely chop the dill. Champignons (store-bought) do not need to be cleaned; just wash them thoroughly and dry them with a kitchen towel. After this, cut the mushrooms into small slices. The onion is cut into half rings. Pour a little refined vegetable oil into the frying pan and add a piece of butter. Fry the champignons along with the onion until brownish. Mix chopped nuts, dill, fried mushrooms, salt, add a little broth so that the filling is not too dry and does not turn out liquid. Stuff the trout belly with this mixture.

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

Steamed trout

You will need:

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

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

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

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

Trout baked with vegetables

You will need:

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

Cooking trout according to this recipe will not take much time. Before baking the fish, it must be removed from the gills and entrails, then washed thoroughly and dried with a kitchen towel. Rub the fish with salt and let it stand for 10 minutes. Next, following the recipe, peel the potatoes and cut them into approximately 5 mm thick. In order for the potatoes to cook well, they must first be doused with boiling water. Peel the carrots and cut into slices. Cut the onion into rings, lemon into slices. Stuff the belly with herbs and add a few slices of lemon. Grease a baking sheet with refined vegetable oil, place potatoes, carrots, and onion rings on it. The vegetables should cover the pan completely. Place fish on top and pour cream over it.

Preheat the oven to 180 degrees, place a baking sheet with fish in it. Meanwhile, grate the cheese using a large grater. You can use absolutely any hard cheese. After about 15 minutes, sprinkle the fish and vegetables with grated cheese. Once melted, remove the trout from the oven.

Trout and vegetable casserole

You will need:

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

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

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

Trout baked in salt

You will need:

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

Cooking trout according to this recipe will not take much time. Clean the fish, remove the gills, wash thoroughly and dry with a kitchen towel. Stuff the trout with dill and parsley. Add egg white and fresh rosemary leaves to the salt. Take a baking sheet and pour a thick layer of salt (about 1 cm). Place trout on top, and, if size allows, you can bake several fish at once. Sprinkle the same thick layer of salt on top and give it a rounded shape. You should not be afraid that the fish will be over-salted when cooked this way, this is not the case, it will take salt in moderation and will not be salty. Preheat the oven to 180 degrees, place the trout in salt and bake for about 40 minutes.

Salt-coated fish takes a little longer to cook than usual. This dish turns out incredibly tasty due to the fact that the salt sets into a dense crust and forms a vacuum - it turns out to be something like a Russian oven. Cooked trout is served to the table without salt, but to impress guests, you can first show them the fish in a salt casing.

A few more ways to prepare salted trout

First way

You will need:

trout;
salt;
cling film.

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

Second way

You will need:

trout;
salt;
sugar;
ground black pepper.

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

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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!

There are dozens of trout species. And all of them are perfect for preparing very tasty dishes. Trout with white meat is ideal for frying (including grilling) and cooking in foil, like any other river fish. But with red fillet, everything is more interesting, because even though it is more expensive, the range of cooking methods is also wider. After all, you can simply pickle it and eat it. Another interesting property of this fish is that it cannot be cooked poorly. And you can verify this by cooking trout one at a time, or better yet, each of the recipes proposed here.

Fried in a frying pan

First, let's look at a trout recipe in which the fish is supposed to be fried. There is an opinion that red fish does not look fried; it should only be cooked in the oven or at least in a slow cooker. And to make sure that this is a myth, you will need to purchase it.

Ingredients

Servings: – + 4

River trout 800-850 gr
Sunflower or olive oil
Garlic, salt, pepper, spices and herbs.

Per serving

Calories: 210 kcal

Proteins: 17.8 g

Fats: 16.4 g

Carbohydrates: 0 g

60 min. Seal

The carcass is prepared for frying. You need to check if there is anything unnecessary on it, for example, remnants of scales. If you purchased a whole fish, you must first cut it. You can leave the head and tail, but the insides must be pulled out.

The fish is either cut into pieces or left whole. In both cases, it will need to be generously rubbed with salt, pepper, garlic and other additives that you have chosen for this trout dish.

In this state, the trout just needs to be fried in oil until golden brown.

You can serve this fish with some interesting sauce - since the fish is fried, it is better to be spicy rather than creamy. A side dish of mashed potatoes would also look good.

Since the product is fried here, the calorie content per 100 grams will be about 210 kcal, BJU - 17.8/16.4/0. Cooking time – 40 minutes.

Potato casserole

Those who really love the way potatoes and fish go together, but are tired of mashing and want something new, will appreciate this recipe. A whole casserole will be made here, and the following ingredients will be required:

Fillet – 650–700 gr.
Potatoes – 7–8 pieces, medium.
Chicken eggs – 2–3 pcs.
Leek – 1 pc.
Hard cheese, melting – 70–100 g.
Cream 10–15% – 250 ml.
Half a lemon.
Olive oil.
Salt, spices, pepper, etc. - to taste.

The casserole will take about an hour and a half (including baking time) according to this recipe:

Prepare the trout - wash, check, remove the skin, if any. Cut into pieces and coat each of them with spices, and then sprinkle with lemon juice. Leave to marinate.
Potatoes are mashed with half the cream. Here you can also use regular milk on the potatoes, if that’s more familiar to you.
The remaining cream is whipped with the egg.
Finely chopped leeks are simmered in any oil until they become soft.
Place fish in a baking dish, greased with olive oil, and onion on top.
Pour over the egg and cream.
Spread the puree on top and spread evenly.

This casserole is prepared for 35 minutes at 180 degrees. When the cooking time is approaching, sprinkle finely grated cheese evenly on top of the potatoes.

For 100 grams of casserole there will be 143 kcal, BJU - 10.6/8.1/6.9.

Whole in the oven

Whole red fish can be cooked deliciously in the oven. To do this you will need:

Trout carcasses – 2 pieces, medium.
Lemon – 1 pc.
Butter – 50 gr.
Tomatoes – 2 pcs., large. You can, on the contrary, take a pack of cherry tomatoes.
Garlic – 5 cloves.
Hard cheese – 150 gr.
Basil, salt, spices - to taste.
Olive oil.

Here's how we'll cook the fish:

Butter (it should not be frozen, soft) is mixed with basil and other herbs to your taste, for example, oregano.
The fish is washed, cleaned of scales and entrails, and washed again. Before you rub it with spices or just salt and pepper, you need to dry the trout with paper towels.
Oil with herbs is spread on top of salt and pepper. If it remains, you should put it inside the fish.
The baking sheet is slightly greased with oil, foil is laid out on top, which is also coated so that the fish does not stick to it.
The fish are laid out on foil. Cuts are made on the side of the trout that is on top. You need to place lemon slices (without seeds) in them.
The tomatoes are placed next to the fish and covered with grated cheese.

After half an hour in the oven at 180–190 degrees, the result will be the same as in this photo, or many times better. This fish is served with herbs and sauces, which you can learn more about in books, culinary programs or on forums.

In 100 grams of this dish there will be 188 kcal with the distribution of BJU as 18.4/12.5/0.6 grams, respectively.

Delicious recipe in a slow cooker

If you don’t want to fry fish, since it will instantly lose some of its beneficial ingredients, and it turns out to be a little dry in the oven, there is also an option for a slow cooker. Moreover, if you have such equipment in your house, you want to cook everything with it when you realize how convenient it is.

Here it would be better to purchase frozen trout steaks (5-6 pieces), and in addition to them the following products:

Onions – 2 pcs., medium.
Hard cheese – 100–150 g, you can buy grated immediately. The main thing is that it melts well.
Lemon – 1 pc.
Tomatoes – 3 pcs., medium.
Olive or vegetable oil.
Spices, herbs, salt and ground black pepper - whatever you like and is suitable for fish.

Before you start cooking, steaks need to be checked for large protruding bones, remaining scales, etc. Afterwards, they need to be washed and dried with paper towels, and then proceed to preparation:

The steaks are rubbed with spices and seasoned with olive oil. They must remain in this state for at least 15 minutes.
Tomatoes are cut into rings. Onion - into half rings.
The cheese is grated.
The cooking bowl is also greased with oil. Steaks are laid out on the bottom.
They need to be “fried” for 15–17 minutes. At this time, the juice of one lemon is squeezed into a separate cup.
When the fish is “fried”, it is doused with lemon. After this, everything is covered with onions on top and covered with tomatoes.
Cheese is added on top.

All you have to do is turn on the baking mode for half an hour and the trout dish will be ready. In 100 grams there will be 166 kcal, BJU - 17.6/10.2/1.3.

Rainbow in monastery style

The recipe received this name only because all the ingredients characteristic of Russian cuisine are added to it. It combines fish, potatoes, mushrooms, sour cream, herbs, etc. Therefore, the fish turns out to be especially rich, and the dish is hearty, as is customary in Russian cuisine.

The detailed list of ingredients looks like this:

Rainbow trout fillet – 500 gr.
Potatoes – 500 gr.
Hard cheese – 150–200 g, can be chopped immediately.
Marinated mushrooms – 250 gr. You can take any here.
Butter – 50 gr.
Onion – 1 piece, medium.
Sour cream – 2 tbsp. l.
Chicken egg – 4 pcs. It is better to boil them before cooking, so as not to waste time on this.
Salt, pepper, herbs and seasonings - to taste.
Greens - usually parsley. Determine the quantity yourself according to your preferences.

From this large list of products you can prepare a delicious dish using the following recipe:

Potatoes are boiled in their skins until half cooked. It's about 10 minutes.
Take a baking dish and grease it with butter. Place potatoes cut into slices. Sprinkle with spices or garlic.
Lightly fry the onion in a frying pan. Add on top of potatoes.
The trout is checked, washed, dried with napkins and rubbed with salt. Placed on top of the onion.
Mushrooms on top of the fish.
For mushrooms – eggs, cut into slices.
All that remains is to mix sour cream and cheese and coat the top of the dish with this mixture.

It will take about 30 minutes to prepare at 190 degrees, after which this dish can be safely served on the festive table. Here 137 kcal per 100 grams, BZHU - 10.5/7.6/6.8.

On the grill

If you have a barbecue or grill, you can always cook trout on them. Moreover, it is very difficult to spoil fish by cooking it this way, you just need to prevent it from turning into coals. But it will be easy, since the fish is prepared quickly according to this recipe (after marinating). Among the ingredients:

Trout – 4 carcasses. You can buy steaks, then their quantity is calculated according to the number of servings.
Herbs and spices.
Olive oil – 5 tsp.
Lemon – 2 pcs. Or lime (4 pcs.).

Let's prepare it like this:

The carcasses are cleaned, gutted, washed and dried with napkins. Steaks also need to be checked and washed before cooking.
Olive oil, citrus juice and all the greens, herbs and seasonings are mixed together. Soy sauce can also work well here, but then you need to be careful with the choice of spices so as not to overdo it.
Leave the fish in the marinade for at least 3-4 hours, and preferably overnight.
After marinating, the trout is fried on the grill or grill for 7-10 minutes on each side.

This fish is served with sauces - the more seasonings, the more tender it should be. 150 kcal will be needed per 100 grams of this trout dish, BJU - 16/9.5/0.6.

Trout slice rolls

Rolls are very easy to prepare, however, it is important to note that it will also take time, as in the previous recipe. Therefore, it is better to start preparing it in advance, and not when the guests are already on the way and you need to do something quickly and in a hurry.

Few ingredients:

Fish fillet – 800 gr.
Semi-hard cheese – 150–200 gr.
Fresh dill.
Salt, spices, seasonings.

And the recipe will look like this:

Here it is best to purchase fillets rather than steaks, since you will need to cut the fish into thin, even layers.
These boards are rubbed with prepared spices and seasonings.
Each slice is sprinkled with chopped dill or herbs.
Now cheese is placed on each piece.
The rolls are rolled up and secured with toothpicks.
In order for the rolls to hold together, they need to be left in the refrigerator for 3-4 hours.

And now the most important thing. This is an unprepared dish, so in order to be able to serve it, each roll is cut into small pieces and placed in the oven on a baking sheet. They can also be fried for quicker cooking.

Here 190 kcal per 100 grams, BZHU - 20.2/12.4/0.2.

Steak with sour cream sauce

Fish steaks cooked in the oven with cream or sour cream sauce are a classic. Therefore, you definitely can’t do without such a recipe here. Only we will liven it up a little, add brightness to the obvious tenderness.

List of ingredients:

Trout steaks – 3–4, depending on the number of servings.
Garlic – 3 cloves.
Sugar – 100 gr.
Sour cream (fat) – 100 gr.
Oranges – 2 pcs.
Chopped horseradish – 2 tsp.
Dill or any other greens.
Orange juice with pulp – 2 tsp.
Salt, pepper - to taste.
Spices – turmeric will be especially good, but you can choose something of your own.

Preparation will take a little more than 2 hours:

Grate the oranges and combine with pepper, sugar and salt.
Spread the fish with this mixture. But before that, the steaks need to be washed and checked to see if any scales remain.
The fish should remain in the mixture for 2 hours so that everything is soaked. 2 hours is the minimum, it is better to leave it in the refrigerator overnight.
Fry the steaks in a grill pan until done.
Transfer to a baking dish, pour in the remaining fat from frying.
Bake for 10 minutes at 190 degrees.
Place sour cream with horseradish, garlic, juice and dill on the fish and bake for a couple more minutes.

This fish will contain 149 kcal per 100 grams, BZHU - 10.5/6/13.2.

Ear

Ovens, barbecues, frying pans, multicookers - these are all good. But how can we talk about fish and not mention soups? Moreover, ukha is not just a soup, it always has a characteristic taste and smell, for which we are loved by many. And there’s no need to talk about the benefits!

To make trout soup at home, you will need:

Fish (small) – 500 gr.
Carrots and onions - 1 piece each, large.
Potatoes – 800 gr.
Greens, salt and pepper - to taste.

And the best recipe would be like this:

The fish must first be washed, cleaned and cut up so that only the carcass remains. You can also leave the head and tail to remain in the broth.
All pieces are placed in a pan with water.
As soon as the water boils, vegetables are placed there - potatoes and carrots, diced, and finely chopped onions.
Cook until the vegetables are cooked. Don't forget to salt and pepper the soup. You can add a bouillon cube for color and a bay leaf.

Greens are added at the moment when the fish soup is already cooked and served. The head and tail of the fish should be removed from the pan immediately after the soup is ready. In addition to the greens, you can add chopped garlic to each plate. And then there will be the same beauty as in the photo.

The soup according to this recipe takes about an hour to prepare, in 100 grams there will be only 88 kcal, BJU - 7/1.8/11.1 grams.

Appetizer of cucumber and smoked trout

For those who like the fish to be spicy and piquant, but with a combination of flavors, this recipe is definitely suitable, especially since it will take only 50 minutes to prepare. And among the ingredients are the following products:

Cold smoked trout – 150 gr.
Cherry tomatoes – 16 pcs.
Corn (canned cobs) – 100 gr.
Cream cheese – 150 gr.
Cucumber - 1 pc. It should be fresh, long and even.

The preparation of the snack will be as follows:

The fish is cut into pieces.
The cucumber must be cut into thin strips with a special knife.
Cucumber strips are laid out overlapping each other on cling film.
The fish is laid out across the top - closer to one of the edges of this cucumber “pillow”.
For fish - cream cheese and cobs.
All this needs to be rolled up; sometimes you can make two from one cucumber.
The roll is left in the refrigerator for half an hour.

Before serving, the rolls are cut slightly diagonally, a cherry tomato is placed on top of each piece and the whole thing is secured with a decorative skewer. Here there are 150 kcal in 100 grams of the dish, BJU - 12.1/6.2/11.3.

Asian

Asian cuisine has already been mentioned in this article, but we did not dwell on it in detail. But in vain, because they love fish very much and it is included in the daily diet of most residents of Asian countries. And to make trout “Asian style” correctly, you will need to buy:

Trout (fillet) - 500 gr.
French mustard - 1 tsp.
Vegetable oil - 2 tsp.
Honey - 1 tsp.
Soy sauce - 2 tsp.
Garlic - 2 cloves.
Sesame seeds - 2 tsp.

Taking into account marinating, it will take a little over 2 hours to prepare the recipe:

The fish is cut into portions, but first checked for excess parts.
Soy sauce, honey, mustard, garlic and sesame are mixed into the marinade.
Each piece of fish is rubbed with marinade, then they are all filled with it when they are laid out in a container.
After marinating for 2 hours, the fish is grilled for 7 minutes on each side.

This fish is served with herbs and will be tasty both hot and cold. 100 grams contain 130 kcal, BJU - 19.2/6.1/1.8.

Royally with garnish

Since the name “royally” again implies Russian cuisine, we can already roughly guess what list of ingredients will be needed here. But some products will not be obvious, and this does not make the trout recipe any worse.

Here we need:

Trout (fillet) – 500 gr.
Rice - calculate according to the amount of fish and your baking dish.
Champignons – 1 pack.
Cream (10–15%) – 250 ml.
Onions – 1 piece, large.
Vegetable or olive oil.
Salt, pepper, spices.

Cooking trout according to the recipe will be as follows:

Cook the rice until almost done.
Fry the mushrooms.
Rice and mushrooms are mixed with each other and cream, and stewed a little. It is important not to let all the cream evaporate, otherwise the side dish will be dry.
Place the rice and mushrooms in a baking dish, grease it with vegetable oil.
Chop the onion into small pieces and fry.
Place the onion in a pillow over the rice.
Trout cut into slices is placed on top of the onion. All this needs to be salted on top. The fish can be pre-sprinkled with lemon juice.
Cover with a lid or foil and bake.

After 10 minutes, the baked fish will turn white, then the lid will need to be removed to allow it to brown.

This method will require 90 minutes of your free time. The result will be a dish, 100 kcal of which will be about 150 kcal, BJU - 10.3/4.7/16.8 grams.

lightly salted

And the last method of preparing trout that I would like to talk about is salting. Salted red fish has always been a delicacy, and it can be used not only on sandwiches, but also on complex dishes. Therefore, knowing how to cook lightly salted red fish at home is always useful.

We will need:

Trout – 1 kg.
Coarse salt - 2 tsp.
Sugar – 2 tsp.
Lemon or lime.
Salt, pepper - to taste. You need to take enough salt so that the fish is salty enough for your taste.

We will prepare lightly salted trout according to this recipe as follows:

The fillet is cleaned of all excess, washed and dried with paper towels.
Remove bones. It is unlikely that you will be able to remove everything, but you need to try to ensure that there are none left at all. This is a slow and painstaking job, so it is better to entrust it to someone very patient, armed with tweezers.
Sugar and salt are mixed with each other. This mixture is rubbed onto the fish. Pepper is added if desired.
Sprinkle with lemon or lime juice.
Cut the future lightly salted fish into pieces.
Place in a container (necessarily not metal). Glass or plastic are best.
Press the pieces with pressure. Leave for 5-6 hours at room temperature, then transfer to a cool place for 2 days.

The fish needs to be turned every couple of hours so that it is salted correctly and evenly. After cooking, you can simply leave it in the same cool place where it was prepared, just remove the pressure.

Here, per 100 grams of lightly salted fish there will be 186 kcal, BJU - 20.6/10.1/0.

Conclusion

With prunes, cognac and even green cheese. With onions, broccoli or soft cheese in pies and pies. In mousse, rolls, meatballs. Pizza, julienne, dumplings and tartlets. In Finnish, Norwegian, Armenian and Hungarian. “Like in a restaurant” and in a rustic way. All these are ways in which you can cook trout and there are many more of them than there are varieties of this fish themselves. This article gives only a small part of the culinary diversity that has arisen only because trout is so well suited to most cooking methods. Therefore, everyone can find on forums, in TV shows and books, the very recipe that will make you fall in love with this fish forever.

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 pickle, 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.