This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take at least river trout) can be of different shades. From pale pink to red.
Calorie content of rainbow trout: 141 kcal per 100 g of fish. Protein in this meat is 19.94 g, fat - 6.18 g.
Trout is rich:
- vitamins, B, D, PP, K;
- potassium, zinc, phosphorus, magnesium, iron and other elements;
- and saturated fatty acids, etc.
Thanks to such a rich composition, this fish is indescribably healthy. For example, it is “prescribed” to strengthen blood vessels and nervous system. Trout is also indispensable for teenagers who have learning difficulties. It helps “gnaw the granite of science.” This is such a useful product.
How to choose the right trout
If there are trout in your area, you are in luck. All you have to do is go fishing and fresh trout secured. If you choose chilled fish, remember that it should look like it’s alive. That is, the gills should be clean, bright red, and the eyes should be transparent. The trout carcass should be elastic.
Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase weight, as well as to preserve the presentation of the product.
Preparing trout
The first step is to remove the scales. To do this, wrap a napkin around the tail of the fish and, holding it, remove the scales. This can be done with the blunt side of a kitchen knife blade or a stiff wire brush.
Then we carefully rip open the abdomen with scissors. Remove the insides and film. Then wash the fish under running water. We cut off the gills (of course, you can pull them out with your hands, but you will get scratched).
Next, if you need fillet, carefully remove the head and backbone. Remember that the large bones should come away with the spine. And we either cook the fillet whole (if the fish are small) or cut it into portions.
How long to fry trout
Fry the rainbow trout meat into portions over medium heat for about 3 minutes on each side. If the fish is cooked whole, the total time heat treatment is approximately a third of an hour.
Delicious fried trout recipes
And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and there are a few more below :)
How to fry trout in a frying pan with sour cream
Ingredients:
- 4-5 pcs. medium-sized trout;
- 6 tbsp. olive or sunflower oil;
- 2 tbsp. wheat flour;
- a glass of 20% sour cream;
- 2 tbsp. ground crackers;
- dill or parsley;
- salt.
We will cook the whole fish. Add some salt to the trout and stuff it with chopped herbs. Then roll the fish in breadcrumbs and flour. Pour oil into a heated frying pan and heat it. Then place the fish in a bowl and fry for 4 minutes on each side. The frying pan must be open.
Next, reduce the flame to low and pour sour cream over the trout. Add a piece of butter. This will add creaminess to the dish, then cover the bowl with a lid. If you want more gravy, add a little water. Simmer the delicacy for about 5 minutes. Ready fish serve with boiled potatoes, with fresh vegetables or other side dish.
By the way, if you like to experiment, you can stuff the fish with tarragon or mint, and grate with turmeric. Use sour cream instead garlic Sause or white wine. Then be sure to report the results of your experiments in the comments. I can't wait to hear your opinion about this delicacy.
How to fry trout on a grill pan
You will need:
- trout;
- ¼ tsp each sea salt+ coriander peas + multi-colored pepper;
- a pinch of aromatic herbs.
Cut the fillet into pieces about 150 g. If you are cooking only for yourself, 1 piece is enough, for two – 2 pieces, etc. Place these pieces skin side down, and lightly dry the meat itself with a paper towel.
Grind salt, coriander, pepper and spices. But don't try to use all of this mixture. Focus on your taste and number of servings. So, sprinkle the fillets with spices and rub them in thoroughly. Then turn the fish pieces over, skin side up, and place them in a bowl. Place the container with meat in the refrigerator for a quarter of an hour.
Sprinkle trout fillet with spices and lemon juice. Heat the pan well, add a little oil. Fry the trout over moderate heat until golden color, turning over on each side. If you have fillet with skin, then there is no need to fry on the skin - it will stick to the pan. After frying, let the fish sit for a few minutes so that the heat from the edges penetrates into the center.
How to fry trout with shrimp sauce
Products
Trout fillet - 450-500 grams
Shrimp - 150 grams
Flour - 1 tablespoon
Vegetable oil - 2 tablespoons
Butter - 50 grams
Lemon juice - from half a lemon
Dry white wine - a quarter glass
Salt and pepper - to taste
How to stew trout fillet
1. Season the trout with salt, pepper and lemon juice.
2. Heat a frying pan, pour in vegetable oil, add fish and fry over medium heat for 10 minutes on each side until a crust appears.
3. Pour wine into the fish, cover with a lid and simmer the trout for 15 minutes.
4. Prepare the sauce for the fried trout: boil and peel the shrimp, grind with a blender, add 4 tablespoons of shrimp broth.
5. In a separate frying pan, fry the flour for 1 minute, add 50 grams of butter, stir and add chopped shrimp. Simmer over low heat for 5 minutes, stirring.
6. Serve fried trout with shrimp sauce.
How to fry trout steak
Products
Trout - 2 steaks per 400 grams
Dill and parsley - 200 grams
Bell pepper - 1 piece
Salt and black ground pepper- taste
Lemon juice - from half a lemon
Olive oil - 1 tablespoon
How to fry trout steak
1. Salt and pepper the trout steak, sprinkle with lemon juice, sprinkle with herbs and leave for 10 minutes.
2. Heat in a frying pan vegetable oil, lay out the trout steaks.
3. Fry steaks over medium heat for 15 minutes, turning over every 5 minutes and pouring lemon juice over them.
4. Serve trout steaks on lettuce leaves, garnished with bell pepper cut into rings.
Many of all types of fish prefer trout. She has delicate taste, appetizing appearance and undoubted benefit for the body. One of the best ways cooking trout is considered baking, but experienced chefs they know how to cook trout in a frying pan no less tasty than in the oven. Wherein this method cooking allows you to significantly save time: the trout has time to fry in 10–20 minutes. The only danger that awaits inexperienced housewives when frying trout is making it too dry. However, this risk can be minimized if you know a few secrets.
Cooking features
An experienced chef can easily cook trout in a frying pan so that you will definitely want more. Any housewife can repeat its success if she knows a few subtleties.
- For frying, it is better to take fresh fish, but you can also make it from frozen tasty dish. True, for this you need to be patient and give the product time to thaw in the refrigerator. If you do not defrost the trout using water at a warmer temperature than itself, and do not use a microwave for this, then it will retain its juiciness.
- You can put trout in a frying pan only when the oil has warmed up to a boil, and there should not be too little of it. At this time, the fire must be made quite intense; do not cover the pan with a lid. Then the fish will quickly cover itself appetizing crust which will protect it from moisture loss. And it won't burn.
- Batter or breading also helps maintain the juiciness of the fish.
- If you want to cook trout in a frying pan without batter or breading, then after quickly frying it on both sides, add water or sauce and simmer over low heat under the lid for another 5-10 minutes.
- Do not exceed the recommended time to cook the trout in the pan to prevent it from drying out.
The technology for cooking trout in a frying pan may partly depend on the specific recipe, so the instructions that come with it must also be studied carefully.
Trout fried in breadcrumbs
- trout – 0.6 kg;
- chicken egg – 2 pcs.;
- onions – 0.2 kg;
- flour, breadcrumbs- how much will it take?
- salt, pepper - to taste;
Cooking method:
- Wash the cut trout, dry it, cut it into steaks. You can purchase steaks already prepared, chilled or frozen. But if they are thick, then they will have to be cut into 2-3 parts, 1-1.5 cm each.
- Peel the onions, cut into rings or half rings. Fry in boiling oil until golden brown, place in a clean plate.
- Sift the flour, mix with salt and pepper.
- Beat the eggs in a bowl with a whisk.
- Heat more oil in a frying pan.
- Dip each steak in flour, dip in egg, and coat in breadcrumbs. Place in boiling oil. Fry on both sides, giving each side about 5 minutes.
- Remove from the pan and sprinkle with fried onions.
If you cook trout according to this recipe, it will probably not be dry. However, the sauce will not be superfluous. Cream and garlic sauce work well. You can use any vegetables or rice as a side dish.
Trout fried in mayonnaise
- trout – 2 kg;
- mayonnaise – 0.2 l;
- onions – 0.3 kg;
- wheat flour - how much will be needed;
- salt, pepper - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Clean the trout, gut it, cut it into steaks about one and a half centimeters thick.
- Place mayonnaise in a bowl, add salt and pepper, stir. There is no need to add a lot of salt, since mayonnaise already contains salt.
- Peel the onions and cut them into small cubes, mix them with mayonnaise.
- Place the steaks in the mayonnaise and use your hands to roll the fish in the sauce until it coats the pieces on all sides.
- Place a frying pan on the fire and pour oil into it.
- Dredge the steaks in flour and place in the pan. Fry on each side for 5 minutes over medium heat. There is no need to close the lid.
- Cover the pan with a lid and reduce heat. Simmer the trout in the pan for another 5 minutes.
Trout prepared according to this recipe will be covered with delicious golden brown crust, and inside it will remain tender and juicy.
Trout in batter
- trout fillet – 1.5 kg;
- white dry wine– 100 ml;
- chicken egg – 2 pcs.;
- wheat flour – 100 g;
- salt, pepper - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Cut the trout fillet into pieces about 2 cm wide.
- Separate the yolks from the whites.
- Beat the yolks in a bowl. Continuing to beat, add wine, salt, pepper.
- Sift the flour, add to the mixture of wine and yolks. Beat with a mixer until smooth homogeneous mass no lumps.
- In a separate container, beat in thick foam whites, add them to the dough, stir.
- Pour oil into the frying pan. Place on medium heat. When the oil begins to boil, dip the trout pieces into the batter and place in the pan. Fry on all sides. Total time Cooking fish in a frying pan should not exceed 12 minutes. This is quite enough to create a golden brown crust on all sides.
Trout in batter is usually served without a side dish. It is suitable for a snack on weekdays, and for a buffet table, if you want to feed your guests a hearty and tasty meal.
Whole river trout fried with sour cream
- river trout – 1 kg;
- flour and breadcrumbs - how much will be needed;
- salt, pepper - to taste;
- sour cream – 0.2 l;
- butter– 50 g;
- vegetable oil - how much will be needed.
Cooking method:
- Clean the fish and gut it. Rinse well, dry with napkins.
- Sift the flour, mix with salt and pepper, roll the fish in it.
- Heat vegetable oil in a frying pan.
- Bread the fish in breadcrumbs, fry on each side for 5 minutes.
- Grease with sour cream.
- Cut the butter into thin slices and spread on the fish.
- Cover the pan with a lid and reduce heat. Simmer for 10 minutes.
Cooked in sour cream sauce The trout turns out especially tender. There is no need to make a side dish for it.
Trout fillet in cream sauce
- trout fillet – 0.6 kg;
- onions – 100 g;
- bell pepper– 0.2 kg;
- butter – 50 g;
- cream – 100 ml;
- lemon – 0.5 pcs.;
- seasoning for fish with salt - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- After washing and drying the trout fillet, cut into portions.
- Rub the pieces with fish seasoning.
- Sprinkle with lemon juice squeezed from half a lemon.
- Peel the onion and chop it finely.
- Wash the pepper, peel it from seeds, cut into very small cubes.
- Melt the butter and fry the onion in it until it becomes soft and transparent.
- Add bell pepper and fry for another 5 minutes.
- Remove the vegetables from the pan, pour in the cream and stir well.
- Heat the vegetable oil in a clean frying pan and fry the trout pieces until appetizing.
- Pour the sauce over the trout and cover with a lid. Simmer over low heat for 10 minutes.
As a side dish for trout made according to this recipe, it is best to prepare mashed potatoes.
Trout steaks in white wine
- trout steaks – 0.6 kg;
- lemon – 0.5 pcs.;
- soy sauce – 20 ml;
- dry white wine – 150 ml;
- water – 0.25 l;
- salt, fish seasoning - to taste;
- butter – 50 g.
Cooking method:
- Wash the steaks and pat dry with a towel.
- Mix the juice of half a lemon, soy sauce, salt, seasoning and half a glass of water.
- Marinate the trout steaks in the resulting sauce.
- Place thin slices of butter in the pan. Place steaks on it. Do not pour out the marinade yet.
- Place the frying pan on the fire. When the butter has melted and the steaks are slightly browned on one side, turn them over and pour the marinade, wine and remaining water into the pan.
- Cover with a lid and simmer for 20 minutes.
When serving, it’s a good idea to garnish the trout with herbs. It will look simple, but very appetizing.
At first glance, cooking trout in a frying pan is not an easy task. But in fact, even inexperienced housewife, if he knows the intricacies of technology and finds good recipes.
My husband, like me, loves seafood very much. You can't seem to get tired of their taste. Especially if it’s such an easy-to-prepare dish like fried trout. My favorite way to prepare it is to simply bread it and fry it on both sides until golden brown.
Trout is easy to prepare and has pleasant taste, and one medium-sized fish is enough for one serving. Usually I just decorate it with a pyramid cut out of lemon and sprinkle with herbs, since seafood in general and trout in particular form a wonderful combination with lemon. The result is a very beautiful and tasty dish that is prepared in a short time.
Difficulty level: medium difficulty.
Cooking time: 30 minutes.
To prepare baked trout you will need the following ingredients:
1 tablespoon vegetable oil
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon of a mixture of dried herbs (thyme, basil, oregano, parsley)
Cooking method:
First I cleaned the fish using the butterfly method. Basically, this means removing the backbone and large bones of the trout. To do this, open the fish like a book, create large area surface of the fish, level it, and also remove most of the bones. I think it would be nice to show how this is done with an example this recipe. If you have trout fillet, then just read this part, so to speak, for general development.
Cutting fish using the butterfly method:
There are several ways to butterfly cut fish, one of which is the one I use most often. Most whole fish are sold in stores already cleaned of their entrails. So I immediately cut off the head and fins. You can cut off the tail, but I like to leave it, simply because it looks great on the dish.
Reliable carving knife and kitchen scissors are the best tools for this job.
I inserted the tip of the knife under the bones from the belly of the fish. Since the knife is thin, somewhat flexible and very sharp, it did its job perfectly.
I held the knife as close to the bones as possible, pulled it up and then towards the tail until I separated part of the trout from the bone.
I did the same on the other side.
When I reached the center of the fish, the ridge came off very easily. You can use kitchen scissors in those places where the bones are the hardest to yield.
Having freed the fish from the ridge, she began to separate the trout from the bones on the abdomen with a knife, gradually moving from the place where the head was to the tail.
I cut off the bone near the tail with a knife.
I was left with a smooth and even surface of the fish. I ran my fingers along it and felt the small bones that still remained in the fish. I simply removed them with my fingers, but you can use special tweezers.
Breading:
Dredging the fish in flour will help prevent it from sticking to the pan, keep the trout juicy while cooking and, most importantly, the flour will give the fish an extra crispiness and golden color.
To maximize the benefits of the flour, I seasoned it to taste so the fish became even more flavorful. If the trout is thick enough, it makes sense to season both the fish and the flour.
I made the breading by mixing flour and all the seasonings in a bowl: salt, ground black pepper, onion powder, garlic powder, a mixture of dried herbs (thyme, basil, oregano, parsley). This is the combination that I used in this recipe, but you can get creative and choose the seasonings that best suit your taste preferences.
Sometimes I make double the amount of breading and set half of it aside to use another time. You should not leave the breading in which the fish was dipped in for later; it will become saturated with its smell. The reserved portion of the mixture can be used for chicken, pork or beef. This breading is very versatile.
Heat half the vegetable oil in a frying pan over medium heat. When the oil began to boil, I added butter. I breaded one of the trout on both sides and shook off the excess flour.
Place the fish, scales side up, on a hot frying pan. Fry for about 5 minutes until the trout is golden brown.
Salmon is the king among fish. It is moderately fatty, meaty, with a memorable, original taste And bright aroma.
Due to its above-mentioned qualities, cooking salmon or trout does not require large quantity additional ingredients.
Salmon can be served as separate dish, add to pies, salt, bake in the oven, do with it potato pancakes, serve with sour cream and herbs.
For those housewives who prefer tasty and quick-to-prepare dishes, salmon or trout in a grill pan - perfect recipe. All that is needed is that in a few hours there will be a plate of thick, moderately fried pieces of red fish on your table. In this recipe we will tell you how to fry trout on a grill pan. The advantage of a grill pan is that, thanks to its grooved bottom, no vegetable oil is used when frying fish.
Taste Info Fish main courses / Fried fish
Ingredients
- any red fish (trout or salmon) – 1 kg;
- lemon (1 pc.);
- fresh pepper chili or ground red pepper (1/2 tsp);
- vegetable oil;
- a mixture of dry Provençal herbs, salt (1/5 tsp).
How to cook trout on a grill pan
Trout or salmon must be washed, dried, placed on a wooden board and cut into pieces (2.5-3 centimeters) with a thin knife. 
Take a small clay bowl, pour 3-4 spoons into it lemon juice, add olive oil(5 tbsp.), salt, Provencal herbs, pepper.
Dip each piece of salmon into the marinade and place in a container. food products, pour the remaining juice with seasonings on top and close with a lid. Leave to marinate for 2-3 hours. 
Heat a grill pan on the stove, add pieces of fish with seasoning. Cook on each side for 3-5 minutes. 
The trout is sufficiently fried when its flesh has lightened in colour. 
Serve trout with tomatoes, arugula, basil, green onions.
Adviсe:
1. When choosing salmon, pay attention to its appearance. It is advisable to buy trout in specialized supermarkets and stores where you can be guaranteed the quality of the product.
2. You can also add fresh chopped basil, dill, cilantro to the marinade, green onions and garlic.
3. It is advisable to marinate the fish in advance (3-4 hours before).
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