Trout is a freshwater salmon species that is very tasty and very healthy to eat.
Cooking trout is quite simple and there are many options for preparing this fish. Trout is used to make creamy, rich soups, fish soup, and steaks from this fish are grilled, fried and marinated.
Trout turns out especially tasty in the oven - this option is less calorie, more juicy and very tasty.

Benefits and selection of quality trout

There are many species of this fish - from stream to rainbow. Its meat is fatty, tasty and very healthy. Trout contains a complex of healthy fatty acids, vitamins A and E, many trace elements and amino acids. But how to choose high-quality and fresh trout, so as not to cause harm to the body instead of benefit? Here are some guidelines for choosing quality trout:

• clear eyes;
• even color;
• whole surface of the skin;
• the color of the meat is from light to bright red, pale bluish and excessively dark color is unacceptable;
• If you buy fish without heads or in the form of steaks, always opt for a vacuum-packed packaging option.

Trout with lemon

This fish comes out juicy, aromatic and spicy. Goes great with both potatoes and rice.

Ingredients:

• trout – 1 kg
• black pepper – 5 g
• parsley – 1 bunch
• lemon – 1/2 pcs.
• oil (olive or flaxseed) – 2 tbsp.
• salt - to taste

1. Wash the trout thoroughly, cut off the fins, and remove scales and entrails. If desired, you can remove the head and tail, or you can bake the whole fish.
2. Rub the fish with pepper inside and out. Do the same with salt.
3. Place fish on foil.
4. Slice the lemon into thin slices, cutting the slices in half.
5. Make cuts on the surface of the fish on one side, into which place half rings of lemon.
6. Chop the parsley and stuff the belly of the fish with herbs.
7. Grease the fish with oil, carefully and tightly pack it in foil and bake for 40 minutes.
8. Serve the trout hot with a side dish or sauce.

Trout steaks in honey-soy sauce

Spicy and spicy trout in the spirit of Asian cuisine. Ingredients:

• trout steaks – 5 pcs.
• honey – 2 tbsp.
• soy sauce – 4 tbsp.
• garlic – 10 g
• chili - to taste
• sesame – 1 tbsp.
• olive oil – 20 g

1. Mix all the ingredients for the marinade: sauce, oil, honey, pressed garlic, chili and sesame seeds.
2. Place the trout in the marinade and leave to marinate for about half an hour.
3. Place the steaks in a heat-resistant dish, pour in the remaining marinade and bake in the oven until cooked at 230 degrees.
4. Serve trout steaks with spicy rice or potatoes.

Trout coated with tomato sauce and almonds

Tender baked trout covered with a spicy coating of tomatoes and almonds. An excellent option for a romantic dinner. Ingredients:

• cherry – 400 g
• olive oil – 2 tbsp.
• onion – 1 pc.
• trout fillet – 500 g
• salt - to taste
• sherry – 2 tbsp.
• chopped almonds – 2 tbsp.
• basil - to taste
• garlic – 4 cloves
• breadcrumbs– 2 tbsp.

1. Fry the onions along with the tomatoes. At the end of frying, season the sauce with sherry, salt and pepper, add basil and almonds.
2. Spread the dressing sauce over the trout fillet. Sprinkle the dish with breadcrumbs.
3. Bake the fish until cooked at 180 degrees.
4. Cut the fillet into pieces and serve.

Trout on a potato bed with creamy garlic sauce

This is a complex main course with a side dish. The delicate sauce permeates all components of the dish, creating a magnificent and harmonious tandem. Ingredients:

• trout – 600 g
• potatoes – 250 g
• garlic – 2-3 cloves
• onion – 1 pc.
• ground pepper – 5 g
• butter – 25 g
• cream – 150 ml.
• carrots – 1/2 pcs.
• salt - to taste
• flour - 1 tbsp.

1. Prepare the gravy: melt the butter in a saucepan and simmer the garlic in it. Fry the flour in butter, then pour in the cream.
2. Simmer the sauce until thick and adjust to taste with salt and pepper.
3. Fry the onions and carrots in oil until tender.
4. Chop the potatoes using a mandalin.
5. Place potatoes in the pan, lightly salted trout steaks on top, add fried vegetables on top and generously pour garlic sauce. Place in the oven for an hour.
6. Serve the baked fish with a side dish to the table.

Trout with mushroom and cream sauce

Trout with cream and mushrooms is a very nutritious and satisfying dish. Great option for dinner or lunch. Ingredients:

• trout – 1 pc.
• champignons – 300 g
• cream – 250 ml
• lemon – 0.5 pcs.
• butter – 25 g
• pepper – 5 g
• salt - to taste

1. Cut the trout into steaks or use ready-made ones. Salt and pepper the fish, pour lemon juice over it.
2. Fry the champignons with butter, bring to taste and add cream. Simmer until the gravy has a thick consistency.
3. Place the steaks in a deep dish, pour mushroom dressing and place in the oven for half an hour at 180 degrees.
4. Serve the hot fish, generously pouring the sauce over it.

Whole trout in sour cream

This fish looks beautiful and is very beautiful to serve. A wonderful solution for serving to guests. Very fast and light dish with a minimum of effort.

Ingredients:

• trout – 1 pc.
• sour cream – 100 g
• onion – 1 pc.
• olives – 100 g
• lemon – 1 pc.
• pepper – 5 g
• spices – 5 g
• salt - to taste

1. Prepare the fish, salt and season the trout carcass on both sides outside, as well as inside.
2. Cut lemon and onion into rings. Then stuff the fish with lemon, butter and olives.
3. Brush the trout with sour cream and place onion rings on top of the fish skin. Wrap the trout tightly in foil.
4. Bake the fish for half an hour at 180 degrees. Before serving, remove the onion from the fish to prevent it from burning and bake until done.
5. Serve with whole potatoes and sauce.

Trout dishes are very easy to prepare, but also very tasty. You can experiment with sauces, fillings and marinades, but the nutritious, delicate and spicy taste of trout and its festive appearance will only complement and decorate it. Try different options for baking trout and find your favorite dish to write down in your cookbook. Such dishes will not only delight you with taste, but also with beautiful presentation.

Rainbow trout is a very delicate fish. In order not to spoil the dish, you need to strictly adhere to the baking time.

Trout baked in foil

The dish serves approximately 4 servings.

To prepare the dish you will need the following ingredients:

• Rainbow trout weighing 400-500 g – 1 piece;
• Vegetable or olive oil – 1 tbsp;
• Coarse salt to taste;
• Lemon – 0.5 pcs;
• Parsley – 1 small bunch;
• Freshly ground pepper – 1 pinch;
• Baking foil

1. Wash the fish, remove all the insides, rinse with water again and dry. Place foil folded in half on a baking sheet. Place the trout on top. Rub the fish carcass on all sides and inside with pepper and salt.
2. Pour boiling water over the lemon and cut into thin rings.
3. Squeeze the juice from two lemon rings directly into the olive oil. Rub the resulting mixture onto the trout on all sides.
4. Cut the remaining lemon rings in half. Make small cuts in the fish on one side at an angle of 450 at a distance of 1-2 cm. Insert lemon slices into them.
5. Drink the parsley, dry it and chop it. Place it in the belly of the fish. Lift the foil and secure it so that the fish is hidden on all sides. Preheat the oven to 180-190°C. Place a baking sheet there and bake for 35-40 minutes. 5-10 minutes before the end of baking, open the foil so that the trout can get a golden brown crust.
6. Place the baked trout on a plate and garnish with herbs. Whole fish served on the table will make your table truly royal!

Whole baked trout (recipe)

The following recipe is perfect for a post-holiday menu.

Ingredients for baked trout:

• Trout, cleaned and gutted – 1.5 kg;
• Dill and parsley – 1 large bunch;
• Sweet pepper – 2 pieces of different colors;
• Lemon – 1 piece;
• Lettuce leaves – 1 bunch;
• Ground pepper;

Cooking baked trout

1. Wash the fish, brush with the juice of squeezed half a lemon, pepper, salt and let stand for 15-20 minutes.
2. Meanwhile, chop the greens. Place parsley on foil and place fish on top. Fill the trout belly with dill and the rest of the lemon from which the juice was squeezed.
3. Bake in an oven preheated to 180°C for 30-40 minutes, opening the foil 10 minutes before the end of baking. This will help the fish brown better. Cut the pepper into thin strips and the other half of the lemon into half rings.
4. Place the finished trout on a plate with lettuce leaves, garnish with pepper and lemon on top.
5. Modern housewives are often very busy people. Therefore, they simply don’t have time to clean and cut fish, or they don’t know how to do it at all. Fortunately, in modern supermarkets you can freely buy trout fillets.

Baked trout fillet

The recipe is for 4 servings.

Ingredients for baked trout:

You will need ingredients:

• Trout fillet – 800 g;
• Onions – 0.5 pcs;
• Grated ginger – 0.5 tbsp;
• Garlic – 1 clove;
• Tomato – 1 piece;
• Various greens - 1 bunch;
• Soy sauce – 1 tbsp;
• Lemon – 1 pc.

Cooking baked trout

1. Cut the onion into thin rings, chop the garlic, and chop the tomato into medium cubes. A variety of greens must include parsley, dill, basil and green onions. It should be roughly chopped.
2. The trout fillet is placed on a baking sheet greased with sunflower oil. Pour soy sauce on top in equal parts and lemon juice. Season the preparation with pepper and salt. Take a very small amount of the latter, since soy sauce also provides salt.
3. Scatter garlic, lemon zest and ginger randomly over the fillets. Then arrange the tomatoes and onions. Lastly, scatter the greens artistically.
4. Preheat the oven to 200 °C and place a baking tray with fish in it, after spraying it with olive oil. Baking time 20 minutes.
5. Carefully transfer the finished fillet to plates without disturbing the abundance scattered on it. If there are any juices left in the pan, be sure to pour it on top.
6. Serve with a light side dish.

Trout baked with potatoes

As a main course, you can prepare trout baked with potatoes.

Ingredients for baked trout:

To prepare four to five servings you will need the following ingredients:

• Trout fillet – 900-1000 g;
• Soy sauce – 10-12 tbsp;
• Potatoes – 7-8 pcs;
• Sour cream – 900 ml;
• Onion – 2 pcs;
• Garlic – 1 head.

Cooking baked trout

1. Mix cream with soy sauce. Place the fish fillet on a baking sheet. Place chopped garlic and onion nearby.
2. Cut the peeled potatoes into medium pieces. Place it around the trout as well.
3. Pour the sauce over everything and bake in a preheated oven for about 40 minutes. Baste the top occasionally with the juices from the baking dish to keep it from drying out.
4. Trout is the king's fish! Enjoy!

Today you can find a huge number of different recipes for cooking trout in the oven.. Unfortunately, the list of so many ways to bake this wonderful fish includes too many spices, flavored seasonings and other ingredients that completely “corrode” the exquisite taste of the main product.

If you are going to cook trout in the oven with your own hands for the first time, we strongly recommend that you try baking the fish in foil according to the classic recipe - a minimum of flavoring additives (pepper, salt, fresh lemon juice) and baking the whole trout, thoroughly sealed.

In this article you will find the best recipes with photos of step-by-step preparation of trout, both whole and in pieces (fish steaks). The emphasis will be on adding subtle complexity to the rich flavors of this river fish without resorting to absolutely unnecessary gastronomic frills.

HOME PHOTO RECIPE

EXPAND: Trout baked whole in the oven. Step-by-step recipe with photos of preparing trout in foil (with herbs, lemon, spices) .

+ This is useful to know:

baked trout goes well with products such as kefir, ginger, rosemary, cranberries, citrus fruits, white wine.

This fish can be baked in the oven either whole or cut into pieces.

To bake rainbow trout, you can use either foil, a sleeve or a salt crust. Any of these options for preparing fish will allow you to get an appetizing crispy crust and steamy fish flesh that melts in your mouth, which will be saturated with juices and subtle aromas that do not interrupt the taste of the main dish.

Another important point - 5 minutes before the dish is completely cooked, be sure to completely open the airtight shell in which the trout is baked.

It is very undesirable to overcook rainbow trout in the oven. Remove baked fish according to the time specified in the recipe.

Stage 4
- place thoroughly cleaned and washed trout on top of the potatoes, sprinkle with grated cheese, and then add salt;

Stage 5
- prepare a sauce from oregano, cream and pepper and pour it evenly over the fish;

Stage 6
- place a second sheet of foil on top of the workpiece and tightly twist the free ends of both sheets to form a box;

Stage 7
- transfer the trout in foil to the oven tray and set the temperature to 200 degrees;

Stage 8
- after 45 minutes, remove the baked fish and potatoes from the oven. Serve the dish without a side dish with a salad of fresh vegetables.

√ in foil with vegetables

Ingredients: rainbow trout 1.2 kg, medium-sized strong tomatoes - 2 pcs., sweet onions - 1 pc., half a lemon, a bunch of dill, ground black pepper, salt, vegetable oil

7 Stages of cooking fish:

Stage 1
-We cut the rainbow trout, making a cut along the abdomen and removing the fins and gills;

Stage 2
- having removed the spine and thoroughly washed the fillet under running water, unwrap and place the cut fish on the outer side of the foil greased with vegetable oil;

Stage 3
- carefully place the foil with the fish on a baking sheet. Salt and pepper the fish;

Stage 4
- put the pan in the oven for 20 minutes. Temperature - 200 degrees;

Stage 5
- cut lemon, onion, tomatoes into thin rings, and also chop dill;

Stage 6
- remove the baking sheet from the oven and place the chopped vegetables on the browned trout, and then put the baking sheet back in the oven for another 20 minutes to bake further;

Stage 7
- after this, remove the baked trout from the oven and sprinkle it with chopped dill.

√ in foil with cheese

Ingredients: trout - 1 kg, half a lemon, onions - 3 pcs, tomatoes - 2 pcs, white pepper - 1 pc, cheese - 200 g, parsley - 1 bunch, dill - 1 bunch, potatoes 3 pcs, vegetable oil - 1 tbsp. spoon, salt.

6 Stages of Cooking Trout:

Stage 1
- cut the fish, cut off the gills and fins, wash the carcass thoroughly;

Stage 2
- place the carcass on foil with chopped herbs and sprinkle with salt. Add white pepper and squeeze lemon juice onto the surface of the fish;

Stage 3
- sprinkle chopped onion and chopped tomato pieces on top, place foil on a baking sheet. Then - into the oven. Temperature - 200 degrees;

Stage 4
- at the same time, peel the potatoes and put them in the microwave for 6 minutes;

Stage 5
- remove the trout from the oven after 10 minutes and add potatoes greased with vegetable oil to the fish, and then generously sprinkle everything with grated cheese;

Stage 6
- then put the baking sheet back in the oven for 20 minutes until a crust appears on the cheese. Trout baked with cheese has a unique and refined taste that will not leave even the most sophisticated gourmet indifferent!

COOKING TROUT USING VIDEO LESSONS AT HOME

Trout baked in its own juice with the addition of lemon juice, potatoes, and some vegetables is a wonderful dish that will definitely please your household! Don't wait for the next holiday or significant event. This dish is very simple to prepare and all the ingredients for it can be easily purchased at the nearest supermarket, and the oven will do its job without any hassle. Prepare trout baked in foil or in a sleeve right now!

Do you have any other trout recipes? different ways, please share your culinary secrets with our visitors! They will be very grateful to you! You can post your wishes, tips and cooking recipes in the Comments below.

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Trout belongs to the salmon family of fish. There are many types of trout. The most common is freshwater trout, which is found in streams and mountain rivers. It is often called noble, and it lives only in clean waters. 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 is 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 skewer

Marinate the fillet in kefir for half an hour, sprinkle a little lemon before the oven, place on skewers and leave for 15-20 minutes. into a hot oven. Make a broth from all kinds of bones and fins. Saute the flour in butter, dilute with this broth, add a finely chopped hard-boiled egg, a little cream and herbs. Remove from the stove and add a little lemon.

Recipe for salting salmon (trout)

First, recommendations on fish size. You need to buy salmon (trout) weighing from 4 to 6 kilograms. Why exactly this - because the small one, from 1 kg to 3 kg, has not yet grown, and the meat on it has not yet grown enough and there is very little, and from 4 kg to 6 kg is the most optimal value in terms of meat content, fat and has a delicate taste . Salmon above 7 kg - 8 kg have coarser meat and have a lot of fat (but this is not for everyone).
Method of preparation: (when cutting fish, use a large sharp knife like Victorinox or a cleaver knife in the form of a flat hatchet).
The fish carcass must be completely thawed at room temperature (in no case by other means). Clean and wash the fish thoroughly to avoid any blood. Cut off the fish's head and tail (they make a wonderful fish soup).
Cut the carcass into large pieces approximately 3-4 cm thick.
Then we free each piece from the skin and bones (the skin of salmon is strong, and you can easily cope with this task with a tangential movement 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 when salting you must take this into account so as not to over-salt (if you over-salt, the salmon meat will become tough). Place small pieces in a large container (stainless steel bowl or saucepan). Now that you have cut up all the fish, we begin the salting process.

The salt should be of the coarsest grind (No. 1). (Do not add fine salt!!! Over-salt!). You need to salt so that each piece is evenly covered with salt on both sides, but not too thickly. You can also lightly sprinkle with black pepper from a mill (if you don’t have a mill, then ground pepper) and add a little hot ground red chili pepper, this gives the fish a piquant taste (men like it slightly spicy). Be careful with hot peppers, you can spoil the fish, and if children eat the fish, it is better to avoid the pepper. Do not immediately salt with a large amount of salt, it is better to let the fish be a little under-salted, then, as it salts, it can be salted.
After you have completed the salting process, cover the container with the fish and leave it to salt at room temperature.
Your salmon will be ready as soon as the salt crystals dissolve (about 40 minutes to 2 hours). Taste for salt (if necessary, add salt to your taste, but do not over-salt!). Then transfer the fish into containers with lids and put them in the refrigerator. After this, the salmon can already be eaten, but it is better if it stands overnight in the refrigerator. Bon appetit!
I’ll add on my own that I love it when the salt in the fish is almost not felt, then, in my opinion, the taste of the fish is better felt. And the taste is that you can simply sell your homeland.

Trout with apples

Peel the onion and cut into half rings. Core the apples (I had seven) and cut into rings. Heat vegetable oil in a frying pan and fry the trout. In another pan, melt the butter and brown the onion. Add apples. Fry and add a little red chili pepper (I used ground), ginger (I used ground), 2 tsp. honey, 2 tbsp. lemon and orange juice, reduce slightly. Salt and pepper. Place the trout in the sauce and simmer 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 for how delicious it is. In general, I definitely recommend it to all fish lovers.
Recipe:

• 1 medium trout 1.5 kg, gutted, but with the head (the original recipe calls for 4 small fish),
• 1 onion,
• 2 cloves of garlic,
• 8 olives (pits removed)
• 1 tbsp. spoon of capers,
• 50 g pine nuts,
• 2 tbsp. spoons of black raisins,
• 4 tbsp. spoons 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 black peppercorns,
• generous pinch of sea salt.

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

Oven-baked trout

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

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

The fish and sauce can be served separately.

Grilled trout

Everything here is simple, but terribly tasty. Marinade: juice of half a lemon, freshly ground pepper, sea salt. 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 cumin,
• 1 teaspoon coriander,
• 1 teaspoon olives. oils,
• a pinch of sea salt.

Remove the seeds from the pepper and chop it finely. Grate the ginger. Stir in chili, ginger, oil, cumin, coriander and salt. Coat the fish with marinade and place in the refrigerator for at least one hour.

Trout baked in salt

Wonderful fish! Very soft!

• 1 large gutted trout/salmon/salmon (2-2.5 kg) (I cooked half a large fish),
• 3 kg 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 the fennel and lemon into large slices, and grind the 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. Sprinkle the remaining salt over the fish and bake in the oven for about an hour.

Grilled salmon (trout) salad with olives and oranges

A very tasty salad, light and filling at the same time. A killer combination of tender fish, crispy leaves and citrus.

• 300 g salmon fillet (salmon, trout),
• a bunch of crispy lettuce (I used 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/on a grill pan (I cooked on a charcoal grill).
Grate the orange and lemon zest on a fine grater. Place 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). Add chopped orange pieces to the salad, add olives, capers, juice of half a lemon, balsamic vinegar, olive oil, pink pepper, pepper, salt and mix everything.
Place the salad on a large flat dish, place the fish on top, breaking it into small pieces. Tear the mint with your hands and sprinkle on the salad.

Baked trout with vegetables

Salmon or trout with vegetables (to prepare it, I make a fairly deep open container out of foil).
Take a piece of fish fillet and make a vegetable sauce for it:
Finely chop the tomato, bell pepper, olives, parsley, add a little sour cream, and a little finely chopped hard cheese and blue cheese. Mix all this and place it on top of the fish.
For 15-20 minutes. at maximum.

Trout with bacon, onions and raisins

Don't be put off by the strange combination of ingredients - red wine vinegar, raisins and fish. It turns out very, very tasty. Recipe from a culinary magazine from 3 years ago, I slightly changed the proportions, the original recipe called for 2 times more vinegar and raisins. The combination of bacon, onions and raisins does not overwhelm, but rather emphasizes the taste of the fish. I’ve cooked fish with dried fruits before, but never with red wine vinegar, it turned out great, I recommend trying it! In addition, it turns out to be a very quick dinner, which is important for me, since I always cook dinner after work.

• 200 g bacon, cut 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 g each, cleaned, cut out the central bone, the tail can be left, it’s easier to buy fillets (8 pieces),
• 1/4 tsp. black pepper.

Fry bacon in a frying pan over medium heat until golden color, approximately 5-7 minutes. Transfer bacon to paper napkins. Remove half 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 cook for 1-2 minutes. Remove the sauce from the heat and cover with a lid.
Heat the grill (I have the grill function on my oven, but I think you can just bake the fish in the oven afterwards). Place the fish on a baking sheet covered with foil, grease each fillet with vegetable oil. oil, sprinkle with black pepper and the remaining 1/4 tsp. salt.
Bake the fish for 3-5 minutes (the fillets are thin, the fish cooks very quickly), until cooked. Then spoon the bacon, onion and raisin mixture onto the fillets, pour the sauce over them and serve.

Trout with fruit

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

Fry the onion in oil, salt the fish, cut the banana and kiwi into slices, add the kiwi to the onion, put the fish, put bananas on it, pour in cream and simmer for min.15. Cut half an orange into semicircles or circles and place on the fish. Simmer for another minute. 5-7. Real jam!

Filipino style trout

Using this recipe, you can cook sea bass, trout, mackerel or milkfish (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.

Wash the fish, remove scales, cut off the head and carefully remove the entrails so as not to damage the belly. Using a sharp knife, make a longitudinal cut on the back, release the ridge and carefully remove it, rinse the carcass with cold water, and dry it with a napkin. Season the uncovered carcass with salt and pepper. Add a 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, place mashed potatoes, trout fillet, pre-fried in a frying pan, then sautéed onions and carrots. Everything is poured with milk sauce (lightly fried flour in butter, 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 salmon, trout steaks, whichever you like best, salt, sprinkle with lemon juice, cut the onion into rings, take foil, sprinkle a few onion rings, top the steak, pepper, then again onion rings, and wrap everything well with foil. So several servings. Place in the oven for 25-30 minutes. Well, 200-250 degrees. Sooooo tasty, ergonomic, beautiful.... You can serve it directly in foil, and then unwrap it yourself - that’s the ambience. Or you can take it out, pour over the resulting juice, and decorate with herbs.

Salmon (trout, salmon) in cream with pine nuts

• 800 g salmon fillet,
• 250 ml 33% cream,
• 70 g pine nuts,
• a handful of pink pepper,
• freshly ground white pepper,
• salt,
• juice of half a lemon.

Cut the salmon fillet (or any other red fish you like) into pieces, add salt and pepper, and sprinkle with lemon juice. Leave to marinate for 1 hour. Place the fish in a heat-resistant frying pan, sprinkle with pine nuts pre-fried in a dry frying pan, pour in cream and place in an oven preheated to 190 degrees for 15-20 minutes. Sprinkle with pink pepper.

Trout in beer batter

Fish (preferably white and juicier: halibut (only good), river trout), beer 300 g, flour, egg.
Salt and sprinkle the fish with spices and leave 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 whipped to the state of 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 fattier fish, such as salmon and sea red trout. You can also have pink salmon, but you have to take into account that pink salmon will be drier and you need more sauce. Cut the fish into pieces, add salt, add lemon juice and leave for 10 minutes. Grate the carrots and chop the onion. Onions, carrots and fish - in a saucepan with a small amount of water and butter (or vegetable) oil (as you like, really). Simmer until the fish changes color, then add a mixture of sour cream and water (1:1) and simmer further over low heat. Five minutes before the end, add a slice of lemon, bay leaf, and allspice. Goes great with mashed potatoes! If someone doesn’t like boiled fish, you can fry it first; I adjusted the recipe for a child under 5 years old.

Trout stew

Quickly fry the trout, add the frozen mixture, including peas and corn, pepper, shrimp, sour cream, simmer a little, serve with rice.
Well, delicious, delicious.

Trout baked in foil

1 kg of fish - completely cleaned and gutted (carcass), I make shallow cuts on both sides, three on each, if the carcass is at least 0.5 kg.
Add salt, pepper, place on foil (the sheet should be large enough to cover, first grease the sheet lightly with olive oil. On both sides, grease with sauce from squeezed 0.5 lemon, 1 teaspoon mustard, 4 cloves of garlic, pressed in a garlic press, 3 tablespoons spoons of olive oil. After this, I cover it tightly with foil and put it in the oven, preheated to 180-190 degrees, for 25-30 minutes max. Try it, you won’t regret it. Don’t overcook it so that it doesn’t turn out boiled. In baked fish, the spine separates from the body along with bones, but in an overexposed one it simply falls apart.

Trout in a steamer

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

Trout in pumpkin seeds

A very quick, healthy and tasty 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, or for unexpected guests, since it will take a maximum of 10 minutes to prepare.

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

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

Marinated trout

• Raw trout fillet 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 with a lid and shake for 5-10 minutes. And you can eat.

Trout baked with green beans

• Red fish (it’s tastier, of course, if it’s trout or salmon - it’s more tender),
• green string beans,
• lemons,
• soy sauce,
• sugar,
• olive oil.

Frozen green beans are poured into the baking sleeve, already tied on one side, and sprinkled with soy sauce. The fish is cut into steaks or fillets - as you like, sprinkled with a little olive oil, and placed in an even layer on top of the beans. Lemon with peel is cut 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 the whole thing is baked in the oven at 200 degrees. about 45 minutes.

Trout recipe from student life

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 onions and carrots - this is for the filling. Salt and pepper the fish to taste and coat it with mayonnaise, put onions and carrots in it and sew it up. In the oven at 200 for about an hour. Fry walnuts and raisins in oil and decorate the fish with them. And also lemon in thin slices.

River trout in bacon

Prepare trout carcasses (clean, gut, wash). Salt, pepper, lightly sprinkle with lemon juice. Place several sprigs of dill into the bellies. Wrap the carcasses in bacon. Place a sheet of foil in a baking dish (so you don’t have to worry about washing dishes later), add the fish, and bake for 12-15 minutes.

Baked Trout with pesto, mashed potatoes and broccoli

We will need:

• Two medium-sized portions of trout (250-300 g each)

For the pesto:

• A small bunch of basil.
• Approximately 100 gr. parmesan
• 1 clove of garlic.
• 100 gr. pine nuts (or pine nuts, or half and half almonds).
• 50 gr. olive oil.
• Salt.

1. Let's make pesto. Basil leaves, Parmesan cheese in small pieces, garlic and put everything in a blender along with olive oil. Add a little salt and nuts. Chop everything in a blender for no more than one minute.
2. Place the cleaned fish in a baking dish, coat it thickly with pesto and put a little sauce in the belly.
3. If desired, the fish can be sprinkled with lemon (I did not sprinkle). And to get a richer taste, you can let the fish marinate for some time.
4. Add a little water to the bottom of the pan to prevent the fish from becoming dry. Cover the pan with foil and place in 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.

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

Mashed potatoes and broccoli

Two medium potatoes + 300 gr. broccoli. Salt.
Place peeled potatoes in boiling salted water; when they are almost ready, add broccoli. It only needs 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 book-collection of the best recipes from TheNewYorkTimes newspaper. This recipe was published on July 26, 1989 by Pierre Franey. It turns out very tasty - the fresh, bright taste of the sauce perfectly complements the bland fish. The result is a healthy and low-calorie dish, and this is one of the options when the usefulness of the dish does not spoil the taste. Now I will steam fish more often.

• 1 tbsp. l. Dijon mustard,
• 3 tbsp. l. rice vinegar,
• 1/3 tbsp. (or 1/4 cup) olive. oils,
• 1/2 tbsp. finely chopped tomatoes without skin and seeds,
• 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 fresh thyme.

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

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

This is a form for baking meat; I placed a wire rack inside, on which I usually cool baked goods, and put fish fillets on the wire rack. I poured hot water into the mold and covered the mold with the fish tightly with foil. Place the pan 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.
Place 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 I put onions on top, but usually without onions, pour sour cream on top and put it in the microwave at 100 percent. for 6 minutes.
Ready! Delicious! (But it’s a little fatty, so it’s better to eat it with rice).

Trout baked in a sleeve

The fish is gutted, rubbed inside and out with a mixture of salt, pepper and lemon juice squeezed from 2 lemon circles. Place sliced ​​lemon in circles in the belly so that the halves peek out, put the whole thing in a sleeve and bake in the oven. Or bake in foil, then uncover and let the fish brown. It turns out awesome!

Fried trout

Fry in a frying pan:

1. I fry on both sides. Before this I apply salt and spices. Ready.
2. Just like in the first case, only at the end I add oyster sauce (I would give my soul for this dish).
3. Dad likes it breaded or floured.
4. Outdoors. On the grill (instead of the kebab). Marinates quickly. You cut the fish, add salt and spices, and by the time you get to the place where it’s fried, it’s already marinated. Sometimes they even marinated it on the spot.

Trout in a steamer

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

Trout in foil with tomatoes

Portioned pieces: salt, pepper, a piece of tomato and a plastic piece of cheese on top. I wrap each piece (about the size of my palm) in foil and in the oven for 5-10 minutes. After cooking, sprinkle with lime juice.

Raw trout salad

Filet the trout. It's very easy - her bones are large. Then cut into cubes, whatever size you prefer. Put it in a saucepan, add the juice of one lemon, pepper and add onion, I cut it into rings. Cover with a lid and shake in the pan for 7-10 minutes.

Trout in the oven

I cut the fish into pieces, marinate for 30 minutes in lemon juice, salt and pepper. Place it on a baking sheet and place a piece on top butter. 20 minutes and you're done.

Stuffed trout

And I do this. I “open” the trout along the ridge, take out the insides, stuff it with pre-prepared minced meat and put it in the oven. And it looks festive, it’s not a shame to put it on the table, and, of course, it’s delicious!!!
The minced meat can be any kind, depending on the family’s preferences. I tried to make it with potatoes, and with rice, and with vegetables, but most of all I like it with seafood - shrimp, octopuses, squid... Only the minced meat needs to be put in already prepared, since the fish cooks faster. And Bon Appetit!

I make trout in the sleeve, stuff the belly with minced meat: boiled rice with hot champignons, carrots and onions, then sew it up, add salt and stuff it into the sleeve, the rice is soaked in trout fat, it tastes amazing.

Trout in the air fryer

Ever since I got my air fryer, I only cook trout in it. I cut the gutted fish into 1.5-2 cm steaks, salt it, you can sprinkle it with lemon immediately, or after cooking, and on the grill for 10 minutes. I also used to cook it in a frying pan, warmed up, for 3 minutes. fried on each side. The main thing is not to overcook it, then it will be very juicy inside.

Salted trout with oranges

I salt the trout like this: I cut the gutted trout into steaks 1.5-2 cm thick, rub it with salt on both sides (about 1 level teaspoon on one side) and place it in a bowl, laying each layer with fresh orange rings. Those. a layer of oranges on the bottom, then a fish, oranges on top, again a fish, and so on until the top. The top layer must be orange. It is advisable to lay it tightly so that the lid barely closes, or you can put some kind of weight on top. 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 they had never eaten tastier trout.

Trout baked in a carrot coat

Season the trout (portioned pieces) with salt and pepper, place on a baking sheet, place finely grated carrots on top of the fish pieces and lightly grease the carrot cap with mayonnaise. Then put it in a preheated room at 180 degrees. oven for 25 minutes.

It's very easy to prepare. Salt and pepper the fish (I used steaks), put it in a mold, pour thicker cream, about half the “height” of the fish, you can put a mug of lemon on top. Place in the oven for 20-30 minutes. All.

Trout in the oven with cream

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

I sometimes do this: the fish can be marinated, or not, depending on the taste, the main thing is the following:

1. I make portioned foil boxes with a piece of salmon/farel in it,
2. peeled shrimp on top, on the sides, wherever they fall, as many as you want, I like there to be a lot,
3. cream + egg, fish is poured in,
4. top with grated cheese, maybe some greens,
5. into the oven.

Stuffed trout baked in the oven

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 seeds from it, I have a picture at home with 3 stages, I’ll try to explain how this is done.
First, clean the scales, then cut along the belly, gut, then use a sharp and thin knife to pry the bones along the ridge and separate the fish from the bones. The result should be a fish without bones, unfolded, as it were.
The filling is made - cook the rice, add mushrooms fried with onions (I use dried white ones) and pickled cucumber. Salt, pepper and mix it all with sour cream.
A pillow is made - fry chopped carrots with onions in sunflower oil, salt and pepper.
Now you start assembling.
Take a sheet of foil, place about a 2 cm layer of carrots on it, spread 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 and add spices.
Then put thin slices of lemon (olives are fine) on the carrots and place the fish on top. Grease the top side of the fish with sour cream. Wrap it all in foil and place it on a sheet in the oven.
Bake it all for 1 hour somewhere in the oven. The juice from the fish leaks onto the baking sheet, so sometimes it burns and starts to smoke - you need to carefully wrap it in foil.
Then you take it out and put everything on a plate. Good both hot and cold. I cooked it for friends for my birthday - everything was eaten in about 15 minutes :)

Trout in cream 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 blue cheese, broken into pieces, pour in about 200 ml of cream, heat until the cheese melts, but the cream didn't boil. Place the salmon pieces, cover with a lid, bring to a boil and turn off the stove (if the frying pan has a thick bottom and can hold heat, if not, you can leave the heat on low). Ready in 7 minutes. With pasta, I mean, with pasta, it’s simply magical. It is prepared before the pasta is cooked, especially if you are in the habit of storing grated cheese for future use.

Trout or salmon steaks in the oven

I rub trout or salmon steaks (I buy the fish and cut it myself, it’s cheaper this way) with salt and pepper, place it on a sheet, and put thin rings of lemon on top. I also wrap the sheet in foil and put it in the oven. Om-Nom-nom.
If you have prepared fish in the freezer, then uninvited guests are not afraid, as long as they wash their hands, your festive dinner is already ready!

Royal Trout Ambassador

For 1 kg. fish (salmon, trout) take 2 tbsp. l. salt - NOT IODIZED, NOT 0 GRINDED, that is, COARSE GRINDED, 1 tbsp. l. Sahara. Wash the fish, dry it, make an incision along the ridge. Rub a mixture of salt and sugar inside the belly and back and outside, against the growth of the 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 it within a day, but it’s better after two days, since your fish was not caught yesterday in Murmansk.

Trout steamed 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 from a bag) and bring to a boil. Place a few bok choy leaves in a steamer and top with the fish and 3 sprigs of rosemary. Steam for 15-20 minutes until the fish is cooked.

Trout with steamed potatoes

I put chopped potatoes on the bottom row, and a piece of salmon or trout on the top row. Top with onion and sprinkle with lemon. I set it for 15 minutes. The juice from the salmon drips onto the potatoes.

Steamed trout

• 1 prepared trout (1.2 kg);
• juice of 1 lemon;
• 1 glass of wine vinegar;
• 6 sprigs of coarsely chopped herbs;
• ground black pepper;
• salt.

Carefully and quickly rinse the prepared trout. Rub the inside with lemon juice, salt and ground pepper. Place the fish in the refrigerator to let sit for 30 minutes. Tie the trout into a ring. Pour water, wine vinegar into a saucepan, add spicy herbs, and boil. Place the fish on a steamer rack and place on the pan. Steam for about 25 minutes. When serving, place on a heated dish, first untying the fish. Garnish with boiled potatoes drizzled with butter.

Steamed trout with tomatoes

• 800 g trout fillet (or pink salmon),
• 2 tomatoes without skin and seeds, cut into pieces;
• 2 tbsp. spoons of mayonnaise;
• 2 tbsp. spoons of ketchup;
• 1 tbsp. spoon of yogurt;
• 1/2 teaspoon of vodka;
• 1 bunch of dill;
• 1/2 lemon, cut into slices;
• salt.

Set aside 2 sprigs of dill for decoration, and place the rest of the herbs on the bottom of the steamer rack. Place fish fillet on top and add salt. Place the steamer rack on a pan of boiling water and cook the fish for about 15 minutes, covering with foil. For the sauce, place mayonnaise, yogurt, ketchup in a bowl and mix thoroughly. Add the tomato pieces, pour in the vodka and stir again. When serving, place the fish on a heated plate, pour over the sauce, garnish with lemon slices and dill.

Grilled trout steaks

I'm cooking fish under the grill. Salmon or trout. I marinate the fish steaks in a mixture of lemon juice, olive oil and salt. You can add your favorite herbs. I marinate for 30 minutes to several hours, depending on what happens. And then onto the grill. Delicious

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 turns out very tasty),
• chopped red bell pepper,
• then a tomato.

All layers are salted and peppered, sprinkled with parsley and olive rings.
There is no need to add water, because... vegetables give a lot of juice.
The pots take about half an hour to prepare in the oven.
When ready, pour in the mixture: either cream + grated blue cheese, or sour cream + grated hard cheese + salt (50 g each).

Place fried onions, carrots, pieces of fish and potatoes into greased pots. To make the dish more dietary and not burn, I cover everything inside the pot tightly with foil and with a lid on top.

First of trout:

Trout soup

I make soup from the head and tail of trout, salmon or pink salmon. It can also be made from fillet, but we eat it anyway. I throw the head, potato pieces, an onion, and a whole carrot into the pan. I pour water on the stove and when it boils, add salt, cook until the potatoes are ready, if you add pieces of fish, I add them when the potatoes are almost ready. Before removing from the stove, I pepper and add fresh parsley and dill. The child likes it, and so does dad... It takes about 30 minutes to prepare, 40 max...

Trout soup with two tabs

Ukha is not a soup, but a means of enjoyment... From the book by A. Genis “Russian Cuisine in Exile.”
Boil small river fish until tender, strain the broth (throw away the small fish itself or give it to the cat). Place the broth on low heat, adding unfried onion (whole onion), celery, parsley, bay leaf, peppercorns, and salt.
After 20-30 minutes, add carrots, potatoes, tarragon and basil (fresh or dried) cut into strips. After another 5-7 minutes, add pieces of fish fillet. Here it’s better to take noble fish - trout, cod, sterlet, whitefish, or pike, at worst. The fillet is cooked for several minutes.
Separately, brew saffron in a cup with hot broth, strain and pour into a pan removed from the heat, this gives the ear a golden color and aroma. Throw a piece of butter into the pan, let the broth brew for 3-4 minutes and serve, sprinkled with dill and green onions.

Trout soup

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

04.03.2012
The selection was compiled by Ullya,
Novosibirsk

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