Everyone who loves fish periodically buys for preparations a fish like trout. Cook the trout can be varied and tasty.

Exactly trout recipes this article is dedicated to. We will tell you in detail how to cook trout deliciously, presenting some of the best ways to prepare this wonderful fish.

• Baked trout with lemon
• Steamed trout
• Country-style trout
• Trout with cheese
• Trout in tomato sauce

Baked trout with lemon

Baked trout is perhaps the easiest way to prepare it. It is enough to follow the cooking rules very precisely, and your fish will turn out incredibly tasty.

Baked trout with lemon

• Trout;
• Lemon;
• Salt - to taste;
• Vegetable oil;
• Parsley – 1 bunch.

Let's start cooking:

1) For cooking, you need to prepare the fish.

• To do this, cut the belly, remove all the insides, be sure to rinse the inside well, remove all the black films.
• Don't remove your head. Wipe the inside with a paper towel to remove water that is completely unnecessary there.
• Remove the gills.
• Then salt and pepper the trout to your taste, this should be done on the surface of the fish and inside it. Please note that trout absorbs salt very well, so do not overdo it with salt.

2) Now take a lemon and cut it into slices.

• Place lemon slices inside the fish.
• Place them along the fish in one row, as many circles as are included.

3) Rinse the parsley and be sure to dry it on a towel; you don’t need water on the parsley.

• Place the parsley inside the fish; there is no need to cut it; place it in a whole bunch of about 5-6 sprigs.

4) Take a baking tray and cover it with foil. It is necessary to cover it because fish tend to stick to the bottom.

• Grease the foil with vegetable oil.
• Place the fish on a baking sheet and grease the fish itself with vegetable oil.
• Place the baking sheet with the fish in the oven, turn it on 180°, bake the fish for 30-40 minutes until golden brown.

This fish is served whole. It is best eaten hot.Bon appetit!

Fried trout with citrus sauce

This is simply incredibly tasty fish. The sauce makes it very special. The fish itself turns out very soft, juicy and tender.

Fried trout with citrus sauce

What you will need for preparation:

• Trout – 3-4 small pieces;
• Lemon – 2 pieces;
• Orange – 3 pieces;
• Olive oil – 7 tablespoons;
• Butter – 30 g;
• Flour – 3 tablespoons;
• Sugar – 1 teaspoon;
• Fresh basil – 4-5 sprigs;
• Salt - to taste;

Let's start cooking:

To begin, take a container in which it will be convenient to marinate the trout; it must be a non-metal container.

1) For cooking you need trout fillet weighing 150-200 grams. Or you will need 3-4 fish of 200-250 grams each. If you purchased the whole fish, you need to gut it and separate the fillet from the backbone. If you can find it, it’s better to buy the fillet right away.

2) Take 1 lemon and 2 oranges. Peel the citrus fruits and grate the zest using a fine grater. Set aside for now.

• Add 5 tablespoons of olive oil to this juice.
• Dip trout fillets into this marinade, cover the dish with film or a lid, and place in the refrigerator to marinate for 2 hours.

4) Then remove the fish from the marinade; do not pour out the marinade itself; you need it.

• Salt and pepper the fillets to your taste.
• Dredge the fish in flour.

5) Place a frying pan with the rest of the oil on the fire, fry the fish fillet on both sides, fry each side for 2-3 minutes, no longer.

6) While the fish is frying, turn the oven to minimum temperature. This is necessary so that the fish does not cool down during cooking.

7) As soon as you fry, place the fillet in a baking dish and send immediately to a warm oven. Simmer the fish until cooked for 20-25 minutes. During this time, prepare the citrus sauce.

8) In the same frying pan that the fish was fried, add butter; as soon as it melts, pour the marinade remaining from marinating the fillet into the frying pan.

• Pour the grated zest into the pan with the marinade.
• Cut the squeezed fruit into cubes and add to the marinade.
• Add sugar.
• Finely chop the basil and add half to the marinade.
• Season with salt and pepper to your taste.
• Boil the sauce until slightly thickened.

8) Once the sauce is ready, remove the trout from the oven. Pour the sauce over it and sprinkle with the rest of the basil.

Serve the dish immediately while the fish is hot. Bon appetit!

Baked trout with Provencal herbs

This trout is simply perfect with mashed potatoes and any vegetable salads. It turns out juicy and very aromatic.

Baked trout with Provencal herbs

What you will need for preparation:

• Trout steaks – 1 kg;
• Lemon – 1 piece;
• Dried Provencal herbs - to taste;
• Salt - to taste;
• Refined sunflower oil – for greasing steaks;
• Ground black pepper - to taste.

Let's start cooking:

For cooking, you need trout steaks and preferably larger ones.

1) Brush the steaks with vegetable oil. Salt and pepper them to your taste. Sprinkle them with dried Provençal herbs to taste.

2) Take a baking sheet or other baking dish, cover it with foil, grease the foil with vegetable oil.

3) Cut the lemon into thin slices. Place the rounds on the steaks.

4) Place the baking sheet in the oven. Turn it on to 200°, bake for 30 minutes.

Remove the dish from the oven and serve hot. Bon appetit!

Steamed trout

We always think that steamed food is bland and not tasty, but this is a mistake. By steaming you can cook very tasty and juicy trout. If you need to steam and really want tasty fish, try cooking trout using this recipe.

Steamed trout

What you will need for preparation:

• Trout – 1 piece;
• Canned beans – 2 tablespoons;
• Fresh grated ginger – 0.5 teaspoon;
• Garlic – 2-3 cloves;
• Dry wine – 30 ml;
• Soy sauce – 30 ml;
• Green onions – 4-5 feathers;
• Vegetable oil – 2 teaspoons.

Let's start cooking:

1) Before cooking, prepare the trout by:

• Cut the belly.
• Remove all entrails.
• Rinse the fish inside thoroughly, making sure there are no black films on the ribs inside.
• Wipe the inside with a paper towel to remove water.
• Don't remove the head, but be sure to remove the gills.
• Then make cross-shaped cuts along the top of the fish.

2) Then take the ginger and grate it on a fine grater, you need to grate half a teaspoon. Place the grated ginger inside the fish, spreading it evenly.

3) Peel the garlic, cut it into slices, and distribute it evenly inside the fish.

4) Now take canned beans or simply boil them until tender. Place it in a bowl and mash it well with a fork, turning it into a puree.

5) Make the sauce in a bowl. To do this, pour wine, soy sauce and vegetable oil into it. Mix it all well. Pour the sauce into the beans and stir well.

6) Coat all the fish with this mixture.

7) Place the stuffed and coated fish in the refrigerator for half an hour.

8) Then put it in a steamer for 20 minutes.

9) Once the trout is ready, place it on a plate. You can remove the bean mixture.

Before serving, you can pour a little soy sauce over the fish. Bon appetit!

Country-style trout

This seemingly simple recipe makes trout simply incredibly tasty. This fish can be prepared for a holiday or for an everyday menu.

Country-style trout

What you will need for preparation:

• Trout – 1 small piece;
• Butter – 20 g;
• Lemon - half;
• Salt - to taste;
• Refined sunflower oil – for frying;
• Wheat flour – 3-4 spoons;
• Milk – 200 ml;
• Greens – 3-4 sprigs.

Let's start cooking:

1) For cooking you will need a small fish about 300 grams. Before cooking, the fish must be cleaned of its entrails, rinse it well inside, and remove the gills from the head.

2) Place a frying pan on the fire and pour vegetable oil on it for frying.

3) While the oil is heating, salt the fish to your taste. Dip it in milk or pour it over it. 4) Then quickly roll in flour and place in the pan.

5) Fry it on both sides until nicely golden brown.

The dish is half ready.

7) Place the fried fish on a plate. Pour the prepared sauce over the fish. You can leave a little sauce to drizzle over the fish pieces as you eat them.

8) Cut the greens as finely as possible, sprinkle them over the fish poured with sauce.

Bon appetit!

Baked trout with potatoes in sour cream

This trout is served as a completely independent dish. It can be prepared for serving on a holiday table instead of the usual mashed potatoes. It turns out very juicy and very tender.

Baked trout with potatoes in sour cream

What you will need for preparation:

• Trout – 2 kg;
• Potatoes – 1-1.5 kg;
• Sour cream – 500 ml;
• Cream – 150 ml;
• Ground black pepper - to taste;
• Salt - to taste;
• Dill greens – 1 bunch.

Let's start cooking:

For cooking you need to buy large trout.

1) Prepare the fish.

• Clean the fish from the entrails and remove the head.
• Remove the skin from the fish and separate the fillets from the bones.
• Cut the fillet into cubes, the cubes should be 3-5 centimeters in size.

2) It is better to buy boiled potatoes. Peel the potatoes, cut the potatoes into cubes slightly smaller in size than fish, no larger than 3 centimeters.

3) Now take a baking dish, it is better to take a form with thick walls.

4) Pour the potatoes and fish into the pan, mix them so that the fish is evenly distributed among the potato pieces.

5) Prepare the sauce in a separate bowl.

• To do this, pour out the sour cream, add cream to it, it is better to take high-fat cream.
• Add salt and ground black pepper to your taste.
• Chop the greens as finely as possible.
• Add the herbs to the sauce, mix everything well.

6) Pour this sauce over the fish and potatoes.

7) Place the pan in the oven, turn it on at 180-200°, bake until the potatoes are ready. I don’t indicate the baking time because potatoes can be different (boiled or not), and everyone has their own baking dish size, so the baking time will be different for everyone.

8) Once everything is ready, remove the pan from the oven and serve the dish hot.

Bon appetit!

Trout with cheese

This trout is perfect for serving on any occasion. The fish turns out very tender, juicy and quite nutritious.

Trout with cheese

What you will need for preparation:

• Trout fillet – 1 kg;
• Hard cheese – 300 g;
• Dry wine – 100 ml;
• Soy sauce – 100 ml;
• Ground black pepper - to taste;
• Vegetable oil - for greasing the mold.

Let's start cooking:

For cooking, it is better to take ready-made fillets, but if you couldn’t buy one, then buy fish weighing at least 1.5 kg. If you bought fish, remove all the insides from it, remove the head, remove the skin from it, and carefully separate the fillet from the bone.

1) Then cut the fillet crosswise into pieces approximately 5 cm wide.

2) Take a non-iron container so that you can marinate pieces of fish in it.

3) Pour dry wine, soy sauce into the prepared dishes and pepper to your taste. Dip the fish into the marinade and place it in the cold to marinate for 1 hour.

4) Then remove the fish from the marinade.

5) Take a baking sheet, grease it with vegetable oil, it is better to cover it with foil first, because fish often sticks to the bottom.

6) Place the pieces on a baking sheet, not very tightly to each other.

7) Grate the hard cheese onto a coarse grater. Sprinkle cheese on each piece.

8) Place the baking sheet in the oven, turn it on 180°, bake the cheese until golden brown.

Serve the fish hot. Enjoy your meal!

Trout in tomato sauce

Trout, like many types of fish, goes well with tomatoes. Trout prepared in this way will definitely please your family members.

Trout in tomato sauce

What you need for cooking:

• Trout steaks – 1 kg;
• Tomato paste – 3 tablespoons;
• Onion – 100 g;
• Carrots – 100 g;
• Salt - to taste;
• Ground black pepper - to taste.

Let's start cooking:

1) To prepare, take ready-made steaks or cut them yourself from whole fish.

2) Peel the onion, cut the onion into 4 parts, cut it into thin slices.

3) Peel the carrots and grate them on a coarse grater.

4) Place a tall frying pan on the stove and pour vegetable oil onto it.

• Once the oil is hot, add the chopped onion.
• As soon as the onions become transparent, add the carrots and fry them together for 3-4 minutes.
• Then add tomato paste and pour in a little water to dilute it.
• Fry the vegetables with the tomato until the tomato begins to fry.

5) Then place the trout steaks on the tomato. Salt and pepper them to your taste, add a little water so that the fish can be stewed in tomato sauce.

6) Simmer the fish until soft.

This fish can be served hot or cold.

Bon appetit!

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It's no secret that any seafood is good for the human body. Fish contains essential fatty acids. They are not produced by the body on its own, so you need to get such acids from the outside. If you are on a diet, it is better to boil the fish. This way, the maximum amount of all useful components is preserved. Trout has an exquisite taste. Boiled trout can be consumed as an independent dish or added to salads and broths. How long does it take to cook trout?

Preparing fish for cooking

It doesn't take long to cook trout, but it is important to follow some rules. This is the only way to preserve the taste and beneficial characteristics. First of all, it is worth preparing the fish for heat treatment. Initially, the carcass is washed in cold water. The tail and fins are removed. Be sure to cleanse the entrails.

If it is necessary to remove fairly dense trout skin, this is done by making an incision at the head. Also, inside the carcass there is a black film, which can also be removed without fail. Like any other fish, trout is not boiled with its entrails. After complete cleaning, the fish is washed again under cold water.

You can cook it whole or in pieces. This type of product goes well with vegetables. Therefore, it is tasty and healthy to cook broths and soups from seafood. It is recommended to cook only fresh, not frozen product. If there is the slightest sign of spoilage in the fish, it should not be eaten. When cooking, the trout head can be left or removed. Also, the head can be cooked separately to make the broth more rich.

How and how long to cook trout?

Trout can be boiled in a simple saucepan, double boiler, or slow cooker. The cooking time itself depends on the cooking method. It is also important to note that it is placed in already boiling water. Otherwise, the fish will lose its shape, the trout pieces will boil, and the taste will be impaired. When cooking in a regular pan, the cooking time is no more than 15 minutes. Cold water is poured into the container, salt, peppercorns, and bay leaf are added. The liquid is brought to a boil, and only then the fish is added. Cook the fish over low heat, covered. If you are going to cook trout fish soup, put the pieces (carcass) in cold water.

For a double boiler it is prepared a little differently. Of course, first of all it is cleaned and washed. The carcass (pieces, fillets) is pre-salted and treated with various spices to taste and lemon juice. Let the fish stand in this marinade for about half an hour in the refrigerator. Only now the product is laid out in the container. The trout is cooked in a double boiler for half an hour.

You can also cook fish in a slow cooker. The meat is also marinated in spices and left for half an hour. After this, the fish is placed in a bowl and filled with water. With this type of cooking, you can prepare a side dish at the same time. Rice goes very well with trout. In this case, rice is poured into a bowl, and a sieve with trout is placed on top for steaming. The “steaming” mode is selected. The time is set to 30 minutes. After the sound signal, the fish is quickly removed. After all, in a warm environment it can still be cooked and boil over. If you select the “stew” or “baking” mode, you can cook the trout for 20 minutes.

There are some nuances in preparation:

• You can cook it with or without skin;
• The fish quickly absorbs all the flavoring spices, which must be taken into account when preparing it for cooking;
• The cooking water is salted in advance;
• It is better to cook trout without covering;
• You can determine the readiness of trout by separating the meat from the bones;
• During cooking, you can add a little vegetable (sunflower or olive) oil;
• Water should completely cover the carcass;
• The fish is cooked over low heat.

It's hard to find a person who doesn't like trout. This fish is one of the most delicious and healthy. In order to make an appetizing dish out of it, you don’t need any special tricks. It is not too dry, and if you know how to cook trout deliciously in the oven or in a frying pan, it will remain tender and juicy. At the same time, trout dishes look very presentable, most of them are suitable for a festive table. However, the ease of preparing trout allows you to make dishes from it even for a family dinner.

The recipes we have collected will help you out in a variety of situations. Using them, you can quickly prepare food for your family, even if you came home late from work, and holiday dishes for a spontaneous holiday feast.

Culinary secrets

Before you start choosing a suitable recipe, we suggest you familiarize yourself with several secrets, knowledge of which will allow you to cook trout in the oven or in a frying pan especially tasty.

• If the meat or fish has not been frozen, it is always easier to maintain its juiciness. However, experienced chefs can make an equally juicy dish from frozen foods. The secret is in proper defrosting. If you let the trout thaw in the refrigerator, you'll have no problem keeping it juicy.
• Trout cooks very quickly. Do not exceed the cooking time if you do not want to dry it out. Trout is usually baked in the oven for 30 to 40 minutes, and fried in a frying pan even faster.
• Foil or a cooking bag helps preserve the juiciness of trout when baking, and batter when frying. A fairly rich sauce made from sour cream, cream or mayonnaise can also cope with this task. If you cook trout in dough, it will also remain tender and juicy.
• To give trout a seductive aroma and improve its already excellent taste, the fish is marinated. For marinade, aromatic herbs, lemon juice, white and black pepper are most often used. There are recipes that call for the inclusion of honey or mustard in the marinade. In this case, the dish can be given a particularly piquant taste.

Now you know how to cook trout juicy and flavorful. We bring to your attention recipes for preparing baked trout whole, in the form of steaks or fillets. The last two recipes will help you cook trout deliciously in a frying pan. One of them is a treasure of Armenian cuisine; lake trout is usually prepared using it. So choose a recipe, get creative and enjoy the unique taste of trout.

Trout baked with a crispy crust

What do you need:

• river trout carcasses – 1 kg;
• fresh basil – 100 g;
• lemon – 2 pcs.;
• garlic – 7-8 cloves;
• egg yolk – 2 pcs.;
• sour cream – 100 ml;
• potato chips – 100 g;
• salt, spices - to taste;
• greens - to taste.

How to cook:

1. Clean, gut, wash and dry trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle it over the carcasses. Leave to marinate for a quarter of an hour.
2. Finely chop the basil.
3. Grate the zest from one lemon (the one from which the juice was squeezed).
4. Crush the chips in a mortar into fine crumbs. Leave a few for decoration.
5. Chop the garlic very finely with a knife.
6. Mix garlic, chips crumbs with herbs and zest.
7. Beat the yolks with sour cream. Add to the spice mixture and stir.
8. Place the fish in a mold and cover each with a thick sauce.
9. Place in an oven preheated to 180-200 degrees for half an hour. At first it is better to bake under foil, then without it.

Before serving, garnish with sprigs of herbs, remaining chips and fresh lemon wedges.

Whole baked river trout

What do you need:

• river trout – 1kg;
• oranges – 0.3 kg;
• soy sauce – 40 ml;
• honey – 1 tsp;
• Russian mustard - 1 tbsp. l.;
• dried saffron – 1 tsp;
• ground black pepper - to taste;
• mayonnaise – 100 ml;
• vegetable oil – 10-20 ml.

How to cook:

1. Season the prepared river trout carcasses with salt and pepper.
2. Mix mustard, mayonnaise, honey and soy sauce. Coat the trout carcasses with the resulting mixture.
3. Grease a sheet of foil and place it on a baking sheet.
4. Cut the oranges into circles, remove the seeds from them. Place orange slices on foil. Place trout carcasses on them.
5. Sprinkle the fish with saffron and pepper. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes, including the last 10-15 minutes without foil. The temperature in the oven at this time should remain around 180 degrees.

Trout made according to this recipe has a spicy, sweetish taste, typical of Asian dishes. Therefore, it is best to prepare rice as a side dish.

Monastery-style trout

What do you need:

• rainbow trout (steaks) – 0.5 kg;
• potatoes – 1 kg;
• flour – 1 tbsp. l.;
• vegetable oil – 140 ml;
• butter – 50 g;
• cheese – 50 g;
• sour cream – 0.5 l;
• onions – 100 g;
• tarragon – 5-10 g;
• fresh mushrooms – 0.25 kg;
• salt, spices - to taste.

How to cook:

1. Wash the steaks, dry with napkins, rub with salt and spices.
2. Cut the potatoes into bars, as for French fries, fry in vegetable oil, add salt and pepper.
3. Fry the flour in butter, add sour cream, bring to a boil. Whisk the sauce until smooth.
4. Cut the mushrooms into small cubes.
5. Grease the mold and place the trout in it. Place mushrooms on it. Top with a mound of potatoes.
6. Pour in the sauce.
7. Bake at 180 degrees for half an hour. 10 minutes before ready, sprinkle with grated cheese.
8. Sprinkle with tarragon before serving.

Please note that the dish is not lean, and its calorie content is quite high. But this dish is very tasty and satisfying; you can feed your household with an excellent appetite.

Trout with mushroom julienne

What do you need:

• trout fillet – 0.5 kg;
• champignons – 0.2 kg;
• cream – 0.2 l;
• lemon – 0.5 pcs.;
• butter – 80 g;
• flour – 1 tbsp. l.;
• salt, seasonings - to taste.

How to cook:

1. Marinate the fish pieces in a mixture of lemon juice, salt and spices.
2. Melt butter in a frying pan, fry mushrooms cut into small cubes in it, add flour and fry with it for a couple of minutes.
3. Pour the cream into the pan in a thin stream, whisking it with a whisk.
4. Cut the fillet into pieces approximately 5-6 cm wide. Cut each piece in half down to the skin and roll so that each piece resembles a steak in appearance.
5. Place the steaks on “boats” made of foil.
6. Cover the pieces with mushroom julienne.
7. Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil “boats”. They don't need a side dish.

Trout slice rolls

What do you need:

• trout fillet – 0.5 kg;
• garlic – 1 clove;
• walnuts – 0.2 kg;
• canned pineapples - small jar;
• lemon – 1 pc.;
• salt, pepper - to taste;
• olive oil – 50 ml.

How to cook:

1. Cut the trout fillet into pieces about half a centimeter thick.
2. Marinate in a mixture of olive oil and lemon juice with salt and pepper.
3. Grind the garlic in a blender along with walnuts and pineapples.
4. Brush the mixture onto the trout slices and roll them into a roll.
5. Pour pineapple juice or syrup from a can into the bottom of the baking dish. Place trout rolls in it.
6. Bake at 180 degrees for 20 minutes.

This recipe can be used to prepare a holiday appetizer.

Trout fillet baked in dough

What do you need:

• trout fillet – 0.5 kg;
• soft cheese – 100 g;
• olives – 10 pcs.;
• cherry tomatoes – 5 pcs.;
• purple onion – 50 g;
• chicken egg – 1 pc.;
• salt, pepper - to taste;
• puff pastry (yeast-free) – 0.5 kg.

How to cook:

1. Roll out the dough.
2. Season the fillet with salt and pepper and place on the dough.
3. Place olives cut into rings on top and onion cut into thin half rings. Cover it all with tomato slices.
4. Lift the edges of the dough, bring them together, and twist them to seal them well.
5. Brush the dough with egg.
6. Place the “pie” in the oven after preheating it.
7. Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Lake trout in a frying pan in Armenian style

What do you need:

• trout – 1 kg;
• butter – 100 g;
• wine vinegar (3 percent) – 100 ml.

How to cook:

1. Cut the fish into portions.
2. Plane the butter.
3. Place the butter slices in a non-stick frying pan.
4. Place the fish pieces on the oil.
5. Place the frying pan over low heat, covering with a lid.
6. After 10 minutes, carefully turn the trout pieces over. Add vinegar, diluting it with water 1:1. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try cooking lake trout at home according to the Armenian recipe - you won’t regret it, it turns out very tasty.

Trout in a frying pan in shrimp sauce

What do you need:

• trout steaks or fillets – 0.5 kg;
• peeled shrimp – 150 g;
• flour – 1 tbsp. l.;
• white wine – 50 ml;
• lemon – 0.5 pcs.;
• salt, pepper - to taste;
• butter – 50 g;
• vegetable oil - how much will be needed.

How to cook:

1. Marinate the fish in a mixture of salt, pepper, and lemon juice.
2. Boil shrimp in water with salt and pepper for 5 minutes.
3. Remove the shrimp and place them in a blender jar. Pour in 100 ml of the broth in which they were cooked. Grind.
4. Heat the vegetable oil in a frying pan, place the fish in it, fry on both sides, giving each side 5 minutes.
5. Pour in the wine, reduce the heat, and cover the pan with a lid. Simmer for 10 minutes.
6. Melt the butter in a clean frying pan and fry the flour in it. Add shrimp mixture, stir well, simmer for 5 minutes.

Place the fish on a plate, pour over the sauce and serve. Your guests will be delighted with this dish. It harmonizes especially well with white wine.

Trout can be cooked in the oven or in a frying pan. Even if you choose a complex recipe, cooking will not take much time. At the same time, the dish will turn out tender, tasty, appetizing.

Elena Pronina

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 faster by the body 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 have dissolved (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 brown, about 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 up 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 circles, 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, whatever 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 side, 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 tablespoons of olive oil. After this, cover tightly with foil and place in the oven, preheated to 180-190 degrees, for 25-30 minutes max. Try it, you won’t regret it, so that the baked fish’s spine separates from the body. 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

I 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. I put it on a baking sheet and put a piece of butter on top. 20 minutes and you're done.

Stuffed trout

And I do this. I “open” the trout along the ridge, take out the 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 in a frying pan, on preheated, 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 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 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 circles;
• 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, 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

It is almost impossible to cook noble red fish without taste. Especially if you supplement it with suitable spices. After reading the recipes below, you will no longer wonder how to cook trout in an elegant, original, simple and quick way.

Ingredients:

• fish carcass – 1 pc.;
• lemon – 1 large;
• onion – 1 head;
• sour cream – 5 dessert spoons;
• butter fat – 40 – 50 g;
• salt and spices;
• olives – 4 – 6 pcs.

Preparation:

1. Wash the citrus thoroughly and cut it with the peel, but without the seeds. Chop the onion head into thick rings.
2. Gut the fish carcass. Cut off the fins. On the outside, coat the trout with salted sour cream, and on the inside with just salt and spices.
3. Fill the carcass with lemon slices and butter, cut into medium slices.
4. “Close” the fish. Top it with onion slices.
5. Wrap the trout tightly in foil.

Large trout in foil should be cooked for about 70 minutes at 190 degrees. Then you can brown it for another quarter of an hour without covering.

Fish steak with sour cream sauce

Ingredients:

• fresh trout – 2 steaks;
• garlic salt – 40 g;
• granulated sugar – 100 g;
• fat sour cream – 70 – 100 g;
• oranges – 2 pcs.;
• black pepper - to taste;
• chopped horseradish – 2 teaspoons;
• dill – ¼ bunch;
• fresh orange juice – 2 dessert spoons.

Preparation:

1. Use a fine grater to completely remove all the zest from two citrus fruits. Combine with pepper, sugar, salt.
2. Spread the dry mixture over the fish steaks. Leave them like this for a couple of hours. If possible, let the trout marinate cool overnight.
3. Rinse steaks with cold water and pat dry. Fry on a grill pan until fully cooked.
4. Transfer the fish to a heatproof dish. Drizzle with the fat remaining in the pan. Bake for 7 - 9 minutes at 210 degrees.
5. For the sauce, mix salt, chopped dill, horseradish and sour cream. Add orange juice.
6. Spread the mixture onto the fish and bake the dish for a couple more minutes.

Serve steaks with boiled rice seasoned with turmeric.

How to salt red fish

Ingredients:

• trout – 1 kilo;
• coarse salt – 1.5 dessert spoons;
• sugar – 1.5 dessert spoons;
• lime/lemon juice and pepper - to taste.

Preparation:

1. It is good to clean the fish fillet from all excess. Rinse and dry. It is convenient to do this with a paper towel, which quickly absorbs moisture.
2. Use tweezers to remove even the smallest bones.
3. Mix sugar and salt. Rub the fillets with them.
4. If desired, sprinkle the fish with citrus juice and sprinkle with pepper.
5. Cut the trout into pieces. Place in a bowl. The main thing is that the container is not metal.
6. Press down the fish with pressure. Leave in this form for 5 - 6 hours directly on the table, then move to a cool place for another 30 - 40 hours.
7. Trout slices should be turned over periodically, otherwise they will not be able to salt evenly.

Transfer the finished fish to a glass or plastic storage container.

Trout soup

Ingredients:

• fish – 400 – 450 g;
• onions, carrots - 1 pc.;
• potatoes – 800 g;
• bay leaf, salt and pepper - to taste;
• assorted fresh herbs – ½ bunch.

Preparation:

1. Place large pieces of cut fish into the water. Cook for 10 minutes.
2. Add potato wedges, carrot slices, and randomly chopped onions to the boiling fish soup base. Salt and pepper.
3. Cook the mixture until the vegetables are completely cooked and soft.
4. Add bay leaf and chopped herbs. Continue cooking for a couple more minutes.

Ready-made trout soup is especially delicious served with a piece of butter and crushed garlic.

Fish fried in a frying pan

Ingredients:

• clean fish fillet – 800 – 850 g;
• sunflower oil – 3 dessert spoons;
• garlic salt.

Preparation:

1. Rinse the fish and dry it as convenient as possible.
2. Cut the fillet into medium pieces. Rub with garlic salt. You can also take a regular stone one with your favorite spices.
3. Heat sunflower oil in a cast iron frying pan. Fry fish pieces on it until golden brown.

To remove excess fat from the treat, you should immediately transfer it from the frying pan onto paper napkins.

Potato casserole with fish

Ingredients:

• fish fillet with skin – 600 – 650 g;
• potato tubers – 7 – 9 pcs.;
• eggs – 2 pcs.;
• leek – 1 pc.;
• cheese – 50 – 70 g;
• cream - 1 full glass;
• oil, salt and spices.

Preparation:

1. Boil the potatoes in the traditional way and mash with half the cream. During or before cooking, add salt to taste.
2. Beat the eggs with the remaining dairy product. Add some salt.
3. Remove the fish from the skin and cut into pieces. Sprinkle them with salt and spices and place in a mold.
4. Fry chopped leeks in any oil until soft. Place on top of the trout.
5. Pour the egg-cream mixture over everything. Cover with vegetable puree.
6. Smooth the surface of the future casserole with a spoon and cook it at medium temperature for 30 - 35 minutes.

Shortly before it is fully ready, sprinkle the treat with cheese and wait for the golden brown crust to appear.

Whole river trout in the oven

Ingredients:

• fresh fish carcass (medium size) – 2 pcs.;
• large lemon – 1 pc.;
• butter fat – 50 – 70 g;
• fleshy juicy tomatoes – 2 pcs.;
• fresh garlic cloves – 3 – 5 pcs.;
• cheese – 100 – 120 g;
• oil, dry basil, salt with spices.

Preparation:

1. Soften the butter by removing it from the refrigerator/freezer in advance. When the mass becomes pliable, knead it with dry basil. You can also use finely chopped fresh.
2. Rinse fish carcasses thoroughly. Remove entrails. Dry. Salt on all sides.
3. Rub the outside of the carcasses with the resulting mixture of oil and herbs, and put the remaining product inside the trout. The aroma oil can be prepared with other favorite herbs. For example, it goes well with oregano.
4. On the side where the fish will be located upwards, make notches of shallow depth. You will need to insert citrus slices into them. First, the fruit is thoroughly washed with a brush and cut together with the peel. The main thing is not to forget to remove all the seeds from it.
5. Grease the foil with oil. Place the prepared trout carcasses into it. Wrap tightly.
6. Place thin slices of tomatoes nearby, thickly sprinkled with grated cheese.
7. Cook everything together for 25 - 35 minutes, depending on the size of the fish carcasses.

Serve the trout baked in the oven along with tomato slices. The latter will be an excellent replacement for boring potato and pasta side dishes.

How to cook deliciously in a slow cooker

Ingredients:

• trout steaks – 5 – 6 pcs.;
• onion – 2 heads;
• grated cheese – 1 tbsp;
• lemon – 1 pc.;
• tomatoes – 3 pcs.;
• oil, garlic salt and spices suitable for fish.

Preparation:

1. Rinse the trout steaks, cleaned of all excess. Dry.
2. Drizzle them with plenty of vegetable oil. Sprinkle with garlic or regular salt and selected spices that go well with red fish. Leave the product in this form to soak for a quarter of an hour.
3. Cut the tomatoes with the peel into slices. Chop the onion into thin half rings.
4. It is better to grate the cheese (hard or semi-hard) in advance on a regular grater and cover it with film so that the resulting shavings do not have time to dry out.
5. Pour high-quality oil into the bottom of the kitchen “helper” bowl. Place the already thoroughly marinated steaks into it.
6. Fry the fish on each side for 12 - 17 minutes. It all depends on the size of the trout pieces.
7. Squeeze all the juice from the citrus. Strain from the seeds. Pour it over the already fried steaks left inside the bowl.
8. Top everything with onions. Cover with tomatoes. If desired, vegetables can be lightly salted.
9. Add the shredded cheese last.

Cook this delicate dish in baking mode for half an hour.

With mushroom sauce

Ingredients:

• trout carcass – 1 large;
• any mushrooms or assorted mushrooms – 200 – 250 g;
• hard/semi-hard cheese, pre-grated – 100 – 150 g;
• medium fat sour cream – 4 dessert spoons;
• salt with spices.

Preparation:

1. Cut the carcass, removing all excess from it. Rinse and dry completely.
2. Only then rub the trout with aromatic salt. Cut into portions.
3. Salt the sour cream. Dilute with boiled warm water.
4. Finely chop the onion. Chop the mushrooms in the same way. Champignons are well suited for this dish. You won't have to bother with them for long. Wild mushrooms will need to be boiled first.
5. Prepare a golden roast from the crushed ingredients without excess liquid. Pour diluted sour cream over it.
6. Heat the resulting liquid mass until it thickens.
7. Place the trout pieces in a heat-resistant dish and bake at 220 degrees for about a quarter of an hour.
8. Remove the finished fish and pour mushroom sauce over it. Cover with shredded cheese. Bake for the same amount of time.

onion – 1 head;

dried dill, ground coriander, salt, sunflower oil;

boiled eggs – 4 pcs.

Preparation:

1. Boil the potatoes directly in their skins until half cooked.
2. Thickly coat the container with butter. Place potatoes in it, cut into thin slices and sprinkled with salt, dill and coriander.
3. Finely chop the onion and simmer in a frying pan with sunflower oil. Place on potatoes.
4. Cut the rainbow trout fillet into small pieces. Add salt.
5. Place the fish pieces on top of the onion.
6. Cover the trout with pickled mushrooms.
7. Place the boiled egg slices last.
8. Cover everything with a mixture of salted sour cream and shredded cheese.

Place the container with all its contents in an oven preheated to 190 degrees. Cool the finished treat slightly and cut into portions.

Marinade for fish on the grill

Ingredients:

• small trout – 4 carcasses;
• assorted fresh herbs (required - parsley, tarragon and dill, green onions - optional) - 1 bunch;
• garlic/regular salt – optional;
• lime – 4 pcs.;
• high-quality olive oil - 5 dessert spoons.

Preparation:

1. Wash the carcasses. Remove entrails and scales. You can leave the heads.
2. Squeeze juice from half the citrus fruits.
3. Chop all the prepared (washed and dried) greens very finely. Mix with oil and lime juice. Add salt.
4. Thoroughly coat the carcasses with the resulting marinade. Leave it like this for several hours. And ideally - for the whole night.
5. In the morning, fill the belly of the fish with the remaining lime, cut into thin pieces. Add the marinade grounds from the bowl there.

Fry the marinated trout on the grill for 6 - 7 minutes on each side. You can serve the fish whole or just fillets with any suitable sauces.

Trout slice rolls

Ingredients:

• fish fillet with skin – 700 – 800 g;
• semi-hard cheese – 100 – 150 g;
• salt, spices, vegetable oil;
• fresh dill.

Preparation:

1. Using a sharp knife, turn the fish pieces into wide and perfectly even layers. They need to be made as thin as possible.
2. Rub the resulting bases of future rolls with salt and selected spices.
3. Sprinkle the slices generously with chopped fresh dill. You can use any dried herbs instead.
4. Distribute shredded cheese over fish.
5. Roll the filling into rolls, including the skin. There should be no scales left on the latter.
6. Secure the blanks with toothpicks. Leave in a cool place for 3 – 4 hours to seal the roll.
7. Cut each roll into portions, fry in vegetable oil or bake in the oven until cooked.

This dish is delicious served both hot and cold.

Trout is a fairly expensive fish. Some dishes made from it are considered real delicacies. But you can save money if you buy it at sales and promotions or buy whole carcasses at wholesale stores. For soup, you can use budget “spare parts” - ridges and heads of red fish.