Trout dishes

Trout dishes are always a delicacy, regardless of what exactly you did with this fish. The red pulp makes you fall in love with it from the first taste, because in addition to saturated fats and protein, it also has an unsurpassed dense texture and spectacular appearance. Having served trout to the festive table (in any form), your guests will not doubt your culinary talent, and will most likely ask for more. In this article you will find the most successful and proven recipes for preparing red fish.

Trout steak baked in foil in the oven

Trout steak baked in foil in the oven is not only a very tasty dish, but also incredibly healthy. It's no secret that red fish is rich in saturated fat and protein, and complementing it with leeks, potatoes and zucchini, we will get a delicious dinner in a minimum amount of time.

1. 
   Before cooking, defrost the fish, peel the vegetables and rinse under water.
2. 
   Cut the zucchini, potatoes, carrots, bell peppers into rings of medium thickness, pepper and salt, place on a sheet of foil + a sheet of parchment.
3. 
   Rub the trout with salt and black pepper, sprinkle with olive oil and lemon juice, sprinkle with thyme leaves and place on a vegetable “pillow”.
4. 
   Wrap the components in foil, but not too tightly.
5. 
   Place the bundles in a heat-resistant container and place in the oven: 60 minutes at 180 degrees.
6. 
   After an hour, unfold the foil and parchment paper and brown the ingredients for another 10 minutes.
7. 
   We place the fish and vegetables directly in the foil into plates and carefully tuck the edges for a more aesthetic appearance - taste it. Bon appetit!

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Homemade trout soup

Making trout soup at home is quite simple, so you don’t have to spend a lot of your free time preparing it. Red fish produces a clear and rich broth that goes perfectly with small cubes of vegetables, herbs and butter.

Cooking time – 90 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Trout – 800 gr.
• Potatoes – 2 pcs.
• Perch (small) – 4 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Celery (stem) – 1 pc.
• Tomato sauce – 50 gr.
• Millet – 2 tbsp.
• Laurel leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Allspice peas – 3 pcs.
• Butter – 2 tbsp.
• Chopped greens – 2 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Clean and gut any parts of trout and small perch, cut out the gills and rinse thoroughly under running water.

Step 2.Place small fish and red fish in a saucepan of a suitable size, fill with water and bring to a boil. Be sure to remove the foam, add salt, bay leaf and peppercorns.

Step 3. Peel the vegetables, chop them coarsely and fry them in a dry frying pan for a couple of minutes (onion, one carrot and celery), then add some salt and add them to the broth, boil for half an hour.

Step 4. After the time has passed, take out the fish and strain the broth using a fine sieve.

Step 5. In another heat-resistant bowl, sauté carrot rings and potato cubes in butter, pour broth over the vegetables and boil.

Step 6. Grind the boiled vegetables into puree and add them to the broth along with chopped herbs, washed cereals and tomato sauce. If necessary, add water and salt.

Step 7. We disassemble the trout and perch, separating the meat from the bones, pour the fish into the soup 5 minutes before turning off.

Step 8. Pour the fish soup into tureens and, if desired, flavor with lemon slices - we begin the meal. Bon appetit!

How to deliciously fry trout in a frying pan?

How to deliciously fry trout in a frying pan? Cooking this fish is a fairly simple process, the main thing is to use ingredients such as lemon juice and high-quality olive oil - voila, the fish is juicy, aromatic and literally melts in your mouth. We recommend cooking in small portion pans and serving in the same form.

Cooking time – 25 min.

Cooking time – 7-10 min.

Portions – 2.

Ingredients:

• Trout – 700 gr.
• Olive oil – 1 tbsp.
• Onion – 1 pc.
• Lemon juice – 1 tsp.
• Celery stalks – 1-2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.We clean the thawed trout from scales, rip open the belly and remove the entrails - rinse thoroughly with water inside and out.

Step 2. Cut the fillet from the carcass along with the skin, get rid of the bones and season with salt, lemon juice and black pepper. Rub in the additives and leave the fish to soak for 10 minutes.

Step 3. Without wasting time, finely chop the peeled onion and celery stalks.

Step 4. Fry in separate pans or alternately: heat ½ tablespoon of oil and lay out half the fillet, skin side up, fry for 3-4 minutes.

Step 5. Turn the trout over, add the vegetables and simmer for a few more minutes.

Step 6. Serve, topped with lemon rings and fresh chopped herbs.

Step 7. Cook and have fun!

Trout in cream sauce in a frying pan

Trout in a creamy sauce in a frying pan goes perfectly with durum pasta. This dish will easily diversify your usual diet and introduce something new and incredibly tasty. Be sure to try making pasta with red fish, parmesan and nutmeg.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Pasta – 100 gr.
• Trout – 100 gr.
• Parmesan – 15 gr.
• Nutmeg – 1 pinch.
• Vegetable oil – ½ tsp.
• Butter – 15 gr.
• Garlic – 1 tooth.
• Flour – ½ tbsp.
• Milk – 80 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the fish into small cubes and fry in a small amount of oil until the color changes, at the end of the heat treatment, lightly salt and place on a plate.

Step 2.In the same heat-resistant bowl, melt the butter and fry the garlic clove, add the flour and stir vigorously, pour in the milk in a thin stream and stir the sauce until smooth.

Step 3. Season the milk mixture with nutmeg, hard cheese, black pepper and salt.

Step 4. Add fish pieces to the delicate sauce and simmer for several minutes.

Step 5. At the same time, boil the pasta in salted water until tender, drain the broth.

Step 6. Place the pasta in a saucepan with the trout and sauce and mix.

Step 7. Serve the appetizing dish to the table, sprinkle with a handful of grated Parmesan - enjoy. Bon appetit!

Trout baked with potatoes in the oven

Trout baked with potatoes in the oven is a complex dish that includes both the main component and a side dish. Accordingly, the time spent on cooking is reduced by at least half, and as a result we get a nutritious and incredibly tasty lunch or dinner for the whole family.

Cooking time – 3 hours 20 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Trout – 1.5 kg.
• Potatoes – 5 pcs.
• Lemon – ½ pc.
• Sour cream – 1 tbsp.
• Olive oil – 1 tbsp.
• Greens - to taste.
• Spices for fish - to taste.
• Salt - to taste.

Cooking process:

Step 1. Gut and remove scales from the fish, rinse thoroughly and dry with paper napkins.

Step 2. Rub the carcasses with seasoning, pepper and salt, and also sprinkle with lemon juice.

Step 3. Place the trout in a container and cover it with film, put it on the refrigerator shelf for at least two hours, or better yet, overnight.

Step 4. When the fish is almost ready for baking, peel and slice the potatoes.

Step 5.Combine sliced ​​potatoes with sour cream, chopped herbs, salt and ground pepper.

Step 6. Distribute the potatoes along the bottom of the baking dish, lightly pour olive oil.

Step 7. Place the fish soaked in additives on top of the vegetable layer.

Step 8. Cover the workpiece with foil and make several holes for free steam escape.

Step 9. Place the pan in the oven and cook for 60 minutes at 180 degrees.

Step 10. After an hour, remove the foil and bake the food for about 20 minutes at a temperature of 200 degrees.

Step 11. Remove the appetizing dish from the oven, cool slightly and taste. Bon appetit!

Juicy trout cutlets

Juicy trout cutlets are a light and very tasty dish that goes well with any side dishes: cereals, vegetables or pasta. Such cutlets will relieve you of hunger for a long time and charge you with energy for the whole day, without being accompanied by a heaviness in your stomach. Try it and see for yourself!

Cooking time – 35 min.

Cooking time – 15-20 min.

Portions – 2.

Ingredients:

• Trout – 250 gr.
• Mayonnaise – 1 tbsp.
• Flour – 1 tbsp.
• Eggs – 1 pc.
• Sunflower oil – 30 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Separate the fillet from the carcass, remove the skin and take out all the bones, cut into small pieces and transfer to a deep container.

Step 2. Season the fish slices with egg, a small amount of mayonnaise, as well as pepper and salt.

Step 3. Pour in the sifted flour and mix well.

Step 4. Heat the vegetable oil in a frying pan and, using a tablespoon, add the minced meat, forming cutlets. Fry on both sides over moderate heat until an appetizing crust forms.

Step 5.We serve it to the table “piping hot”, supplemented with fresh vegetables or pickles. Bon appetit!

Lightly salted trout at home

Lightly salted trout at home is an incredibly tasty and aromatic appetizer that will become the highlight of any holiday table and will surprise not only your household, but also your guests. We recommend salting the fish with the skin on, as it is much more convenient to cut the trout into thin slices.

Cooking time – 48 hours 10 minutes

Cooking time - 10 min.

Portions – 9.

Ingredients:

• Trout – 450 gr.
• French/Dijon mustard – 2 tsp.
• Salt – 1 tbsp.
• Granulated sugar – 2 tbsp.
• Lemon juice - to taste.

Cooking process:

Step 1. Cut the fillet in half and rinse thoroughly, pat dry with paper towels. Combine salt and granulated sugar.

Step 2. Carefully rub the fish on all sides with the dry mixture.

Step 3. We also cover the trout with a layer of mustard and place it in a container, skin side down, close with a lid and place in the refrigerator overnight.

Step 4. In the morning, turn the piece over and return it to the cold for another 24 hours.

Step 5. After time, cut the fillet into thin slices and try it along with the bread.

Step 6. Prepare and enjoy not only the result, but also the process!

Trout jellied

Trout aspic is a truly festive dish that will decorate your table set for any occasion. This snack is always a success, not only because of its spectacular and appetizing appearance, but because of its unsurpassed taste and interesting combination of ingredients.

Cooking time – 1 hour 30 minutes

Cooking time – 15-20 min.

Portions – 3-4.

Ingredients:

• Trout – 200 gr.
• Gelatin – 1 tsp.
• Spices for fish – ½ tsp.
• Onion – ½ pc.
• Carrot – 50 gr.
• Celery stalk – 50 gr.
• Laurel leaf – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. Wash the fish and let it dry, peel the vegetables and rinse with water.

Step 2. Remove the skin from the trout, cut out the spinal bone and belly area.

Step 3. Place all the trimmings and coarsely chopped vegetables (onions and celery) into a saucepan - bring to a boil and cook over low heat.

Step 4. Add bay leaf, seasonings and salt, focusing on your taste preferences.

Step 5. Next, immerse the flesh of the red fish in the broth and boil until tender (about 7 minutes), infuse the broth a little and filter. We get rid of the seeds and cut the carrots into arbitrary slices.

Step 6. Pour gelatin into the broth and heat until completely dissolved.

Step 7. Place trout, carrots and greens into portioned bowls and fill with slightly cooled broth.

Step 8. To harden, keep in the refrigerator for at least 60 minutes.

Step 9. To remove the aspic from the dish, warm the bowl in hot water for 1-2 minutes and turn it over onto a flat dish. Bon appetit!

Trout with vegetables in the oven

Trout with vegetables in the oven is a dietary and healthy dish, which, at the same time, is distinguished by its excellent taste characteristics and unsurpassed aroma. You can indulge in this dish even at night and not worry about swelling and extra pounds.

Cooking time - 30 min.

Cooking time – 7 min.

Portions – 2.

Ingredients:

• Trout – 320 gr.
• Zucchini – ½ pc.
• Eggplant – ½ pc.
• Broccoli – 60 gr.
• Tomatoes – 2 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Vegetable oil – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Gut the trout and remove the films, rinse with water and dry.

Step 2. Make sure that nothing is left in the internal cavity.

Step 3. Cut the young zucchini straight with the skin into half rings.

Step 4. Grind the eggplant and carrots in a similar way.

Step 5. Cut the tomatoes into slices, cut the onion into quarter rings.

Step 6. Boil the broccoli in salted water for about three minutes and place it along with the rest of the vegetables in a baking dish, add salt and pepper, and sprinkle with oil. Place the fish on top, season with ground pepper and salt - bake for 20-25 minutes at 180 degrees.

Step 7. Serve the food and start the meal. Bon appetit!

Trout tartare with avocado

Trout tartare with avocado is a riot of flavors and aromas that no one can resist. Treat yourself to a low-calorie snack with a lot of saturated fat; this dish can also be easily served at the holiday table, portioned for each of the guests.

Cooking time - 30 min.

Cooking time – 10-15 min.

Portions – 2-3.

Ingredients:

• Trout fillet (skinless) – 170 gr.
• Avocado – ¼ pc.
• Shallots – 2 pcs.
• Lemon (zest) – ½ pc.
• Chopped red olives – 2 tbsp.
• Tarragon – 3 sprigs.
• Olive oil - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Before starting cooking, place a slice of fish in the freezer for 15 minutes - this manipulation will simplify the slicing process.

Step 2. In a blender bowl, grind the tarragon leaves along with a tablespoon of oil. At the same time, cut the fish, shallots into small cubes, ½ teaspoon of oil - mix with zest, salt and black pepper.

Step 3. Use a serving ring or a wide glass lined with film as a mold: put avocado pulp in the first layer and season with lemon juice.Next, add the olives, ground in a blender. Salmon on top. Please note that when using a glass, the ingredients must be laid out in reverse order.

Step 4. Before serving, we recommend keeping it on the refrigerator shelf for about 15 minutes for soaking.

Step 5. Carefully remove the ring or remove it by pulling the film. Add tarragon oil and enjoy the unique taste. Bon appetit!