Recipes for cooking trout quickly and tasty. River trout. Cooking methods How to cook trout fillet

How to cook trout. Recipes for delicious trout dishes

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 branches.

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.
Dip 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 tablespoons;
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 greens 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, peel off the skin, 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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Trout is a rather unusual fish, the meat of which can be both white and red. Sea trout can be very large and weigh several kilograms; river and lake trout are usually the size of a man's palm.

Any trout dish is very healthy, tasty and delicious.

The meat of this fish contains a large amount of vitamins, protein, amino acids, minerals and Omega-3 polyunsaturated fatty acids, which are very beneficial for the human body; moreover, they are not produced by it independently. Trout is an excellent dietary dish, helps get rid of excess cholesterol in the blood and is very useful for diseases of the cardiovascular system.

How to cook trout simply, quickly and tasty? You can cook trout in a variety of ways, but cooked trout in a frying pan, in addition to its benefits, also has an excellent taste that is sure to please the whole family and guests.

Below are the best simple recipes for cooking trout in a frying pan that anyone can prepare.

Delicious trout steaks

This dish is prepared very quickly and simply, and looks just like a king. And if the finished dish is beautifully decorated and served with a side dish and a spoonful of red caviar, guests will get the impression that they spent half a day working on this dish. For a side dish, boiled potatoes with herbs, country-style potatoes or french fries are perfect.

Required ingredients:

trout - 700 gr.;
half a lemon;
olive oil - 3 tbsp. l.;
salt, pepper, rosemary (to taste).

Cooking method:

Clean the fish, gut it, rinse, cut into steaks and place on a plate. Then sprinkle the steaks with salt, pepper, rosemary and freshly squeezed lemon juice. Leave for 20-30 minutes.
Heat a frying pan over a fire, add oil and place the steaks in the heated oil. Fry for 7-8 minutes over medium heat, then turn over and cook with the lid open for another 4-5 minutes. After this, close the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes.
The cooked fish should be served immediately, beautifully decorated with sprigs of herbs and lemon slices.

Bon appetit!

Fried trout with mayonnaise

This dish turns out to be very aromatic and delicate in taste thanks to mayonnaise.

Required ingredients:

trout - 2 kg;
onions - 2-3 pcs.;
mayonnaise;
breadcrumbs;
vegetable oil;
salt pepper.
Cooking method:

First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then place the steaks in a deep pan, add salt and pepper. Pour in mayonnaise and mix everything thoroughly. Leave to marinate for 30 minutes without placing in the refrigerator.
Peel the onions and cut into half rings. Then fry it in a frying pan until golden brown and place on a separate plate.
After the fish has been marinated, roll each piece in breadcrumbs and place in a hot frying pan with vegetable oil. Fry each piece on all sides.
Place the cooked fish on a plate, garnishing with fried onion pieces on top.

Bon appetit!

Trout fried in breadcrumbs

Required ingredients:

trout - 0.6 kg;
eggs - 2 pcs.;
onions - 2 pcs.;
vegetable oil;
flour and breadcrumbs;
salt.
Cooking method:

First you need to clean the fish, gut it, rinse it well and cut it into pieces. Then sprinkle each piece with salt and roll in flour.
After this, you need to dip each piece in the egg and roll in breadcrumbs.
Heat a frying pan, pour oil into it and place the fish. Fry on both sides until fully cooked.
Place the cooked fish on a dish and pour over the juice formed during cooking. You can garnish with parsley, lemon slices and onion rings.

Bon appetit!

Trout in white wine with shrimp sauce

Required ingredients:

trout (fillet) - 450 gr.;
half a lemon;
white wine - 0.25 cups;
vegetable oil;
salt pepper.

For the sauce:

shrimp - 150 gr.;
butter - 25 gr.;
flour - 1 tbsp. l.

Cooking method:

First, the fish needs to be washed, salted, peppered and sprinkled with freshly squeezed lemon juice. Leave for 20-30 minutes.
Fry in vegetable oil in a frying pan until golden brown. Then reduce the heat, add white wine and simmer covered for 15-20 minutes.
Prepare the sauce: to do this, boil the shrimp in a small amount of salted water, peel them and put them in a blender. Add to them 4 tbsp. spoons of the water in which they were boiled, and grind everything to the consistency of cream.
In a separate frying pan, fry the flour, add butter, mix everything well and add chopped shrimp. Let the sauce simmer for 3-5 minutes.
Pour shrimp sauce over the finished fish and serve.

Bon appetit!

Armenian dish - Ishkhan

Ishkhan - lake trout. Refers to Armenian cuisine. This is a very simple recipe; you can cook trout even in the presence of guests.

Required ingredients:

trout - 1 kg;
dry white wine - 100 gr. (you can use homemade vinegar instead of wine);
butter - 50 gr.

Cooking method:

Clean the fish, gut it, rinse well and divide into portions. Add salt.
Cut the butter into thin slices - 1.5 mm thick, place on the bottom of the frying pan, and place pieces of fish on top.
If you are using a non-stick frying pan, then cover with a lid, put on low heat and cook for 10 minutes - in this case the fish will turn out in its own juices. If you are using a cast iron frying pan, then you need to pour water so that it covers the fish, cover with a lid, put on low heat and cook for 20 minutes.
Then pour in the wine, cover the pan with a lid and cook for another 5 minutes over low heat.

Place the finished fish on a plate in the form of a whole carcass. You can garnish with olives, lemon slices and pomegranate seeds. They are not only an excellent decoration, but also a pleasant and tasty addition to fish. The dish can also be decorated with fresh tarragon.

Bon appetit!

Trout is a unique fish: its meat can be of various shades (from white to bright red). Sea trout can reach a weight of 5–6 kilograms, river trout, as a rule, is the size of the palm of an adult.

How to choose good fish?

Trout is considered a noble fish; it is very nutritious and contains a huge amount of essential microelements:

proteins;
minerals;
vitamins E and A;
Omega fatty acids and much more.

Polyunsaturated acids omega-3 and omega-6 are not synthesized by the human body, therefore they are very important for it. This fish is very beneficial for the heart muscle and blood vessels, and normalizes cholesterol in the blood. As a dietary dish, it comes first.

Trout can be found in a variety of forms:

chilled;
fresh frozen;
frozen.

It can be sold on the shelves:

whole;
in pieces;
steaks;
chilled, frozen.

Live trout can only be found in specialized stores, of which there are not many. Most often it is sold in the form of chilled or fresh frozen carcasses.

Trout is a perishable product. Trade workers do not always manage to sell the goods on time, so they use various tricks to give them a “second youth”. In this regard, you should definitely know how to identify a fresh product.

First of all, it should be noted that trout and salmon are not the same thing. Externally, the trout looks wider, and the tail has a rectangular, almost square, shape. The standard weight of the fish is about four kilograms.

Trout always have an elongated stripe on its side, which can have a shade from silver to dark purple.

If the fish is packed in a sealed bag, then first of all you should pay close attention to the following points:

who is the manufacturer;
expiration dates;
when the product is manufactured;
what are in the supplement?

Important to remember:

if it says “steak” on the package, then the fish will definitely have bones;
if there is a “fillet” marking, then there will be no bones in the product.

When choosing fish, you should pay attention to its appearance: it must look as if the fish had just been caught from the sea. The tail is a kind of indicator of freshness. If it is twisted into a tube, this means that the fish was caught a long time ago. In this case, the product may be completely edible, unspoiled, or it may not be, depending on your luck.

It’s better, of course, not to risk your health and not buy such fish.

clear eyes;
red gills;
sparkling and iridescent scales;
elastic carcass.

Fresh fish smells like the sea, not fish - this is also a very important indicator. The veins of trout are always white; this is the first thing you should pay attention to when purchasing.

Trade workers, in order to “decorate” the product, often flavor trout meat with dyes. The fillet must be only a delicate pink color.

If the word “ripener” is present on the packaging, then it is recommended not to purchase such a product. “Ripeners” are carcinogens, chemicals that dissolve fish bones. They have a negative impact on human health.

If the intense shine of a fish carcass is noticeable during the initial examination, then it should alert you. This confirms the fact: the fish was treated with special chemicals to give it a marketable appearance.

If strange spots and stains are visible on the trout carcass, then it is better to refrain from purchasing such a product. Another important detail: fresh fish always sinks to the bottom, while stale fish floats to the surface.

Cooking methods

It's the easiest way to cook trout. The meat of this fish is very technologically advanced: it is tender and can be easily cooked. The fish is medium in size, ideal for work, and has few bones. Most often, the product is prepared in steaks or completely fried in a frying pan.

You can also bake this fish whole if the size is larger than average. Experienced chefs call trout a fish that cannot be spoiled. Under any circumstances, such a product will definitely make a tasty dish. Even if the trout is frozen, after cooking the dish will still be juicy and tasty.

When working with this product, it is important to ensure that the meat does not dry out. Most often, this can happen if the fish is cooked by baking. This will take no more than 45 minutes. To fry fish, twenty minutes is usually enough.

If you bake fish in a special sleeve, it is difficult to dry it out. Before cooking, fish is most often marinated, always adding lemon juice, which is a good antioxidant. It is also important to add the right amount of seasonings.

On the stove

Necessary ingredients for the dish (we will assume that the cleaned fish weighs 1 kg):

garlic – 5 cloves;
bulb onions;
carrots – 1 pc.;
vegetable oil;
butter – 30 gr.;
dry white wine – 50 g;
greenery;
ginger;
sour cream – 100 gr.;
lemon – 0.5 pcs.

Chilled fish is washed and cleaned only on the inside; the skin and scales remain. The fish is placed in a deep container, salted, sprinkled with lemon juice and left for a while.

All other products are cleaned, placed in a large pan, and the fish carcass is also sent there. A little water is added and the contents are cooked for 45 minutes. The fire should be minimal.

The product can be prepared quickly if it is boiled. Boiled or stewed trout is also very tasty and healthy. The cooking time in this case does not exceed 10–14 minutes.

For a couple

Trout cooked in a steamer is a delicious dish. The most important advantages of this method of cooking are that the fish remains juicy and does not lose its taste. It is also a dietary product. The trout is cleaned, washed, cut into steaks, and placed in a double boiler. You can also add chopped vegetables, spices and herbs. Heat treatment time is about half an hour.

It is also important to cut lemon slices and place them on top: lemon juice brightens the taste of the fish and adds juiciness.

In the microwave

Cooking trout in the microwave is quick and easy. The following products are required:

trout fillet – 800 gr.;
tomato – 1 pc.;
greenery;
salt;
seasonings;
vegetable oil;
garlic – 4 cloves;
onion – 1 pc.;
hard cheese – 100 gr.

The cleaned trout carcass is sprinkled with seasonings and grated cheese. Vegetables are cut finely. The fish is placed in a baking sleeve, chopped vegetables and vegetable oil are added there. The sleeve is hermetically sealed using a special clamp. The microwave oven is turned on at maximum power, the “Autocook” mode is selected, and everything is cooked for 12 minutes. After heat treatment, the product should cool slightly.

Dried

The fish is cleaned and washed in running water, sprinkled with various spices to taste, and salted. Then he goes to the balcony, veranda or any other place where there is enough sunlight and fresh air. On average, one week is enough for it to “get ready.”

In the marinade

If you marinate trout correctly, you will get a delicious dish. Marinated trout is enriched with additional original taste and beneficial microelements.

Products needed for preparing marinated trout:

fish carcass – 800 gr.;
carrots (large) – 1 pc.;
onions – 2 pcs.;
fresh tomato – 4 pcs.;
spices, salt, herbs;
sweet pepper – 1 pc.

Ingredients for sour cream marinade:

garlic – 3 cloves;
sour cream 15% – 200 gr.;
vegetable oil;
greenery;
onion – 1 pc.;
spices.

Vegetables are cut into small pieces, the garlic is squeezed out. The fish is soaked for one hour in this marinade and then cooked in foil in the oven.

Ingredients of the citrus marinade:

lemon juice – 100 g;
greenery;
vegetable oil;
garlic – 4 cloves;
sour cream 15% – 200 gr.;
vegetable oil;
greenery;
onions – 2 pcs.;
spices.

A marinade is made in which the fish is soaked for several hours (4–5). And then the trout is cooked in any desired way.

A delicious marinade is obtained by adding dry white wine to it. The ingredients in this case are:

lemon juice – 100 g;
greenery;
olive oil;
dry white wine “Chardonnay” – 200 g;
garlic – 3 cloves;
sour cream 10% – 150 gr.;
vegetable oil, herbs, salt;
onions – 2 pcs.;
spices.

All ingredients are thoroughly mixed. The fish is immersed in the resulting composition, left there for some time and then subjected to heat treatment.

The best food recipes

Bake trout in foil in the oven - this is one of the simplest and most effective ways to properly prepare a dish. It is permissible to use sea and river fish, which should be cleaned, the head cut off, washed thoroughly and cut into steaks. Experienced chefs often stuff trout carcasses with various side dishes. Properly stuffed trout acquires an additional piquant taste. Most often you can find the following as a filling:

potato;
buckwheat porridge;
rice with vegetables.

What products are needed:

trout – 800 gr.;
lemon – 0.5 pcs;
vegetable oil;
greenery;
seasonings;
onion – 1 pc.;
garlic – 4 cloves.

After the fish is washed, it is rubbed with black pepper and salt. The lemon is cut into thin slices and placed in a container containing vegetable oil. You should also put onion rings and finely grated garlic there. More seasonings, salt and ground black pepper are added to the container. Cuts should be made on the fish carcass so that the marinade also saturates the fillet itself. You can also insert lemon slices into these cuts. The fish is soaked for some time in the prepared marinade.

Then a sheet of foil is placed on a baking sheet, the trout is placed on it, and it is covered with another sheet of foil. The fish is tightly wrapped, and marinade is added to the package. Heat treatment lasts no more than half an hour, and the oven temperature should not exceed +200 degrees.

Not only fish meat has excellent taste, but also its liver, which is also easy to prepare.

Product composition:

potatoes – 250 gr.;
trout liver – 100 g;
carrot – 1 pc.;
garlic – 4 cloves;
onions -2 pcs.;
seasonings, herbs, spices;
vegetable oil;
sour cream – 20 gr.;
hard cheese – 80 gr.

First of all, you need to remove the liver from the fish carcass. To do this, clean and rinse the fish in running water. Carefully remove the bile so as not to spoil the product. To do this correctly, you should make a minimally deep cut on the abdomen with a sharp knife.

If the gallbladder has been damaged, the fish should be washed with cold water and sprinkled with salt. Then you should take a large clay dish and put diced potatoes on the bottom. Then add chopped onions, cloves of garlic, pieces of carrots. Then trout liver is placed on top (sometimes a heart is also added). The container is placed on the stove and the smallest fire is turned on. The dish simmers for one hour, but no more.

Trout cutlets are a delicious dietary dish that will appeal to family members of all ages.

Required ingredients:

trout (fillet) – 800 gr.;
egg – 2 pcs.;
herbs, seasonings, vegetable oil;
lemon – 1 pc.;
pickled cucumber – 2 pcs.;
carrot – 1 pc.;
garlic – 4 cloves;
onion – 1 pc.;
mayonnaise 68% – 1 glass.

First, the marinade is made: all the products are mixed in a separate bowl, a finely chopped egg and lemon juice are added.

Trout fillet is washed in running water, cut into thin slices, and passed through a meat grinder. The minced meat is placed in the prepared marinade for several hours (2-3). Then cutlets are made from small portions, they are placed in a frying pan, the contents are sprinkled with spices, vegetable oil and seasonings are added. The dish is fried for no more than five minutes, periodically the cutlets are turned over, this is done until an amber crust appears.

Trout soup is the most popular dish in all countries. Cooking fish soup is simple, it is nutritious and healthy. You should know when to stop and not subject the product to excessive heat treatment. Ingredients:

trout – 800 gr.;
potatoes – 6 pcs.;
butter – 50 gr.;
garlic – 1 head;
onions – 3 pcs.;
carrots – 1 pc.;
lemon, cut into slices – 0.5 pcs.;
seasonings;
salt.

The fillet is washed in running water, cut into steaks 2 cm thick. The potatoes are peeled, cut into medium pieces, and the carrots are finely chopped. It is better to make a deep cut on the head of garlic, removing only the top peel. The greens are also finely chopped. ¾ of the volume is poured into the pan (the volume of the container is no more than five liters). Then the water is brought to a boil, all products are placed in a container. Then you should turn on the smallest fire. The soup should simmer in this mode for an hour. It is recommended to open the lid of the pan slightly (2–4 mm). This method of preparation is good because the product gradually “reaches” its condition. In this case, the contents will not “run away”, a little water will boil away, and the fish will be enriched with all the flavor shades as much as possible.

Periodically, the soup should be stirred well to ensure uniform heating.

Trout steak is prepared very simply and quickly. This dish is good, in addition to being nutritious and caloric, because it looks very aesthetically pleasing. The side dish for a dish can be very different.

Compound:

cleaned trout – 800 gr.;
vegetable oil – 100 gr.;
garlic – 4 cloves;
onion – 1 pc.;
flour – 100 gr.;
seasonings, herbs, salt.

The steaks are washed well in running water and placed in a deep bowl. Vegetables are finely chopped, garlic is crushed using a special hand-held device, everything is sent into a separate container. The fish is sprinkled with seasonings and salt. Dip in flour, place in a frying pan, into which cooked and chopped vegetables are added. Fry everything over medium heat for no more than ten minutes, the steaks should be turned over periodically.

What to cook for a side dish?

A properly selected side dish will highlight the taste of the product. As a rule, it is better to serve boiled fish with a boiled side dish, and fried fish is preferable, respectively. Legumes are also often used, such as:

lentils;
bil gur;
basmati;
couscous;
peas;
red and white beans.

If the fish is cold smoked, then a green salad or chopped green vegetables and various pickles are often served.

What sauces are suitable?

The taste of trout largely depends not only on the marinade, but also on the sauce served with it.

Creamy sauce goes best with this fish. To prepare it you will need:

flour – 2 tablespoons;
butter – 120 gr.;
cream – 1 glass;
herbs, salt, vegetable oil.

Melt butter in a deep frying pan with a small addition of vegetable oil. Then, when the contents are hot enough (but not boiling), add flour. It is important that there are no lumps. Then the cream is poured in. The sauce will thicken quite quickly to the consistency of sour cream. Spices, seasonings, and salt are added.

If you make a sauce from sour cream, the quality will not be inferior to that made with cream.

Cheese sauce is easy to prepare and is one of the most popular. You will need:

flour – 2 tablespoons;
butter – 120 gr.;
milk – 100 gr.;
hard cheese – 150 gr.;
spices, salt, herbs;
garlic - a few cloves.

Melt butter in a deep frying pan, add flour and milk. Everything is thoroughly mixed. Gradually the substance will become thicker, then finely grated cheese is added to it, as well as spices, salt, and squeezed garlic.

Gourmets can add a little more sea buckthorn and lemon juice (1 teaspoon) to the sauce.

Note to the hostess

It is recommended to salt the trout 10 minutes before cooking.
Be sure to treat fish with lemon juice: citric acid is a good antioxidant.
If the fish is accidentally over-salted, it is best to add a little sour cream.
Trout goes best with potatoes, tomatoes, onions and garlic.
Salt the trout very well, cut into thin slices and serve on bread brushed with butter.
You can cook a delicious soup from the tail and fins of trout.

You will learn how to cook trout quickly and tasty from the video below.

Fish is a tasty and healthy product, but the problem of how to cook it tasty often confuses housewives, especially those with little experience. In fact, there is nothing complicated in creating a delicious fish dish; there are plenty of cooking options.

For example, river trout can be cooked in the oven, in a frying pan, steamed, on the grill, and each variation will turn out to be delicious in its own way.

How to cook whole river trout in the oven using foil?

This recipe is very easy to follow; even a girl who has never cooked fish before can repeat it. The dish is almost impossible to spoil, unless, of course, you forget to take it out of the oven, and the taste is simply amazing: simple but refined.

Ingredients:

Whole fish weighing approximately 500 g;
half a lemon;
vegetable oil – 1 tbsp. l.;
spices for fish, whichever you prefer, salt;
fresh greens.

Cooking method:

How to deliciously cook river trout in a frying pan?

Housewives prefer to fry most types of fish; trout is no exception; it can also be cooked very tasty in a frying pan.

Ingredients:

fish – 2 kg;
large onions - 3 pcs. (more is possible);
spices for fish, salt;
mayonnaise;
breadcrumbs;
oil for frying.

Cooking method:

To effectively serve grilled steaks, take a flat dish, line it with lettuce leaves and place the fish. Sprinkle the prepared onion rings on top, and place fresh tomatoes or bell peppers around the edges of the dish. This combination of shades looks simply excellent, and the smell that will emanate from the trout will awaken your appetite.

How to cook river trout on a grill?

Many people associate nature and summer with kebabs and meat, but fish can be cooked just as tasty on the grill. The following recipe will be very easy to follow and will suit those who spontaneously decided to go to nature.

Ingredients:

Cooking method:

If all the ingredients are available, you can start preparing the fish kebab. To do this, prepare the trout carcass, if it was purchased ungutted and uncleaned: remove the scales, entrails, and fins. You can cut off the head, or you can leave it, it’s a matter of taste.
Place sprigs of herbs, lemon and pepper in the belly of the prepared fish. If you want to give the dish a piquant aroma, fill the carcass with garlic, cut into thin slices.
Carefully treat the grate with vegetable oil, otherwise the thin skin of the trout will “stick” to it. The fish is cooked over medium heat for about 20 minutes. The time may vary depending on the size of the carcass.

River trout is not only tasty, but also, of course, a healthy product. This wonderful fish contains Omega-3 fatty acids, which are good for the heart and our cardiovascular system, as well as vitamins B6 and B12. In 100 gr. trout about 19 gr. protein, which makes this product recommended for those who are on a diet or simply prefer proper and healthy eating.

A couple of simple recipes in today’s selection will help you cook river trout quickly, tasty, and most importantly, simply.

River trout in the oven

Simple dishes are often the most delicious. And there is nothing simpler and tastier than tender and juicy trout baked in the oven, exuding the aromas of herbs.

To prepare you will need:

2 fresh trout carcasses
oregano and all sorts of delicious seasonings for fish (it is better to choose seasonings without gluten and salt);
you can take parsley and dill;
salt and pepper;
a little olive oil;
a sprig of cherry tomatoes;
1 whole lemon.

Preparation:

1. The trout needs to be washed, if it is not cleaned, then clean it and remove all the insides and rinse thoroughly.

2. After washing, add salt and sprinkle it thoroughly with seasonings on both sides.

3. Now set the oven to warm up to 200-220 degrees.

4. Take a baking dish (any glass or ceramic), pour a little olive oil on the bottom. We lay out the trout, sprinkle with chopped herbs, place a sprig of cherry tomatoes and lemon next to it, and sprinkle everything with olive oil.

5. Place the fish in a preheated oven and bake for 45-55 minutes, depending on the size of the river trout.

To give the fish even more juiciness, you can cut 1 onion and lemon into rings.

In addition to cherry tomatoes, you can bake potatoes along with fish.

Trout baked in the oven with mango

I don’t know about you, but to me the name of the recipe already sounds “juicy and tasty”; such a dish clearly requires a romantic dinner and a glass of wine (or grape juice). Therefore, all ingredients are designed for two people. You will need:

2 river trout carcasses
4 tbsp soy sauce
4 tbsp. spoons of olive oil
1 tbsp. a spoonful of mustard seeds (you can just use French mustard)
juice of half a lemon
1 red bell pepper (cut into small cubes)
1 onion – finely chopped
1 mango, not too ripe
arugula leaves for serving

Preparation:

1. Remove the fish's tail and head. Add a little salt (do not salt too much, as we will marinate the fish in soy sauce).

2. Place the trout in a plastic container or marinating bag, add olive oil, soy sauce, lemon juice and mustard. Leave to marinate for 1 hour.

3. At this time, prepare a mixture of 1/4 mango (cut into small cubes), finely chopped onion and red pepper.

4. Before cooking, preheat the oven to 210 degrees.

5. Take a baking dish and put foil on the bottom. Place marinated river trout on it. We put our mixture of mango, onion and pepper on top of it; you can put a little of the mixture inside the fish itself. Pour a few spoons of marinade over everything.

6. Cut the remaining mango into large slices and place it on top of the fish.

7. Cover the top with foil. Use a toothpick to make several holes in the foil.

8. Bake for 25-30 minutes, then remove the foil and bake for another 7-10 minutes.

9. Serve river trout baked in the oven with fresh arugula leaves.

Bon appetit!