Trout - the recipes of which arouse the appetite of even a sophisticated gourmet, is rightfully considered one of the most unique fishes. Freshwater beauty of the salmon family pleases not only with its bright appearance, but also with an unusual taste. Light and juicy, it is a vitamin well with salting, a dietary source on the grill and nutritious in baked form.
Trout in the oven - recipes
Trout dishes in the oven are one of the most accessible ways to get a fish delicacy. Freedom of choice is amazing: a whole carcass with a filling - for a dinner party, tender pieces in sauce - for a lunch snack, and meaty slices - for a beer party. Simple spices, fragrant greens and fresh flesh - what you need to get delicacies to taste.
Ingredients:
- trout fillets - 2 kg;
- cream - 400 ml;
- a bunch of dill;
- a pinch of black pepper.
Preparation
- Divide the first component of the list into large segments, sprinkle with chopped spices and put into a baking dish.
- Pour the cream and send for half an hour in the oven, set at 180 degrees.
- Trout are recipes that do not allow you to overdo the product, so cooking requires attention.
Steak from trout
A trout steak in the oven will be a suitable meal for light alcoholic drinks. Skillful housewives will not be difficult to preserve nutritious meat during the heat treatment, and beginners should use foil or a sleeve to avoid overdrying the product. Preliminary pickling and half-hour cooking will preserve fish juice.
Ingredients:
- lemon juice - 50 ml;
- vegetable oil - 80 ml;
- garlic - 2 cloves;
- a handful of fresh dill.
- steak - 550 g.
Preparation
- Mix the first four ingredients for the marinade.
- Place the main product in it and leave in the cold for no more than half an hour.
- After placing into a mold, bake at an average temperature of no more than 20 minutes.
- Trout - recipes, suggesting a beautiful serving of dishes, so garnish with salad leaves and vegetables.
Recipe for trout baked in the oven entirely
Long since the richness and luxury of feasts have been determined by the variety of fish dishes, and the presence of the carcass of the aquatic inhabitant was considered compulsory. Times have changed, and the values have remained the same - trout baked in the oven is an indispensable attribute of the festive table. Moderately seasoned and skillfully stuffed, it conquers even fastidious eaters.
Ingredients:
- trout trout - 600 g;
- half a lemon;
- vegetable oil - 20 ml;
- handful of parsley;
- a pinch of black pepper;
- pinch of dry rosemary.
Preparation
- Cut the carcass, dry and place on foil.
- From one part of citrus squeeze out the liquid, another cut the rings.
- Brush the abdomen with chopped herbs and ringlets.
- The recipe for baked trout suggests a fresh, spicy filling, and therefore, the spices will be appropriate.
- Wipe the product with liquid ingredients and, covered with foil, send it to bake at an average temperature of forty minutes.
Pie with trout from a yeast dough
Traditional fish pie is a relevant answer to the question "what to cook from trout?". The benefits of such a meal is obvious - a nutritious filling of fish will enrich the body, and fluffy dough will relieve hunger. A variety of fillings and their combination with salmon meat will remind you of the distinctiveness inherent in Russian cuisine.
Ingredients:
- flour - 500 g;
- milk - 130 ml;
- water 130 ml;
- mayonnaise - 150 g;
- fast yeast - 5 g;
- sugar - 10 g;
- fillets - 600 g;
- onion - 2 pieces;
- boiled eggs - 3 pieces;
- raw yolk - 1 pc.
Preparation
- Combine the first six ingredients and knead the dough. Leave for 2 hours in a warm place.
- Fried onions, chopped eggs and ground meat are used as fillings.
- Trout, whose recipes are not numbered, in such a company is extremely tasty.
- Prepare the prepared dough in half and roll into the layers.
- Lay the filling on one layer, and close the other one.
- Lubricated with yolk stock, bake for 40 minutes at 180 degrees.
Skewers of trout
Skewers of trout on the grill - a recipe that allows you to prepare a salmon representative in natural conditions. This technique will not only preserve useful components, but also fill the dish with pleasant aromas. It does not matter which part of the carcass the shish kebab is preparing, a special marinade is important, which can emphasize the properties of the product.
Ingredients:
- salmon carcass - 2.5 kg;
- lemon juice - 30 ml;
- vegetable oil - 60 ml;
- salt and pepper - a pinch.
Preparation
- The first component is divided, remove the bones and cut the same plates.
- Combine the following ingredients and mix.
- Marinate the product for half an hour, then you can string on the skewer, or leave it in its original form.
- Place the workpiece on a grate and cook occasionally turning it over.
Cutlets from trout - recipe
Trout in a frying pan - recipes that delight in their variety. The lake beauty is good in any form: fried, stewed, in sauce or breaded, it is especially in demand in the version of juicy cutlets. A tender stuffing with a filling, aromatic spices and fresh herbs will make you piquant, and the speed of cooking will allow you to take a sample in a couple of minutes.
Ingredients:
- fillets - 1 kg;
- onion - 2 pieces;
- egg - 1 piece;
- bread crumbs - 50 g;
- butter - 40 g.
Preparation
- First chop the ingredients in a meat grinder.
- Add the egg and mix the mass.
- Form the cutlets, filling them with slices of oil, roll in breadcrumbs and fry.
Trout salted - recipe
The recipe for salting trout is a great opportunity to get a nutritious and vitamin product at any time of the year. Buying a store option, you can face a salted or frozen specimen and, therefore, the best way is home. The classic method is simple and limited to salt, favorite spices and fresh product.
Ingredients:
- fish body - 2.8 kg
- salt - 6 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- bay leaves - 3 pcs .;
- black pepper peas - 6 pcs .;
- lemon juice - 30 ml.
Preparation
- Remove the gutted product from the scales, cut off the head, fins and tail, then, cutting in half, remove the spine and bones.
- Mix the dry ingredients.
- Lay out the bottom of the dishes with spices, chop the halves with a mixture and place in a warm place under oppression for a couple of hours.
- Release the carcass from oppression, close the lid and leave in the cold for two days.
- Trout - the recipe for which is classic salting, is very popular.
Soup from trout
The trout ear is a recipe traditionally prepared at the stake, in the home version is just as attractive. Fat salmon meat is an excellent base for a rich broth, and simple vegetables and greens are an additional nutritious source of dietary soup. Pampering loved ones with hot first will not be difficult, because the dish is characterized by simplicity and ease.
Ingredients:
- fish carcass - 1.5 kg;
- onion - 1 piece;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- a bunch of parsley;
- bay leaves - 3 pcs .;
- water - 3 liters.
Preparation
- Prepare the first ingredient from the list: gut, peel and divide into pieces.
- Broil the soup and head and strain it.
- Peeled and chopped vegetables, soak in broth for a quarter of an hour.
- Divide the fish pulp into pieces and place it on the vegetables.
- Hold for 10 minutes, decorate with chopped parsley and remove from heat.