Trout is a very unusual fish. Depending on the type, its meat may be white or may be red, in size it may be quite large and weigh several kilograms (sea trout), and may be the size of a man’s palm (river or lake trout).
But invariably one thing - trout dishes are very tasty, delicious and healthy. Trout meat contains a large amount of vitamins (A, E, D), protein, minerals (calcium, potassium, magnesium, iron, zinc, phosphorus, etc.), amino acids, and omega-3 polyunsaturated fatty acids. The latter are especially useful for humans, in addition, they are not produced by the body on its own. Trout is useful for diseases of the cardiovascular system, helps to get rid of excess cholesterol in the blood, and is also an excellent dietary dish.
Trout dishes - the best recipes
Recipe 1: Oven Baked Trout in Foil
To prepare this dish, any kind of trout is suitable. The river can be baked as a whole, having previously been cleaned of scales, viscera, gills and fins, and the sea, due to its solid size, will have to be cut into pieces before cooking. You can serve the finished dish on your own, or you can add a side dish, for example, boiled friable potatoes or “rustic” potatoes.
Ingredients
500 g fresh trout
half a lemon
1 table. spoon of vegetable oil
bunch of parsley
coarse salt
ground black pepper
baking foil
Cooking method
Fish must be cleaned of scales, take out the insides, cut off the fins and gills. Rinse the carcass with cold running water, dry with a paper towel. Then rub abundantly with coarse salt and ground black pepper. Cut the lemon into 4 parts, squeeze the juice from one, mix it in a separate container with oil and coat the fish with the resulting mixture. Cut another quarter into thin slices, make small cuts on the fish carcass on both sides. Paste the lemon slices in them. Cut the two remaining parts of the lemon into slices, mix in the chopped parsley and fill them with the abdomen of the fish. Next, you need to wrap the carcass in foil, put on a baking sheet and put in the oven, preheated to 180 degrees. The dish is cooked for 40-45 minutes, 5 minutes before cooking, the foil can be slightly opened so that the fish is browned.
Recipe 2: Trout Ear
Chowder is truly a legendary dish. Of course, it is best to cook it from freshly caught fish on a fire right on the shore of the reservoir. But if this is not possible - it does not matter! An excellent ear can be cooked at home. Especially tasty and rich of trout ear. The main thing is not to digest this dish, the broth should in no case boil very much.
Ingredients
500 g trout fillet
1 medium onion
8-10 medium potatoes
30 g butter
1-2 cloves of garlic
1 medium carrot
2-4 slices of lemon
salt, allspice, black pepper, bay leaf to taste
Cooking method
Thoroughly wash the trout fillet with cold running water, cut into large pieces. Wash potatoes, peel, cut into cubes. Rinse and peel the carrots and onions, cut into thin strips. Finely chop the greens. Pour 2.5 liters of water into the pan, put on a strong fire, bring to a boil, then reduce the heat, and put potatoes, carrots, onions and half greenery in the pan. When the vegetables are almost ready (check easily by piercing the potatoes with a fork, it should be easily pierced), lower the fish into the broth. Next add bay leaf, salt, pepper and more herbs. Boil the ear over low heat until cooked, then remove from heat, add crushed garlic, butter and pepper (to taste). Soup should be infused for at least half an hour. It should be served to the table, decorated with lemon slices.
Recipe 3: Trout Steak
Trout steak is prepared very quickly and simply, and on the table this dish looks really royal. If you nicely lay a side dish and a teaspoon of red caviar nearby, your guests will have a distinct impression that you have been busy for half a day over this dish. As a side dish, french fries, "rustic" potatoes or just boiled crumbly with greens are suitable.
Ingredients
700 g trout chopped into steaks
half a lemon
3 table. tablespoons of olive oil
salt, pepper, rosemary (to taste)
greens for decoration
Cooking method
Rinse the trout steaks under running cold water, put in a bowl. Sprinkle with rosemary, salt and pepper, pour over lemon juice. Leave on for 20-30 minutes. Heat the oil in a pan, remove the trout from the bowl and put in the pan. Fry over medium heat for 7-8 minutes, then turn over each steak with a spatula and fry for another 4-5 minutes with the lid open. Then cover the pan, reduce heat and simmer the steaks for 5-7 minutes. Serve this dish immediately, decorating with lemon slices and sprigs of greenery.
Recipe 4: Roasted Trout
This recipe requires medium-sized river trout. Its highlight is the presence of sour cream among the ingredients, which makes the taste of fish even more delicate. Serve this dish best with boiled potatoes, seasoned with a small amount of butter and finely chopped greens.
Ingredients
4-5 pieces of medium-sized river trout
1 cup sour cream
2 table. spoons of ground crackers
2 table. tablespoons of flour
6 table. tablespoons of olive or vegetable oil
salt to taste
greenery
Cooking method
Trout clear of scales, take out the insides, cut off the head, fins and gills. Rinse under cold running water. Salt and fill with finely chopped herbs (to taste). Bread fish and bread. Heat the oil in a frying pan, put fish in it and fry for 3-4 minutes without a lid on each side. Then reduce the heat to a minimum, pour the fish with sour cream, close the lid and cook for about 5 minutes. Serve the finished dish in salt with a side dish, decorating with greens.
Recipe 5: Lightly salted trout - how to salt trout at home
Only salmon trout is suitable for salting. The process of its preparation is so simple that even an inexperienced housewife brilliantly cope with it. Lightly salted trout can be used for salads, cold snacks, but it is especially tasty on sandwiches with fresh white bread and butter.
Ingredients
0.5 kg trout fillet
2 tsp salt
1 teaspoon sugar
1 table. spoon of vodka
Cooking method
Cut the fillet into large pieces, free from seeds. Grate with salt and sugar, lay tightly in a suitable container. Sprinkle with vodka and cover with cling film. Put in the refrigerator for 10-12 hours. Then try on the taste, if the salt does not seem enough, you can add more to taste.
Trout dishes - tips from experienced chefs
1. It is better to salt the fish 15-20 minutes before frying, then it will not crumble and will be tastier.
2. Fish must be seasoned with lemon juice, as acid helps eliminate a specific smell.
3. If during the preparation of steaks they were accidentally salted, the sour cream added to the pan will help to correct the situation.
