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Hot dishes of salted trout. River trout - recipes

Noble red fish is almost impossible to cook tasteless. Especially if you add it 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;
  • butterfat - 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 pits. Chop the onion head with thick rings.
  2. Gut the fish carcass. Cut off the fins. From the outside, grease the trout with salted sour cream, inside - just salt and spices.
  3. Fill the carcass with lemon slices and oil, 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 still brown it for a quarter of an hour without coating.

Fish steak with sour cream sauce

Ingredients:

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

Preparation:

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

Serve steaks with boiled rice seasoned with turmeric.

How to pickle 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 with salt. Grate fillet 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 on the fish. Leave in this form for 5 - 6 hours directly on the table, then move to coolness 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 container for storage.

Trout fish soup

Ingredients:

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

Preparation:

  1. Put in water large pieces chopped fish. Cook for 10 minutes.
  2. Add potato cubes, carrot slices, randomly chopped onions to the boiling base for fish soup. Salt, pepper.
  3. Cook until vegetables are fully cooked and soft.
  4. Add parsley 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 pan

Ingredients:

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

Preparation:

  1. Rinse the fish and pat dry.
  2. Cut the fillet into medium pieces. Rub with garlic salt. You can take the usual stone with your favorite spices.
  3. Heat sunflower oil in a cast iron skillet. Fry the fish pieces on it until golden brown.

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

Potato casserole with fish

Ingredients:

  • fish fillet on the 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 potatoes traditional way and puree with half the cream. Salt to taste during or before cooking.
  2. Whisk the eggs with the remaining milk product. Salt.
  3. Remove the fish from the skin, cut into pieces. Sprinkle them with salt and spices, put in a mold.
  4. Sauté chopped leek in any oil until soft. Spread over trout.
  5. Pour everything with the egg-cream mixture. Cover with vegetable puree.
  6. Smooth the surface of the future casserole with a spoon and cook it at an average temperature of 30 - 35 minutes.

Shortly before full readiness, sprinkle the treat with cheese and wait for the appearance golden brown.

Whole river trout in the oven

Ingredients:

  • fresh fish carcass (medium size) - 2 pcs.;
  • large lemon - 1 pc.;
  • butterfat - 50 - 70 g;
  • fleshy juicy tomatoes - 2 pcs.;
  • fresh cloves of garlic - 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 the insides. Dry. Salt on all sides.
  3. Grate the carcasses on the outside with the resulting mixture of oil and herbs, and put the remaining product inside the trout. fragrant oil you can cook with other favorite herbs. For example, it goes well with oregano.
  4. From the side where the fish will be located upwards, make notches of small depth. They will need to insert slices of citrus. Previously, the fruit is thoroughly washed with a brush and cut along with the peel. The main thing is not to forget to remove all the bones from it.
  5. Coat the foil with oil. Put prepared trout carcasses in it. Wrap tightly.
  6. Next to place not thin circles of tomatoes, 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 with tomato slices. The latter will be an excellent substitute for boring potato and pasta side dishes.

How to cook tasty in a slow cooker

Ingredients:

  • trout steaks - 5 - 6 pcs.;
  • onions - 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, selected spices that go well with red fish. Leave the product in this form for a quarter of an hour to soak.
  3. Cut the tomatoes together with the peel into slices. Chop the onion into thin half-rings.
  4. Cheese (hard or semi-hard) is better to grate in advance on a regular grater and cover with a film so that the resulting chips do not have time to wind.
  5. Pour high-quality oil into the bottom of the bowl of the kitchen “helper”. Place well-marinated steaks in it.
  6. Fry the fish on each side for 12 - 17 minutes. It all depends on the size of the pieces of trout.
  7. Squeeze out all the juice from the citrus. Strain from the bones. 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. Sprinkle shredded cheese last.

Cook it tender dish in baking mode for half an hour.

With mushroom sauce

Ingredients:

  • trout carcass - 1 large;
  • any mushrooms or mushroom platter - 200 - 250 g;
  • hard / semi-cured cheese, pre-chopped with a grater - 100 - 150 g;
  • medium-fat sour cream - 4 dessert spoons;
  • salt with spices.

Preparation:

  1. Cut the carcass, cleaning out everything superfluous from it. Rinse, dry completely.
  2. Only after that rub the trout with fragrant salt. Cut into bite-sized pieces.
  3. Salt the sour cream. Dilute with boiled warm water.
  4. Chop the onion finely. Grind the mushrooms in the same way. Mushrooms are good for this dish. You won't have to deal with them for long. Forest mushrooms will need to be boiled first.
  5. From the crushed components, prepare a ruddy roast without excess liquid. Pour diluted sour cream over it.
  6. Heat the resulting liquid mass until it thickens.
  7. Put the pieces of trout in a heat-resistant form and bake at 220 degrees for about a quarter of an hour.
  8. Take out the finished fish and pour over it mushroom sauce. Sprinkle 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 grease the container with butter. Put potatoes in it, cut into thin slices and sprinkled with salt, dill and coriander.
    3. Finely chop the onion and put it in a frying pan with sunflower oil. Spread over potatoes.
    4. Cut rainbow trout fillet into small pieces. Salt.
    5. Arrange 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 chopped cheese.

    Send the container with all the contents to 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 onion- optional) - 1 bunch;
    • garlic / regular salt - optional;
    • lime - 4 pcs.;
    • high-quality olive oil - 5 dessert spoons.

    Preparation:

    1. Wash carcasses. Remove entrails and scales. Heads can be left.
    2. Squeeze juice from half of the citrus fruits.
    3. All prepared (washed and dried) greens are very finely chopped. Mix with oil and lime juice. Salt.
    4. Thoroughly coat the carcasses with the resulting marinade. Leave it like this for a few hours. And ideally - all night.
    5. In the morning, fill the belly of the fish with the remaining lime, cut into thin pieces. There also add thickening from the marinade from the bowl.

    Fry the marinated trout on the grill for 6 - 7 minutes on each side. The fish can be served whole or just the fillet with any suitable sauces.

    Rolls of trout slices

    Ingredients:

    • fish fillet on the 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. Make them as thin as possible.
    2. Grate the resulting bases of future rolls with salt and selected spices.
    3. Sprinkle the slices generously with chopped fresh dill on top. Any dried herb can be used instead.
    4. Spread the shredded cheese over the fish.
    5. Roll up the bases with the stuffing rolls together with the skin. The latter should not have scales.
    6. Fasten the blanks with toothpicks. Leave in a cool place for 3-4 hours to hold the roll together.
    7. Cut each roll into portioned pieces, fry for vegetable oil or bake in the oven until done.

    This dish is delicious served both hot and cold.

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

    River trout belongs to the salmon family and is considered a natural indicator of the purity of water bodies. Juicy and dense fish meat is easily absorbed by the body, supplying it with valuable protein, useful omega acids 3 and 6 , phosphorus and B vitamins. Its regular use strengthens the cardiovascular system, accelerates the growth of muscles and bone tissue. Calories per 100 grams of the product is 97 kcal.

    Features of the choice of fish

    When buying river trout, it is important to choose fresh fish. Freshness can be determined by the following criteria:

    • fresh smell without a specific fishy aroma;
    • slippery, dense and elastic carcass;
    • meat, when pressed with a finger, quickly restores its original shape;
    • saturated color of the gills;
    • clear eyes without matte film.

    It is better to cook fish immediately in fresh. It can be stored in the refrigerator for no more than a day, in the freezer for several months.

    Wide variety of trout dishes

    Depending on the recipe river trout consumed fried, boiled, baked in the oven, salted and smoked. Dense meat is used for cooking fish soups, kebabs, pies, salads and canned food. Trout goes well with vegetables, herbs, spicy spices and lemon.

    Fish is a tasty and healthy product, but the problem of how to cook it deliciously often baffles housewives, especially inexperienced ones. Actually in the making delicious dish there is nothing complicated from fish, there are a lot of cooking options.

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

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

    This recipe is very simple to perform, 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 exquisite.

    Ingredients:

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

    Cooking method:

    How delicious to cook river trout in a pan?

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

    Ingredients:

    • fish - 2 kg;
    • large heads of onions - 3 pcs. (possibly more);
    • spices for fish, salt;
    • mayonnaise;
    • breadcrumbs;
    • frying oil.

    Cooking method:

    To effectively serve fried steaks, take a flat dish, cover it with lettuce leaves and shift the fish. Sprinkle it with prepared onion rings on top, and put fresh tomatoes or bell pepper. This combination of shades looks just great, and the smell that will come from the trout will awaken your appetite.

    How to cook river trout on the grill?

    For many, nature and summer are associated with barbecue and meat, but fish can be cooked on the grill no less tasty. Next recipe It will be very simple in execution and will suit those who spontaneously decided to go to nature.

    Ingredients:

    Cooking method:

    1. If all the ingredients are available, you can start cooking fish skewers. To do this, prepare the trout carcass, if it was bought ungutted and unpeeled: remove the scales, entrails, and fins. You can cut off the head, or you can leave it, a matter of taste.
    2. In the abdomen of the prepared fish, put sprigs of greens, lemon and pepper. If you want to give the dish a piquant flavor, stuff the carcass with garlic, cut into thin plates.
    3. Carefully treat the grate with vegetable oil, otherwise the thin skin of the trout will “stick” to it. The fish is cooked on medium heat for about 20 minutes. Time may vary depending on the size of the carcass.

    First of all, in order to properly cook trout, remember that you do not need to add to dishes from this delicious fish nothing extra. If you use only natural ingredients, you can get a delicate and pure taste from Mother Nature herself.

    River trout with shrimps in a noble way

    So, to prepare such a dish, take trout, lime (not lime or lemon juice), spices (any, but natural), fresh parsley, coriander, leek feathers and lettuce, butter, natural vodka, shrimp (color should not be red), sesame oil, black pepper, salt and tempura mix.

    Take a trout, clean it from scales, carefully cut the abdomen from the cloaca to the head and free it from caviar and entrails, cut off the gills. Now that the river trout has been cleaned, add a piece of butter to the middle of the carcass, squeeze out half the lime, and squeeze the other half on the outside. Then salt a little, pepper, sprinkle with spices, and inside the carcass and where the gills used to be, place parsley and coriander branches.

    Lubricate the baking sheet with sesame oil, lay the fish and place in an oven preheated to 180 degrees, which operates in convection mode. And do not forget to water the fish with juice, which is formed during heat treatment. While the river trout is cooking, put the potatoes on the fire.

    When the potatoes are cooked, drain the water and put it on a baking sheet along with the trout, switch the oven to the "grill" mode and wait about ten minutes until a thin crispy crust forms on the dish.

    While the river trout is cooking, do not waste time in vain, but cook the shrimp. Dilute the tempura mixture in distilled water, dip the shrimp in this consistency and put them in the sesame oil boiling in the pan. Fry until a light brown crust forms on both sides. The dish is ready, now decorate it as you wish.

    River trout baked in foil

    For one person, one fish (350-400 grams), onions, tomatoes, bell peppers, lemon, greens, (natural), foil is required.
    Take a fresh trout, carefully clean it inside and rinse, do not remove the scales! Salt inside and out, pepper and drizzle lemon juice. Let her rest for twenty minutes.

    During this time, dice the tomato (for one fish - half a medium tomato), bell pepper and onion. Finely chop the dill and parsley, leaving a couple of whole sprigs. Cut a piece of foil about 60 cm long. Drop a few drops of vegetable oil on the foil, put two or three thin circles of lemon on it, and pickled trout on top.

    Put chopped vegetables in the middle of the fish and sprinkle with seasoning. Put sprigs of greens on top of the trout and wrap the foil so that the juice does not flow out of it during baking.

    Put the fish on a baking sheet and bake for 20-25 minutes at 180 degrees. Open the foil five minutes before the end of the cooking time to brown the fish.
    Serve in portions directly in foil, because the trout will turn out very juicy!

    River trout in the oven

    Prepare river trout (400 grams), onions, tomatoes, bell pepper, lemon, fresh herbs, spices (especially for fish).

    Take a fish (one trout per person), clean it from the insides and rinse, but do not peel off the scales. Rub salt and spices on the outside, inside, add lemon juice. Now let the fish infuse for twenty minutes.

    While the trout is marinating, dice the tomatoes for each fish. Chop the onion and bell pepper. Leave a couple of sprigs of greens, and chop the rest. Take foil (about half a meter), grease it with oil, put three or four circles of lemon on it, and put the fish on top.

    Put the fish on a baking sheet. Bake for thirty minutes (180 degrees). Five minutes before the end, open the foil so that the crust is browned. Serve this dish wrapped in foil to keep it fresh. unique taste and the aroma of fish.

    Bon Appetit.

    Trout is a rather unusual fish, the meat of which is 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 dishes are very healthy, tasty and refined.


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

    How to cook trout simply, quickly and tasty? You can cook trout the most different ways, but cooked trout in a pan, in addition to its benefits, also has an excellent taste that will surely please the whole family and guests.

    Below are the best simple recipes cooking trout in a pan that anyone can cook.

    Delicious trout steaks

    This dish is prepared very quickly and simply, but it looks like a king. And if the finished dish is beautifully decorated and served with a side dish and a spoonful of red caviar, the guests will get the impression that they have been working on this dish for half a day. Boiled potatoes with herbs, rustic potatoes or french fries are perfect for a side dish.

    Required Ingredients:

    • trout - 700 gr.;
    • half a lemon;
    • olive oil- 3 tbsp. l .;
    • salt, pepper, rosemary (to taste).
    Cooking method:
    1. Peel the fish, gut, rinse, cut into steaks and put on a plate. Then sprinkle the steaks with salt, pepper, rosemary and pour over freshly squeezed lemon juice. Leave for 20-30 minutes.
    2. Heat a frying pan over a fire, pour in the oil and put the steaks into the heated oil. Fry for 7-8 minutes over medium heat, then turn over and fry with the lid open for another 4-5 minutes. After that, close the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes.
    3. Cooked fish should be served immediately, beautifully decorated with sprigs of greenery and lemon slices.
    Bon Appetit!

    Fried trout with mayonnaise

    This dish is very fragrant and delicate in taste thanks to mayonnaise.

    Required Ingredients:

    • trout - 2 kg;
    • onion - 2-3 pieces;
    • mayonnaise;
    • breadcrumbs;
    • vegetable oil;
    • salt pepper.
    • Cooking method:
    1. First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then put the steaks in a deep pan, salt and pepper. Pour in mayonnaise and mix thoroughly. Leave to marinate for 30 minutes without refrigeration.
    2. Onion peel and cut into half rings. Then fry it in a pan until golden brown and put on a separate plate.
    3. After the fish is marinated, you need to roll each piece in breadcrumbs and put it in a hot frying pan with vegetable oil. Brown each piece on all sides.
    4. Put the cooked fish on a dish, decorating with fried onion slices on top.
    Bon Appetit!

    Trout fried in breadcrumbs

    Required Ingredients:
    • trout - 0.6 kg;
    • eggs - 2 pcs.;
    • onion - 2 pcs.;
    • vegetable oil;
    • flour and breadcrumbs;
    • salt.
    • Cooking method:
    1. First you need to clean the fish, gut, rinse well and cut into pieces. Then sprinkle each piece with salt and roll in flour.
    2. After that, you need to dip each piece in an egg and roll in breadcrumbs.
    3. Heat a frying pan, pour oil into it and put the fish. Fry on both sides until fully cooked.
    4. Put the cooked fish on a dish and pour over the juice formed during cooking. You can decorate 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:
    1. First, the fish must be washed, salted, peppered and sprinkled with freshly squeezed lemon juice. Leave for 20-30 minutes.
    2. Fry in vegetable oil in a pan until golden brown. Then reduce the heat, add white wine and simmer covered for 15-20 minutes.
    3. 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. tablespoons of water in which they were boiled, and grind everything to a creamy consistency.
    4. Fry the flour in a separate pan, add the butter, mix everything well and add the chopped shrimp. Let the sauce simmer for 3-5 minutes.
    5. Drizzle the finished fish with shrimp sauce 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. (instead of wine you can use homemade vinegar);
    • butter - 50 gr.
    Cooking method:
    1. Clean the fish, gut, rinse well and divide into portioned pieces. Salt.
    2. Butter cut into thin slices - 1.5 mm thick, put on the bottom of the pan, put pieces of fish on top.
    3. If a frying pan is used non-stick coating, then cover with a lid, put on a slow fire and cook for 10 minutes - in this case, the fish will turn out in own juice. If a cast-iron pan is used, then you need to pour water so that it covers the fish, cover with a lid, put on a slow fire and cook for 20 minutes.
    4. Then pour in the wine, close the pan with a lid and cook for another 5 minutes over low heat.

    Put the finished fish on a dish in the form of a whole carcass. You can decorate with olives, lemon slices and pomegranate seeds. They are not only a great decoration, but also a pleasant and tasty addition to the fish. The dish can also be decorated with fresh tarragon (tarragon).

    Bon Appetit!