How to cook trout fillet. Trout in a pot. A simple recipe for cooking trout steaks in the oven

Trout is a very unusual fish. Depending on the type, its meat can be white or red, it can be quite large in size and weigh several kilograms (sea trout), or it can be the size of a man’s palm (river or lake trout).

But one thing remains the same - 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; moreover, they are not produced by the body on its own. Trout is useful for diseases of the cardiovascular system, helps get rid of excess cholesterol in the blood, and is also an excellent dietary dish.

Trout dishes - the best recipes

Recipe 1: Trout baked in the oven in foil

Any type of trout is suitable for preparing this dish. River fish can be baked whole, having first been cleared of scales, entrails, gills and fins, while sea fish, due to its size, will have to be cut into pieces before cooking. You can serve the finished dish yourself, or you can add a side dish, for example, boiled crumbly potatoes or country-style potatoes.

Ingredients

500 g fresh trout
half a lemon
1 table. spoon of vegetable oil
bunch of parsley
coarse salt
ground black pepper
food foil for baking

Cooking method

The fish must be cleaned of scales, the entrails removed, and the fins and gills cut off. Rinse the carcass with cold running water and dry with a paper towel. Then rub generously 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 and make small cuts on both sides of the fish carcass. Insert lemon slices into them. Cut the remaining two parts of the lemon into slices, mix with chopped parsley and fill the belly of the fish with them. Next, you need to wrap the carcass in foil, place it on a baking sheet and put it in the oven, preheated to 180 degrees. The dish is prepared for 40-45 minutes; 5 minutes before it’s ready, the foil can be slightly opened to allow the fish to brown.

Recipe 2: Trout soup

Ukha is a truly legendary dish. Of course, it is best to cook it from freshly caught fish over a fire right on the shore of a reservoir. But if this is not possible, it doesn’t matter! You can prepare excellent fish soup at home. Trout soup is especially tasty and rich. The main thing is not to overcook this dish; the broth should under no circumstances boil too 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 lemon slices
salt, allspice, black pepper, bay leaf to taste

Cooking method

Wash the trout fillet thoroughly with cold running water and cut into large pieces. Wash the potatoes, peel them and cut them into cubes. Wash and peel the carrots and onions and cut into thin strips. Finely chop the greens. Pour 2.5 liters of water into a saucepan, put on high heat, bring to a boil, then reduce the heat, and put potatoes, carrots, onions and half the greens into the saucepan. When the vegetables are almost ready (you can easily check by piercing the potatoes with a fork; they should pierce easily), lower the fish into the broth. Then add bay leaf, salt, pepper and more herbs. Cook the fish soup over low heat until done, then remove from heat, add crushed garlic, butter and pepper (to taste). The soup should sit for at least half an hour. It should be served at the table, garnished with lemon slices.

Recipe 3: Trout steak

Trout steak is prepared very quickly and simply, and on the table this dish looks downright royal. If you beautifully place a side dish and a teaspoon of red caviar next to it, your guests will have the distinct impression that you spent half a day working on this dish. French fries, country-style potatoes, or simply boiled crumbly ones with herbs are suitable as a side dish.

Ingredients

700 g trout, cut into steaks
half a lemon
3 table. spoons of olive oil
salt, pepper, rosemary (to taste)
greens for decoration

Cooking method

Rinse the trout steaks under running cold water and place in a bowl. Sprinkle with rosemary, salt and pepper, and lemon juice. Leave for 20-30 minutes. Heat oil in a frying pan, remove the trout from the bowl and place in the pan. Fry over medium heat for 7-8 minutes, then flip each steak with a spatula and cook for another 4-5 minutes with the lid open. Then cover the pan with a lid, reduce heat and simmer the steaks for 5-7 minutes. This dish should be served immediately, garnished with lemon slices and sprigs of herbs.

Recipe 4: Fried trout

For this recipe you need medium-sized river trout. Its highlight is the presence of sour cream among the ingredients, which makes the taste of the fish even more delicate. This dish is best served with boiled potatoes, seasoned with a little butter and finely chopped herbs.

Ingredients

4-5 pieces of medium-sized river trout
1 cup sour cream
2 table. spoons of ground crackers
2 table. spoons of flour
6 table. tablespoons olive or vegetable oil
salt to taste
greenery

Cooking method

Clean the trout from scales, remove the entrails, cut off the head, fins and gills. Rinse under cold running water. Season with salt and stuff with finely chopped herbs (to taste). Roll the fish in breadcrumbs and flour. Heat the oil in a frying pan, put the fish in it and fry for 3-4 minutes without a lid on each side. Then reduce the heat to low, pour sour cream over the fish, close the lid and cook for about 5 minutes. Serve the finished dish with a side dish, garnished with herbs.

Recipe 5: Lightly salted trout - how to salt trout at home

Only sea trout is suitable for salting. The process of preparing it is so simple that even an inexperienced housewife can handle it brilliantly. Lightly salted trout can be used for salads and cold appetizers, but it is especially tasty on sandwiches with fresh white bread and butter.

Ingredients

0.5 kg trout fillet
2 teaspoons salt
1 teaspoon sugar
1 table. spoon of vodka

Cooking method

Cut the fillet into large pieces, remove the bones. Rub with salt and sugar and place tightly in a suitable container. Sprinkle with vodka and cover with cling film. Place in the refrigerator for 10-12 hours. Next, taste it; if salt seems not enough, you can add more to taste.

1. It is better to salt the fish 15-20 minutes before frying, then it will not crumble and will be tastier.

2. Fish should definitely be seasoned with lemon juice, as the acid helps eliminate the specific smell.

3. If during the cooking process the steaks were accidentally over-salted, sour cream added to the pan will help correct the situation.

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. Boiled potatoes with herbs, country-style 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:

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 dish, 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!

Baked fish is an ideal option for table decoration. It doesn’t matter whether it’s cooked in pieces or a whole carcass, according to a classic recipe or drenched in sauce, in any case, the trout will have its own exquisite and unique taste. Having prepared fish for a holiday, you can be sure that all guests, including gourmets, will be satisfied.

How to bake trout

This river fish is a godsend for housewives who do not like to stand at the stove for a long time, but want to tasty feed their household members or guests. Baking trout can be done in the form of steaks, a whole carcass, baked with vegetables and many other ways. The main thing here is to decide which trout dishes in the oven you want to see on your table in order to pamper everyone, including yourself.

Cleaning and cutting

Depending on how you bake the trout, the preparatory steps, such as cleaning or cutting, may vary. If you decide to bake or fry a whole carcass, the cleaning process will take no more than 5 minutes: the scales are small plates that are very easy to clean off. Here are some tips for preparing whole fish:

Before cleaning trout, it must be rinsed under the tap. If the carcass is too slippery, you can immediately sprinkle it with salt to make it easier to hold.
It is recommended to clean trout in the sink, because the scales do not hold tightly and will scatter throughout the kitchen.
It is better to clean the fish with a small knife; the direction of movement does not matter. Carefully clean the abdomen; the scales there are light in color, less noticeable, but tough.
If you took an uneviscerated carcass, then cut the belly, moving the knife from the anal fin to the gill fin, and then remove the entrails. Existing caviar can be salted, and feel free to throw away the rest. Find out the best pickling methods.
You don't have to cut off the trout's head, just remove the gills.
Before preparing for roasting, rinse the carcass again.

Recipe for cooking trout in the oven

For caring housewives who love to delight their family with new recipes, this collection will be very useful. The only thing you need to do before baking the fish is to process it well and correctly, and also decide on the future dish. Trout is an ideal product for baking, frying, it even makes kebab in the oven taste divine.

Rainbow

Looking at the photo, it’s simply impossible not to want this delicious dish. Rainbow trout baked in the oven is very tender, so you need to cook it following all the rules. If you follow all the recommendations step by step, then in 40 minutes you will receive a delicacy distinguished by its unsurpassed taste. Even the pickiest gourmet will appreciate the soft fish meat.

Ingredients:

large granules salt - to taste;
ground pepper – 1 pinch;
oil – 1 tbsp. l.;
lemon – 0.5 pcs.;
parsley – 1 bunch;
rainbow trout – 1 pc. weighing about 400-500 g.

Cooking method:

Wash the carcass well, remove the entrails, rinse again, then dry or dab with a napkin.
Line a baking sheet with foil, folding it in two layers. Place the fish coated on all sides with salt and pepper.
Pour boiling water over the lemon and cut into thin rings.
Take two lemon rings and squeeze the juice into a container filled with oil. Spread the mixture all over the carcass.
Cut the remaining lemon rings into two parts. Make cuts in the trout (on one side) at an angle of 45 degrees, keeping the distance between each one from 1 to 2 cm. Insert the halves of the citrus slices there.
Wash the greens, pat dry with a towel so that no water remains, chop finely, and fill the belly of the carcass.
Roll the foil so that the fish is completely covered.
Place the baking sheet in an oven preheated to at least 180 degrees and leave.
After 35 minutes, unwrap the foil. This is necessary so that a golden brown crust forms on the trout. Leave inside the oven for another 5 minutes.
Serve the rainbow trout on a large narrow platter garnished with sprigs of herbs.

Steak

You simply cannot imagine a tastier and healthier dinner. Trout steaks in the oven turn out so exquisitely tender and aromatic that the dish could well serve as the main dish on a holiday table. It is worth noting that you need to prepare such a delicacy by following all the step-by-step recommendations. It is best served with a side dish: mushrooms, rice, fried potatoes or vegetables.

Ingredients:

olive oil – 1 tbsp. l.;
salt - to taste;
lemon – 1 pc.;
fish steak – 1 pc. (weighing 200 g);
parsley, dill – 2-3 sprigs each;
pepper - to taste.

Cooking method:

Rinse the steak, place on foil, then season with spices and sprinkle with finely chopped herbs.
Pour the required amount of olive oil over the workpiece and rub it well into the pulp.
Cut the washed lemon into slices and place them on the steak.
Wrap the piece of fish so that no juice leaks out while it bakes.
Bake the piece in foil in the oven, which do not forget to preheat to 180 degrees.
After half an hour, remove the finished dish and serve along with a hot side dish.

Baked with vegetables

Lovers of delicious food will appreciate this dish. Everyone bakes Karelian sea trout with vegetables in the oven in their own way - some wrap it in foil or a sleeve, and some don’t use anything at all. It is worth noting that if the carcass is not covered with anything, then a ruddy, appetizing crispy crust will form on the surface. The dish will serve as the main treat at any holiday.

Ingredients:

basil (dried) – 1 pinch;
onion – 1 pc.;
fish – 1 pc.;
pepper (Bulgarian) – 1 pc.;
dill – 1 bunch;
salt - to taste;
tomato – 1 pc.;
lemon – 1 pc.

Cooking method:

If the carcass is whole, cut off the head, gut the insides, and then rinse and dry.
Cut the citrus to make thin circles, place on foil spread on a baking sheet.
Make shallow cuts on one side of the fish, rub with salt, sprinkle with squeezed lemon juice. If you serve the carcass in portions, immediately cut it into pieces.
Place the trout on top of the lemon slices.
Prepare the vegetable filling: finely chop all the prepared vegetables, then mix with dried herbs.
Stuff the carcass with the resulting mixture, and place whole sprigs of dill on top.
Wrap the fish tightly in foil, then you can start baking at 180 degrees.
After 40 minutes, place the portioned pieces on plates with garnish and garnish with a slice of lemon.

Stuffed

No one will refuse to treat themselves to a truly royal dish. Stuffed trout baked whole in the oven is an excellent dinner for the whole family, and very healthy. The fish turns out soft, aromatic, and thanks to the baked potatoes, it comes with a side dish. There are only a few secrets to preparing this dish so that it turns out like in the photo.

Ingredients:

tomato – 2 pcs.;
parsley – 1 bunch;
fish carcass (sea or river) – 1 pc.;
onion – 1 pc.;
lemon (for juice) – 1 pc.;
lemon (for fish) – 0.5 pcs.;
salt, pepper - to taste;
mayonnaise - for coating;
potatoes – 7-8 pcs.;
cheese – 100 g.

Cooking method:

If necessary, clean the carcass from the entrails, then rinse well and dry. After this, coat with seasonings, pour in juice squeezed from one lemon. Wrap in cling film and leave for a couple of hours.
Peeled tomatoes, cut into cubes and fry a little.
Chop the greens finely and the onion into half rings.
Grate the required amount of cheese, mix with all other prepared products, pepper and salt.
Place foil on a baking sheet or in a mold, grease with oil, and place the carcass. It is recommended to make a roll of foil and place it under the place where the filling will be. This will help lift the fish so the filling doesn't fall out.
Stuff the belly with the cheese and tomato mixture; if desired, you can fasten the halves of the carcass with toothpicks.
Make cuts along the fish and place half a lemon slice inside.
Coat whole trout with oil, then with mayonnaise.
Wash the potatoes, cut them in half, cover the carcass on both sides, grease a little with oil, salt and pepper.
Bake in the oven for about 40 minutes. Willingness to determine by potatoes.

With potatoes

To prepare this dish, it is better to take the sirloin of a river inhabitant. Trout in the oven with potatoes is the perfect dinner you've been dreaming of. The fish turns out to be so tender in taste and aromatic in smell that it is impossible to resist such temptation! It cooks quickly and easily in the oven, so very soon you will have a tasty, healthy and beautiful meal.

Ingredients:

onions – 2 pcs.;
soy sauce – 2 tsp;
fish fillet – 700 g;
mayonnaise – 2 tbsp. l.;
potatoes – 300 g;
salt, pepper - to taste;
carrots – 200 g;
butter – 50 g.

Cooking method:

Separate the fillet from the skin and cut into slices.
Place the resulting pieces in a mold, sprinkle with salt and pepper.
Place foil on the bottom of the dish intended for baking and grease it with the prepared oil.
Place the peeled, grated carrots on top of the fillet.
Place the onion rings on a layer of carrots and pour over a small amount of mayonnaise.
Place potatoes, cut into circles, on the onion with mayonnaise.
Apply a layer of mayonnaise again, pour the required amount of soy sauce over everything.
It is recommended to bake for no more than 30 minutes at 180 degrees.

In a baking sleeve

This low-calorie dish, cooked in the oven, is a godsend for many housewives who love to pamper themselves and their loved ones with delicious food. Trout baked in a sleeve is not only beautiful to look at, but it also does not lose its nutritional qualities during heat treatment. An excellent side dish for this type of river fish would be oven-baked vegetables.

Ingredients:

river trout – about 800 g;
salt, pepper - to taste.

Cooking method:

Clean the carcass from entrails, scales and gills, then rinse under the tap.
Sprinkle the trout with salt and season with pepper if desired.
Place the fish in a baking sleeve and tie it on both sides.
Don't forget to make several holes in the plastic so that it doesn't swell while it bakes in the oven.
Place the sleeve tied and bake for no more than half an hour.
Remove the cooked trout from the oven and serve.

With lemon in foil

Fish lovers will definitely try to cook something according to a new recipe. Trout with lemon in the oven is just one of these options. The dish has a spicy, unusual taste, and the fish itself turns out very tender and aromatic. Take a look at the photo and evaluate what kind of dinner you will eventually feed your household. Be sure to save this recipe to bake fish in the oven for the holiday.

Ingredients:

spices - to taste;
parsley – 1 bunch;
oil – 1 tbsp. l.;
lemon – 0.5 pcs.;
trout – 0.5 kg;
black pepper, salt - to taste.

Cooking method:

Clean the fish from scales, remove any entrails, trim the gills, rinse thoroughly, and then dab with napkins.
Rub the inside of the carcass with pepper, salt, and you can add other spices if you wish.
Make deep cuts along the entire length of the trout.
Squeeze the juice from a quarter of a lemon, mix it with oil, and coat the fish with the mixture.
Cut the rest of the lemon into slices, immerse a few pieces into the cuts made earlier.
Gently line the washed but dry greens inside the cut carcass and place the remaining lemon rings on top.
Wrap the carcass stuffed with lemon and herbs in foil and place inside an oven preheated to 180 degrees.
Bake the dish for 35 to 40 minutes, and 5 minutes before the end, unwrap the foil to form an appetizing crust on the fish.

In creamy sauce

Few housewives know exactly how to cook this type of fish. Trout baked in cream is a good choice to prepare the dish the first time. The fish turns out very tender and juicy in taste, aromatic. It can become not only an excellent dinner for the whole family on a regular weekday, but also the main decoration of the table at a holiday. Save the recipe, you will definitely need it.

Ingredients:

vegetable oil - for lubrication;
flour – 1 tsp;
10%-15% cream – 200 ml;
oil (olive) – 1 tbsp. l.;
dill – 1 bunch;
lemon – 1 pc.;
trout steak – 250 g;
salt, pepper - to taste;
butter (butter) – 30 g.

Cooking method:

Cut the citrus in half and squeeze the juice into the prepared cup.
Rinse the steak, dry with a towel or napkins. Make a kind of marinade: sprinkle with seasonings, lemon juice and olive oil. These steps will ensure that the baked steak is soft and very juicy.
Wash the greens, remove excess liquid, and chop finely.
Prepare the creamy sauce: melt the butter in a frying pan until liquid. After boiling, add the amount of flour indicated in the recipe, stirring all the time. Pour the cream into the mixture in a thin stream, do not forget to stir. If desired, add a little dill to the mixture. After the mixture boils, remove the dishes from the heat and set aside for now.
Before placing the fish on a baking sheet, grease it with oil.
Bake the marinated steak at 180 degrees for about 20 minutes.
Before serving, top with cream sauce.

In sour cream

If you want to eat something tasty, healthy, and refined, but don’t have a lot of time, then check out how to cook flavorful fish dishes. Trout in the oven with sour cream is prepared so simply that even a novice cook can master the process. This type of fish makes delicious baked dishes that take no more than half an hour to prepare.

Ingredients:

salt, pepper - to taste;
eggs – 1 pc.;
dill, basil - to taste;
oil (olive) – 2 tbsp. l.;
lemon juice – 1 tsp;
sour cream – 250-260 ml;
fresh trout – 1 pc.

Cooking method:

Clean the trout, remove the entrails, if any, and cut off the head. After this, rinse the carcass, cut into pieces, which you then serve to each family member or guest.
Grease a baking dish intended for baking in the oven with olive oil. Place the cut fish on the surface, sprinkle it with juice squeezed from lemon, sprinkle with chopped basil.
In a separate bowl, mix eggs, sour cream, dry ingredients, mix, then pour the mixture over the carcass.
Preheat the oven in advance (up to 200 degrees), bake the trout for no more than 20 minutes.
Serve the dish, sprinkled with dill, along with a side dish: pasta or rice.

With mushrooms

Do you know how to cook fish so that it turns out tender, juicy, filling and deliciously flavorful? Trout stuffed with mushrooms, baked in the oven is a perfect example of this. The dish will decorate a regular or festive table, and guests will be delighted with your culinary talents. You can serve the fish with any side dish that you think is appropriate.

Ingredients:

sour cream (mayonnaise is possible) - for lubricating the filling;
trout – 1 pc.;
onion (onion) – 1 pc.;
shrimp – 100 g (optional);
salt, pepper - to taste;
onion (green) – 1 bunch;
mushrooms – 300 g.

Cooking method:

Prepare the fish: remove scales, gut, remove gills, rinse.
Wipe the carcass with bulk spices; if desired, use fish spices.
Fry the peeled and finely chopped onion until it turns golden brown.
Cut any type of mushroom into cubes and add to the onion.
If you cook with frozen shrimp, you need to pour boiling water over them and then peel them.
Finely chop the washed green onions.
Make the mince: mix the fried onion and mushroom mixture with green onions and shrimp. To keep the filling together and juicy, it is recommended to grease it with mayonnaise or sour cream.
Stuff the carcass with the resulting mass, then secure the belly halves with toothpicks.
Wrap the fish in foil so that the juice does not spill onto the baking sheet.
Place the baking sheet with the stuffed carcass in the oven (which is already preheated to 180 degrees), bake for 40 minutes.
Remove the toothpicks from the finished dish, place on an elongated plate and serve.

How to deliciously bake trout - cooking secrets

The taste of sea, river or ocean trout is very delicate and subtle, but this does not mean that you must have the knowledge of a chef to cook it deliciously. There are only a few tricks and rules, following which, your baked trout will become unsurpassably juicy, regardless of how it was prepared:

When choosing a carcass, do not confuse it by taking salmon. Large trout have rounded shapes, small scales and long stripes on the sides.
The key to a delicious dish is fresh fish. First of all, pay attention to the look and smell of the trout, make sure that the skin is wet and not damaged.
Trout have bulging eyes and richly colored gills.
When choosing a frozen carcass or piece for steak, choose even pieces that are covered with a thin layer of glaze.
If you decide to freeze trout, do it slowly and gradually.
When baking trout in the oven, do not overcook it; do it no longer than recommended in the recipe.
Do not use too many varieties of spices; this type of salmon only needs salt, pepper and lemon. You can also stuff it with herbs or serve it sprinkled with dill or parsley.
If you want to emphasize the taste of trout, then use dairy products (this can be milk, yogurt or cream), citrus fruits (usually lemon or orange). Rosemary, thyme, cranberries or alcoholic drinks, such as cognac, dry white or red wine, are also suitable additions.

Video

Rainbow trout is a very delicate fish. In order not to spoil the dish, you need to strictly adhere to the baking time.

Trout baked in foil

The dish serves approximately 4 servings.

To prepare the dish you will need the following ingredients:

Rainbow trout weighing 400-500 g – 1 piece;
Vegetable or olive oil – 1 tbsp;
Coarse salt to taste;
Lemon – 0.5 pcs;
Parsley – 1 small bunch;
Freshly ground pepper – 1 pinch;
Baking foil

Wash the fish, remove all the insides, rinse with water again and dry. Place foil folded in half on a baking sheet. Place the trout on top. Rub the fish carcass on all sides and inside with pepper and salt.
Pour boiling water over the lemon and cut into thin rings.
Squeeze the juice from two lemon rings directly into the olive oil. Rub the resulting mixture onto the trout on all sides.
Cut the remaining lemon rings in half. Make small cuts in the fish on one side at an angle of 450 at a distance of 1-2 cm. Insert lemon slices into them.
Drink the parsley, dry it and chop it. Place it in the belly of the fish. Lift the foil and secure it so that the fish is hidden on all sides. Preheat the oven to 180-190°C. Place a baking sheet there and bake for 35-40 minutes. 5-10 minutes before the end of baking, open the foil so that the trout can get a golden brown crust.
Place the baked trout on a plate and garnish with herbs. Whole fish served on the table will make your table truly royal!

Whole baked trout (recipe)

The following recipe is perfect for a post-holiday menu.

Ingredients for baked trout:

Trout, cleaned and gutted – 1.5 kg;
Dill and parsley – 1 large bunch;
Sweet pepper – 2 pieces of different colors;
Lemon – 1 piece;
Lettuce leaves – 1 bunch;
Ground pepper;

Cooking baked trout

Wash the fish, brush with the juice of squeezed half a lemon, pepper, salt and let stand for 15-20 minutes.
Meanwhile, chop the greens. Place parsley on foil and place fish on top. Fill the trout belly with dill and the rest of the lemon from which the juice was squeezed.
Bake in an oven preheated to 180°C for 30-40 minutes, opening the foil 10 minutes before the end of baking. This will help the fish brown better. Cut the pepper into thin strips and the other half of the lemon into half rings.
Place the finished trout on a plate with lettuce leaves, garnish with pepper and lemon on top.
Modern housewives are often very busy people. Therefore, they simply don’t have time to clean and cut fish, or they don’t know how to do it at all. Fortunately, in modern supermarkets you can freely buy trout fillets.

Baked trout fillet

The recipe is for 4 servings.

Ingredients for baked trout:

You will need ingredients:

Trout fillet – 800 g;
Onions – 0.5 pcs;
Grated ginger – 0.5 tbsp;
Garlic – 1 clove;
Tomato – 1 piece;
Various greens - 1 bunch;
Soy sauce – 1 tbsp;
Lemon – 1 pc.

Cooking baked trout

Cut the onion into thin rings, chop the garlic, and chop the tomato into medium cubes. A variety of greens must include parsley, dill, basil and green onions. It should be roughly chopped.
The trout fillet is placed on a baking sheet greased with sunflower oil. Top with equal parts soy sauce and lemon juice. Season the preparation with pepper and salt. Take a very small amount of the latter, since salt also provides soy sauce.
Scatter garlic, lemon zest and ginger randomly over the fillets. Then arrange the tomatoes and onions. Lastly, scatter the greens artistically.
Preheat the oven to 200°C and place a baking sheet with fish in it, after sprinkling it with olive oil. Baking time 20 minutes.
Carefully transfer the finished fillet to plates without disturbing the abundance scattered on it. If there are any juices left in the pan, be sure to pour it on top.
Serve with a light side dish.

Trout baked with potatoes

As a main course, you can prepare trout baked with potatoes.

Ingredients for baked trout:

To prepare four to five servings you will need the following ingredients:

Trout fillet – 900-1000 g;
Soy sauce – 10-12 tbsp;
Potatoes – 7-8 pcs;
Sour cream – 900 ml;
Onion – 2 pcs;
Garlic – 1 head.

Cooking baked trout

Mix cream with soy sauce. Place the fish fillet on a baking sheet. Place chopped garlic and onion nearby.
Cut the peeled potatoes into medium pieces. Place it around the trout as well.
Pour the sauce over everything and bake in a preheated oven for about 40 minutes. Baste the top occasionally with the juices from the baking dish to keep it from drying out.
Trout is the king's fish! Enjoy!

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