Trout is a healthy and nutritious fish, a dish of which will be an excellent decoration for any festive table. One of the most interesting and delicious cooking methods is roasting with the addition of spices and seasonings. In this article, we will consider how to cook trout in the oven at home.

The article presents many recipes for baking trout for every taste - from simple to complex, with vegetables with homemade sauce (based on mayonnaise and cheese or cream), in your own juice with a crispy crust, etc.

Before you start cooking, find out about the calorie content of the dish and read some simple and healthy recommendations that will help you bake the trout deliciously and nutritiously.

Calorie content of baked trout

The calorie content of trout is 88 kilocalories per 100 grams, so it belongs to dietary products. A baked fish in its own juice with vegetables will not have a serious negative effect on the figure. The average calorie content of a baked dish is 100-140 kcal / 100 g.

Adding high-calorie foods is a different story. The increase in calorie content is influenced by the use of sauce dressings (for example, based on cheese and mayonnaise). In this case, the calorie content will rise to 180-220 kcal.

1. Defrost the trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush using a microwave oven or using the "water bath" method.
2. To obtain juicy, aromatic and tender fish, preliminary marinating is recommended, and I have already described how to salt trout in another article.
3. To cover the fish with a hard brown crust, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
4. Sour cream sauce and olive oil will add juiciness and tenderness to the steaks.
5. A whole fish is cooked for an average of 30-40 minutes. It is not recommended to keep the trout for more than 40-45 minutes, as there is a high probability of overdrying the delicacy.
6. Trout, like baked pink salmon, is in perfect harmony with vegetables. Can be baked with a delicious multi-layered "pillow" of potatoes, tomatoes and onions.
7. A combination of parsley and dill sprigs is suitable for decoration.

How to properly peel and gut trout?

To remove scales, it is better to use a small knife with special notches. Removal of scales both in growth and against growth is allowed.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Remove the insides carefully. Take your time to get rid of films and blood clots, as they can spoil the taste and undermine your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off; it is enough to make one deep cut in the lower part.

Classic baking recipe

Ingredients:

• Trout (sirloin) - 2 pieces,
• Lemon - 1 piece
• Salt - 10 g
• Olive oil - 10 g
• A mixture of herbs - 5 g.

Preparation:

1. Thoroughly rinse the portioned fish steaks. Dry on both sides with paper towels.
2. Roll in a bowl with salt and a mixture of dried herbs (basil, rosemary).
3. I pour olive oil on the trout. Sprinkle with lemon juice. I send it to the refrigerator for 2-3 hours.
4. I take a baking dish, cover the bottom with foil and turn on the oven. I set the temperature to 180 degrees.
5. I put a baking dish with pieces of trout soaked in lemon juice and spices in the preheated oven. Cooking time - 15 minutes. Then I turn off the oven. I leave it for 10-12 minutes.

Video recipe

Serve ready-made steaks with fresh vegetables, boiled potatoes and tartar sauce. Decorate the top with finely chopped greens.

How to bake whole trout in the oven to be juicy

Ingredients:

• Trout carcass - 1 piece,
• Pepper mixture - 1 teaspoon
• Lemon - 1 piece,
• Butter - 50 g
• Salt - 1 small spoon
• Parsley and dill - 1 bunch each.

Preparation:

1. I remove the head, fins and scales. Gently take out the insides. I wash it several times. I let the excess water drain. I dry it.
2. I rub the carcass with a mixture of peppers and salt. Sprinkle with lemon juice (squeeze out of half of the fruit).
3. I put finely chopped greens inside. Leave to marinate for 20 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. Cut the remaining half of the lemon into thin slices.
5. I spread a sheet of foil. I spread lemon wedges (a few things). I put pickled fish on top. I make cuts carefully. I put a lemon wedge and a small piece of butter in them.
6. I wrap it in foil. I put it in the oven. The optimal cooking time is 30-35 minutes. According to the recipe, it turns out to cook juicy salmon or mackerel.

Helpful advice. Use a knife to check the readiness.

Oven baked trout in foil

Portion recipe in chunks

Ingredients:

• Trout tenderloin - 400 g,
• Mustard - 2.5 tablespoons
• Honey - 1 large spoon,
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Yogurt - 125 g,
• Sour cream - 3 large spoons,
• Salt, black pepper, chili - to taste,
• Greens - 1 bunch of dill.

Preparation:

Helpful advice. 5 minutes before cooking, unfold the foil so that an appetizing golden brown crust forms on the surface of the fish.

1. I wash and dry the trout steaks thoroughly.
2. Rub with two different peppers and salt. Sprinkle with lemon juice, coat on all sides with 2 tablespoons of mustard, pre-mixed with honey.
3. I let the fish soak in the mixture for 15-20 minutes. After the specified time, I wrap the steaks in foil.
4. I turn on the oven. I set the temperature regime to 170-180 degrees. I cook for 20-25 minutes.
5. While preparing, I'm starting to prepare a delicious sauce dressing. Finely chop the dill, beat with sour cream and yogurt in a blender. I add 1 large spoonful of lemon juice to the resulting mixture, put half a tablespoon of mustard. Sprinkle with black pepper and chili to taste. Mix thoroughly.

Video preparation

Serve hot and crispy trout with homemade sauce. Boiled rice or fresh vegetable salad is suitable as a side dish.

Whole trout with vegetables

Ingredients:

• Fish carcass - 500 g,
• Tomato - 1 piece,
• Onion - 1 piece,
• Bulgarian pepper - 1 piece,
• Greens (parsley and dill) - 2 sprigs each,
• Lemon - 1 piece,
• A set of seasonings and spices to taste.

Preparation:

1. I clean the fish from the scales. I remove the guts and gills. I wash it several times. I dry it with towels.
2. I rub outside and inside with a mixture of salt and pepper (ground black). Sprinkle with lemon juice obtained from half of the fruit. Leave to marinate for 20 minutes.
3. My vegetables. I cut the peppers into slices, the tomatoes into medium-sized cubes, and the onions into half rings. Finely chop 1 sprig of parsley and dill. I save the remaining greens to decorate the finished dish.
4. Cover a refractory baking dish with foil. I put half a lemon, cut into thin circles, on the bottom. I put fish on top. I put the chopped vegetables through the incision in the belly. I add my favorite spices to taste.
5. I wrap it in foil. Preheat the oven to 180 degrees. I set the trout pan and cook for 30 minutes.

I serve by making a beautiful decoration from sprigs of greenery.

Rainbow trout in foil with orange

Rainbow trout are also called Kamchatka salmon and mykiss. In contrast to the brook, the iridescent has a longer body, a wide strip running along the sides. There are no red spots on the scales.

Ingredients:

• Rainbow trout - 3 pieces of 250 g each,
• Lemon is half the fruit
• Orange - 1 piece,
• Provencal herbs (dried) - 1 teaspoon
• Parsley - 1 bunch
• Dill - 1 bunch,
• Ground pepper, salt, olive oil - to taste.

Preparation:

1. I squeeze the lemon juice into a deep bowl. I add salt and a mixture of dry herbs. I pour in the olive oil. I stir it.
2. I am engaged in the preparation of fish. Removing the insides, removing the scales. I wash it thoroughly and let it dry.
3. I rub the carcasses on all sides with a prepared mixture of dry herbs, lemon juice and olive oil. I close it on top with a plate. I put it in the refrigerator for 60-90 minutes.
4. I turn on the oven. I set the temperature to 200 degrees.
5. My orange. I cut it in half and divide it into thin slices. I put citrus fruit particles in the belly of the fish along with fresh herbs.
6. I wrap it in foil. I send it to the oven for 15-20 minutes.

Video recipe

Served with fresh vegetables and homemade mustard sauce.

River trout with dried fruits

Ingredients:

• Trout carcass - 600 g,
• Onion - 1 piece,
• Prunes - 300 g
• Dried apricots - 300 g,
• Raisins - 50 g
• Lemon - 1 piece
• Olive oil - 50 ml,
• Salt, pepper - to taste
• Parsley stalks - for decoration.

Preparation:

1. I wash the dried fruits several times. Then I leave it in warm water to soften for 15 minutes.
2. Finely chop half of the dried fruit. I put it on a plate.
3. Preparing fish for baking. I remove unnecessary external and internal parts. I rinse, make an incision in the abdomen and rub with a mixture of salt and spices.
4. I put chopped dried fruits in the belly of a river trout. I move it to a baking sheet covered with foil. I use toothpicks so that the fish does not "disperse" in the abdomen area.
5. I turn on the oven at 200 degrees. I send the dish to bake for 30 minutes.
6. While the trout is cooking, I'll make a simple but delicious homemade dressing.
7. I fry the finely chopped onion in olive oil. I add the remaining half of the dried fruit (whole). Carcass, not forgetting to stir.

I serve the finished fish with fried dried fruits and onions. Decorate with thin lemon wedges and sprigs of herbs.

Trout in the oven in the sleeve fast and tasty

Ingredients:

• Rainbow trout - 1 kg,
• Lemon - 1 piece,
• Butter - 2 large spoons,
• Sea salt - 1 small spoon,
• Black pepper - 6 g
• Olive oil - 10 ml,
• Fresh parsley - 2 bunches.

Preparation:

1. I remove scales, fins, gills and viscera. After the preparatory procedures, I rinse thoroughly in running water. Wipe with napkins or paper tea towels.
2. In a small bowl I mix sea salt and pepper. I prefer black ground. Thoroughly coat the fish inside and out.
3. My lemon. I cut off 1/3 part and squeeze out the juice. Stir together with oil (olive) and rub the trout again. Leave to marinate for 15 minutes.
4. I make several cuts on the surface of the fish. I put chopped pieces of butter in the resulting slots, a few pieces of lemon each with parsley.
5. I put the blank in the baking sleeve. I tie it and put it on a baking sheet. I send it to an oven preheated to 90-100 degrees.
6. I bake for 40 minutes. If you want a golden brown crust, cut the sleeve 5-7 minutes before the end of the trout cooking.

I put it on a plate and decorate with herbs.

Oven baked trout with cheese and mayonnaise

Ingredients:

• Trout steaks - 5 pieces,
• Hard cheese - 150 g,
• Mayonnaise - 100 g
• Sour cream - 150 g,
• Lemon - 1 piece
• Vegetable oil - for frying the fish (greasing the mold),
• Salt, ground pepper - to taste,
• Greens - parsley and dill (2 sprigs each).

Preparation:

Helpful advice. Add your favorite spices and seasonings (for example, a mixture of dried herbs) if desired.

1. I take 5 ready-made fish steaks. Salt and pepper from different sides, sprinkle with juice obtained from half a lemon. I leave it for 5-10 minutes.
2. I mix mayonnaise and sour cream in a deep dish. I rub the cheese on a coarse grater. My greens under running water. Finely chop on a kitchen board.
3. I mix half of the grated cheese with mayonnaise and sour cream. I mix the rest of the hard cheese with chopped herbs in a separate bowl.
4. Fry steaks in a preheated pan with vegetable oil. Enough 1.5-2 minutes on each side.
5. I spread the lightly browned trout in a mold, pre-oiled with vegetable oil. For each piece I put a sauce dressing of cheese, mayonnaise and sour cream.
6. I preheat the oven by setting the temperature to 200 degrees. I send to bake for 6-8 minutes.
7. I take out the form, sprinkle it with a "hat" of herbs and cheese.
8. Put it back in the oven. I cook for about 15-20 minutes until golden brown.

How to cook trout steaks in the oven with cream

River trout goes well with onions, tomatoes and cheese and is perfect if you don't know what to cook for dinner. Delicate cream sauce is a pleasant addition to the dish.

Ingredients:

• River trout - 2-3 things,
• Fresh cream - 300 ml,
• Onions - 2-3 things,
• Tomatoes - 2 pieces,
• Cheese - 250 g,
• Salt, black pepper - to taste.

Preparation:

1. I carry out the necessary preparatory procedures with the fish. I clean, remove excess parts, wash thoroughly in running water several times. I dry it. Rub with salt and spices. I leave it in a plate for a few minutes.
2. I peel the onion and chop it finely. I rub the cheese (semi-hard grade) on a grater with a fine fraction. Rinse the tomatoes thoroughly. Cut into thin rings.
3. I move the fish into a baking dish, pour cream, spread a layer of thin tomato rings, put onions and sprinkle with cheese on top.
4. I turn on the oven 180 degrees and bake for 25-35 minutes.

Bon Appetit!

What to cook with trout fillet in the oven?

Recipe with ginger, tomatoes and garlic

Ingredients:

• Fillet - 800 g,
• Grated ginger - half a tablespoon
• Onions - 1 small head,
• Garlic - 1 clove
• Tomato - 1 piece,
• Soy sauce - 1 large spoon
• Greens (parsley, basil, green onions, dill) - 1 bunch each,
• Lemon - 1 piece,
• Sunflower oil - for greasing the baking sheet,
• Salt and pepper to taste.

Preparation:

Helpful advice. Do not use too much salt, as soy sauce is present in the recipe.

1. I clean my vegetables too. I cut the garlic into thin particles. I cut the onion into half rings of small thickness. I crumble the tomato into small cubes. Shredded greens. I rub the lemon zest on a grater.
2. Grease a baking sheet with sunflower oil and lay the fillets. Pour soy sauce on top. Sprinkle lightly with lemon juice. I add salt and pepper.
3. I spread ginger, chopped garlic, grated lemon zest on a baking sheet. I lay out half rings of onions and tomatoes. Add a mixture of finely chopped greens on top.
4. I preheat the oven to 200 degrees. I set a baking sheet with fish. Sprinkle the fillets with olive oil before baking. Cooking time is 20 minutes.

Serve with a light side dish (like fresh vegetables).

Recipe with potatoes and cheese

A very tasty and satisfying treat. The combination of baked potatoes with tender creamy trout will not leave guests indifferent.

Ingredients:

• Trout steaks - 600 g,
• Potatoes - 700 g
• Cheese - 200 g
• Cream - 250 g
• Garlic - 2 cloves,
• Butter - half a tablespoon
• Vegetable oil - 1 teaspoon
• Salt, oregano, black pepper - to taste,
• Greens - for decoration.

Preparation:

1. My potatoes, peel and cut into thin slices. I cut the fillet into portioned slices.
2. I rub the cheese on a grater. I squeeze the garlic through a special press.
3. I add some vegetable oil to the baking dish. Substitute olive oil for vegetable oil if desired.
4. I mix the melted butter with chopped garlic. I add salt and a little pepper.
5. I spread a layer of potato circles. I grease the potatoes with a mixture of butter and garlic. Then I spread the fish. Sprinkle cheese on top.
6. I add oregano, salt and pepper to the cream. Pour the sauce over the ingredients on the baking sheet.
7. I install it in an oven preheated to 190 degrees. Cooking time - no more than 30 minutes.

You can bake trout at home in a variety of ways with a variety of ingredients, spices, and homemade sauces. Try interesting food combinations, experiment with sauce dressings and find the most preferred recipe for cooking salmon fish, which will certainly delight your family and friends. Good luck!

Trout in ancient times was considered an elite dish that was available only to noble and wealthy people. Today, this delicious and meaty fish can be bought at any supermarket or fish store. There is a popular opinion that trout can be bought and eaten only in the months of the year, which have the letter "r" in their name. Thus, it should not be consumed during the warm season - from April to August inclusive.

Trout Marinade

Today, trout is recognized all over the world as a hearty, healthy and quite tasty fish. To preserve all its beneficial properties and minerals, you need to be able to properly cook this fish. There are a huge number of ways to cook trout, no less interesting is the technology by which it can be baked. To get the greatest amount of nutrients from fish, you need to understand. In order for the fish to turn out there tasty and juicy, it is necessary to pay tribute to the marinade, in which the trout should be kept for as long as possible. Any marinade for this elite fish should be discreet and not have many flavors.

Trout has very tender and tasty meat, so you should not interrupt it with spices and herbs. The only grass that the fillet of this fish perceives positively is tarragon. It is with him that the Armenians have traditionally cooked trout since ancient times. Before, how to cook trout in a slow cooker, let the fish steep in the marinade. It is best to leave the trout in this state overnight. Store it in the refrigerator under a closed lid. Being in an open container, it can saturate excess odors from the food that is inside the refrigerator.

This fish goes well with a variety of foods. It is best to use such additional ingredients: dairy products (sour cream, kefir, cream), citrus fruits (lemon, orange, tangerine), alcohol (white and red wine), cranberries, rosemary, thyme.

1 marinade option:

• onion 1 pc.
• lemon 1 pc.
• black peppercorns 10 pcs.
• vegetable oil 5 tbsp. l.
• white wine 40 ml.

Option 2 marinade sauce:

• sugar 2 tbsp. l,
• dill 3-4 branches,
• parsley 3-4 sprigs,
• basil 3 sprigs,
• sweet red pepper 2 pcs,
• dry white wine 100 ml,
• salt and pepper to taste.

Now you just have to cut the fish into portions and let stand in the marinade. Then you can start cooking the trout.

How to cook trout properly

To understand how to cook delicious trout, you need to know some tricks and secrets. First of all, you need to decide on the cooking method. It is best if the fish is fresh and young. Then it will definitely succeed, like a dish, in the oven, in a frying pan, and in a slow cooker. Trout itself is a rather fatty and juicy fish. To prepare it, you do not need to use additional lubricants (fat, oil, lard), since the dish will turn out to be too high in calories. For cooking, you need to choose a medium-sized carcass - it is this that is best baked or fried whole. If you get a large and weighty prey in the store, then you should cut it into medium-sized pieces.

Before, how to cook trout in the oven, you need to take care of additional kitchen utensils: foil, parchment or a baking sleeve. These simple kitchen accessories will help you make your fish juicy, fried and crispy. Moreover, it will never burn out in the first minutes of a strong fire, but will cook evenly and efficiently around the entire perimeter for a long time. If you cut the carcass into 5-8 pieces, then they can be wrapped individually in a piece of foil. Be sure to add some extra marinade and pack it carefully to avoid leaking juice during cooking.

How to cook delicious trout in a pan

The most famous and delicious recipe for cooking trout:

• dry wine 100 gr.
• butter 30 gr.
• trout 1 kg
• spices to taste.

A fish with such a recipe can be cooked tasty and fast, while not being distracted from talking with guests or having a fun pastime.

To prepare this recipe, you can make homemade vinegar wine, which tastes no different from wine, but will be much healthier and more natural. Homemade vinegar wine in its qualities will resemble peroxide and slightly fermented wine, but the homemade version will perfectly help to marinate our carcass. Do not be afraid of the taste of alcohol in the finished dish; during heat treatment, it will all evaporate.

• To begin with, the fish needs to be well cleaned, washed, and all entrails, head and fins removed. Cut the clean and fresh trout into medium-sized chunks that can cook well and fit on a plate as one serving.
• The finished pieces should be thoroughly marinated in wine or homemade wine vinegar, seasoned with spices or herbs and sent straight to the pan. We heat the pan well on the stove, add a little butter so that the fish does not burn for the first seconds, then the fat will begin to stand out from it. For the next 10 minutes, the fish will begin to release juice to which you need to add water, close the lid and wait for the finished dish. You should not overexpose the trout - it must be whole. Do not forget about water, otherwise the fish will start to burn.
• Periodically, the trout can be watered with leftover wine, wine sauce, or vinegar.
• You can decorate the finished dish with beautiful and tasty additions - lemon, pomegranate seeds, olives. Lemon is best cut into thin slices, but pomegranates and olives can be scattered randomly over the fish dish. It will look nice, bright and fresh. Additional ingredients will act not only as coloring, but also as tasty elements of the dish. The fish can be served as a whole carcass, which is laid out from pieces like a puzzle, or you can arrange the fried parts in a beautiful semicircle on a plate. Trout can be additionally decorated with a sprig of tarragon, which will give it a special aroma and flavor notes.

Such a wonderful fish delicacy will be delicious not only hot, but also cold. It does not need to be reheated or re-fried in a pan. Trout perfectly retains all its taste, so if guests are late, do not panic and just let the fish cool down, and then send it to the refrigerator. So how to cook trout in foil rather difficult and painstaking - choose this recipe, and it will definitely surprise you and your guests with its taste. You can complement the trout with a side dish of rice or vegetables, which will fit nicely with the fish in one large dish.

Baked fish is ideal for table decoration. It does not matter whether it is cooked in pieces or whole carcass, according to the classic recipe or doused with sauce, in any case, the trout will have its own exquisite and unique taste. Having prepared fish for the 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 or guests. Trout can be roasted as steaks, whole carcass, baked with vegetables, and in many other ways. The main thing here is to decide which dishes of trout 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 preparation step, such as peeling or cutting, may differ. If you decide to bake or fry a whole carcass, then the cleaning process will take no more than 5 minutes: scales are small plates that are very easy to peel off. Here are some tips on how to prepare a whole fish:

1. 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.
2. It is recommended to clean the trout in the sink, because the scales are very fragile and will scatter throughout the kitchen.
3. It is better to clean the fish with a small knife, the direction of movement is unimportant. Carefully clean the abdomen, the scales there are light in color, less noticeable, but hard.
4. If you took an un-eviscerated carcass, then cut the belly, moving with a knife from the anal fin to the gill, and then remove the entrails. The existing caviar can be salted, and the rest can be safely thrown away. Find out the best ways to pickle.
5. Don't cut off the head of the trout, just remove the gills.
6. Rinse the carcass again before preparing for baking.

Oven Trout Recipe

For caring housewives who like to delight their family with new recipes, this selection will be very useful. The only thing that needs to be done before baking the fish is to process it well and correctly, as well as to decide on the future dish. Trout is an ideal product for baking, frying, even a shish kebab in the oven turns out to be divine in taste.

Rainbow

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

Ingredients:

• large granules of 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:

1. Wash the carcass well, remove the entrails from it, rinse again, then dry or dip with a napkin.
2. Cover the baking sheet with foil, folding it in two layers. Lay the fish, smeared with salt and pepper on all sides.
3. Pour boiling water over the lemon, cut into thin rings.
4. Take two lemon rings and squeeze the juice out of them into a container filled with oil. Spread the mixture all over the carcass.
5. Cut the remaining lemon rings in half. Make cuts in the trout (on one side) at an angle of 45 degrees, keep the distance between each one from 1 to 2 cm. Insert the halves of the citrus slices there.
6. Wash the herbs, blot with a towel so that there is no water left, chop finely, fill the belly of the carcass.
7. Roll the foil so that the fish is completely wrapped.
8. Place a baking sheet in an oven preheated to at least 180 degrees and set aside.
9. Unroll the foil after 35 minutes. This is necessary so that a golden crust forms on the trout. Leave in the oven for another 5 minutes.
10. Serve 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 are so exquisite, tender and aromatic that the dish may well serve as the main one on the festive 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 branches each;
• pepper to taste.

Cooking method:

1. Rinse the steak, put on foil, then season with spices and sprinkle with finely chopped herbs.
2. Pour the preparation with the required amount of olive oil, rub it well into the pulp.
3. Cut the washed lemon into wedges, put them on the steak.
4. Wrap the piece of fish so that the juice does not flow out of it while it is baking.
5. Bake the blank in foil in the oven, which do not forget to preheat to 180 degrees.
6. After half an hour, take out the finished dish, serve along with the 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 - someone wraps it in foil or a sleeve, and some do not use anything at all. It is worth noting that if the carcass is not covered with anything, then a ruddy appetizing crispy crust forms 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:

1. If the carcass is whole, cut off the head, gut the insides, and then rinse and dry.
2. Cut the citrus into thin circles and place on the foil on the baking sheet.
3. Make shallow cuts on one side of the fish, rub with salt, sprinkle with squeezed lemon juice. If you will be serving the carcass in portions, immediately cut it into pieces.
4. Place the trout on top of the lemon circles.
5. Prepare the vegetable filling: finely chop all prepared vegetables, then mix with dried herbs.
6. Stuff the carcass with the resulting mixture, and put whole sprigs of dill on top.
7. Wrap the fish tightly in foil, then you can start baking at 180 degrees.
8. After 40 minutes, place the portions on plates with garnish, garnish with a lemon wedge.

Stuffed

No one will refuse to pamper themselves with a truly royal dish. Stuffed trout, whole baked in the oven - a great dinner for the whole family, and very healthy. The fish turns out to be soft, aromatic, and thanks to the baked potatoes, already with a side dish. There are only a few secrets of cooking this dish so that it turns out the same as 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:

1. If necessary, clean the carcass of the entrails, then rinse and dry well. After that, coat with seasonings, pour over the juice squeezed from one lemon. Wrap with cling film and leave for a couple of hours.
2. Cut the tomatoes, peeled from pulp, into cubes, fry a little.
3. Chop the greens finely, and chop the onion in half rings.
4. Grate the required amount of cheese, mix with all other prepared foods, pepper, salt.
5. Lay foil on a baking sheet or in a mold, grease with oil, put the carcass. It is recommended to make a foil roller and place it under the place where the filling will be. This will help lift the fish up so that the filling does not fall out.
6. Stuff the belly with a cheese-tomato mixture, if desired, you can fasten the halves of the carcass with toothpicks.
7. Make cuts along the fish, put half a lemon wedge inside.
8. Coat whole trout with oil, then mayonnaise.
9. Wash the potatoes, cut in half, line the carcass on both sides, grease a little with oil, salt and pepper.
10. 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 dweller. Oven trout with potatoes is the perfect dinner you've been dreaming of. The fish turns out to be so delicate in taste and aromatic in smell that it is not possible to resist such a temptation! In the oven, it cooks quickly and easily, so very soon you will receive tasty, healthy and beautiful food.

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:

1. Separate the sirloin from the skin, cut into slices.
2. Put the resulting pieces in a mold, sprinkle with salt and pepper.
3. Place foil on the bottom of the dish intended for baking, grease it with prepared oil.
4. Put the peeled grated carrots on top of the fillets.
5. Spread the onion rings on a layer of carrots, drizzle with a little mayonnaise.
6. Place the sliced ​​potatoes on top of the onion with mayonnaise.
7. Apply a layer of mayonnaise again, pour everything with the necessary amount of soy sauce.
8. It is recommended to bake for no more than 30 minutes at 180 degrees.

In a roasting sleeve

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

Ingredients:

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

Cooking method:

1. Clean the carcass of entrails, scales and gills, and then rinse under the tap.
2. Sprinkle the trout with salt and season with pepper if desired.
3. Place the fish in a roasting sleeve, tie it on both sides.
4. Remember to puncture the plastic a few times to prevent it from swelling while baking in the oven.
5. Lay on the tied sleeve and bake for no more than half an hour.
6. 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 one of those options. The dish has a spicy unusual taste, and the fish itself is very tender and aromatic. Take a look at the photo, evaluate what kind of dinner you will eventually feed your household. Be sure to save this recipe to bake the 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:

1. Peel the fish from the scales, remove the existing entrails, cut off the gills, rinse thoroughly, and then dip with napkins.
2. Rub the inside of the carcass with pepper, salt, if desired, you can add other spices.
3. Make deep cuts along the entire length of the trout.
4. Squeeze the juice from a quarter of the lemon, mix it with oil, coat the fish with the resulting mixture.
5. Cut the rest of the lemon into slices, immerse a few pieces into the cuts made earlier.
6. Gently line the washed but dry greens inside the cut carcass, place the remaining lemon rings on top.
7. Wrap the carcass stuffed with lemon and herbs in foil, place inside an oven preheated to 180 degrees.
8. Bake the dish for 35 to 40 minutes, and 5 minutes before the end, unfold the foil so that an appetizing crust forms on the fish.

In a creamy sauce

Few housewives know exactly how to cook this type of fish. Cream-baked trout is a good choice to prepare the dish the first time. The fish is very tender and juicy in taste, aromatic. She can become not only a great dinner for the whole family on a regular weekday, but also the main decoration of the table at a holiday. Save the recipe, it will definitely come in handy.

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:

1. Cut the citrus in half, squeeze the juice into a prepared cup.
2. Rinse the steak, wipe it off with a towel or napkins. Make a kind of marinade: sprinkle with seasonings, pour over with lemon juice and olive oil. These actions will help to ensure that the baked steak is soft and very juicy.
3. Rinse the herbs, remove excess liquid, chop finely.
4. Prepare the creamy sauce: melt the butter in a skillet until liquid. After boiling, add the amount of flour indicated in the recipe, stir all the time. Pour the cream into the mixture in a thin stream, do not forget to stir. Add some dill to the mixture if desired. After the mass has boiled, remove the dishes from the heat, set aside for now.
5. Lubricate with oil before placing fish on a baking sheet.
6. Bake the marinated steak at 180 degrees for about 20 minutes.
7. Drizzle with creamy sauce before serving.

In sour cream

If you want to eat something tasty, healthy, delicious, but do not have a lot of time, then check out how to cook aromatic fish dishes. Cooking trout in the oven with sour cream is so simple that even a novice cook will master the process. This type of fish makes delicious baked dishes, which take no more than half an hour to cook.

Ingredients:

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

Cooking method:

1. Peel the trout, remove, if any, entrails, cut off the head. After that, rinse the carcass, cut into pieces, which then serve to each family member or guest.
2. Grease a dish intended for baking dishes in the oven with olive oil. Place the cut fish on the surface, sprinkle it with lemon juice, sprinkle with chopped basil.
3. In a separate bowl, combine the eggs, sour cream, bulk ingredients, stir, then pour the mixture over the carcass.
4. Preheat the oven in advance (up to 200 degrees), bake the trout for no more than 20 minutes.
5. Serve sprinkled with dill, along with a side dish such as pasta or rice.

With mushrooms

Do you know how to cook fish so that it turns out tender, juicy, satisfying and deliciously aromatic? Oven-baked trout stuffed with mushrooms is a perfect example. The dish will become a decoration of a regular or festive table, and guests will be delighted with your culinary talents. You can serve fish with any side dish that you think is appropriate.

Ingredients:

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

Cooking method:

1. Prepare the fish: remove the scales, gut, remove the gills, rinse.
2. Wipe the carcass with loose spices, use fish spices if desired.
3. Fry the peeled and finely chopped onions until golden brown.
4. Cut any kind of mushrooms into cubes, add to the onion.
5. If you cook with frozen shrimp, pour boiling water over them, and then peel them.
6. Chop the washed green onions finely.
7. Make the mince: Toss the fried onion and mushroom mixture with the green onions and shrimp. For the filling and juiciness of the filling, it is recommended to grease it with mayonnaise or sour cream.
8. Stuff the carcass with the resulting mass, and then fasten the halves of the abdomen with toothpicks.
9. Wrap the fish in foil so that the juice does not spill onto the baking sheet.
10. Place the baking sheet with the stuffed carcass in the oven (which is already preheated to 180 degrees), bake for 40 minutes.
11. Remove toothpicks from the finished dish, put 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 delicate, but this does not mean that you have to have the knowledge of a chef to cook it deliciously. There are just a few tricks and rules, following which, your baked trout will become unsurpassedly juicy, regardless of how it was cooked:

1. When choosing a carcass, do not confuse it with a salmon. Large trout are distinguished by their rounded shapes, small scales and long stripes on the sides.
2. The key to a delicious dish is fresh fish. First of all, pay attention to the look and smell of the trout, see that the skin is wet and not damaged.
3. Trout have bulging eyes and deep color gills.
4. When choosing a frozen carcass or steak piece, stop on straight pieces that are covered with a thin layer of glaze.
5. If you decide to freeze your trout, do it slowly and gradually.
6. When baking trout in the oven, do not overexpose it in time, do no longer than recommended in the recipe.
7. Do not use too many varieties of spices, this type of salmon only needs salt, pepper and lemon. You can also stuff with herbs or serve sprinkled with dill or parsley.
8. 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 beverages such as cognac, dry white or red wine are also suitable as a supplement.

Video

Trout is a freshwater salmon fish that is very tasty and very healthy to eat.
Cooking trout is quite simple and there are many options for cooking this fish. Creamy rich soups are cooked from trout, fish soup, steaks from this fish are grilled, fried and marinated.
Trout is especially tasty in the oven - this option is less nutritious, more juicy and very tasty.

The benefits and selection of quality trout

There are many species of this fish - from brook to rainbow. Its meat is fatty, tasty and very healthy. Trout contains a complex of beneficial fatty acids, vitamins A and E, many trace elements and amino acids. But, how to choose high-quality and fresh trout, so that instead of benefit, it does not harm the body? Here are some guidelines for choosing quality trout:

• unclouded eyes;
• even color;
• whole skin surface;
• the color of the meat is from light to bright red, pale bluish and excessively dark color is unacceptable;
• if you buy fish without a head or in the form of steaks, always opt for the vacuum-sealed packaging option.

Trout with lemon

Such a fish comes out juicy, aromatic and spicy. It goes well with both potatoes and rice.

Ingredients:

• trout - 1 kg
• black pepper - 5 g
• parsley - 1 bunch
• lemon - 1/2 pc.
• oil (olive or linseed) - 2 tablespoons
• salt to taste

1. Wash the trout thoroughly, cut off the fins, remove scales and entrails. Optionally, you can remove the head and tail, or you can bake the whole fish.
2. Rub the fish inside and out with pepper. Do the same with salt.
3. Place fish on foil.
4. Cut the lemon into thin slices, cutting the slices in half.
5. Make cuts on the surface of the fish on one side, in which to place the half rings of the lemon.
6. Chop the parsley and fill the belly of the fish with herbs.
7. Grease the fish with oil, carefully and tightly pack in foil and bake for 40 minutes.
8. Serve the trout hot with a side dish or sauce.

Trout steaks in honey and soy sauce

Spicy and spicy trout in the spirit of Asian cuisine. Ingredients:

• trout steaks - 5 pcs.
• honey - 2 tablespoons
• soy sauce - 4 tablespoons
• garlic - 10 g
• chili to taste
• sesame seeds - 1 tablespoon
• olive oil - 20 g

1. Mix all the ingredients for the marinade: sauce, butter, honey, pressed garlic, chili and sesame seeds.
2. Place the trout in the marinade and leave to marinate for about half an hour.
3. Place the steaks in an ovenproof dish, pour over the remaining marinade and bake in the oven until cooked at 230 degrees.
4. Serve the trout steaks with spicy rice or potatoes.

Trout under a fur coat of tomato sauce and almonds

Delicate baked trout with a spicy coat of tomatoes and almonds. A great option for a romantic dinner. Ingredients:

• cherry - 400 g
• olive oil - 2 tablespoons
• onion - 1 pc.
• trout fillet - 500 g
• salt to taste
• sherry - 2 tablespoons
• chopped almonds - 2 tablespoons
• basil to taste
• garlic - 4 cloves
• bread crumbs - 2 tablespoons

1. Fry the onions with the tomatoes. At the end of frying, season the sauce with sherry, season with salt and pepper, add basil and almonds.
2. Place the dressing on top of the trout fillet. Sprinkle breadcrumbs on the dish.
3. Bake the fish until tender at 180 degrees.
4. Cut the fillets into pieces and serve.

Trout on a potato pillow with a creamy garlic sauce

This is a complex main course with a side dish. The delicate sauce permeates all the ingredients of the dish, creating a magnificent and harmonious tandem. Ingredients:

• trout - 600 g
• potatoes - 250 g
• garlic - 2-3 teeth
• onion - 1 pc.
• ground pepper - 5 g
• butter - 25 g
• cream - 150 ml.
• carrots - 1/2 pc.
• salt to taste
• flour - 1 tablespoon

1. Prepare the gravy: melt the butter in a saucepan, mash the garlic in it. Fry the flour in butter, then pour over the cream.
2. Simmer the sauce until thick and taste with salt and pepper.
3. Fry the onions and carrots in oil until tender.
4. Chop potatoes with mandalina.
5. Put the potatoes in a mold, on top of the trout steaks, slightly salted, pour the fried vegetables on top and pour generously with garlic sauce. We send it to the oven for an hour.
6. Serve baked fish with garnish to the table.

Trout with mushroom and cream sauce

Trout with cream and mushrooms is a very nutritious and satisfying dish. Great for dinner or lunch. Ingredients:

• trout - 1 pc.
• champignons - 300 g
• cream - 250 ml
• lemon - 0.5 pcs.
• butter - 25 g
• pepper - 5 g
• salt to taste

1. Cut the trout into steaks or take ready-made ones. Season the fish with salt and pepper, pour over the lemon juice.
2. Fry mushrooms with butter, bring to taste and add cream. Simmer until a thick gravy consistency.
3. Put the steaks in a deep mold, pour over the mushroom dressing and put them in the oven for half an hour at a temperature of 180 degrees.
4. Serve the hot fish with a generous amount of sauce.

Whole trout in sour cream

This fish looks beautiful and is very beautiful to serve. A great solution for serving guests. A very quick and easy dish with a minimum of effort.

Ingredients:

• trout - 1 pc.
• sour cream - 100 g
• onion - 1 pc.
• olives - 100 g
• lemon - 1 pc.
• pepper - 5 g
• spices - 5 g
• salt to taste

1. Prepare the fish, salt and season the trout on both sides, outside and inside.
2. Cut lemon and onion into rings. Then stuff the fish with lemon, butter and olives.
3. Grease the trout with sour cream, put onion rings on top of the fish skin. Wrap the trout tightly in foil.
4. Bake the fish for half an hour at 180 degrees. Before serving, slide the onion off the fish so that it doesn't burn and bake until tender.
5. Serve with whole potatoes and sauce.

Trout dishes are very easy to prepare, but also very tasty. You can experiment with sauces, filling and marinade, but the nutritious, delicate and spicy taste of trout and its festive look will only complement and decorate. Try different baking options for trout and find your favorite dish to add to your cookbook page. Such dishes will delight you not only with their taste, but also with a beautiful presentation.

Probably everyone knows the feeling when you anticipate the pleasure of something. So today I am going to enjoy a completely unusual product for our region. They brought me a fish, and not just a felling, but a trout. I foresee that you may not know what kind of fish it is, so I will tell you a little about it and along the way I will come up with what to cook from it. And you can cook a lot of all sorts of goodies, it is good steamed, boiled and fried. This time I want to stretch the pleasure a little, so I look through different salads with fish and decide where it is possible to replace the fish from the recipe with brown trout.

What is brown trout

If someone tries to describe the features of the brown trout and its appearance, then it will be quite difficult to do this, since this fish constantly exhibits unique ecological plasticity - it mutates, evolves and changes. Ichthyologists count many species of brown trout, and some of them feel great only in fresh waters, others prefer the oceans and seas.

All species of trout can differ greatly from each other in their habits and appearance, so one species of fish that lives in fresh waters is smaller, unlike another species that lives in the oceans or seas. Trout in our country is often called taimen salmon, in addition to this, the closest relatives of such fish are: sockeye salmon, chinook salmon, etc.

Nutritional value of brown trout and its composition

Chefs revered this fish, as it is considered one of the most valuable and delicious foods. The fatty layers of brown trout are very tender, they are located in different parts of the fish body between the muscles. Despite the presence of fatty layers, trout cannot be classified as fatty fish, since it has a relatively low calorie content.

The taste properties of brown trout are much higher than, for example, of salmon, besides, this fish is very quickly and easily absorbed by the body.

Trout has a rich composition, and it contains the following components: easily digestible proteins, selenium, copper, sodium, manganese, phosphorus, B vitamins, as well as the most useful fats.

Trout is considered a versatile product in cooking, since you can cook any dish from it in a variety of ways, and the easiest recipes are given below.

Trout with raisins on rice and potatoes

To prepare trout with raisins on rice, you will need the following set of components:

• potato tubers (520 g);
• dark raisins (one tbsp. spoon with a slide);
• ground black pepper and fine salt (at your discretion);
• fresh thyme;
• long grain rice (120 g);
• culinary carnation buds (two pieces);
• large orange (one piece);
• large onions (two pieces);
• sunflower oil (one teaspoon);
• fresh trout fillet (one piece).

Finely chop the pre-peeled potato tubers, stew them until half cooked in a small amount of pre-salted water. Next, you should start cooking long-grain rice, which must first be washed in cool water very thoroughly, and you should also cook it in salted water. Peel first, then cut the orange into slices, for three minutes on each side in a small amount of sunflower oil, fry the fillet of fresh trout, add black pepper and salt to it, remove and put in some warm place.

Cut the peeled onion and fry it in the oil where the brown trout was previously prepared, add the chopped potatoes, stew a little with orange slices, fresh thyme and clove buds. Mix the washed raisins with boiled rice, then put all the ingredients on plates in equal portions.

Brown trout sandwiches

To prepare sandwiches with brown trout, you will need the following set of components:

• round slices of rye bread (four pieces);
• fresh dill;
• smoked trout fillet (78 g);
• fresh horseradish (one small piece);
• any green salad (one leaf).

Fry slices of rye bread in a pan without adding cooking fat or oil, as soon as the bread becomes crispy, it must be transferred to a separate plate. Cut the smoked trout fillet into small pieces, after removing the skin from it, if necessary. Rinse a leaf of green lettuce thoroughly, then dry it, peel the horseradish, cut it into thin strips. Put chopped horseradish, lettuce, chopped smoked trout on crispy bread slices, put a sprig of fresh dill on top of the sandwich.