Trout is a noble fish, an exquisite delicacy with excellent taste. The peculiarity of this fish is that trout can live only in extremely clean water. Therefore, buying trout, you get an environmentally friendly product.

This fish of the salmon family is highly valued not only for its delicate taste, but also for its composition, rich in nutrients. Trout contains Omega-3 - a valuable fatty acid necessary for the body, as well as vitamins, a large number of phosphorus, potassium, magnesium, iodine, copper.

Trout helps to improve brain activity, therefore it is recommended for people suffering from atherosclerosis. Regular consumption of trout helps to increase human performance and eliminate feelings of fatigue and lethargy. Also, memory improves, depression is eliminated.

Trout is prepared in a variety of ways: it is baked, fried, stewed, boiled, salted. Steamed or grilled trout is excellent. Delicious soups and pies are made from this fish. Salads prepared on its basis have a unique delicate taste.

Rainbow trout live in clear northern or mountain waters. This is an environmentally friendly and healthy fish. According to this recipe, trout is cooked in foil, so that all its useful substances are preserved. In addition, the fish is tender and tasty.

Ingredients:

• Rainbow trout - 1 pc.;
• Lemon - 1 pc.;
• Cheese - 150 g;
• Garlic - 2 cloves;
• Lemon juice - 1 tablespoon;
• Fresh lemon balm - a few leaves;
• Salt, seasoning for fish;
• Parsley.

Cooking method:

1. We clean the fish, gut it, dry it with a towel.
2. Rub the trout completely with seasoning and salt, sprinkle with lemon juice.
3. Cut the lemon into very thin circles.
4. Finely chop the parsley.
5. Grate the cheese, add chopped garlic, mix.
6. Stuff the fish with a cheese-garlic mixture. We fasten the belly of the trout with a toothpick.
7. Place a fish on a sheet of foil, put lemon rings and a few lemon balm leaves on top. Wrap the foil carefully.
8. We send the trout to the oven (180 0). The fish is baked quickly: we will cook for 30 minutes.
9. Serve the trout in foil (pre-unfold), sprinkle with parsley.

Interesting from the network

The cream makes the trout even more tender, the fish turns out to be incredibly tasty and will look great on the festive table. Cherry tomatoes and olives add a spicy touch to the dish.

Ingredients:

• Trout steak - 4 pcs.;
• Cream - 350 ml (25% fat);
• Cherry tomatoes - 200 g;
• Dry white wine - 1 tablespoon;
• Lemon - 0.5 pcs.;
• Olives - 10 pcs.;
• Red caviar - 2 tsp;
• Black pepper;
• Greens.

Cooking method:

1. Rinse the steaks, dry them. Rub the fish with salt and pepper. Seasoning for fish can be used.
2. Put the steaks in a mold, pour with cream (about 100 ml).
3. We send the form to the oven (180 0). We will cook for 20 minutes.
4. Let's make the sauce. Pour wine into a small saucepan, add the remaining cream, salt and pepper. Cook over low heat. It is imperative to stir constantly.
5. Cool the sauce, put red caviar in it, mix.
6. Cut the lemon into slices, wash the tomatoes, dry them. We also wash the greens, shake them off from water drops, divide into small branches.
7. We take out the finished steaks from the oven. Serve with creamy sauce with red caviar, garnish with cherry tomatoes, lemon wedges and sprigs of herbs.

A hearty and incredibly appetizing dish that can be prepared very simply and quickly even by a novice cook. Fragrant potatoes, tender fish and all this under a cheese brown crust - very tasty.

Ingredients:

• Trout (fillet) - 1 kg;
• Potatoes - 1 kg;
• Onions - 1 pc.;
• Sour cream - 250 ml;
• Olive oil - 3 tbsp. spoons;
• Egg - 2 pcs.;
• Cheese - 300 g;
• Black pepper, salt;
• Dill (greens) - 1 bunch;
• Garlic - 3 cloves.

Cooking method:

1. Peel the potatoes, cut into circles. We put the potatoes in a separate container, salt, pepper, add olive oil. Mix everything well.
2. Finely chop the onion in half rings. Chop the dill. Grate the cheese.
3. Put the potatoes on a baking sheet (grease with oil), send them to the oven (180 0). We will cook for 20 minutes.
4. Cut the trout fillet into strips 2-3 cm thick. Salt and pepper the fish, add seasoning for the fish if desired.
5. Let's make the sauce. Mix sour cream with eggs, add pepper and garlic, which must first be passed through a press.
6. Put the trout on the almost finished potatoes, onion on top. Fill the dish with sour cream and garlic sauce.
7. Cover the baking sheet with foil and send to the oven (200 0). We will cook for 30 minutes.
8. We take out the trout with potatoes, remove the foil. Sprinkle the dish with cheese and place in the oven for another 15 minutes.
9. Serve with chopped dill.

Now you know how to cook baked trout in the oven according to the recipe with the photo. Enjoy your meal!

Some helpful tips for roasting trout in the oven:

• Fresh trout is most delicious, but if there is frozen fish, it must be properly defrosted. Thaw the trout on the bottom shelf of the refrigerator. After final defrosting, the fish is washed with cold water and cleaned.
• White wine, orange, lemon, garlic, mushrooms and olive oil are perfectly combined with trout. These products are perfect for making marinades.
• Preferred spices for trout: Italian herbs, thyme, rosemary, sage, white or black pepper. Although trout does not require a lot of spices: its taste itself is delicate and pleasant.
• Small fish are usually baked whole, large ones are cut into steaks or fillets.
• It is advisable to bake a whole small trout in foil or a sleeve, so the fish will retain useful substances and become incredibly tender.
• When baking trout, it is important not to overcook it, otherwise the fish will turn out to be tough and tasteless. The optimal cooking time is 30-40 minutes.
• Any vegetables and rice are perfect as a side dish for dishes made from this fish.
• When choosing a trout in a store, you should evaluate its appearance: the eyes of the fish should be transparent convex, the gills should be bright, the skin should be moist and elastic, without damage. Fresh trout smells good.

So, in the presence of two fish weighing a little over three hundred grams.
There are no scales, so just choose the gills and, having cut, the insides, well, the tails can be trimmed, they are definitely not needed.
Rinse the fish, lightly salt and pepper externally and internally, and sprinkle with your favorite seasonings (I have a seasoning without salt).

Wash and cut the tomatoes not very thick.
Next, we take two layers of foil, in length they should be slightly larger than our fish. If you are going to bake this fish on charcoal, then you just need to add an extra layer of foil.
Pour a spoonful of olive oil on the foil, put a couple of tomato slices and put one or two sprigs of parsley. In the ingredients, I wrote about 6 branches thereof - if it (a branch) is not with 2-4 leaves.

Next, lay out our fish on top. Again, chopped tomatoes and a sprig of parsley go into the belly. Well, we end up invariably - all the same circles of tomatoes and greens. For the top and bottom, I had one rather large tomato for 2 fish. Well, the little ones went to the middle. But it doesn't matter. Large ones are also suitable for the middle - just cut the tomato circles in half.

Everything, a minimum of labor costs and the fish is ready! It remains to lift the edges of the foil and twist them well. We spread on a baking sheet. Let it stand at room temperature at least half an hour, it will be slightly salted and soaked in seasonings.

It is important that the oven be preheated in advance, since the fish will then immediately begin to cook, and there is little chance of overexposing it, overdrying it.

The trout was baked at a temperature of 200 degrees for 25 minutes. Undoubtedly, the cooking time depends on the characteristics of the oven, whether the trout was frozen or completely fresh, you may need it more or less, 20 or 30 minutes.

Delicious juice is formed inside, therefore I serve it directly in foil - it keeps it warm, and the juice does not spread.
Enjoy your meal!

Many varieties. Distinguishing them from each other is slightly difficult due to the similarity in structure. There are several species that are collectively referred to as "trout". Freshwater varieties are divided into subspecies: lake, river and stream. They differ from each other in size. Lakes are larger than river ones. Sea trout differs from freshwater trout in meat color.

For the first time this fish appeared on the tables among the northern Pomors. These peoples did not ask themselves how to cook trout tastier, they ate it raw. Due to the high prices for salmon, fishing has been a lucrative source of income for many years. Prices were holding on due to the slow growth of trout. A two-year-old individual weighs only 1.5-2 kg.

With the advent of the first salmon farms, the volume of fish sold has increased. Today, the majority of the population in many countries can afford to purchase this delicacy product.

What is rich in?

The popularity of trout is directly related to its nutritional value. Fish is rich in high phosphorus content. It contains rare Omega-3 fatty acids. Since this individual is found exclusively in clean water bodies, eating it is harmless and safe. Trout has the highest taste qualities. It is quite difficult to spoil the product during the cooking process. The only question that arises is: how to cook the trout tastier?

People who care about their health know: the less a product is subjected to heat treatment, the more vitamins and beneficial microelements enter the body. Fish of the Salmon family is universally suitable in this regard. It is widely used by lovers of healthy food. Raw fish is able to maximize the saturation of the body with taurine, an amino acid that regulates blood pressure. Few people know that you can cook delicious trout (there is a photo of it in the article) without subjecting it to heat treatment. We will talk about this further.

Sea trout carpaccio

We put the fish in the freezer for half an hour beforehand. We cut the slightly frozen trout with thin slices. Cover the bottom of the serving dish with an overlap. Salt and pepper lightly. Mix lemon juice with olive oil in a 1: 2 ratio. Pour the sauce over a layer of fish. We grate any hard cheese (parmesan or Russian counterparts) on a fine grater. Squeeze 1 clove of garlic into the cheese. Sprinkle the cheese mass on a layer of meat. Lay out a layer of thinly sliced \u200b\u200btomatoes on top. The next layer is chopped Chinese cabbage or lettuce leaves, which will be enough to break with your hands into medium pieces. The final layer, and at the same time the decoration of the dish, is olives cut into circles. Lightly sprinkle the prepared food with sauce. Put in the refrigerator for 15 minutes. And you can serve it to the table.

Classic ceviche

How can you make a delicious trout? Let's take a look at one popular recipe now. Ceviche is a national Mexican dish. First, the marinade is prepared. The juice of one lemon is mixed with chopped herbs (half parsley with dill). A small bunch will suffice.

Add one pod of chopped chili. Then cut the sea trout fillet (300 g) into medium-sized cubes. Fill the fish with marinade. We stand for half an hour. Readiness will be clear from the color of the meat. It will become two shades lighter. Cut 1 onion (preferably purple), 1 avocado and 1 mango into cubes, smaller than the pieces of fish. Mix and add to the trout. Lightly salt, pepper, season with vegetable oil (any aromatic: pumpkin, rapeseed, sesame or olive). Serve to the table on a platter, laid out in a slide or shaped with a serving ring.

River trout soup

Dice the onions and carrots. Cut the potatoes into small strips. For four servings, take 3 medium onions, 1 large carrot and 6 medium-sized potatoes. Fry the onions in butter until a beautiful crust. Then add the carrots. Fry until the latter is soaked in oil and soft. Put potatoes in boiling water (2.5 liters). Then - fried vegetables, and on top - two large heads of river trout. Check them carefully for gills. Since trout is only found in clear water, the gills will not spoil the taste of the dish, but can add a slightly grassy flavor. Cook over medium heat until potatoes are tender. We turn it off and insist on a hot stove for another half hour. When serving, sprinkle with fresh herbs (onion and dill).

Finnish ear with cream

Now we will tell you how to cook delicious river trout. For this dish, it is advisable to use small portioned steaks. From them you just need to remove the skin. Cut a small onion into thin half rings. Fry in butter, add 1 medium carrot grated on a grater to the pan. Put the diced potatoes in boiling water (1.5 liters). After 10 minutes, dip fish and fried vegetables into the water. After 15 minutes, pour a thin stream of cream (150 ml) into the boiling ear. Stir very gently, wait for boiling and turn it off. Cover with a lid, leave to brew for 10 minutes. Pouring into portioned plates, sprinkle with finely chopped dill.

Oven-baked dishes are distinguished by their appetizing crust, impressive appearance and ease of preparation. How to cook delicious trout in the oven? Let's tell you now. Such dishes are suitable for festive and special occasions.

Red fish julienne

Cut the trout fillet into medium-sized strips. Cut the onion into half rings. Grate the hard cheese. Depending on your preference, fry the onion in butter or vegetable oil until transparent. Salt and pepper. Put the fish in the pan and mix with fried onions, sprinkle with flour (1 tbsp. Spoon without top). Then pour in the cream (100 ml). Boil until thick, stirring occasionally. We spread the sauce with fish over the cocotte makers, filling 2/3. Then complements the cheese to the top. We bake in the oven until the cheese melts and a tender brown crust forms on top. The dish of the best French restaurants is served with white bread.

Foil is a handy tool for baking food in the oven without using oil. Meat, vegetables or fish baked in it are soaked in their juice. And due to the tightness of the packaging, evaporation of tasty and healthy components does not occur. You can cook deliciously trout in foil without using complex ingredients and skills.

Provencal oven trout

It is better to bake the fish whole. We use a trout carcass without head and tail. Put a piece of foil on a baking sheet. We take the size taking into account that it was enough to cover the fish and create two-layer or three-layer seams. Do not forget that when baking, steam will form, for which we leave a small margin. We spread the fish. Salt and pepper.

Cut the lemon into thin rings, spread it on top with a loose layer. Put sprigs of thyme or rosemary on the sides or inside the carcass. We wrap the piece, pressing the edges of the seams tightly. Leave to soak for 15 minutes. Put a baking sheet in a preheated oven for 20 minutes. We unfold the fish only after it has cooled completely. Otherwise, you could burn yourself with the steam. You can cook any vegetables for a side dish. Or serve trout as an independent dish, cut into portions.

When there is no oven, you can make a festive fish dish differently. How to cook delicious trout in a pan for a romantic dinner?

Trout steak in a nut coat

Lightly fry the walnuts in a pan. If possible, add almonds and pistachios. Let cool the mixture. Grind in a blender at low speed. To make small fractions, not flour. Salt the steak, sprinkle with pepper, sprinkle with lemon juice.

Rub 50 g of hard cheese into a mixture of nuts. Beat one protein separately until firm. We immerse a piece of fish in it and turn it over several times. We transfer to the nut-cheese mixture. Roll with light pressure. We spread it on a preheated frying pan. In a non-stick skillet, this dish can be cooked without oil. Fry over medium heat for 3-5 minutes. White table wine will go perfectly with such a dish.

Rainbow Trout Stuffed with Vegetables

On the shelves of supermarkets, you can sometimes find a rather rare species of salmon - rainbow trout. It differs from the river specimen by the presence of a red stripe on the side of the carcass. How to cook delicious rainbow trout? Let's tell you now.

Fry the onion with chopped champignons in a little butter. Separately dice the red bell pepper and cherry tomatoes. We put the fish carcass in a baking dish with the ridge down. We form a boat. To prevent the structure from falling apart, we fasten the edges with wooden skewers. Layer fried mushrooms, peppers and tomatoes. Salt, pepper and grease each of them with mayonnaise. Cover the form with a lid or a sheet of foil. We bake in an oven preheated to 220 degrees for 15 minutes. Let the dish cool for 15-20 minutes. Can be served on the table.

Fish selection

There are many ways to make your trout taste better. Success will always depend on the correct choice of the starting product.

How to choose the right red fish?

1. Pay attention to the smell. Fresh trout or salmon have almost no smell.
2. If the fish has a head, look at the eyes. They should be transparent, without film and mucus.
3. The gills of a fresh carcass are bright red. In fresh frozen fish, they are pink.
4. There should be white streaks on the cut.
5. When pressed on the fleshy part, the dent is quickly restored.

Trout does not belong to the category of budget fish, it is not cheap, but its benefits and taste are more than pays off. Absolutely any hostess can bake a fish, even if you decide to cook a dish for the first time, you should not be afraid.

It's almost impossible to spoil a dish, but I'll still share some secrets with you. They will help you achieve the perfect result.

Whole oven baked trout in foil with lemon

Whole baked trout will look great on the table, so if you have a feast planned, I suggest this wonderful recipe. In addition, it will not be difficult to prepare the dish, it is very simple, and everyone will like the result.

Ingredients:

• Trout - 2 pieces
• Lemon - 1 piece
• Butter - 50 g
• Tomatoes - 2 pieces
• Garlic - 2 cloves
• Hard cheese - 60 g
• Vegetable oil - 20 ml
• Dry basil - to taste
• Salt to taste

Cooking steps:

Combine slightly melted butter with dried basil.

Thoroughly clean the carcasses of the insides, cut off the fins, rinse thoroughly under running water. Pat dry with a paper towel.

Spread the outside of the fish with basil oil, put the rest inside.

Make shallow cuts on top, in which place a lemon wedge, then pepper and lightly salt it.

Prepare sheets of foil, smear them with a little vegetable oil. Place the fish on them, wrap them tightly so that all the juice remains inside during baking.

Cut the tomatoes into circles of medium thickness, sprinkle with chopped garlic and grated hard cheese on top.

Good appetite!

How to bake trout in the oven in foil pieces

A great option for a family evening meal. The trout cut into pieces will first need to be marinated and only then baked. The juicy, flavorful pieces will melt in your mouth.

Ingredients:

• Trout - 1 piece
• Lemon - 1 piece
• Olive oil - 100 g
• Seasoning for fish - to taste
• Salt, pepper - to taste

Cooking steps:

Cut the trout, remove the head, fins and entrails. Cut into portions.

Prepare the pickling mixture. Combine olive oil with salt, pepper and fish seasoning. Brush each piece with marinade, leave for an hour.

Place the steaks on foil, sprinkle each piece with lemon juice, then wrap tightly with foil

Bake in an oven preheated to 200 degrees for 15-20 minutes.

In addition to your meal, prepare a fresh vegetable salad. Bon appetite!

Chunks of baked trout with garlic sauce and potatoes

A complete meal suitable for both lunch and dinner. Having tried it at least once, it will leave an unforgettable impression. Juiciness and tenderness in every bite will delight you without a doubt.

Ingredients:

• Trout - 700 g
• Butter - 50 g
• Cream - 250 ml
• Vegetable oil - 1 tbsp. the spoon
• Flour - 1 tbsp. the spoon
• Garlic - 2 cloves
• Potatoes - 6 pieces
• Bulb onions - 1 pc.
• Carrots - 1 pc
• Salt, spices - to taste

Cooking steps:

The first thing to do is prepare the sauce with which we will pour the fish and potatoes before baking. To do this, melt the butter in a water bath, add the cloves of peeled garlic, finely chopped, mix and leave to sweat for 10 minutes.

Then add flour, mix well so that the mass is homogeneous without lumps.

After a short frying time, pour in the cream. Boil the sauce until it's thick.

Add spices, bay leaf and quite a bit of hot boiled water, mix, and after boiling, set the sauce aside for now.

Peel the potatoes, cut into thin circles. Grease a baking sheet with vegetable oil, and put the circles of potatoes on it, salt and pepper on top.

Now you can turn on the oven to heat up, set the temperature to 180-190 degrees.

Cut the fish, cut into portions, which are placed on top of the potatoes on a baking sheet.

Fry the peeled and chopped onions and carrots in a skillet.

Place the fried vegetables on each piece of fish.

Pour garlic sauce on top, in order to make the fish juicy, cover the baking sheet with foil. Send it to the preheated oven for a quarter of an hour, then remove the foil and bake for another 15 minutes.

Eat with pleasure, bon appetit!

Recipe for cooking Trout with onions and carrots in a creamy sauce with cheese

A very delicate dish that has a special charm. Baked trout always turns out to be great, and in combination with vegetables and creamy sauce, it is simply a masterpiece. A fish already cut into steaks is suitable for cooking, or cut it yourself.

Ingredients:

• Trout - 1 piece
• Bulb onions - 1-2 pieces
• Carrots - 1 pc
• Cream - glass
• Spices for fish - to taste
• Flour - 2 tbsp. spoons
• Butter - 80 g
• Fish broth - 120 ml
• Hard cheese to taste

Cooking steps:

Rub the cut pieces of fish with salt, put them in a baking dish.

Peel onions, carrots. Cut the onions into half rings and grate the carrots. Fry vegetables in vegetable oil in a frying pan until tender.

Transfer the fried vegetables from the skillet to the baking dish onto the fish pieces.

Prepare the butter sauce: melt the butter in a skillet, add the flour and fry a little. Then pour in the cream, while stirring, bring the sauce to a boil over low heat, it should thicken. After that, pour in the fish broth, add fish spices, hold the sauce on the stove for 5 minutes and remove from heat

Pour the resulting sauce over the trout steaks under the fried vegetables

Send the mold to the oven preheated to 200 degrees for half an hour

Remove the dish from the oven, sprinkle with grated hard cheese, return to the oven to melt the cheese.

Combine with a fresh vegetable salad for a complete meal. Bon appetite!

Whole baked trout with rosemary and lemon

Rosemary will add a special flavor to the trout. It will have an amazing taste and aroma that will fill the whole house during the cooking process. It is not a shame to put such a dish on the table, if you are planning a celebration, bake trout according to this recipe.

Ingredients:

• Trout - 1 piece
• Lemon - 1 piece
• Rosemary - to taste
• Olive oil to taste
• Ground black pepper - to taste
• Salt to taste

Cooking steps:

The fish must first be prepared, cleaned, gutted, and cut off the fins.

Mix olive oil with black pepper, salt. Rub the carcass thoroughly with the mixture outside and inside

Put the rosemary sprigs together with lemon wedges inside. Also spread the rosemary on top of the fish.

Transfer the blank to parchment paper or foil of your choice. Sprinkle the fish with lemon juice, add a couple of lemon slices to the surface of the fish

Wrap the parchment, transfer to a baking sheet, which is placed in the oven preheated to 180 degrees for 40 minutes

Do not rush to remove the baking sheet with fish from the oven immediately after baking. Give it time to stand and saturate with the rosemary for about a quarter of an hour.

Enjoy the dish, treat your family and friends!

Oven-baked trout in honey mustard sauce with broccoli

Baked trout goes well with any side dish. I bring to your attention a recipe that is simple to prepare, but according to it you will get an amazingly tasty dish.

Ingredients:

• Trout steaks - 4 pieces
• Mustard - 3 tbsp. spoons
• Honey - 3 tsp
• Garlic - 3 cloves
• Ground black pepper - a pinch
• Salt - 1 tbsp the spoon
• Broccoli to taste

Cooking steps:

First, let's prepare the marinade. Combine mustard and honey in a small bowl, add the chives squeezed through a garlic press, half a tablespoon of salt and a pinch of ground black pepper. Mix the mixture well.

Lightly salt the fish pieces, then transfer to a baking dish.

Pour the marinade over the trout steaks, then leave the fish to marinate for about an hour.

Send the form into an oven preheated to 180 degrees for 40 minutes.

When serving, place the fish on a platter, add fresh broccoli inflorescences. Eat with pleasure, bon appetit!

Video recipe for cooking trout, whole in the oven with vegetables

Most often, trout comes to us from the store frozen. So, you need to defrost it slowly, the rush in this matter will only harm in the end.

Never defrost trout in water or microwave, the process should be natural. Leave it to thaw in the refrigerator overnight, and just before cooking, put it on the table to thaw at room temperature.

Rinse the cut fish lightly with cold water, and then pat dry with paper towels or napkins. She does not need to rinse thoroughly.

The fish pre-marinated before baking will be more tender and brighter in taste. At the same time, it is not at all necessary to spend a lot of time on this matter. An hour or so is enough.

Cooking fish as a whole will take longer to bake, as opposed to steaks or chopped trout. If you add oil to the dish, then it will be less likely to dry out.

I wish you success in cooking and good mood!

Prepare delicious, healthy meals for your family and friends. It is not difficult, and they will appreciate your efforts. I hope you will take note of my recipes and they will help diversify your usual home menu.

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 a few 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 pickling is recommended, and I have already described how to pickle 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 in them a lemon wedge and a small piece of butter.
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 pepper - 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. 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 begin 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 spread 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. Unlike brook, 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 preparing 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. Cover with a plate on top. 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 particles of citrus fruit 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 entrails. 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 together 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. I fry steaks in a preheated skillet 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, 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. 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. I 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.

Enjoy your meal!

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. 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 impress guests.

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 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!