Several types of salmon are combined under the word trout. A wide variety of delicious dishes are made from this fish, including serving it with sauce. To cook such a product deliciously, you need to choose the right one in the store and follow some rules in cooking.

How to choose a fish?

If the trout is sold in the store as a whole carcass, you can see a strip of silver or purple on the side of the trout. You need to look closely at this fish and pay attention to the eyes and gills, scales, tail and the condition of the carcass as a whole. Fresh, quality fish never has cloudy eyes. There should be no mucus in the gills, the natural color of the gills is bright red. The scales should be evenly spaced and not have traces of mechanical stress, and they also cannot be dry. If some areas on the surface are dry, then the fish was transported incorrectly. In dry places, bacteria begin their harmful activity.

The fact that the buyer has an old product may be evidenced by a dried fish tail or a common, like a windy type of carcass. But the glossy shine of the scales can be an indicator that the fish has been specially treated with chemistry so that it looks more beautiful on the counter. High-quality trout, when pressed on it, responds resiliently to the touch. There are no dents on the skin. If this happens, as well as when you press on the surface, a liquid appears, it means that the fish is either stale, or the seller specially "pumped it up with water" to make it seem heavier.

Normal trout has a light pink meat color with splashes of white. The deep pink flesh indicates artificial fish farming, which, moreover, was stuffed with antibiotics. You should not take such trout for the sake of preserving your own health.

To be sure, the purchased carcass must be checked with water. The bad fish will float up, and the good fish will sink to the bottom of the container with the liquid.

Preparation of ingredients

To cook trout in a sauce, you need to follow a certain sequence of actions.

• First, you should prepare the fish itself. The fish carcass is covered with a layer of mucus, so the trout will have to be washed well. So that it does not jump out of hands, experienced people advise to rub it with salt.
• You need to remove the scales. To do this, use a knife or even a metal grater. The scales are removed carefully so that the layer of skin underneath is not damaged. It is necessary to rip it off, moving from the tail to the head. To prevent the scales from scattering, the fish is either immersed in water or put in a bag. Considering that the scales are not visible on the light belly, it is advisable to check with your fingers whether it has remained on the fish or not. Such cleaning is a responsible business. If the remnants of the scales come across while eating, this will ruin the impression of the dish.
• When finished with the removal of scales, the carcass must be rinsed in water. Then pull the insides out of it. To do this, the abdomen is cut from the tail to the head and everything is pulled out, including films and blood clots. The gills are also removed, since their contents are harmful to the body and spoil the taste of food. The head can be cut off altogether if it is not needed.

• If only trout fillets are to be used, the skin must be removed first. In a small fish, this is done from head to tail. The skin is removed like a sock from the foot. Then with a knife you need to separate the meat from the side of the spine. The carcass will be divided into two halves. Remaining bones will become easier to remove. From large fish, the pulp is first separated from the spine and bones. The carcass will also split into two parts covered with skin. This skin is separated by holding it against the tail. It is easier to remove the skins from frozen trout. The carcass is doused with centigrade water, the edge of the skin is picked up and pulled from the fish, after which it remains to remove the fillet.

The subtleties of cooking

When using small trout, the carcass is used with the head. Only the gills are removed so that there is no bitterness left. Larger fish can be divided into pieces, the so-called steaks, or the loin can be taken. For the sauce, fresh cream of different fat content is used, depending on the recipe. Before baking the fish, the oven is heated to a temperature of about plus one hundred and eighty degrees. It usually takes half an hour or more to cook. It all depends on the size of the trout pieces and the characteristics of the oven.

You can also use cheese when cooking creamy trout. This will add special tenderness to the dish. For cooking, you need to take semi-hard cheese. To create special flavors of trout, not only fish spices are used, but also mixtures of different herbs such as basil, which emphasize the taste of this fish. Although this product turns out to be very tasty without any seasonings, so some people refuse to use any additional ingredients other than cream and salt. When frying trout, you need to use very little oil. You can put it on the frying surface in the size of a teaspoon and spread it over the entire area, for example with a napkin. It is not necessary to use oil when using a container with a non-stick coating.

Recipes

Recipes for trout in a creamy sauce may vary, but the result is always pleasing.

To implement a simple baked fish recipe, you need to have the following ingredients:

• about three hundred grams of trout in pieces;
• half a glass of 10-15% cream;
• one lemon fruit;
• salt and pepper;
• butter from cow's cream;
• olive oil;
• a teaspoon of flour;
• greens.

Divide the lemon into two equal parts, squeeze the juice from both parts to marinate the trout. Rinse the fish and dry it on a paper towel. Place in a bowl, sprinkle with salt and pepper, drizzle with lemon juice and drizzle with olive oil. Leave it like this for half an hour.

Chop the dill. Make the sauce. To do this, put a tablespoon of butter in a frying pan and wait for it to melt. Add flour, stir. Slowly add cream, at the end - dill. Heat the sauce until it starts to boil, then remove from the stove and close the lid. Grease a baking sheet with olive oil, put fish on it and put in an oven preheated to +190 degrees for half an hour. When cooked, transfer the slices to a plate and pour over the sauce.

You can bake trout fillets in cream. For such a recipe, you will need the following ingredients:

• about a kilogram of fish fillets;
• two glasses of 15% cream;
• fresh, chopped dill;
• salt and pepper;
• four tablespoons of lemon juice.

Preheat the oven to two hundred degrees. Grease a baking sheet with oil. Put fillet pieces on it. Sprinkle the fish with dill. Combine cream with pepper, salt and lemon juice. Pour the fillet with the resulting sauce and put in the oven for fifty minutes.

To cook trout fillets in heavy cream, you need to use the following ingredients:

• a pound of fish fillet;
• a glass of cream;
• parsley;
• Dill;
• one bay leaf;
• four lemon fruits;
• pepper and salt.

Rinse the trout fillet, rub with pepper and salt and place on the bottom of a baking dish. Put parsley and dill under running water, drain, and then chop. Mix herbs with heavy cream and pour over fillets with this composition. Put a bay leaf on top and place in a preheated oven for half an hour. After that, get the trout, and pour the sauce into a saucepan and cook, pulling out the bay leaf from it. Serve the fish with sauce.

If you cook trout with cream along with potatoes, you get a very tasty and nutritious dish.

To implement the recipe, you need to have ingredients such as:

• fish fillets weighing about a kilogram;
• about a kilo of potatoes;
• medium hard cheese - two hundred grams;
• a glass of cream;
• a spoonful of butter (from cream) and vegetable;
• garlic;
• oregano;
• salt and pepper.

Peel and cut the potatoes into bars. Divide the fillet into pieces that are close in size. Grate the cheese with medium holes. Cut two cloves of garlic very finely or squeeze the contents out of the cloves with a garlic press. Grease a baking sheet with oil.

Melt the butter and combine with the garlic mass. Lubricate the potato blank laid out on the sheet with this composition. Put fish fillets on top and cover with grated cheese. Stir the cream with salt, pepper and oregano, pour over the food prepared in a baking sheet.

Bake for about an hour, until the potatoes are cooked through. To prevent the cheese from burning, you can put foil on the dish and bring it to readiness.

Trout with cream sauce can be cooked in a skillet.

To implement the recipe, you need to take the following ingredients:

• five hundred grams of trout (fillet);
• a glass of low fat cream;
• one lemon fruit;
• dill and parsley;
• vegetable oil;
• fish spices;
• salt.

Divide the fillet into approximately equal pieces. Sprinkle each of them with salt and seasonings, drizzle with lemon juice and let sit for 20 minutes. Heat the frying pan by pouring oil on the frying surface. Fry fillet pieces on all sides for three minutes. Heat the cream in a saucepan with thick walls (you cannot make it boil). Then put the fish in this container and put on low heat. After fifteen minutes, sprinkle chopped parsley and dill on top. Hold on the stove for another ten minutes. Switch off. Do not remove from the stove. Serve in twenty minutes.

In a skillet, you can cook trout with onions and cream. To make such a dish, you need to take ingredients such as:

• trout fillet - about a kilogram;
• butter - 100 grams;
• two large onion heads;
• cream - 1 glass;
• Dill;
• salt;
• pepper.

Cut the butter into pieces. Put half in a skillet. Divide the fillet into small pieces. Divide the onion into cubes and finely chop the dill. Put onion on the butter put in the pan, on it - trout, and above - a layer of dill. Pour all of this with cream, and put the remaining butter on top. Place the frying pan on a medium heat burner. When the contents begin to boil, transfer to low heat and simmer for 25 minutes.

In a skillet, you can cook pieces of trout with bell peppers.

To do this, you need to use the following ingredients:

• 700 grams of trout;
• half a lemon;
• onion head;
• half a glass of cream;
• one sweet pepper;
• salt;
• vegetable oil for frying.

Rinse the trout, season with salt, sprinkle and pour over with lemon juice. Leave for ten minutes. Then cut into small pieces, put in a pan and wait for them to brown. Finely chop the onion. Wash the pepper, cut and remove the seeds, divide into long strips. Simmer the onion in a separate pan, add pepper to it and continue cooking for five minutes, not forgetting to stir. Add cream and let stand for another five minutes, then add fish, keep on low heat for 20 minutes.

Features of serving on the table

Trout is served with fresh vegetable salads and bread. This dish can be garnished with cherry tomatoes, lemon wedges and fresh herbs. Use caviar for this. As a side dish, take mashed potatoes, fried potatoes, rice or broccoli. It all depends on the gastronomic preferences of family members.

For another recipe for trout in a creamy sauce, see the video below.

Step 1: prepare the lemon.

Rinse the lemon under running water and put it on a cutting board. Using a knife, cut the citrus into two halves. And now, using a juicer, squeeze the juice out of each part of the fruit. A small lemon should make no more 50 milliliters of juice, and this is enough for us to marinate the fish.

Step 2: prepare the trout.

Rinse the trout steak under running cold water and then wipe it dry with a kitchen paper towel. We put the fish in a free plate, sprinkle with salt and black pepper to taste, pour with freshly squeezed lemon juice, sprinkle the trout with olive oil and set aside to marinate for 20-30 minutes... During this period of time, it will be saturated with the aroma of spices and will absorb lemon juice, which will make the fish softer and more juicy.

Step 3: prepare the dill.

We wash the dill under running water, shake off excess liquid over the sink and put it on a cutting board. Using a knife, finely chop the herbs and put them in a free saucer.

Step 4: prepare the creamy sauce.

Put butter in a frying pan and put on a small fire. With constant stirring with a wooden spatula, bring it to a liquid state.

Immediately after that, pour the flour into the pan, but at the same time we continue to stir everything with a hand whisk so that no lumps form in the sauce. Then pour the cream into the mixture in a thin stream and continue to stir everything intensively with the improvised inventory. At the end, if desired, add chopped dill to the sauce, mix everything well again and bring the mass to a boil. Then turn off the burner, and set the sauce aside to infuse under the lid.

Step 5: cook the trout in a creamy sauce.

Lubricate the baking sheet with vegetable oil, not forgetting about the sides of the container. This can be done either with clean hands or with a pastry brush. Then put the trout steak on a baking sheet and bake in the oven at a temperature 180 ° - 200 ° C during 20 minutes. Immediately after that, turn off the oven, and take out the container with the fish with kitchen potholders. Using a wooden spatula, transfer the finished trout to a special serving dish (until it cools down) and pour over it with creamy sauce. Everything, the dish is ready!

Step 6: Serve the trout in a creamy sauce.

While the trout in the creamy sauce is still hot, the dish should be served. But you can decorate the fish with red caviar or cherry tomatoes and treat guests with a salad of fresh vegetables and slices of fresh aromatic bread.

Enjoy your meal!

You can use salmon instead of trout. That one thing, that another meat of these fish is very tender, practically boneless and quickly cooked.

In addition to the spices indicated in the recipe, you can add any other seasonings of your choice to the dish. The main thing is that they are combined with fish and please you.

If you are using frozen fish, then be sure to defrost it beforehand. To do this, simply remove the trout from the freezer and set it aside. Let the fish come to room temperature by itself. Never defrost it under running hot water or in a microwave oven, otherwise the taste of the dish will spoil.

Boiled rice, mashed potatoes or baked potatoes, as well as all kinds of vegetable salads are perfect as a side dish for trout in a creamy sauce.

Trout with creamy or garlic sauce in the oven - this luxurious dish will decorate any festive table, and an ordinary dinner will easily make it festive. Delicate, juicy, fatty trout goes well with all kinds of creamy sauces. The advantage of this recipe is that you do not need to separately invent and prepare a side dish, because there is a potato pillow for trout. We will bake the fish on it.

Cook it first.

Ingredients:

• clove of garlic
• 100 ml heavy cream
• half a tablespoon of flour
• vegetable oil and butter
• salt, bay leaf, a mixture of white and black pepper

Peel a garlic clove, crush it slightly with a knife, place in a skillet and fry in butter. As soon as you smell the garlic smell, remove the prong from the pan. The oil will absorb the flavor of the garlic, and that's enough. We don't need to interrupt the taste and aroma of fish.

Add to the butter and fry the flour a little. Reduce heat, add spices and slowly pour in cream. Stir to break up the lumps. The sauce will thicken and be ready. If it turns out to be too thick, add boiled water, bring to a boil and cover the pan with a lid.

Creamy Trout Sauce

Cook it in the same way as in the previous case, only without using garlic.

Trout in a creamy garlic sauce in the oven

Potatoes (500 gr)
- 400-500 gr of trout
- lemon juice
- olive oil

Wash the potatoes, peel them, cut into slices, lay them in a layer on a baking sheet greased with vegetable oil.
Fish fillet and cut into portions. Or use steaks.

Season the prepared fish pieces with salt and pepper, sprinkle with lemon or lime juice. Then place the fish on a potato pillow, pour over with oil.

Pour the fish on the potato pad with any of the pre-made sauces (see recipes just above). Place the baking sheet in the oven and bake at 180 degrees for 25 minutes.

Trout cooking recipes

And here the fun begins - get creative. Choose from several oven cooking options for trout:

With carrots. Lay a layer of vegetables on top of the red fish - fried carrots and onions;

With bell pepper. Cover the fish fillet with the roasted green pepper and onion mixture.

Put the finished trout on a potato pillow on plates, garnish with herbs and top with a creamy or garlic sauce.
Do you have fresh or canned champignons in your fridge? Don't miss the opportunity, try cooking.

Fish dishes in our diet should always occupy an obligatory position, because fish is a source of a number of useful substances that we do not get from other products. But healthy dishes do not mean tasteless, because even a simple baked trout can be served with a wonderful creamy garlic sauce.

This sauce for trout is prepared very quickly and is used both for separate serving and in the process of baking fish. The recipe belongs to universal creamy dressings, so the scheme for its preparation will seem familiar and very simple to experienced housewives.

The composition of the sauce is a set of healthy ingredients. The recipe can be safely included in the children's menu, especially since the dish is so tasty that all the kids are happy to gobble up lunch with gravy.

You will need:

• Cream 30% - 100 ml
• Wheat flour - 2 tablespoons
• Garlic - 3 cloves
• Butter - 50 g
• Lemon juice - 1 tablespoon
• Dill, fresh - 1 medium bunch
• Ground black pepper - to taste
• Salt to taste

Servings - 5

Cooking time - 40 minutes

Creamy notes

This recipe uses cream in the base of the sauce. In this regard, both products are subject to fairly stringent requirements. It is recommended to use cream with a fat content of 30%. This figure guarantees several important points at once: firstly, heavy cream will give the required thickness and viscosity to the consistency; secondly, such a product is much more useful than fat-free; and, finally, thirdly, the high percentage of fat in the composition reduces the likelihood of stratification of the cream when heated.

To give the sauce a thicker consistency, you can add a little sour cream to it. Only this product must also have a high fat content, otherwise the taste will not be what you expected.

Innings

Trout sauce can be used as a separate dressing for fish, which is served in a gravy boat to the table, and to bake it in the oven. Naturally, the creamy sauce is suitable not only for trout, but also for other types of fish.

In addition, there are many more dishes in cooking that will become even tastier with cream gravy:

1. Seafood - shrimp, mussels and squid - goes well with garlic, herbs, and cream. They can be fried and then served in a gravy boat, or they can be stewed in a thick creamy dressing.
2. Chicken fillet, cut into small pieces and served with a creamy sauce, will be a great addition to any side dish - rice, pasta or potatoes. You can also serve the dressing with oven-baked chicken.
3. Cauliflower, broccoli, or green beans also work well with gravy, especially if the vegetables have been steamed.

The classic cream sauce recipe is easy to make at home. An inexpensive and affordable set of ingredients allows you to prepare gravy at any time, and its rich taste is suitable for both everyday meals and special occasions. Light and tender, creamy gravy will appeal to all households and guests.

Bon Appetit!

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