Trout is boiled for minutes.

Cook the trout in a double boiler.

In a multicooker, cook the trout on the “Baking” mode.

How to cook trout

You will need: trout, water, salt, herbs and spices to taste

1. Clean the trout from the insides, cut out the gills, fins, tail, head, rinse the outside and inside of the fish.
2. Place the trout in a saucepan, pour in 2-3 liters of fresh cool water so that it completely covers the trout, cover with a lid, and leave until boiling over medium heat.
3. Reduce heat to low and cook trout for 15-20 minutes.
4. Remove the trout from the broth, carefully remove the outer skin.
Your trout is cooked!

Trout soup for children

Products
Trout fillet - 300 grams
Millet - half a glass
Potatoes - 2 tubers
Onions - 1 head
Carrots - 1 piece
Tomato - half
Salt - half a teaspoon
Bay leaf - 1 leaf

How to cook trout soup for children
1. Rinse the trout fillet under running water.
2. Place the fillet in a saucepan, pour in 1.5 liters of cold water, and let it boil over medium heat.
3. Reduce heat to low and cook fillet for 15 minutes.
4. Wash the millet in warm water, pour boiling water over it for a few seconds.
5. Wash the potatoes, peel them, cut them in half.
6. Using a slotted spoon, remove a piece of fish from the broth and leave the pan with the broth over medium heat.
7. Add millet and potatoes to the pan with fish broth, and after boiling, cook for 10 minutes.
8. Peel the onion and cut into small squares.
9. Wash the carrots, peel them, grate them on a medium grater.
10. Pour boiling water over half a tomato for a minute, remove the skin, cut into transverse slices 0.5 centimeters thick.
11. Pour oil into a frying pan and heat over medium heat until bubbles appear.
12. Fry the onion for two minutes, add the carrots, fry for 3 minutes.
13. Add tomato to the fried vegetables and simmer for 5 minutes.
14. Remove bones from a piece of fish and cut it into small pieces with your hands.
15. Using a masher, mash the boiled potatoes in the soup.
16. Add fish, fried vegetables, salt, bay leaf to the soup, stir, pound the contents of the pan again with a masher for several minutes, cook for 10 minutes.

Trout soup

Trout - 500 grams
Potatoes - 3 pieces
Rice - 3 tablespoons
Carrots - 1 carrot
Onion - 1 onion
Garlic - 3 cloves
Lavrushka - 4-5 sheets
Salt, black pepper, dill, parsley, basil, coriander - to taste

Trout soup recipe
Clean, gut and rinse the trout; cut into pieces and cook, adding chopped carrots, chopped onion into rings and peeled garlic cloves. Divide the boiled trout into boneless pieces and return to the broth.

Peel and cut the potatoes into cubes and add to the broth. Rinse the rice and also add to the broth. Add salt and spices and cook everything together for 15 minutes. Before serving, generously sprinkle trout fish soup with herbs. Infuse the ear for 10 minutes under the lid. Serve trout fish soup with boiled eggs.

Fkusnofacts

How to cut trout
1. Using kitchen scissors, rip open the belly of the trout, starting from the tail and moving towards the head, remove the entrails.
2. Cut out the fins and gills - from the cut along the belly, start cutting out the fin on one side, continue cutting, grabbing the gills, then make an incision in the middle of the fish’s mouth, cutting off the lower jaw, continue cutting out the gills and fin on the other side of the carcass.
3. Cut off the fins on the belly, back and tail.
4. Take the trout by the head so that your thumb and index finger are in place of the lower jaw, bend the head back and pull it towards the fish’s tail. The skin of the trout will be pulled behind the head and removed.
5. Cut off the tail.
6. Inside the trout, cut the dark film under the ridge with a knife, scrape it off and rinse with running water.

To increase your chances of buying trout with caviar, you need to buy a female. Fish with more intensely colored fins are males. Unlike females, their head looks larger than the body and looks pointed.

- Price frozen trout - from 600 rubles/kg (Moscow average as of July 2019).

Calorie content of trout is 97 kcal/100 grams.

Trout can very rarely be of poor quality, because this fish is sensitive to pollution and dies almost immediately in toxic water.

How to salt trout

Products
Trout - 1 fish
Sugar - 1 teaspoon
Salt - 2 teaspoons (preferably coarse sea salt)
Pepper, coriander - to taste
Lemon juice - tablespoon

Salted trout recipe
Wash the fish under cold water, remove the skin, remove the backbone and bones. Rub the trout fillet for salting with a mixture of sugar and salt, pepper and lemon juice to taste. Wrap in gauze, put under a press and put in the refrigerator. A day later the trout was salted.

Very fatty trout takes 2-3 days to salt; it is better to rub it with plenty of salt (2 tablespoons). It is better to store salted trout in the freezer in a vacuum container or plastic bag. It is easier to cut salted trout when frozen. Author/editor - Lidia Ivanova

Reading time - 5 min.

You can eat it as an independent dish, add it to salads, and make soups based on the broth. The process of preparing trout is not very long, but in order for the fish to retain its traditional taste characteristics, some rules must be followed. It is important not only to cook the fish correctly, but also to prepare it for heat treatment.

The process of preparing trout for cooking:

• trout must be thoroughly washed with cold water;
• fins, tail and entrails must be removed;
• if you need to remove the skin from a trout, it is recommended to do this using an incision in the head area (the skin is also removed from the side of the fish’s head);
• There is a dark film inside the trout’s belly that must be removed (this is done quite easily);
• you should not cook fish with entrails (this nuance applies not only to trout, but also);
• after removing the entrails, the fish must be washed again (especially from the inside);
• You can cook trout whole or sliced;
• trout goes well with vegetables, so when cooking trout soup, these ingredients can be immediately added to the broth;
• You only need to cook fresh trout (if the fish has even the slightest signs of spoilage, then you should definitely refuse to eat it);
• The trout head can be boiled separately (you will get a rich and tasty broth).

The nuances of cooking trout:

• You can cook trout in a regular saucepan, pressure cooker, slow cooker or double boiler (the significant difference will be the cooking method and cooking time);
• You should only put trout in boiling water (you shouldn’t put trout in cold water, otherwise the pieces of fish will quickly boil, lose their shape, and their taste properties may be impaired);
• You can bring the water to a boil over high heat, but after placing the trout in the pan, the heat must be reduced;
• if you cook fish over high heat, the liquid will quickly begin to evaporate, and the trout pieces will begin to boil (high heat also does not affect the cooking speed);
• the liquid should completely cover the trout (otherwise the fish may be partially cooked);
• you need to cook the trout without a lid (during the cooking process, foam will accumulate on the surface of the water, which must be skimmed off with a slotted spoon or a spoon);
• It is better to salt the water in advance;
• when choosing spices, one must take into account the fish’s ability to absorb the flavors of additional components as much as possible;
• ideal spices when cooking trout are lemon juice or citric acid, peppercorns, bay leaves and fresh herbs (greens are added only before serving or at the final stage of cooking);
• You can cook trout with or without skin (the choice of a specific option depends on individual preferences);
• you can add a small amount of vegetable oil during the cooking of trout (it is believed that such an ingredient guarantees uniform boiling of the fish and preservation of its structure);
• You can determine the readiness of trout by the degree to which the meat is separated from the bones (with cooked trout, this process is easy).

How long to cook trout

Cooking time depends on the size of the pieces and cooking method. In a regular saucepan, this process takes no more than 20 minutes. Small pieces of fish can be cooked even in 15 minutes. If trout is cooked using a double boiler or multicooker, its cooking time will increase. In a pressure cooker, on the contrary, fish will cook faster.

Cooking time for trout depending on the cooking method:

• in a regular pan, trout will cook in a maximum of 20 minutes;
• in a double boiler, the cooking process will take an average of 30 minutes;
• in a multicooker, fish is cooked in 20 minutes (in the “Cooking”, “Baking” or “Stewing” mode);
• In a pressure cooker, the trout will be ready in 15 minutes.

In a double boiler, water is poured into a special container. To enhance the aroma and taste of trout, it is recommended to first rub it with a small amount of lemon juice and salt. You can marinate the trout for some time in vegetable oil and spices. Steamed fish differs in taste from trout cooked in a regular pan, but in taste and aroma it is in no way inferior to traditional cooking methods.

You can find many recipes for how to cook trout at home, but one of the simplest and healthiest ways to cook trout is to boil it, so in this article we will look at how and for how long to cook trout in various ways so that the fish is completely cooked and tasty. .

How long does it take to cook trout?

Cooking trout is a quick and uncomplicated process, while the cooking time for trout depends on the chosen cooking method and the dish being prepared:

• How long to cook trout as a separate dish for a side dish? A whole trout carcass (without head and entrails) should be cooked in a saucepan for an average of 20 minutes, and trout cut into pieces should be cooked for an average of 15 minutes until tender.
• How long to cook trout for fish soup (for fish soup)? When cooking fish soup (fish soup), trout should be cooked for 15 minutes.
• How many minutes to cook trout in a slow cooker? In a slow cooker, fish should be cooked for an average of 20 minutes in the “Cooking”, “Baking” or “Stewing” mode.
• How long does it take to cook trout in a double boiler? You can steam trout in a steamer in 30 minutes.

Having learned how long to cook trout before it’s done, let’s look at a step-by-step example of how to boil trout in a saucepan so that the meat turns out tender and tasty, and also retains its beneficial properties.

How to cook trout in a saucepan?

• Ingredients: trout - 1 piece, water - 1 l, salt - 0.5 tsp.
• Total cooking time: 20 minutes, preparation time: 5 minutes, cooking time: 15 minutes.
• Calorie content: 89 calories (per 100 grams of product).
• Cuisine: European. Type of dish: seafood. Number of servings: 2.

Boiled trout is a very tasty addition to many side dishes, so many will be interested in learning how to cook it correctly in a pan:

• First of all, you need to clean the fish: cut off the head and fins (you can then use them separately to prepare fish soup), remove the entrails and the film in the belly, rinse thoroughly and cut into small pieces.
• Place the prepared chopped trout in a saucepan and fill with cold water so that it completely covers the fish.
• Place the pan over high heat and bring to a boil, then skim off any foam that has formed on the surface of the water, reduce the heat to medium (the water should not boil too much) and add salt to taste.
• Cook the trout for 15-20 minutes after the water boils in the pan.
• We take the cooked trout out of the pan and carefully remove the skin from it, after which we serve it to the table.

An equally popular recipe for preparing trout is trout fish soup (trout fish soup), which can be cooked from the carcass of the fish, as well as from the head and trimmed tail and fins.

How to cook fish soup (fish soup) from trout

• If you use a whole fish carcass, first thoroughly clean it, remove the insides, wash it and cut it into pieces. If you are using a trout soup set (head, trimmed fins), wash them thoroughly before cooking and remove the gills from the head.
• Place prepared pieces of fish, chopped onions and carrots (1 piece each), as well as 2 cloves of garlic into the pan. Fill with water 3-4 cm below the level of the full pan and bring to a boil over high heat.
• After the water boils in the pan, reduce the heat to medium, add chopped potatoes (2-3 pieces) and 2-3 tablespoons of washed rice, as well as salt to taste and spices (peppercorns and bay leaves), then cook the fish soup for 15 minutes .
• At the end of cooking, check the potatoes and rice for readiness and if they are cooked, set the pan off the heat and leave the fish soup covered for 10-15 minutes, after which you can add chopped greens (cockerel, dill) and serve.

In conclusion to the article, it can be noted that knowing how and how long to cook trout for soup and for a side dish, you can quickly prepare this tasty and healthy red fish for yourself and your loved ones. We leave our reviews and useful tips on how to deliciously cook trout in a pan in the comments to the article and share it on social networks if it was useful to you.

Content:

Many experienced housewives know how to cook trout so that it retains all its excellent taste. Trout is a red river fish with the most tender meat, which is almost impossible to spoil. This fish is good in any quality; trout can be steamed, baked in the oven, boiled or simply salted.

Trout baked in foil with walnuts and mushrooms

You will need:

• trout;
• 250 g (glass) walnuts;
• 2 onions;
• Champignon mushrooms);
• bouillon;
• 1 lemon;
• refined sunflower oil;
• ground black pepper, garlic;
• salt;
• dill.

For this dish, it is better to take larger trout. The amount of ingredients indicated in the recipe will directly depend on the size of the fish. First you need to prepare the trout, cut it along the belly, remove the insides, and cut off the fins. Then make a cut under the head of the fish: this will make it easier to remove the gills. After this, the trout must be washed thoroughly, especially inside, then dried with a kitchen (paper) towel. Crush the garlic using a garlic press, add ground black pepper, salt, and a little refined sunflower oil. Rub the trout inside and out with this mixture and wrap in cling film.

Leave it like this for 10-15 minutes; the fish should not be marinated for too long, otherwise the meat will turn out to be tough.

Peel the walnuts from the shell, check for blooms, then grind into fine crumbs using a blender or grind through a meat grinder. Finely chop the dill. Champignons (store-bought) do not need to be cleaned; just wash them thoroughly and dry them with a kitchen towel. After this, cut the mushrooms into small slices. The onion is cut into half rings. Pour a little refined vegetable oil into the frying pan and add a piece of butter. Fry the champignons along with the onion until brownish. Mix chopped nuts, dill, fried mushrooms, salt, add a little broth so that the filling is not too dry and does not turn out liquid. Stuff the trout belly with this mixture.

Line a baking sheet with foil, put onion rings and lemon slices, and place the stuffed trout on them. Also put onions and lemons on top. Wrap the foil so that there are no breaks or holes anywhere, otherwise the juice will leak out. Pour a little water onto the baking sheet; this will allow the fish to cook faster and not burn. Cooking trout in foil will take no more than 20 minutes, bake at 180 degrees. It is important to remember that if you leave the fish in the oven longer than expected, it will turn out tough.

Steamed trout

You will need:

• trout;
• coriander;
• Dijon mustard beans;
• lemon;
• sprigs of rosemary.
• sesame;
• olive oil;
• salt.

There is an opinion that steaming trout makes it tasteless. This is not true at all; according to this recipe, it turns out to be very juicy, has the most delicate taste and also retains all the vitamins. How to cook trout so that the dish contains all these qualities? First of all, you need to fillet the fish. First you need to gut it, then wash it thoroughly and dry it with a kitchen towel. It is best to remove the skin from frozen fish, so the trout should be placed in the freezer for 20 minutes. After this procedure, the skin will come off very easily.

Now you need to make an incision along the entire ridge of the fish, remove the fillet, cut it into pieces of about 6-7 centimeters, remove the bones using tweezers. Mix salt, Dijon mustard, coriander and sesame seeds. Coat the trout fillet on both sides with this mixture and leave for a few minutes. Place rosemary sprigs in a steamer bowl and place the fish on them. Cook for about 10 minutes.

Cooked trout is served with sauce. To prepare it, finely chop the onion; you can chop it using a blender. Pour boiling water over the lemon for 2-3 minutes, then take it out and roll it on the table, this is done in order to squeeze out the juice more easily. Cut the lemon in half and squeeze out the juice with a fork. Combine lemon juice, olive oil, onion, Dijon mustard, add a little sugar and salt. The sauce ingredients can be varied at your discretion.

Trout baked with vegetables

You will need:

• trout;
• potato;
• carrot;
• cream or sour cream;
• greenery;
• lemon;
• hard cheese.

Cooking trout according to this recipe will not take much time. ​Before baking the fish, it must be removed from the gills and entrails, then washed thoroughly and dried with a kitchen towel. Rub the fish with salt and let it stand for 10 minutes. Next, following the recipe, peel the potatoes and cut them into approximately 5 mm thick. In order for the potatoes to cook well, they must first be doused with boiling water. Peel the carrots and cut into slices. Cut the onion into rings, lemon into slices. Stuff the belly with herbs and add a few slices of lemon. Grease a baking sheet with refined vegetable oil, place potatoes, carrots, and onion rings on it. The vegetables should cover the pan completely. Place fish on top and pour cream over it.

Preheat the oven to 180 degrees, place a baking sheet with fish in it. Meanwhile, grate the cheese using a large grater. You can use absolutely any hard cheese. After about 15 minutes, sprinkle the fish and vegetables with grated cheese. Once melted, remove the trout from the oven.

Trout and vegetable casserole

You will need:

• trout;
• bell pepper;
• broccoli or cauliflower;
• ground black pepper;
• coriander;
• sour cream;
• garlic;
• dill;
• puff pastry.

A dish prepared according to this recipe can surprise even the most demanding guests: it has an amazing taste. The first step is to rid the fish of its entrails and wash it thoroughly. Cut the fish into pieces about 5 cm high, rub it with salt, and let it dry. Fry trout pieces in refined sunflower oil. You need to fry for no more than 2-3 minutes on both sides so that the fish just sticks a little.

Divide the broccoli into small florets. Remove the seeds from the bell pepper and cut into strips. Cut the onion into rings. Crush a couple of cloves of garlic using a garlic miner, finely chop the dill. Mix sour cream, garlic and dill. Grease a heat-resistant dish with high sides with butter and sprinkle with breadcrumbs. Place pieces of fish in the middle, place broccoli, bell pepper and onion between them. Pour sour cream sauce over everything, sprinkle coriander and ground black pepper on top. Seal the mold with puff pastry. Bake at 180 degrees for about half an hour.

Trout baked in salt

You will need:

• trout;
• 1 kg coarse salt;
• egg white;
• rosemary;
• dill, parsley.

Cooking trout according to this recipe will not take much time. Clean the fish, remove the gills, wash thoroughly and dry with a kitchen towel. Stuff the trout with dill and parsley. Add egg white and fresh rosemary leaves to the salt. Take a baking sheet and pour a thick layer of salt (about 1 cm). Place trout on top, and, if size allows, you can bake several fish at once. Sprinkle the same thick layer of salt on top and give it a rounded shape. You should not be afraid that the fish will be over-salted when cooked this way, this is not the case, it will take salt in moderation and will not be salty. Preheat the oven to 180 degrees, place the trout in salt and bake for about 40 minutes.

Salt-coated fish takes a little longer to cook than usual. This dish turns out incredibly tasty due to the fact that the salt sets into a dense crust and forms a vacuum - it turns out to be something like a Russian oven. Cooked trout is served to the table without salt, but to impress guests, you can first show them the fish in a salt casing.

A few more ways to prepare salted trout

First way

You will need:

• trout;
• salt;
• cling film.

Remove the entrails from the trout, remove the gills, wash, and dry thoroughly with a kitchen towel. Rub the fish inside and out with plenty of salt. Then, following the recipe, wrap the trout tightly in cling film and put it in the refrigerator. In two days the trout will be ready to serve.

Second way

You will need:

• trout;
• salt;
• sugar;
• ground black pepper.

Prepare the fish exactly as described above. Prepare a mixture of salt, sugar and ground black pepper. Rub the trout on all sides with it, wrap the fish in cling film, and put it in the refrigerator for two days. Before serving, sprinkle the trout with lemon juice. You can surprise anyone with such a delicious dish.

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How to cook trout

1. Clean the trout from the insides, cut out the gills, fins, tail, head, rinse the outside and inside of the fish.
2. Place the trout in a saucepan, add 2-3 liters of fresh cool water so that it completely covers the trout, cover with a lid, and leave until boiling over medium heat.
3. Reduce heat to low and cook trout for 15-20 minutes.
4. Remove the trout from the broth and carefully remove the outer skin.

Your trout is cooked!

Trout soup for children

Products
Trout fillet - 300 grams
Millet - half a glass
Potatoes - 2 tubers
Onions - 1 head
Carrots - 1 piece
Tomato - half
Salt - half a teaspoon
Bay leaf - 1 leaf

How to cook trout soup for children

1. Rinse the trout fillet under running water.
2. Place the fillet in a saucepan, pour in 1.5 liters of cold water, and let it boil over medium heat.
3. Reduce heat to low and cook fillet for 15 minutes.
4. Wash the millet in warm water and pour boiling water over it for a few seconds.
5. Wash the potatoes, peel them, cut them in half.
6. Using a slotted spoon, remove the piece of fish from the broth and leave the pan with the broth over medium heat.
7. Add millet and potatoes to the pan with fish broth, and after boiling, cook for 10 minutes.
8. Peel the onion and cut into small squares.
9. Wash the carrots, peel them and grate them on a medium grater.
10. Pour boiling water over half a tomato for a minute, remove the skin, and cut into transverse slices 0.5 centimeters thick.
11. Pour oil into a frying pan and heat over medium heat until bubbles appear.
12. Fry the onion for two minutes, add the carrots, fry for 3 minutes.
13. Add tomato to fried vegetables and simmer for 5 minutes.
14. Remove bones from a piece of fish and cut into small pieces with your hands.
15. Using a masher, mash the boiled potatoes in the soup.
16. Add fish, fried vegetables, salt, bay leaf to the soup, stir, pound the contents of the pan again with a masher for several minutes, cook for 10 minutes.

Trout soup

Trout - 500 grams
Potatoes - 3 pieces
Rice - 3 tablespoons
Carrots - 1 carrot
Onion - 1 onion
Garlic - 3 cloves
Lavrushka - 4-5 sheets
Salt, black pepper, dill, parsley, basil, coriander - to taste

Trout soup recipe
Clean, gut and rinse the trout; cut into pieces and cook, adding chopped carrots, chopped onion into rings and peeled garlic cloves. Divide the boiled trout into boneless pieces and return to the broth.

Peel and cut the potatoes into cubes and add to the broth. Rinse the rice and also add to the broth. Add salt and spices and cook everything together for 15 minutes. Before serving, generously sprinkle trout fish soup with herbs. Infuse the ear for 10 minutes under the lid. Serve trout fish soup with boiled eggs.