How to cook white trout in the oven. Trout in the oven recipes with photos

Trout is a freshwater salmon species that is very tasty and very healthy to eat.
Cooking trout is quite simple and there are many options for preparing this fish. Trout is used to make creamy, rich soups, fish soup, and steaks from this fish are grilled, fried and marinated.
Trout turns out especially tasty in the oven - this option is less calorie, more juicy and very tasty.

Benefits and selection of quality trout

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

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

Trout with lemon

This fish comes out juicy, aromatic and spicy. Goes great with both potatoes and rice.

Ingredients:

trout – 1 kg
black pepper – 5 g
parsley – 1 bunch
lemon – 1/2 pcs.
oil (olive or flaxseed) – 2 tbsp.
salt - to taste

Wash the trout thoroughly, cut off the fins, and remove scales and entrails. If desired, you can remove the head and tail, or you can bake the whole fish.
Rub the fish with pepper inside and out. Do the same with salt.
Place fish on foil.
Slice the lemon into thin slices, cutting the slices in half.
Make cuts on the surface of the fish on one side, into which place half rings of lemon.
Chop the parsley and stuff the belly of the fish with herbs.
Grease the fish with oil, carefully and tightly pack it in foil and bake for 40 minutes.
Serve the trout hot with a side dish or sauce.

Trout steaks in honey-soy sauce

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

trout steaks – 5 pcs.
honey – 2 tbsp.
soy sauce – 4 tbsp.
garlic – 10 g
chili - to taste
sesame – 1 tbsp.
olive oil – 20 g

Mix all the ingredients for the marinade: sauce, oil, honey, pressed garlic, chili and sesame seeds.
Place the trout in the marinade and leave to marinate for about half an hour.
Place the steaks in a heat-resistant dish, pour in the remaining marinade and bake in the oven until cooked at 230 degrees.
Serve trout steaks with spicy rice or potatoes.

Trout coated with tomato sauce and almonds

Tender baked trout covered with a spicy coating of tomatoes and almonds. An excellent option for a romantic dinner. Ingredients:

cherry – 400 g
olive oil – 2 tbsp.
onion – 1 pc.
trout fillet – 500 g
salt - to taste
sherry – 2 tbsp.
chopped almonds – 2 tbsp.
basil - to taste
garlic – 4 cloves
breadcrumbs - 2 tbsp.

Fry the onions along with the tomatoes. At the end of frying, season the sauce with sherry, salt and pepper, add basil and almonds.
Spread the dressing sauce over the trout fillet. Sprinkle the dish with breadcrumbs.
Bake the fish until cooked at 180 degrees.
Cut the fillet into pieces and serve.

Trout on a potato bed with creamy garlic sauce

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

trout – 600 g
potatoes – 250 g
garlic – 2-3 cloves
onion – 1 pc.
ground pepper – 5 g
butter – 25 g
cream – 150 ml.
carrots – 1/2 pcs.
salt - to taste
flour - 1 tbsp.

Prepare the gravy: melt the butter in a saucepan and simmer the garlic in it. Fry the flour in butter, then pour in the cream.
Simmer the sauce until thick and adjust to taste with salt and pepper.
Fry the onions and carrots in oil until tender.
Chop the potatoes using a mandalin.
Place potatoes in the pan, lightly salted trout steaks on top, add fried vegetables on top and generously pour garlic sauce. Place in the oven for an hour.
Serve the baked fish with a side dish to the table.

Trout with mushroom and cream sauce

Trout with cream and mushrooms is a very nutritious and satisfying dish. Great option 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

Cut the trout into steaks or use ready-made ones. Salt and pepper the fish, pour lemon juice over it.
Fry the champignons with butter, bring to taste and add cream. Simmer until the gravy has a thick consistency.
Place the steaks in a deep dish, pour mushroom dressing and place in the oven for half an hour at 180 degrees.
Serve the hot fish, generously pouring the sauce over it.

Whole trout in sour cream

This fish looks beautiful and is very beautiful to serve. A wonderful solution for serving to guests. A very quick and easy dish with minimal 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

Prepare the fish, salt and season the trout carcass on both sides outside, as well as inside.
Cut lemon and onion into rings. Then stuff the fish with lemon, butter and olives.
Brush the trout with sour cream and place onion rings on top of the fish skin. Wrap the trout tightly in foil.
Bake the fish for half an hour at 180 degrees. Before serving, remove the onion from the fish to prevent it from burning and bake until done.
Serve with whole potatoes and sauce.

Trout dishes are very easy to prepare, but also very tasty. You can experiment with sauces, fillings and marinades, but the nutritious, delicate and spicy taste of trout and its festive appearance will only complement and decorate it. Try different options for baking trout and find your favorite dish to write down in your cookbook. Such dishes will not only delight you with taste, but also with beautiful presentation.

Today’s guest in our column is one of the most delicious and tender fish belonging to the noble salmon family. This fish is capable of decorating even the most sophisticated menu of a sophisticated gourmet. Of course, you already guessed that today we will talk about trout. Undeniable taste and high nutritional value, coupled with ease and speed of preparation, make trout one of the most desirable and favorite types of fish in home cooking. Judge for yourself, by spending just fifteen minutes of time and quickly frying trout in the oven with just a pinch of salt, you can easily and quickly get a delicious, tender, appetizing dish, trout worthy of the best restaurants.

In the oven

Trout "Goldfish".

Ingredients:

– trout – 4 pieces
- dill
- cream
- salt
- parsley

Preparation:

1. Prepare the gravy: add chopped dill and parsley to the cream.

2. Salt the fish on both sides, place on foil, pour over the gravy.

3. Wrap the fish carefully, place it in a mold, and place in the oven for 20 minutes.

4. Place the finished dish along with the side dish on a plate, pour over the gravy.

In foil

Products:

Trout - 1kg

Lemon - 1 piece

Ground pepper, red and black - to taste

Butter - 70 gr

Parsley - 20 gr

Dill - 20 gr

Dried coriander - to taste

How to do:

Gut the fish carcass (if it is not gutted) and rinse thoroughly under running water; you also need to clean it correctly, that is, taking the carcass by the tail, from the beginning of the tail to the head, against the scales. Next, cut the belly along the fish with a knife and remove all the entrails, intestines, films and rinse it again.

Next, you need to cut the lemon into halves and set one aside and squeeze the other into a bowl, rub the trout with squeezed lemon juice on the outside and inside, pepper and salt it. Then chop the greens and stuff the fish carcass with it and coriander, leaving it to soak for 15 minutes.

Place foil on a baking sheet and cut the other half of a lemon into rings along the sheet, place the trout on top, also along the lemon slices and make transverse cuts on the fish. Take the butter out of the refrigerator and cut it into small cubes, which then insert into the cuts made on the fish, now wrap the fish tightly with foil, maybe even in two layers, so that the juice that will be produced during baking does not leak out. That's it, the fish can be sent to the oven, which must first be preheated to 180 degrees. This dish takes about 40 - 45 minutes to prepare. You can check the readiness with a toothpick by piercing the foil and fish through; the toothpick should easily enter the carcass, although this can also be done with a fork.

Remove the baking sheet with the fish from the oven and carefully cut the foil, releasing hot steam, then unfold it and remove the trout using an elongated spatula so that it does not fall apart, place it on the previously prepared dish, and decorate with herbs.

In a frying pan

Fried trout with mayonnaise

This dish turns out to be very aromatic and delicate in taste thanks to mayonnaise.

Required ingredients:

trout – 2 kg;
onions – 2-3 pcs.;
mayonnaise;
breadcrumbs;
vegetable oil;
salt pepper.

Cooking method:

First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then place the steaks in a deep pan, add salt and pepper. Pour in mayonnaise and mix everything thoroughly. Leave to marinate for 30 minutes without placing in the refrigerator.

Peel the onions and cut into half rings. Then fry it in a frying pan until golden brown and place on a separate plate.

After the fish has been marinated, roll each piece in breadcrumbs and place in a hot frying pan with vegetable oil. Fry each piece on all sides.

Place the cooked fish on a dish, garnishing with fried onion pieces on top.

In a slow cooker

Trout baked in a slow cooker

Due to the nutritional properties of trout, this fish is used in dietary nutrition. Omega-3 and Omega-6 fatty acids, which saturate its tender meat, have a positive effect on the myocardium and protect blood vessels from the formation of harmful cholesterol plaques. Why not treat yourself to a juicy piece of baked trout in a slow cooker?

We will need the following products:

river trout steaks – 3 pcs.;
tomatoes – 2 pcs.;
onions – 3 pcs.;
hard cheese – 100 g;
vegetable oil – 2 tbsp. l.;
lemon – 1 pc.;
salt and spices for fish - to taste.

How to cook trout baked in a slow cooker:

Rinse fish steaks under running water and dry on a paper towel. Then pour the pieces with vegetable oil, salt and sprinkle with your favorite spices. Leave the fish in this marinade for 15 - 20 minutes.

Wash the tomatoes and cut into large cubes, and peel the onion and chop into thin half rings.

Pour a spoonful of vegetable oil into the multicooker bowl, place the marinated steaks and turn on the “Baking” mode for a quarter of an hour.

Cut the lemon in half and squeeze the juice onto the fish. Sprinkle onion half rings on top of the meat, lightly salt it, then add a layer of tomatoes and cover everything with grated cheese. Without changing the mode, extend the cooking time by another 40 minutes.

Before serving trout baked in a slow cooker, garnish the dish with sprigs of fresh herbs.

Steak

To prepare baked steaks you will need:

500 g trout (or other red fish);
1-2 lemons;
1 bunch of dill;
2 cloves of garlic;
50 ml vegetable oil;
salt pepper.

Prepare the sauce. To do this, wash the dill, dry it and chop it finely. Pass the garlic through a press. Remove the zest from the lemon and squeeze out the juice. Mix everything, add salt and pepper, add vegetable oil, and grind everything together well.

Peel red fish from scales and fins, cut into portions - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, place the trout on a baking sheet or in a baking dish and bake for 20-30 minutes until cooked.

Peel red fish from scales and fins, cut into portions - steaks. Pour over the marinade and leave for 30 minutes in a cool place. Preheat the oven to 200 degrees, place the trout on a baking sheet or in a baking dish and bake for 20-30 minutes until cooked. Fragrant baked trout steaks are ready.

On the grill

Adviсe

You can cut the trout into pieces, thereby preparing a kebab from it, or you can fry the whole trout.

To improve the taste of trout cooked on the grill in nature, try to choose the types of wood that are used for smoking - aspen or birch.

When purchasing ready-made charcoal in a store, calculate the weight of the charcoal based on the weight of the fish you will be cooking. One trout weighing 0.5-0.6 kg will require 0.6-0.8 kg of coal.

When choosing skewers, give preference to those with a flat shape. The flat shape makes it much easier to attach trout to it.

Cooking process

Gut the trout, rinse thoroughly on all sides, including the inside of the trout. However, you should remember that after cleaning the trout from the inside, you do not need to remove the skin. Coat the trout well with olive or refined vegetable oil and let soak for 5-10 minutes.

If you decide to make a kebab, cut the trout into large pieces, cutting through the meat on the trout's spine. In this case, the distance from the coals to the fish should be at least 4-6 cm.

If you want to fry a whole trout, place it for a few minutes at a distance of 18-20 cm from the hot coals, and then move the fish lower.

The cooking time for trout shish kebab on the grill is on average 8-12 minutes, depending on the size of the pieces. For a whole fish, it is not possible to tell the cooking time in advance, because everything will depend on the temperature outside, the distance from the trout to the heat source, and how often you turn the skewers with the fish.

We determine the readiness of trout on the grill as follows: when the skin of the fish begins to freely separate from the meat on all parts of the trout, it means that the meat is perfectly fried.

On coals

At the dacha, at picnics, you can cook not only meat, but also fish, especially since it is prepared much faster and easier, and the result is excellent.

This is how easy it is to cook trout with lemon over charcoal.

2 trout carcasses without head and entrails
- 2 medium lemons
- 1 large onion
- 1 bunch of dill
- olive oil
- coarse sea salt, SMChP
- foil

The trout was cleaned, washed, dried with a paper towel, made transverse cuts and rubbed with salt, pepper and olive oil.
I inserted thin slices of lemon into the cut, and put onion and dill branches cut into half rings inside.

I wrapped the trout tightly in 3 layers of foil with the shiny side facing the fish and baked it over coals for about 7 minutes on each side.
When you unwrap the foil with the finished trout, be sure to do it in a deep bowl, the fish gives a lot of juice.

In cream

Ingredients:

trout fillet 450 grams
heavy cream 1 cup
parsley 20 grams
dill greens 20 grams
lemon balm to taste
bay leaf 1 piece
lemons 1/4 pieces
ground black pepper to taste
salt to taste

Cooking method:

Rinse the fillet, rub the inside and outside with salt and pepper and place on the bottom of the roasting pan.

Wash a few lemon balm leaves, parsley and part of the dill, dry and finely chop.

Mix the prepared herbs with cream and pour this mixture over the trout.

Add bay leaf and bake trout for 20–25 minutes in an oven preheated to 180°C.

Remove the finished trout.

Pour the sauce obtained during baking into a saucepan and, removing the bay leaf, boil.

When serving, pour over cooked fish

Trout is an excellent fish of the salmon family, which is famous not only for its wonderful taste, but also for its high content of nutrients. Oven-baked trout is an excellent healthy food option that is rich in protein, vitamins D and E, Omega-3 fatty acids, zinc, selenium and magnesium while being low in calories. Baking trout in the oven is not at all difficult, and this cooking method perfectly preserves the aroma and beneficial properties of the fish.

If you purchase fresh trout, try to bake it as soon as possible. Frozen trout must first be thawed at room temperature. Clean the trout if necessary before cooking. Rinse the fish under cool water inside and out. You can bake the trout whole or trim the head below the top fin. Having a head when grilling fish is just a matter of personal preference. Some people prefer to bake trout without the head, while others find that the trout retains its shape better when placed in the oven in its original state.

If the trout weighs no more than 1.5 kg, it is recommended to bake it whole, while larger fish are recommended to be baked in pieces. It is best if the trout is the size of a plate - in this case it will not be difficult for you to prepare portioned fish for each person. If you want to get a juicy and flavorful dish, it is best to pre-marinate the fish. The marinade can be made from lemon juice, white wine, kefir, onions or your favorite spices. The prepared fish must be poured with marinade and allowed to stand for 4-5 hours. The most preferred way to cook trout in the oven is to bake it in foil, since in this case the fish is cooked in its own juice and turns out more juicy and tender. You can also stuff the fish with vegetables, herbs or lemon slices. Trout is best baked at a high temperature for a fairly short period of time. So, a temperature from 200 to 230 degrees is most suitable. Baking time for fish is from 10 to 20 minutes, but it may take 30 minutes depending on the size of the fish.

Excellent additions to trout include lemon slices, garlic, ginger and fresh herbs such as onion, rosemary, tarragon, thyme and dill. Try adding these ingredients before baking - they will add a unique aroma to the dish and make the fish tender and juicy. Oil is very rarely used for cooking trout, since the fish itself contains a large amount of it. Trout is best served with rice and vegetables, such as tomatoes, eggplant or bell peppers. Tender fish goes well with the natural taste of fresh vegetables, and this combination is simply irresistible.

Trout in the oven with lemon and herbs

Ingredients:
1 trout,
1 lemon,
sprigs of dill or rosemary,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Line a large baking pan with aluminum foil. The foil should be large enough to wrap the fish in it. Grease the foil with a thin layer of oil. Slice the lemon into thin slices and place about half of the lemon slices evenly on the bottom of the foil. Season the gutted trout inside with salt and black pepper, add 2-3 slices of lemon and sprigs of herbs inside. Place the fish in the pan and fold the foil so that it does not tightly cover the fish. If you are cooking more than one fish in the same pan, you will need to make a separate foil packet for each fish.
Bake the trout for 10 minutes, then unfold the foil and cook the fish until cooked for another 5-10 minutes. Serve the fish hot, garnished with herbs.

Baked trout in cream sauce

Ingredients:
4 trout fillets weighing 150-180 g,
50 g butter,
200 g heavy cream,
1-2 cloves of garlic,
1 tablespoon mustard,
2 tablespoons lemon juice,
1/2 small onion
salt and ground black pepper to taste,
parsley and lemon slices.

Preparation:
Preheat the oven to 200 degrees. Place the fish in a baking dish, first rubbing it on both sides with salt and pepper. In a bowl, mix melted butter, cream, garlic, mustard, salt and pepper until smooth. You can place all the above ingredients in a bowl and heat them in the microwave in two batches of 30 seconds each.
Sprinkle the fish with chopped onion, then pour the sauce over it. Bake for 10-12 minutes until the fish is cooked through. Place the fish on a plate, pour over the sauce, garnish with parsley and lemon slices.

Ingredients:
700-800 g trout,
200 ml cream,
100 g cheese,
1 lemon,
2 tomatoes
seasoning for fish,
salt.

Preparation:
Cut the trout into steaks about 2 cm thick. Squeeze the juice from half a lemon. Mix cream, grated cheese and lemon juice. Place tomato slices, lightly sprinkled with salt, on the bottom of a baking dish lined with foil and lightly greased. Place pieces of fish on top and add salt to taste. Spread the cheese mixture evenly over the surface of the fish and sprinkle with fish spices. Place the pan in an oven preheated to 200 and bake for about 15-20 minutes until the cheese is browned.

Trout in the oven is an excellent option for cooking fish if you want to retain the greatest amount of nutrients that trout is so rich in. In addition, baked trout dishes are perfect for dietary nutrition.

Baked trout in marinade

Ingredients:
1 small trout,
1 onion,
0.5 l kefir,
2 tablespoons sour cream,
2 cloves of garlic,
salt and spices to taste.

Preparation:
Mix kefir, sour cream, chopped onion, chopped or pressed garlic, salt and spices in a bowl. Coat the fish with the resulting marinade and leave for 2-3 hours or overnight in a sealed container. Before baking, wrap the fish in foil or place in a baking bag and place in an oven preheated to 200 degrees for 20-25 minutes.

Baked trout with vegetables and mushrooms

Ingredients:
2 medium sized trout,
10-12 champignons,
1 large onion,
1 bell pepper,
1 large tomato
6-7 cloves of garlic,
4 tablespoons vegetable oil,
juice of half a lemon,
lemon slices (for serving)
a pinch of ground chili pepper,
salt.

Preparation:
Heat 2 tablespoons of vegetable oil in a frying pan, add chopped onion and fry for 2-3 minutes over medium heat. Add chopped mushrooms, chopped tomatoes and bell peppers. Add salt, chili pepper and mix well. Simmer until soft. Grind the garlic by passing it through a press and mix it with 2 tablespoons of oil and lemon juice.
Place the fish on foil (each on a separate one), grease the inside with the garlic mixture, stuff with vegetables and mushrooms and pour over the remaining garlic mixture. Wrap the fish in foil and bake in the oven at 200 degrees for about 30 minutes. 10 minutes before it's ready, open the foil to create a crispy crust.

The good thing about trout in the oven is that it only takes 20-30 minutes to prepare lunch or dinner. Use our recipes - save your time and effort and earn enthusiastic compliments from family and friends! Bon appetit!

We offer you several recipes for preparing trout baked in the oven. Here you will find recipes for both main dishes and secondary dishes. The recipes are quite simple and will not require much of your time, and you and your guests will definitely like the result.

Trout baked in the oven

Trout is a representative fish with very tender and tasty meat. It is necessary to strictly observe the baking time so as not to spoil the taste of the dish. Trout can be baked whole or in pieces, with or without a side dish, with various sauces, etc. Below are several recipes for cooking trout in the oven.

Oven-baked trout fillet

This dish is designed for four people. Trout according to this recipe turns out very tasty, you and your guests will definitely like it. To prepare oven-baked trout fillet, you will need the following products.

Ingredients:

Trout fillet: 800 grams.
Onions: half.
Grated ginger: 0.5 tablespoon.
Garlic: 1 clove.
Tomato: 1 piece.
Soy sauce: 1 tbsp. spoon.
Lemon: 1 piece.

Step-by-step recipe for oven-baked trout fillet

Cut the onion into thin rings, cut the tomato into medium-sized cubes, finely chop the garlic. You can use any greens, but green onions, dill, parsley and basil must be present. Chop the greens.
Place the trout fillet on a baking sheet pre-greased with vegetable oil. Then pour in equal parts squeezed lemon juice and soy sauce. Season the trout with salt and pepper. Do not overdo it with salt, because... it's already in soy sauce.
Spread over fish, lemon zest, chopped garlic and ginger. Then add the tomato cubes and onion. Lastly, add the greens.
Preheat the oven to 200 degrees and sprinkle with olive oil and place a baking sheet in the oven. Approximate baking time is 20 minutes.
Place the finished trout fillet on plates without disturbing the integrity of both the vegetables on top and the fillet. Drizzle the sauce from the baking sheet over each piece.
You can also prepare a side dish for trout.

Trout baked with potatoes

A hearty dish that can be served as a main dish. Trout with potatoes according to this recipe turns out just as amazingly tasty. To prepare it you will need:

Ingredients:

Trout (fillet): 1 kilogram.
Soy sauce: 12 tbsp. spoons
Potatoes: 8 pieces.
Sour cream: 900 ml.
Onions: 2 pieces.
Head of garlic.

Step-by-step recipe for preparing trout baked with potatoes

Mix cream and soy sauce. Place fish fillets on a baking sheet, cover trout with finely chopped onion and garlic.
Peel the potatoes and cut into medium slices. Place onion and garlic next to fish.
Pour sauce over everything. Bake for forty minutes in a preheated oven. To prevent the top of the trout from becoming dry, baste it periodically with the sauce from the pan.
Place the dish beautifully on plates and you can start eating!

Whole baked trout

This dish is perfect for a post-holiday menu.

Ingredients:

Trout: 1.5 kilograms.
Parsley and dill: 1 bunch.
Sweet pepper: 2 pieces.
Lemon: 1 piece.
Ground pepper and salt: to taste.

Step-by-step recipe for preparing whole baked trout

Wash the trout and brush it with the juice of half a lemon. Season with salt and pepper and let it brew for 20 minutes.
Chop the greens. Place parsley on foil and place fish on top. Fill the trout's belly with what's left of the lemon (after you've squeezed the juice out of it) and dill.
Bake trout in the oven for 30-40 minutes at 180 degrees. Don't forget to unroll the foil ten minutes before the end of baking. This is necessary so that the fish browns better.
Cut the pepper into thin strips and the other half of the lemon into half rings.
Place the finished baked trout on a plate decorated with lettuce leaves. Top the fish with pepper and lemon.

Trout baked in the oven and foil

Trout according to this recipe is perfect as a second course.

Ingredients:

Rainbow trout: 500 grams.
Vegetable olive oil: 1 tablespoon.
Coarse salt: to taste.
Lemon: half.
Parsley: bunch (small).
Freshly ground pepper: 1 pinch.

Step-by-step recipe for cooking trout in the oven and foil

Prepare the fish. To do this, remove all the insides from it and wash it thoroughly with water.
Place the foil folded in two on a baking sheet. Place the trout on it, after rubbing it with pepper and salt.
Pour boiling water over the lemon and cut it into thin rings.
Take 2 lemon rings and squeeze the juice directly into the olive oil. Rub this mixture onto the fish.
Cut the remaining lemon rings in half. On one side of the fish, make those cuts at an angle of 45 degrees, in increments of 1-2 centimeters, and insert lemon slices into them.
Wash the parsley, dry it and chop it. Fill the trout's belly with it. Pack the fish so that it is wrapped in foil on all sides.
Preheat the oven to 190 degrees and place a baking sheet there for 40 minutes. 5-10 minutes before the end, turn it around so that it browns better.
Garnish the baked trout with herbs and serve.

It is almost impossible to cook noble red fish without taste. Especially if you supplement it with suitable spices. After reading the recipes below, you will no longer wonder how to cook trout in an elegant, original, simple and quick way.

Ingredients:

fish carcass – 1 pc.;
lemon – 1 large;
onion – 1 head;
sour cream – 5 dessert spoons;
butter fat – 40 – 50 g;
salt and spices;
olives – 4 – 6 pcs.

Preparation:

Wash the citrus thoroughly and cut it with the peel, but without the seeds. Chop the onion head into thick rings.
Gut the fish carcass. Cut off the fins. Brush the trout with salted sour cream on the outside and just salt and spices on the inside.
Fill the carcass with lemon slices and butter, cut into medium slices.
“Close” the fish. Top it with onion slices.
Wrap the trout tightly in foil.

Large trout in foil should be cooked for about 70 minutes at 190 degrees. Then you can brown it for another quarter of an hour without covering.

Fish steak with sour cream sauce

Ingredients:

fresh trout - 2 steaks;
garlic salt – 40 g;
granulated sugar – 100 g;
fat sour cream – 70 – 100 g;
oranges – 2 pcs.;
black pepper - to taste;
chopped horseradish - 2 teaspoons;
dill – ¼ bunch;
fresh orange juice – 2 dessert spoons.

Preparation:

Use a fine grater to completely remove all the zest from two citrus fruits. Combine with pepper, sugar, salt.
Spread the dry mixture over the fish steaks. Leave them like this for a couple of hours. If possible, let the trout marinate cool overnight.
Rinse steaks with cold water and pat dry. Fry on a grill pan until fully cooked.
Transfer the fish to a heatproof dish. Drizzle with the fat remaining in the pan. Bake for 7 - 9 minutes at 210 degrees.
For the sauce, mix salt, chopped dill, horseradish and sour cream. Add orange juice.
Spread the mixture onto the fish and bake the dish for a couple more minutes.

Serve steaks with boiled rice seasoned with turmeric.

How to salt red fish

Ingredients:

trout – 1 kilo;
coarse salt – 1.5 dessert spoons;
sugar – 1.5 dessert spoons;
lime/lemon juice and pepper - to taste.

Preparation:

It is good to clean the fish fillet from all excess. Rinse and dry. It is convenient to do this with a paper towel, which quickly absorbs moisture.
Use tweezers to remove even the smallest bones.
Mix sugar and salt. Rub the fillets with them.
If desired, sprinkle the fish with citrus juice and sprinkle with pepper.
Cut the trout into pieces. Place in a bowl. The main thing is that the container is not metal.
Press down the fish with pressure. Leave in this form for 5 - 6 hours directly on the table, then move to a cool place for another 30 - 40 hours.
Trout slices should be turned over periodically, otherwise they will not be able to salt evenly.

Transfer the finished fish to a glass or plastic storage container.

Trout soup

Ingredients:

fish – 400 – 450 g;
onions, carrots - 1 pc.;
potatoes – 800 g;
bay leaf, salt and pepper - to taste;
assorted fresh herbs – ½ bunch.

Preparation:

Place large pieces of cut fish into the water. Cook for 10 minutes.
Add potato wedges, carrot slices, and randomly chopped onions to the boiling fish soup base. Salt and pepper.
Cook the mixture until the vegetables are completely cooked and soft.
Add bay leaf and chopped herbs. Continue cooking for a couple more minutes.

Ready-made trout soup is especially delicious served with a piece of butter and crushed garlic.

Fish fried in a frying pan

Ingredients:

clean fish fillet – 800 – 850 g;
sunflower oil – 3 dessert spoons;
garlic salt.

Preparation:

Rinse the fish and dry it as convenient as possible.
Cut the fillet into medium pieces. Rub with garlic salt. You can also take a regular stone one with your favorite spices.
Heat sunflower oil in a cast iron frying pan. Fry fish pieces on it until golden brown.

To remove excess fat from the treat, you should immediately transfer it from the frying pan onto paper napkins.

Potato casserole with fish

Ingredients:

fish fillet with skin – 600 – 650 g;
potato tubers – 7 – 9 pcs.;
eggs – 2 pcs.;
leek – 1 pc.;
cheese – 50 – 70 g;
cream - 1 full glass;
oil, salt and spices.

Preparation:

Boil the potatoes in the traditional way and mash with half the cream. During or before cooking, add salt to taste.
Beat the eggs with the remaining dairy product. Add some salt.
Remove the fish from the skin and cut into pieces. Sprinkle them with salt and spices and place in a mold.
Fry chopped leeks in any oil until soft. Place on top of the trout.
Pour the egg-cream mixture over everything. Cover with vegetable puree.
Smooth the surface of the future casserole with a spoon and cook it at medium temperature for 30 - 35 minutes.

Shortly before it is fully ready, sprinkle the treat with cheese and wait for the golden brown crust to appear.

Whole river trout in the oven

Ingredients:

fresh fish carcass (medium size) – 2 pcs.;
large lemon – 1 pc.;
butter fat – 50 – 70 g;
fleshy juicy tomatoes – 2 pcs.;
fresh garlic cloves – 3 – 5 pcs.;
cheese – 100 – 120 g;
oil, dry basil, salt with spices.

Preparation:

Soften the butter by removing it from the refrigerator/freezer in advance. When the mass becomes pliable, knead it with dry basil. You can also use finely chopped fresh.
Rinse fish carcasses thoroughly. Remove entrails. Dry. Salt on all sides.
Rub the outside of the carcasses with the resulting mixture of oil and herbs, and put the remaining product inside the trout. The aroma oil can be prepared with other favorite herbs. For example, it goes well with oregano.
On the side where the fish will be located upwards, make notches of shallow depth. You will need to insert citrus slices into them. First, the fruit is thoroughly washed with a brush and cut together with the peel. The main thing is not to forget to remove all the seeds from it.
Grease the foil with oil. Place the prepared trout carcasses into it. Wrap tightly.
Place thin slices of tomatoes nearby, thickly sprinkled with grated cheese.
Cook everything together for 25 - 35 minutes, depending on the size of the fish carcasses.

Serve the trout baked in the oven along with tomato slices. The latter will be an excellent replacement for boring potato and pasta side dishes.

How to cook deliciously in a slow cooker

Ingredients:

trout steaks – 5 – 6 pcs.;
onion – 2 heads;
grated cheese – 1 tbsp;
lemon – 1 pc.;
tomatoes – 3 pcs.;
oil, garlic salt and spices suitable for fish.

Preparation:

Rinse the trout steaks, cleaned of all excess. Dry.
Drizzle them with plenty of vegetable oil. Sprinkle with garlic or regular salt and selected spices that go well with red fish. Leave the product in this form to soak for a quarter of an hour.
Cut the tomatoes with the peel into slices. Chop the onion into thin half rings.
It is better to grate the cheese (hard or semi-hard) in advance on a regular grater and cover it with film so that the resulting shavings do not have time to dry out.
Pour high-quality oil into the bottom of the kitchen “helper” bowl. Place the already thoroughly marinated steaks into it.
Fry the fish on each side for 12 - 17 minutes. It all depends on the size of the trout pieces.
Squeeze all the juice from the citrus. Strain from the seeds. Pour it over the already fried steaks left inside the bowl.
Top everything with onions. Cover with tomatoes. If desired, vegetables can be lightly salted.
Add the shredded cheese last.

Cook this delicate dish in baking mode for half an hour.

With mushroom sauce

Ingredients:

trout carcass – 1 large;
any mushrooms or assorted mushrooms – 200 – 250 g;
hard/semi-hard cheese, pre-grated – 100 – 150 g;
medium fat sour cream – 4 dessert spoons;
salt with spices.

Preparation:

Cut the carcass, removing all excess from it. Rinse and dry completely.
Only then rub the trout with aromatic salt. Cut into portions.
Salt the sour cream. Dilute with boiled warm water.
Finely chop the onion. Chop the mushrooms in the same way. Champignons are well suited for this dish. You won't have to bother with them for long. Wild mushrooms will need to be boiled first.
Prepare a golden roast from the crushed ingredients without excess liquid. Pour diluted sour cream over it.
Heat the resulting liquid mass until it thickens.
Place the trout pieces in a heat-resistant dish and bake at 220 degrees for about a quarter of an hour.
Remove the finished fish and pour mushroom sauce over it. Cover with shredded cheese. Bake for the same amount of time.

When serving, top the trout with fresh lettuce leaves and cherry halves.

Monastic-style rainbow trout

Ingredients:

rainbow trout fillet – half a kilo;
potatoes - half a kilo;
shredded cheese - 1 tbsp.;
sour cream - 1 tbsp.;
pickled mushrooms – 250 g;
butter – 50 – 70 g;
onion – 1 head;
dried dill, ground coriander, salt, sunflower oil;
boiled eggs – 4 pcs.

Preparation:

Boil the potatoes directly in their skins until half cooked.
Thickly coat the container with butter. Place potatoes in it, cut into thin slices and sprinkled with salt, dill and coriander.
Finely chop the onion and simmer in a frying pan with sunflower oil. Place on potatoes.
Cut the rainbow trout fillet into small pieces. Add salt.
Place the fish pieces on top of the onion.
Cover the trout with pickled mushrooms.
Place the boiled egg slices last.
Cover everything with a mixture of salted sour cream and shredded cheese.

Place the container with all contents in an oven preheated to 190 degrees. Cool the finished treat slightly and cut into portions.

Marinade for fish on the grill

Ingredients:

small trout – 4 carcasses;
assorted fresh herbs (required - parsley, tarragon and dill, green onions - optional) - 1 bunch;
garlic/regular salt – optional;
lime – 4 pcs.;
high-quality olive oil – 5 dessert spoons.

Preparation:

Wash the carcasses. Remove entrails and scales. You can leave the heads.
Squeeze juice from half the citrus fruits.
Chop all the prepared (washed and dried) greens very finely. Mix with oil and lime juice. Add salt.
Thoroughly coat the carcasses with the resulting marinade. Leave it like this for several hours. And ideally - for the whole night.
In the morning, fill the belly of the fish with the remaining lime, cut into thin pieces. Add the marinade grounds from the bowl there.

Fry the marinated trout on the grill for 6 - 7 minutes on each side. You can serve the fish whole or just fillets with any suitable sauces.

Trout slice rolls

Ingredients:

fish fillet with skin – 700 – 800 g;
semi-hard cheese – 100 – 150 g;
salt, spices, vegetable oil;
fresh dill.

Preparation:

Using a sharp knife, turn the fish pieces into wide and perfectly even layers. They need to be made as thin as possible.
Rub the resulting bases of future rolls with salt and selected spices.
Sprinkle the slices generously with chopped fresh dill. You can use any dried herbs instead.
Distribute shredded cheese over fish.
Roll the filling into rolls, including the skin. There should be no scales left on the latter.
Secure the blanks with toothpicks. Leave in a cool place for 3 – 4 hours to seal the roll.
Cut each roll into portions, fry in vegetable oil or bake in the oven until cooked.

This dish is delicious served both hot and cold.

Trout is a fairly expensive fish. Some dishes made from it are considered real delicacies. But you can save money if you buy it at sales and promotions or buy whole carcasses at wholesale stores. For soup, you can use budget “spare parts” - ridges and heads of red fish.