Today we will tell you how to cook tastier trout. Not so long ago, this fish was considered a delicacy. Only people with great income could afford it. Currently, almost anyone can purchase such a product.

Trout is a filling, tasty and healthy fish. To preserve all the beneficial substances in it, it should be prepared correctly.

To obtain a tasty and juicy dish, it is recommended to place the product in a marinade and keep it in it for as long as possible.

Trout has tender meat. In this regard, it is not recommended to interrupt its taste with various spices and seasonings. The only herbs that have a good effect on the taste of red fish are tarragon, thyme and basil.

It should also be said that trout goes well with ingredients such as dairy products (cream, kefir and sour cream), cranberries, citrus fruits (tangerine, lemon and orange), alcohol (red and white wine) and vegetables (potatoes, carrots , onion).

Choosing the right red fish

How to cook trout tastier? To begin with, you need to choose it correctly. It is best if the product is fresh and young. Then the dish will cook well in the oven, in a slow cooker, and in a frying pan.

Trout is a very juicy and fatty fish, so it is not recommended to use large amounts of products such as lard, fat, oil, etc. to prepare it.

To make a tasty and tender dish, you should purchase medium-sized fish. But this is only if you plan to bake it entirely. If you get a weighty and large fish, then you need to cut it into steaks.

Before (trout) tastes good using the oven, you should take care of additional accessories such as foil, parchment, etc. These devices will help you make the product more fried, juicy and tender.

How to deliciously cook trout steaks in a frying pan?

This is perhaps the most popular and delicious way to prepare big red fish. For it we will need:

large trout - 1 pc. by 3-4 kg;
dry white wine - about 100 ml;
butter - approximately 30 g;
spices, including salt, add to taste.

Processing red fish

How to properly process fresh trout? Even a novice cook can cook red fish quickly and tasty. First, you need to clean it of scales, gut it and rinse thoroughly. After cutting off the fins and head from the product, the fish carcass needs to be cut into steaks 2.5 centimeters thick.

Marinate the product

Before you cook delicious trout, it should be marinated. To do this, pieces of fish must be placed in a deep bowl, and then poured with dry white wine, sprinkled with salt and spices. It is advisable to keep the steaks in this form for several hours. During this time, the trout will absorb the marinade and become even more tender and tasty.

Heat treatment of fish in a frying pan

How to cook trout tastier and faster? To do this, you need to use a large frying pan with high heat, and then add a small piece of butter. After placing the marinated steaks in a bowl, fry them at a minimum temperature for 10 minutes. In this case, both sides of the product should brown evenly.

To prevent the trout from burning, you should add plain water (a little bit) to it. Cover the pan with a lid and cook the fish until completely soft. At the same time, it is recommended to ensure that it is not overcooked, but remains intact.

Periodically, the product can be watered with the remaining dry wine or wine sauce.

Serve fried fish steaks to the table

Now you know how to cook delicious trout in a frying pan. After all the moisture has evaporated from the dishes, the red fish steaks should be carefully placed on a plate, garnished with slices of fresh lemon, pomegranate seeds and olives. This design will make the dish more beautiful, bright and fresh.

Additionally, the trout can be decorated with a sprig of fresh tarragon. It will give it a special aroma and taste. Enjoy your meal!

(in foil)

Few people know how to deliciously cook rainbow trout. In this regard, in this article we decided to present you with several recipes for delicious dishes.

Rainbow trout is perfect for a baked vegetable dinner. For it we will need:

fresh rainbow trout - 1 large piece;
carrots - 2 medium pieces;
lemon juice - from one small fruit;
salt and spices - to taste;
small bulbs - 2 pcs.;
low-fat sour cream - 100 g;
fresh greens - to taste.

Processing components

To cook trout deliciously in the oven, you need to prepare thick cooking foil. It is in it that we will bake red fish.

Rainbow trout should be cleaned of scales and entrails, rinsed thoroughly, and then the head and fins are removed. Next, the fresh carcass needs to be rubbed with salt and spices, seasoned with lemon juice and left aside for several hours.

Preparing the vegetable filling

If you decide to bake red fish as a whole, we recommend filling it with vegetables. To do this, you need to peel the carrots and onions, and then cut them into half circles and half rings, respectively. In addition, we recommend chopping fresh herbs.

Forming a dish of red fish and vegetables

As mentioned above, we decided to use thick cooking foil to form the fish dinner. It should be placed on a flat surface. Next you need to put the pickled trout on it. Opening the belly of the fish as wide as possible, you need to place half-circles of carrots, half-rings of onions and chopped herbs into it. Having seasoned the entire filling with salt, the semi-finished product should be greased with fresh sour cream and immediately wrapped in foil.

Baking process in the oven (in foil)

Having received the package with red fish, it must be placed on a baking sheet and sent to the oven. preferably at a temperature of 200 degrees for 48 minutes. During this time, the product will be fully cooked, soft, juicy and tasty.

If you want to get a crispier and more appetizing fish, then after 40 minutes of cooking it should be unwrapped, brushed with the remaining sour cream and baked in this form for another 7-8 minutes. During this time, the surface of the red fish will brown well.

How to serve at the holiday table?

After cooking red fish in the oven, you need to remove it from the foil and carefully move it to a plate, where you should place leaves of fresh herbs in advance. In the future, it is recommended to decorate the surface of the baked product with a mayonnaise mesh. Additionally, thin slices of lemon can be placed on the edges of the dish.

After serving to the festive table, red fish should be cut into portions and placed on the guests’ plates. This dish will be served as a side dish with vegetables baked inside the trout. In addition to the fish, you can boil potato tubers or rice cereals. Enjoy your meal!

Let's sum it up

As you can see, frying trout steaks or baking whole fish in the oven is quite easy. However, it should be noted that other dishes can be made from such a product. For example, fresh trout makes good pies, pies and other baked goods.

You can also stew red fish in a slow cooker along with vegetables and herbs, cook a tasty and fatty fish soup from it, make a salad, etc. In addition, many housewives use this product to prepare unusual snacks. To do this, the trout is salted and then cut into thin slices and prepared from them into sandwiches, rolls, canapés, etc.

Thus, using red fish, you can independently prepare absolutely any dish that will be appreciated by all members of your family and invited guests.

Bon appetit and happy cooking!

Step 1: prepare the garlic.

Place the garlic on a cutting board and lightly press down using the tip of a knife. Then, with clean hands, remove the husks and rinse under running water.

Place the cloves back on a flat surface and finely chop. Pour the chopped garlic into an empty saucer.

Step 2: prepare the dill.

Wash the dill thoroughly under running water, shake off excess liquid and place on a cutting board. Using a knife, chop the greens and immediately pour them into an empty plate.

Step 3: prepare the lemon.

We wash the lemon under warm running water and place it on a cutting board. Using a fine grater, grate the citrus peel directly over a clean saucer.

Then we cut the component into two parts and squeeze the juice out of each using a juicer.

Step 4: prepare the marinade for the fish.

Place chopped garlic, lemon zest, chopped dill into a deep bowl, and also pour in freshly squeezed juice and vegetable oil. Don't forget to sprinkle everything with a little salt and ground black pepper. Now, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the marinade is ready!

Step 5: prepare the trout fillet.

Wash the trout fillet thoroughly under running water and place on a cutting board. Dry the fish on both sides using kitchen paper towels.

Now, using a knife, cut the component into portions and immediately proceed to marinating them.

Step 6: marinate the fish.

Place trout fillet pieces in a medium bowl and pour marinade over them. With clean hands, rub the fish on both sides with this mixture and now leave it to soak in the juices and aromas of the ingredients for 30 minutes. To do this, it is better to put the trout in the refrigerator, while wrapping the container with cling film so that foreign odors are not absorbed into the dish.

Step 7: cook the trout steak in the oven.

When the trout is well soaked in the marinade, remove the container from the refrigerator and remove it from the cling film. Place the fish (skin side down) in a deep baking dish, pour over the remaining mixture in the bowl and turn on the oven. When it warms up to temperature 200 °C, place the container with the dish on the middle level and cook it for 20–30 minutes until a barely noticeable golden hue appears on the surface of the fish, as well as a soft pink color. Now turn off the burner in the oven, and take out the pan using oven mitts and set it aside. That's it, the trout steak is ready, so let's start setting the dinner table.

Step 8: Serve the trout steak in the oven.

We transfer the still hot trout steaks using kitchen tongs to a special plate and serve them to the dinner table along with boiled rice, mashed potatoes, and a salad of fresh vegetables. By the way, the fish can be beautifully decorated with lemon slices, olives, herbs and other ingredients to your taste.
Bon appetit everyone!

To chop the garlic, you can use a garlic press;

If you are using fresh frozen fish, then bring it to room temperature in advance. Attention: Do not under any circumstances speed up this process by using a microwave oven or a stream of hot water, otherwise you can not only ruin the structure of the trout pulp, but also the dish itself;

In addition to the spices indicated in the recipe, any others to your taste will do. For example, I like to add special seasonings for fish or replace them with Italian herbs and a mixture of ground peppers.

Trout is a very tasty and tender fish; even just fried trout has an exquisite taste. But if ordinary fish fried in a frying pan is already a little boring, then I recommend preparing this most tender trout with cheese and garlic sauce. Don’t let the word “garlic” scare you; the barely audible garlic accent only emphasizes and complements the extraordinary taste and aroma of trout. This delicacy is prepared very quickly, literally in a matter of minutes. So, a gourmet recipe for fried trout)))

Ingredients:

(4-6 servings)

1 kg. trout fillet
150 gr. hard cheese
4 tbsp mayonnaise
2 eggs
2 cloves garlic
dill or herbs de Provence
vegetable oil
lemon (optional)

For this recipe we need trout fillet. To avoid the hassle of cleaning the fish, the easiest way is to buy already packaged fresh fillets. It’s cheaper, of course, to clean and gut it yourself. We wash the gutted trout in cold water, remove the head, fins, spine and ribs.

Before frying the trout, prepare the sauce. To do this, take two eggs, add mayonnaise and finely chopped garlic, and a little salt.

Beat everything with a blender.

Also grate the cheese on a coarse grater in advance.

Now let's take a clean frying pan. Pour in some vegetable oil. When the pan is well heated, add the fish. If the whole fillet does not fit in the pan, like mine, then cut it into two or more pieces.
Fry the trout over high enough heat to quickly form a golden brown crust. Fry on one side for literally one minute, if the fish is large and therefore thick, then fry for a maximum of two minutes.

Turn the trout over to the other side and fry for no more than a minute, otherwise the fish will dry out. At this stage, salt the fish pieces.

Fry all the trout pieces. Then place the fried trout in a hot frying pan and place the pieces closely together. Sprinkle trout with cheese and pour garlic sauce.

Cover the pan with a lid and simmer the trout over low heat until the sauce thickens. This only takes a few minutes. We control the process so as not to miss a moment. As soon as the egg in the sauce begins to curdle (thicken), turn off the heat.

Carefully transfer this very beautiful and aromatic dish onto plates, sprinkle with Provençal herbs or finely chopped dill and serve. This fried trout with cheese and the most delicate sauce is simply a fairy tale, it is worthy of the best restaurants))) By the way, using this recipe you can cook fried salmon, fried pink salmon or fried salmon.

Red fish has always been especially valued, because its meat is healthy, nutritious and expensive, and it’s not for nothing that dishes made from it are considered real delicacies.

Often eating this fish, alas, is expensive, but occasionally it is very possible to cook it; it is for such rare cases that we have prepared recipes for how to fry trout in a frying pan. In itself, the product from the depths of the sea and river is exquisite and tasty, but you can enhance the impression if you cook the fish with vegetables, spices or sauce.

It doesn’t take much for fried trout to amaze you with its aroma and taste, but a couple of proven recipes won’t hurt. With them, your cooking will become easier, but the most important thing is that on the festive table such a dish cannot be called anything other than “royal”.

How to deliciously fry trout in a frying pan: recipe with rosemary

Ingredients

Rainbow trout steaks - 4 pcs., no more than one and a half to two centimeters thick + -
Salt - 1 tsp. + —
Sugar - 2 pinches + -
Vegetable oil (odorless) - 1 tsp. + —
Lemon - 4 slices + —
Rosemary - 1 sprig + —
Black pepper (ground) - 1/2 tsp. + —
Thyme - 1 sprig + —

How to fry rainbow trout in a frying pan

You can use fresh or frozen trout steaks in this recipe. However, if the fish is frozen, it is advisable to defrost it naturally, i.e. at room temperature.

Defrosting in the microwave or any other quick method will harm the texture as well as the taste of the fish. Otherwise, it is simply impossible to spoil its amazing taste. Success is guaranteed even for novice housewives.

We clean the fish from scales, remove the insides, then rinse it in cool water and dry it with paper towels.
We cut the carcass into small portions (steaks).

In a separate bowl, mix sugar, black pepper, and salt.
Pour vegetable oil into the bottom of a non-stick frying pan (it is advisable to use just such a pan so that the tender trout does not burn over the fire), but in very small quantities.
Turn on the stove, turn the heat to medium, throw sprigs of rosemary and thyme into a slightly heated frying pan, hold them for 1 minute, then place the steaks in the container.
Sprinkle the fish with ½ of the mixture of pepper, salt and sugar.
Fry the trout on one side for 3-4 minutes (during this time a beautiful golden brown crust should appear). If it doesn’t come out within 3-4 minutes, then keep the pieces on the fire for a few more minutes.
Next, turn the fish over to the other side (along with rosemary and thyme), sprinkle it with the remaining half of the pepper mixture and fry for another 2-3 minutes.

Then cover the pan with a lid, reduce the heat and cook the dish for 3-4 minutes. Before turning off the stove, make sure the fish is completely cooked. To do this, pierce the pieces with a fork, toothpick or any other sharp object.

The most important thing in cooking trout is not to overcook it. Therefore, be sure to monitor its readiness: as soon as all signs indicate that it is not raw, remove it from the heat and enjoy the delicate juicy taste of the spicy fish.

You can serve trout steaks with a slice of lemon (you can sprinkle it on the fish, if desired), fresh cucumbers, tomatoes, herbs, etc. As a side dish, boiled asparagus, boiled rice or French fries are served with fried trout. But even without a side dish, steaks with a golden brown crust will be very appetizing!

Trout steaks fried in shrimp sauce and white wine

The recipe for fried trout in a frying pan, which we will now consider, is truly unusual, but this does not prevent it from remaining simple and winning the hearts of gourmets. Trout in white wine and shrimp sauce is a tender and very tasty dish. For festive feasts, such a treat is the best option.

Ingredients for the dish

Trout fillet – 450 g;
Vegetable oil - for frying (in small quantities);
Lemon – ½ piece;
Salt - to taste;
White wine – 0.25 tbsp;
Ground black pepper - to taste.

Butter – 25 g;
Shrimp – 150 g;
Flour – 1 tbsp.

How to fry trout in a frying pan

We wash the fish pieces, add salt and pepper, and sprinkle with lemon juice (freshly squeezed). Leave the fish for 20-30 minutes.
Pour vegetable oil into a frying pan, heat it, fry the steaks on both sides for 3-4 minutes until golden brown.
Reduce heat, add white wine to the pan, and simmer the trout under a closed lid for 15-20 minutes.

Boil the shrimp in a small amount of water (it needs to be slightly salted first), peel them, and put them in a blender.
Add 4 tbsp to seafood. broth and turn everything into cream.
In a clean frying pan, fry the flour, then add the butter, mix everything thoroughly.
Finally, add the cream of broth and shrimp.
Let the sauce simmer for 3-5 minutes over the fire, then pour it over the fried trout and serve it to the table.

How to cook trout in a frying pan

There is nothing complicated about frying tender fillets of sea or river trout, but knowing how to properly prepare and fry the fish is a must. After all, some nuances, even the most insignificant ones, can spoil the taste and quality of the dish.

To prevent this from happening, before cooking, familiarize yourself with the specifics of preparing, and most importantly, frying the fish.

Fresh trout always has a pleasant aroma, but if you don’t like the smell, soak the fish in fresh lemon juice before frying.
If you add salt and spices to lemon juice, and then soak the trout in this brine for 15-20 minutes, then not only will the original fishy smell go away, but also a new aroma will appear - spicy, fragrant, with the taste of your favorite spices.
You can use more than just lemon juice to soak fish. Fresh juice from pineapple, lime, orange, etc. will also work. The main thing is that the fruit has sourness, since it is this that perfectly helps soften the fish meat.

If you have gone too far with salt, then serve the fish dish along with sour cream. It will muffle the pronounced salty taste.
How long does it take to fry trout? You can find the answer to this question in the recipe that you will use when preparing it.

For example, a fillet 2 cm thick should be fried for no longer than 10 minutes on both sides. But if the fish still turns out to be a little dry, serve it with sauce; it will moisten the trout and make it juicier.

As you can see, frying trout in a frying pan is very simple. If you strictly adhere to the recipe and always take into account the peculiarities of preparing the fish, then the dish will be a success every time, and your guests will begin to lick their fingers after each piece they eat.

Surprise your guests only with exquisite dishes - and then the title of “best cook” will be assigned to you forever.

Step 1: take the trout.

To prepare this dish, you can use either fresh or frozen trout. Trout should only be defrosted naturally, and after it is completely defrosted, the fish should be thoroughly rinsed in cool water and also cleaned of its scales. Very little time is spent on cleaning, because the trout’s scales are not at all hard and you can easily handle this with the help of an ordinary kitchen knife. To do this, hold the tail of the fish with one hand, and with the other start scraping against the growth of the scales towards the head. Then you should cut the belly of the fish with a sharp knife from the head to the anus and gut all the insides. Then rinse it again under running water and blot off excess water with a paper towel.

Step 2: take onions and herbs.

Next, take the onion, which should be chopped very, very finely on a wooden board. After this you should also finely chop half a bunch of parsley. Leave a couple of sprigs of parsley to garnish the dish itself before serving. Next, mix the onion and parsley in a small bowl. Then take a lemon and cut half of it. Squeeze one half of a lemon into a bowl of greens. You should also add ground black pepper and salt to taste. This will be our "sauce".

Step 3: fry the trout.

Now we take our trout and thoroughly roll it in the just prepared “sauce”. The remainder of this sauce should be placed inside the trout's abdominal cavity. Pour the required amount of wheat flour according to the recipe into a flat plate. Then very carefully roll our trout in it on both sides and immediately place it in a preheated large frying pan with olive oil. Choose a frying pan so that the length of the fish can comfortably fit in it. As soon as you put all the fish in the pan, you should immediately moderate the heat so that the fish does not burn. Through 5 minutes turn the fish over to the other side using a wooden spatula and fry some more 5 minutes on the other side. Step 4: Serve the fried trout

You can immediately place the fish from the frying pan onto a serving plate. We recommend cutting the remaining half of the lemon into slices or slices. Now we decorate the dish with lemon and parsley sprigs. If possible, you can decorate the dish with pieces of hard cheese, dill, olives and fresh vegetables. Bon appetit!

Potatoes cooked either whole or in halves are ideal as a side dish for fried trout. Also, fried trout will go perfectly with any freshly prepared salad.

Trout can be baked in foil or simply in salt, fried in oil, steamed or simply stewed. The main thing is not to overcook, because trout meat is so tender that it cooks in just a couple of minutes.

It will be quite original if you serve garlic bread or asparagus as a side dish.

Trout is also stuffed with seasonings that are quite unusual for any fish - fruits, nuts, as well as all kinds of sour juices (pomegranate or lemon). Therefore, as a sauce, you can sprinkle it with a little chopped nut or pour over lemon/pomegranate juice sauce.

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