Noble red fish is almost impossible to cook tasteless. Especially if you add it with suitable spices. After reading the recipes below, you will no longer be wondering how to cook trout in an elegant, original, simple and quick way.

Oven baked trout in a foil

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.

Cooking:

  1. Wash citrus thoroughly and cut along with peel, but without pits. Chop the onion head with thick rings.
  2. Gut the fish carcass. Cut off the fins. On the outside, grease the trout with salted sour cream, inside - simply with salt and spices.
  3. Fill the carcass with lemon slices and butter, cut into medium slices.
  4. "Close" the fish. Top it with onion slices.
  5. Tightly wrap the trout in foil.

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

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 tsp;
  • dill - ¼ bunch;
  • fresh orange - 2 dessert spoons.

Cooking:

  1. With a fine grater, completely remove the whole zest from two citruses. Combine with pepper, sugar, salt.
  2. Spread fish steaks with a dry mixture. Leave them like this for a couple of hours. If possible, let the trout marinate all night in cool.
  3. Rinse steaks with cold water and dry. Fry in a grill pan until cooked.
  4. Transfer the fish to a heat-resistant form. Pour the fat remaining in the pan. Bake for 7 - 9 minutes at 210 degrees.
  5. For the sauce, mix salt, chopped dill, horseradish and sour cream. Introduce orange juice.
  6. Put the mass on the fish and bake the dish for a couple of minutes.

Serve steaks with boiled rice seasoned with turmeric.

How to pickle red fish

Ingredients:

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

Cooking:

  1. Fish fillet is good to clear of all unnecessary. Rinse and dry. It is convenient to do this with a paper towel, which quickly absorbs moisture.
  2. Remove even the smallest bones with tweezers.
  3. Mix sugar with salt. Grate fillet with them.
  4. If desired, sprinkle the fish with citrus juice and sprinkle with pepper.
  5. Cut trout into slices. Put in a bowl. The main thing is that the container is not metal.
  6. Crush the fish with oppression. Leave it in this form for 5-6 hours directly on the table, and then move it to cool for another 30-40 hours.
  7. Trout slices should be periodically turned over, otherwise they will not be able to evenly salted.

Move the finished fish into a glass or plastic storage container.

Trout ear

Ingredients:

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

Cooking:

  1. Put large pieces of chopped fish into the water. Cook for 10 minutes.
  2. Add potato sticks, carrot slices, onion chopped into a boiling base for fish soup. Salt, pepper.
  3. Boil the composition until fully cooked and soft vegetables.
  4. Add the lavrushka and chopped herbs. Continue cooking a couple more minutes.

Served trout fish soup is especially delicious with a slice of butter and crushed garlic.

Pan fried fish

Ingredients:

  • pure fish fillet - 800 - 850 g;
  • sunflower oil - 3 dessert spoons;
  • garlic salt.

Cooking:

  1. Rinse the fish and dry in a convenient way.
  2. Cut the fillet into medium slices. Grate with garlic salt. You can take an ordinary stone with your favorite spices.
  3. Heat sunflower oil in a cast iron skillet. Fry the fish pieces on it until golden brown.

To remove excess fat from the treats, you should immediately transfer it from the pan to paper napkins.

Potato casserole with fish

Ingredients:

  • fish fillet on the 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.

Cooking:

  1. Cook the potatoes in the traditional way and mashed with half the cream. In the process or even before the start of cooking, salt to taste to taste.
  2. Beat eggs with the remaining dairy product. Add salt.
  3. Remove the fish from the skin, cut into slices. Sprinkle them with salt and spices, put in a mold.
  4. Shredded leek in any oil until soft. Spread on top of trout.
  5. Pour all the egg and cream mixture. Cover with mashed vegetables.
  6. Smooth the surface of the future casserole with a spoon and cook it at an average temperature of 30 - 35 minutes.

Shortly before complete readiness, sprinkle cheese on the treat and wait for the appearance of a golden crust.

Whole river trout in the oven

Ingredients:

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

Cooking:

  1. Soften the oil by pulling it out of the refrigerator / freezer in advance. When the mass becomes pliable, mash it with dry basil. Chopped fresh can also be used.
  2. Rinse fish carcasses thoroughly. Remove the insides. To dry. Salt on all sides.
  3. Grate the carcasses from the resulting mixture of oil and greens from the outside, and put the remaining product inside the trout. Fragrant oil can be prepared with other favorite herbs. For example, it goes well with oregano.
  4. From the side to which the fish will be located upwards, make notches of small depth. They will need to insert slices of citrus. Previously, the fruit is thoroughly washed with a brush and cut along with the peel. The main thing is not to forget to remove all trapped bones from it.
  5. Grease the foil with oil. Put prepared trout carcasses in it. Wrap tightly.
  6. To arrange not thin circles of tomatoes densely sprinkled with grated cheese.
  7. Cook together for 25 to 35 minutes, depending on the size of the fish carcasses.

Serve the trout baked in the oven, along with pieces of tomato. The latter will be an excellent substitute for bored potato and pasta side dishes.

How to cook 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 fish-friendly spices.

Cooking:

  1. Rinse the trout cleaned of all excess steaks. To dry.
  2. Pour them with a lot of vegetable oil. Sprinkle with garlic or regular salt, selected spices that are well suited to red fish. Leave the product in this form for a quarter hour soak.
  3. Cut tomatoes together with peel into slices. Chop the onion into thin half rings.
  4. Cheese (hard or semi-solid) is better to rub in advance on a regular grater and cover with a film so that the resulting chips do not have time to wind up.
  5. At the bottom of the bowl of the kitchen "assistant" pour high-quality oil. Put in it already well-marinated steaks.
  6. Fry fish on each side for 12 to 17 minutes. It all depends on the size of the trout pieces.
  7. Squeeze all the juice from citrus. Strain from the seeds. Pour the already fried steaks left inside the bowl.
  8. Top with all the onions. Cover with tomatoes. If desired, vegetables can be slightly salted.
  9. Pour crushed cheese last.

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

With mushroom sauce

Ingredients:

  • trout carcass - 1 large;
  • any mushrooms or mushroom assorted - 200 - 250 g;
  • hard / semi-fresh cheese, pre-ground with a grater - 100 - 150 g;
  • sour cream of medium fat content - 4 dessert spoons;
  • salt with spices.

Cooking:

  1. Butcher the carcass by cleaning out all that is superfluous. Rinse, completely dry.
  2. Only after that, grate the trout with aromatic salt. Cut into portions.
  3. Salt cream. Dilute with boiled warm water.
  4. Chop finely chopped onion. Grind mushrooms in the same way. Mushrooms are well suited for such a dish. You won’t have to bother with them for long. Forest mushrooms will need to be boiled first.
  5. From the crushed components, prepare a roast roast without excess liquid. Pour it with diluted sour cream.
  6. Warm the resulting liquid mass until it thickens.
  7. Put trout pieces in a heat-resistant form and bake at 220 degrees for about a quarter of an hour.
  8. Take out the finished fish and pour it with mushroom sauce. Cover with chopped cheese. Bake the same amount of time.

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

Monastic Rainbow Trout

Ingredients:

  • rainbow trout fillet - half a kilo;
  • potato - a pound;
  • crushed 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.

Cooking:

  1. Cook potatoes directly in the peel until half cooked.
  2. Thoroughly coat the container with butter. Put potatoes in it, sliced ​​into thin slices and sprinkled with salt, dill and coriander.
  3. Chop the onion finely and let it sit in a pan with sunflower oil. Put on the potatoes.
  4. Cut the rainbow trout fillet into small pieces. To salt.
  5. Put the fish pieces on top of the onion.
  6. Cover the trout with pickled mushrooms.
  7. The last to arrange circles of boiled eggs.
  8. Cover everything with a mixture of salted sour cream and chopped cheese.

Send the container with all the contents to an oven preheated to 190 degrees. Cool ready-made treats and cut into portions.

Fish marinade 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.;
  • quality olive oil - 5 dessert spoons.

Cooking:

  1. Wash the carcasses. To clear of entrails and scales. Heads can be left.
  2. Squeeze juice from half of citrus fruits.
  3. All prepared (washed and dried) greens are very finely chopped. Mix with butter and lime juice. To salt.
  4. Carefully coat the resulting marinade with carcasses. Leave as it is for several hours. And ideally - all night.
  5. In the morning, fill the belly of the fish with the remaining lime, cut into thin slices. There, add and thicken from the marinade from the bowl.

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

Trout slices rolls

Ingredients:

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

Cooking:

  1. Using a sharp knife, turn fish pieces into wide and perfectly even layers. You need to make them as thin as possible.
  2. Grate the resulting basics of future rolls with salt and selected spices.
  3. Sprinkle generously on top with chopped fresh dill. Instead, you can use any dried herbs.
  4. Spread the chopped cheese over the fish.
  5. Roll up the basics with the filling rolls along with the skin. On the last there should not be scales.
  6. Secure the workpieces with toothpicks. Cool for 3 to 4 hours to hold the roll together.
  7. Cut each roll into portions, fry in vegetable oil or bake in the oven until cooked.

This dish is delicious to serve both hot and cold.

Trout is a rather expensive fish. Some dishes from it are considered the most real delicacies. But you will be able to save if you buy it at sales and promotions or take whole carcasses at wholesale bases. For soup, you can use budget "spare parts" - ridges and heads of red fish.

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