Small trout in the oven recipe. Trout in the oven recipes with photos

Fish is healthy and should be done more often. Mistresses, especially inexperienced ones, try not to take risks. Prefer fried foods or take canned food. How delicious to cook trout in the oven for a novice cook is not difficult, and the result will exceed all conceivable expectations! Noble fish will add solemnity to the dinner and perfectly complement a romantic evening.

Trout steak in the oven in foil

• boiled rice;
• buckwheat;
• french fries;
• gentle puree;
• broccoli;
• complicated side dish from a combination of several ingredients.

Or bake different vegetables with trout, it will also turn out delicious.

Ingredients:

• trout steaks - 3 pcs.;
• lemon - 0.5 pcs.;
• olive oil;
• salt;
• a mixture of peppers;
• foil.

Procedure:

1. To get trout steaks baked in the oven, the fish should be washed, cleaned and divided into three portion steaks. In stores, you can buy the whole carcass or in parts, then it is already cut.
2. Pickling. After spreading the steaks on a flat plate, pour over them with lemon juice, add salt and a mixture of peppers. Spread the seasoning over the fish, lubricating it also with olive oil. When finished, turn the steaks over and repeat the above steps.
3. After tearing off ¾ of the foil, fold the sheet in half and form a boat out of it, placing the steak inside. You will get a box covering the fish from the outside. Form 3 boats.
4. When finished, place them on a baking sheet. This method of wrapping will prevent the fish from overcooking and retain all the juice inside. The top remains open.
5. Lubricate the fillet with additional olive oil, send it to bake. Having set 200 degrees, cook the trout for 30 minutes. The duration of baking depends on taste preferences. You can drain the excess juice and turn the pieces over if you want the fish to be fried.

Everything is ready, bon appetit!

How to cook trout in foil in the oven

Does the hostess have a whole carcass at her disposal? Fine! Why cut the fish, it's easier to use it as is.

Ingredients:

• whole trout - 1 kg;
• one lemon;
• tomatoes - 2 pcs.;
• greenery;
• green onions;
• salt;
• pepper;
• olive oil.

Procedure:

1. Cook rainbow trout in the oven as a whole, it must be cleaned, removing the scales from the outside and the offal from the inside. At the same time, cut out the gills. The head remains. Rinse thoroughly, especially the inside.
2. After wiping the carcass with a paper towel, pour olive oil, distributing it with your hands. Make 3-4 deep cuts on each side of the carcass. Salt it, add pepper. Having opened the inner part, add seasonings there as well. Leave the fish to marinate for 20 minutes.
3. Pour it with lemon juice, not forgetting the inside.
4. Lay a flat baking sheet with a sheet of foil, place the trout carcass there. Roll up the edges of the foil. After setting the oven to 200 degrees, heat it up.
5. Watering the fish again with olive oil, put to bake.
6. Preparing vegetables. After peeling half a lemon (the second was used for watering), cut into slices. Peel the tomatoes, remove the stalks and cut into equal slices. Chop the greens, and cut the onion feathers obliquely. Arrangement is arbitrary, according to the taste of the chef.
7. delicious fish ready, it remains to decorate it with vegetables. It is better to serve on the board, adding lemon and other vegetables.

Rainbow trout baked in the oven

You can bake fish in different ways. Experiment with the types of ingredients, their quantity, as well as cooking options. Here is a trout baked in the oven whole without salt, stuffed inside.

Ingredients:

• trout (carcasses) - 5 pcs.;
• carrot;
• bulb medium;
• olive oil;
• soy sauce;
• seasoning special to fish;
• lemon.

Procedure:

1. Clean the fish carcasses and rinse them well. The heads remain, you need to cut off the gills and pull out the tripe inside.
2. Peel the onion, chop it finely. Chop the carrots too. Fry them together to make a filling. Divide vegetables into 5 equal piles.
3. Pouring oil into a small bowl (5 tablespoons), the same amount of sauce (it is salty, so salt is not needed in the recipe). Mix and add seasonings. Mix again.
4. Cover a baking sheet with a sheet of foil, grease it with oil. After blotting the trout carcasses with a paper towel, make several large cuts across and coat the fish with the mixture. Place a slice of lemon inside the cuts.
5. Opening the abdomen, place the onion-carrot fried mass there. Similarly, prepare the remaining 4 carcasses. When finished, place them side by side on a baking sheet.
6. After additionally brushing them with the rest of the mixture, cover with a sheet of foil. Bake first half an hour with 180 degrees, remove the top foil and 15 minutes with 200 degrees so that the fish is fried.

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Trout fillet in the oven

The pulp is considered a delicate and piquant part, from which real delicacies are obtained. How much to bake trout in the oven, if you take a fillet, depends on the recipe, as well as the brand of the stove.

Ingredients:

• fillet - 200 gr.;
• olive oil;
• one lemon;
• parsley dill;
• black pepper;
• turmeric;
• salt;
• rice (garnish);
• saffron;
• sea ​​kale - ready-made salad.

Procedure:

1. Prepare the ingredients. Cut the fish, dividing the flesh into several portions. Rinse rice.
2. Laying the steaks on an unfolded sheet of foil, add spices - only salt and pepper. Pour finely chopped greens and lemon slices.
3. Drizzle with oil; cover steaks with foil.
4. setting the oven to 200 degrees, bake the fish for 20 minutes.
5. Boil rice, at the same time adding saffron there. The amount is arbitrary, to taste. After collecting the dish, add it sea ​​kale, serve hot.

Trout baked in the oven with vegetables

Usually the side dish is made separately, but you can bake the vegetable pieces right away.

Ingredients:

• trout (carcass) - 750 gr.;
• bulb;
• eggplant;
• tomato - 2 pcs.;
• vegetable oil;
• salt;
• spices - a set for fish;
• spices - a set for vegetables.

Procedure:

1. Prepare vegetables - wash them, remove the stalks. Rinse the fish, remove its gills, entrails, clean the scales.
2. Cut the onion into loose medium cubes. Eggplant, tomatoes - the same, large cubes. Preheat the skillet. There, fry the onion first, reducing the heat.
3. Cut off the bones and lateral fins of the fish. Only pulp remains.
4. The vegetables are browned, now add the tomatoes.
5. After mixing the spices, rub them on the inside of the fish. Insert a piece of lemon into the head. Leave the trout to marinate.
6. Put the vegetables, add spices there and mix lightly. Stuff the trout with the prepared mixture, placing it in the center of the unfolded carcass.
7. You will need a needle with a thick thread. Gently sew up the edges of the fish, using the head as well. The interior will close completely.
8. Place the fish sideways on parchment and bake for half an hour. After waiting time, let the fish brew for 10 minutes. Then put the fish on a large flat plate and carefully pulling out the thread, serve with beautifully chopped vegetables.

Trout baked in the oven with potatoes

The dish comes out more satisfying, at the same time the problem of the side dish is solved. Everything is prepared together.

Ingredients:

• trout (whole);
• potatoes (not peeled) - 4 pcs.

• fresh rosemary;
• garlic;
• olive oil;
• black pepper;
• salt.

• egg yolk;
• mustard (grained);
• butter;
• lemon juice.

Procedure:

1. Cut the trout, clean the scales, remove the gills with the tip of a knife.
2. Marinade. Grind the garlic with a garlic press, add the rest of the ingredients indicated in the list. Mix. Coat the fish with the resulting mixture everywhere.
3. Sauce. Combine the ingredients indicated in the recipe together, beat them.
4. Cut the potatoes into medium slices without peeling. Put everything on a baking sheet, place the fish on top. Coat everything with sauce, also complement the composition with herbs.
5. Bake for half an hour, setting the temperature to 200 degrees. Delicious trout with potatoes in the oven is ready.

Trout in a creamy sauce in the oven

Cream always gives a special tenderness meat dishes. Suitable for fish too.
Ingredients:

• trout - a thing;
• carrots - a thing;
• fish spices;
• salt;
• bulb - a thing;
• cream 25% fat - 200 gr.;
• flour;
• butter (softened) - 100 gr.;
• fish broth (low-fat) - a glass;

Procedure:

1. Cut the fillet, peeling the scales and cutting off the fins. Cut the pulp into equal portion slices. Season with salt and arrange them on a baking sheet.
2. Rinse vegetables, chop them randomly. Fry lightly.
3. Melt the butter by holding it in a bowl on the stove. Add flour, breaking up lumps with a spoon. mix. Add cream, followed by a glass of low-fat broth. Wait for the sauce to thicken while continuing to stir. Sprinkle spices.
4. Pour sauce over fish. Next, to bake the trout deliciously in the oven, set 180 degrees, detect 25 minutes and bake the dish. Pulling out early, pour grated cheese on top and send for 12 minutes to bake.

Trout in cream baked in the oven

There are many cooking options.

Ingredients:

• steaks - 2 pcs.;
• half a lemon;
• dried rosemary;
• ground pepper;
• cream 22%;
• salt.

Procedure:

1. The steaks are ready to be placed in a deep large dish.
2. Sauce. After pouring the cream into a small separate bowl - calculate the amount according to the size of the mold so that they fill the fish halfway. Add lemon juice and spices.
3. Grind dry greens directly on the fish.
4. Mix the sauce and check the consistency of the salt, pour it over the fish. Turn both steaks over. Cover with a sheet of foil and secure the edges.
5. Preheat the oven, setting it to 180 degrees, bake the fish there for 15 minutes. Then pulling out, check readiness, remove the foil, bake even until thickened white sauce. Here's how to cook delicious trout in the oven.

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Trout meat is very tender and aromatic. How much culinary masterpieces you can cook from it. But in order for it to turn out soft and tasty, you should strictly monitor the baking time. There are many recipes for this fish, it can be baked whole or in pieces. Even with sauces. In any case, the fish turns out amazingly.

The most common recipes for baked trout in the oven. According to nutritionists, in this form is an excellent option. diet food. It can be used to prevent heart disease and in the treatment of gastrointestinal diseases. Roasting preserves everything taste qualities and useful material fish. In addition, to cook fish in this way, a minimum of effort and cost is required.

Trout baked in the oven is a simple dish that every housewife can cook with just a few ingredients. But as a result of simple manipulations, a dish will come out that will act as a self-sufficient dinner or addition to the festive table.

To clean from scales, it is better to use a small knife with special notches. It is allowed to remove scales both in growth and against growth.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the insides. Slowly get rid of films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off, it is enough to make one deep incision in the lower part.

How to cook delicious trout in the oven

Trout baked in the oven in foil recipe with lemon

Ingredients:

• 1 rainbow trout (400–500 g),
• ½ lemon
• 1 st. l. olive or other vegetable oil,
• 1 small bunch of parsley,
• coarse salt,
• fresh ground pepper,
• baking foil

Cooking:

Wash the fish, remove the insides, gills, rinse and dry again. Lay the fish on the foil folded in 2 layers. Grate the trout carcass inside and out with coarse salt and pepper. Wash the lemon and cut into thin circles. Squeeze juice from one or two circles of lemon, combine it with 1 tbsp. l. vegetable oil. Coat the fish with olive oil and lemon juice. Cut the rest of the lemon slices in half. On one side of the trout, make small cuts at an angle of 45 ° and insert half of the lemon slices into these cuts. Wash parsley, dry and chop. Fill the trout belly with greens.

Raise the foil, fasten its edges so that the fish is well covered with foil on all sides. Bake in the oven for 35–40 minutes (baking time depends on the weight of the fish) at a temperature of 180–190 °C. At the end of baking, carefully open the foil and let the fish brown a little. Put the baked trout on a dish, sprinkle with chopped herbs, lightly salt and pepper.

Not a very complicated recipe, agree? But fragrant and juicy with the smell of lemon, golden trout is ideal for both everyday dinner and for holiday table.

How to bake trout with potatoes

Ingredients:

• half a kilogram sea trout steak or carcass river fish;
• kilogram of potatoes;
• cherry tomatoes - 400 g;
• 30 ml olive oil;
• one large onion;
• spices.

Cooking:

If you are using river trout, then after the initial processing (cleaning of scales, removal of gills and entrails), cut the fish into portioned pieces or separate the fillet from her. Sea red fish is recommended to be cut into medium-sized slices. Salt the prepared fillet, season with spices for fish and dried herbs as desired. Peel the potato tubers. Cut the potatoes into large slices. Cover the baking dish with foil or grease with oil. On the bottom, lay out an even layer of onion, cut into thick rings. Place the marinated fish fillets on top of the onions and cover with a layer of potatoes. Sprinkle potatoes with salt, black pepper and other spices to taste. The last layer is cherry tomatoes. Bake the dish in the oven at 190 degrees. Cooking time will be approximately 35 minutes, focus on the features of your oven. The dish will be ready as soon as the potatoes become soft.

Trout baked under creamy steam

For 3-4 servings:

• 1 kg fresh freshwater trout
• 100 g cream 20%
• Freshly ground black pepper
• Vegetable oil

Cooking:

Gutted and cleaned fish should be lightly rubbed with salt and freshly ground black pepper - both outside and inside, in the abdomen. I do not recommend using a lot of salt - it is very easy to miscalculate.

Pour about 100 g of 20% cream onto the fish grated with salt and pepper. Now the fish can be set aside for 20-30 minutes, turning it over from time to time so that the cream “works”.

After 20-30 minutes, we put the fish on skewers. In our case, the skewers will play the role of a kind of support, allowing the fish itself to be suspended above the dishes - by analogy with meat on a skewer over coals. It is best to pierce a fish carcass in the following places: one skewer - through the eye, to ensure a horizontal position for the head - it will come in handy for us. The second skewer is under the central ventral fin. The third is under the ventral fin in the tail. The bones of the head and the bones of the fins will help hold the fish while it is baking. Arbitrary piercing of the carcass with skewers may not provide this. If the length of the skewers allows, the second and third carcasses can be strung on them in the same way. If it does not allow, it is better to use additional skewers. Most importantly, the whole structure must be built in such a way that the fish is above the dishes without touching it.

Now the cream in which the fish was lying down must be poured into the abdomen of each carcass, and the rest should be poured onto the bottom of the dish. I draw your attention to the fact that the heads fixed with skewers do not allow the cream to spill out. Or, at any rate, they retain a significant portion of the cream in their belly.

Finally, on the cream poured onto the bottom of the dish, it is advisable to drop a few drops of vegetable oil - this will protect them from burning during the entire cooking process.

Place the dishes with the fish on the oven grate so that the heads are oriented towards the back wall of the oven, where the temperature is higher than at the door (preheat the oven to 200 degrees). Bake for about 20-25 minutes without touching anything.

The best and correct indicator that the fish is ready is the color of its abdomen: with a good, dark golden tint. The attack of the cream evaporating at the bottom of the dish on the thickest part of the fish - the back - is guaranteed to bring the product to readiness. And the cream poured into the abdomen allows you to avoid such a common baking trouble as overdrying the fish. In short, you just have to try it!

Cooking trout fillet in pieces in the oven

Ingredients:

• fish fillet - 500–600 g;
• 3 tomatoes;
• fresh champignons - 200 g;
• low-fat hard cheese - 150–200 g;
• natural unflavored Greek yogurt - 100 ml;
• parsley - a small bunch;
• salt,
• a mixture of different peppers.

Cooking:

If the fillet is used frozen, then it must first be thawed. Grate fresh washed, dried fillet with a mixture of freshly ground peppers and salt (preferably coarse salt) to taste. Leave to marinate for 5-10 minutes. Prepare the rest of the products for further processing: cut the tomatoes into slices, thin slices of mushrooms, and grate the cheese on a coarse grater. Wipe a refractory earthenware or ceramic baking dish with olive oil. Lay the fillets in an even layer at a small distance from each other. For each piece of fish put a mug of tomato and a few slices of champignons. On top, the ingredients are sprinkled with grated cheese, after which they are poured with Greek yogurt, decorated with parsley sprigs or chopped herbs. The dish is cooked at a temperature of 200 degrees. Cooking time is a quarter of an hour. Trout baked in the oven is served, accompanied by vegetable garnish, for example, leafy lettuce.

How to bake whole trout in the oven

The trout symbolizes life, and the Celts believed that when a woman eats this fish, she is more likely to become pregnant and have new life in her womb. The Irish mythical hero Tuan, for example, was eaten by the Queen of Ireland while he was in the form of a fish; and then Tuan was reborn from her womb.

Ingredients:

• 2 tablespoons fresh chopped parsley
• ½ cup butter
• 4 trout carcasses, washed
• Sea salt and pepper to taste
• ½ bottle of dry white wine
• Juice of 1 lemon

Cooking:

Mix chopped parsley with oil and divide into 5 equal parts. Rub salt and pepper into each fish and place them on an oven tray. Put one part of the oil mass on each fish, and set aside the rest for now. Pour the wine over the fish, cover with a lid, then cook in the oven for 20 minutes at a temperature of 175 degrees. Then add the lemon juice and the remaining oil, spreading it into small pieces. Cover again and cook for another 10 minutes.

How to bake trout deliciously - 4 simple recipes

Trout baked in a slow cooker

Ingredients (2-3 servings):

• 300 g trout a few green onion feathers
• 1 st. a spoonful of butter
• a pinch of red ground pepper,
• tarragon,
• salt to taste

Cooking:

Gut the fish (do not remove the skin), remove the fins, wash, cut in half along the ridge, then dry. Grease the bottom of the bowl butter, put the trout in a bowl skin down, salt, pepper, sprinkle with finely chopped green onions and tarragon. Close the lid, turn on the Multicook program, set the temperature to 110 ° C for 20 minutes. Advice to serve with a slice of lemon and boiled asparagus.

Grilled trout

Ingredients:

• 5 small trout,
• 3 tomatoes
• 1 bell pepper,
• 1 head of onion,
• dill and parsley,
• 1 lemon
• pepper,
• salt to taste.

Cooking:

Gut the fish, rinse, rub the inside with salt and pepper. Do not remove scales. Leave to marinate for 20 minutes. Cut the tomatoes into cubes, bell peppers into strips, onions into half rings. Chop greens. Stuff the fish with chopped vegetables and herbs. Wrap the pickled fish and lemon slices in foil and bake on the grill.

Trout with shrimps baked in foil over charcoal

Ingredients:

• 5 carcasses of fresh river trout
• 25 large shrimp
• 1 lemon
• pepper

Cooking:

1. Lemon cut into slices. Grill shrimp.
2. Gut the trout, rinse, salt, pepper, put lemon slices on it and fried shrimps. Wrap in foil, put on coals and bake for 20 minutes.

Trout baked with onions in air grill

Ingredients:

• 700 g trout fillet
• 1 egg
• 2 tbsp. spoons of flour
• pepper,
• salt,
• green onion

Cooking:

Lightly beat the egg with salt. Salt the fillet pieces, pepper, roll in the egg and flour. Bake for 30-35 minutes in the Airfryer at 260°C on high fan speed on the top rack. Sprinkle the finished fish generously with chopped green onions.

1. Defrost trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush, resorting to help microwave oven or using the water bath method.
2. For juicy, aromatic and tender fish pre-marination is recommended.
3. To cover the fish with hard golden brown, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
4. Sour cream-based dressing and olive oil will make the steaks juicier and more tender.
5. A whole fish is cooked on average 30-40 minutes. Keeping the fish for more than 40-45 minutes is not recommended, as there is a high probability of overdrying the delicacy.
6. Trout, like baked pink salmon, is in perfect harmony with vegetables. You can bake with a delicious multi-layered "cushion" of potatoes, tomatoes and onions.
7. For decoration, a combination of sprigs of parsley and dill is suitable.

Excellent soft taste, low calorie content, but amazing nutritional value and benefits will make trout an ideal dish for family feasts. Bon appetit!

Sokolova Svetlana

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Trout is useful and nutritious fish, a dish from which will be an excellent decoration for any holiday table. One of the most interesting and delicious ways cooking - baking with the addition of spices and seasonings. In the article, we will consider how to cook trout in the oven at home.

The article presents many recipes for baking trout for every taste - from simple to complex, with vegetables in homemade sauce (based on mayonnaise and cheese or cream), in own juice with a crispy crust, etc.

Before you start cooking, learn about the calorie content of the dish and read a few simple and useful advice, which will help bake trout tasty and nutritious.

Classic roast recipe

Ingredients

Servings: 2

• trout 2 pcs
• lemon 1 PC
• salt 5 g
• olive oil 10 g
• mixture of herbs 5 g

per serving

Calories: 103 kcal

Proteins: 14.7 g

Fats: 3.9 g

Carbohydrates: 2.2 g

25 min. Video recipe Print

Thoroughly wash portioned fish steaks. Dry both sides with paper towels.

I roll in a plate with salt and a mixture of dried herbs (basil, rosemary).

I drizzle the trout with olive oil. I sprinkle with lemon juice. I send it to the refrigerator for 2-3 hours.

I take a baking dish, cover the bottom with foil and turn on the oven. I set the temperature to 180 degrees.

I put the baking dish with pieces of trout soaked in lemon juice and sprinkled with spices in a preheated oven. Cooking time - 15 minutes. Then I turn off the oven. I leave it to “reach” for 10-12 minutes.

I serve ready-made steaks with fresh vegetables, boiled potatoes and tartar sauce. Top with finely chopped herbs.

How to bake whole trout in the oven to be juicy

Ingredients:

• Trout carcass - 1 piece,
• Mixture of peppers - 1 teaspoon,
• Lemon - 1 piece,
• Butter - 50 g,
• Salt - 1 small spoon,
• Parsley and dill - 1 bunch each.

How to cook:

1. I remove the head, fins and scales. Carefully take out the insides. I wash several times. I let the excess water drain. I'm drying.
2. I rub the carcass with a mixture of peppers and salt. I pour lemon juice (squeeze from half of the fruit).
3. I put finely chopped greens inside. I leave to marinate for 20 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. Cut the remaining half of the lemon into thin slices.
5. I spread out a sheet of foil. Spread lemon slices(a few things). I put the marinated fish on top. I make the cuts carefully. I put in them a slice of lemon and a small piece of butter.
6. I wrap it in foil. I put it in the oven. The optimal cooking time is 30-35 minutes. According to the recipe, it turns out to cook juicy salmon or mackerel.

Use a knife to check for doneness.

Trout baked in foil

Portion recipe in pieces

Ingredients:

• Trout tenderloin - 400 g,
• Mustard - 2.5 tablespoons,
• Honey - 1 large spoon,
• Lemon juice - 2 tablespoons,
• Olive oil - 1 tablespoon,
• Yogurt - 125 g,
• Sour cream - 3 large spoons,
• Salt, ground black pepper, chili pepper - to taste,
• Greens - 1 bunch of dill.

Cooking:

5 minutes before cooking, unfold the foil so that a delicious golden crust forms on the surface of the fish.

1. Wash the trout steaks thoroughly and pat dry.
2. I rub with two different peppers and salt. I sprinkle with lemon juice, coat on all sides with 2 tablespoons of mustard, previously mixed with honey.
3. I let the fish soak in the mixture for 15-20 minutes. After the specified time, I wrap the steaks in foil.
4. I turn on the oven. I install temperature regime at 170-180 degrees. I cook 20-25 minutes.
5. While it’s cooking, I’ll start preparing a delicious sauce dressing. Finely chop the dill, beat together with sour cream and yogurt in a blender. I add 1 large spoonful of lemon juice to the resulting mixture, put half a tablespoon of mustard. Sprinkle black pepper and chili pepper to taste. I mix thoroughly.

Videos cooking

I serve hot and crispy trout with homemade sauce. As a side dish, boiled rice or fresh vegetable salad is suitable.

Whole trout with vegetables

Ingredients:

• Carcass of fish - 500 g,
• Tomato - 1 piece,
• Bulb - 1 piece,
• Bulgarian pepper - 1 piece,
• Greens (parsley and dill) - 2 branches each,
• Lemon - 1 piece,
• A set of seasonings and spices - to taste.

Cooking:

1. I clean the fish from scales. I remove the entrails and gills. I wash several times. I dry with towels.
2. I rub it inside and out with a mixture of salt and pepper (ground black). I pour lemon juice obtained from half the fruit. I leave to marinate for 20 minutes.
3. My vegetables. I cut peppers into circles, tomatoes into medium-sized cubes, and onions into half rings. Finely chop 1 sprig of parsley and dill. Save the rest of the greens for garnish. ready meal.
4. I line a refractory baking dish with foil. I spread half a lemon, cut into thin circles, on the bottom. I put the fish on top. I put chopped vegetables through the incision on my belly. I add my favorite spices to taste.
5. I wrap it in foil. I preheat the oven to 180 degrees. I set the form with trout and cook for 30 minutes.

Serve by making a beautiful decoration from sprigs of greenery.

Rainbow trout in foil with orange

Rainbow trout is also called Kamchatka salmon and rainbow trout. Unlike the stream, the rainbow has a longer body, a wide strip running along the sides. There are no red spots on the scales.

Ingredients:

• Rainbow trout - 3 pieces of 250 g,
• Lemon - half fruit
• Orange - 1 piece,
• Provencal herbs(dried) - 1 teaspoon,
• Parsley - 1 bunch,
• Dill - 1 bunch,
• Ground pepper, salt, olive oil - to taste.

Cooking:

1. I squeeze the lemon juice into a deep bowl. I add salt and a mixture of dry herbs. I pour olive oil. I mix.
2. I am preparing fish. I remove the insides, remove the scales. Wash thoroughly and let dry.
3. I rub the carcasses on all sides with a prepared mixture of dry herbs, lemon juice and olive oil. I close the top with a plate. I put it in the refrigerator for 60-90 minutes.
4. I turn on the oven. I set the temperature to 200 degrees.
5. My orange. Cut in half and cut into thin slices. I put particles of citrus fruit in the belly of the fish along with fresh herbs.
6. I wrap it in foil. I put it in the oven for 15-20 minutes.

Video recipe

Served with fresh vegetables and homemade mustard sauce.

River trout with dried fruits

Ingredients:

• Trout carcass - 600 g,
• Bulb - 1 piece,
• Prunes - 300 g,
• Dried apricots - 300 g,
• Raisins - 50 g,
• Lemon - 1 piece,
• Olive oil - 50 ml,
• Salt, pepper - to taste,
• Parsley stalks - for decoration.

Cooking:

1. I wash dried fruits several times. Then leave in warm water to soften for 15 minutes.
2. Finely chop half of the dried fruit. I transfer it to a plate.
3. Preparing fish for frying. I remove the extra external and internal parts. I wash, make an incision in the abdomen and rub with a mixture of salt and spices.
4. I put chopped dried fruits in the belly of river trout. Transfer to a baking sheet lined with foil. So that the fish “does not disperse” in the abdomen, I use toothpicks.
5. I turn on the oven at 200 degrees. I send the dish to bake for 30 minutes.
6. While the trout is cooking, I will make a simple but very tasty home gas station.
7. Finely chopped onion fried in olive oil. I add the remaining half of dried fruits (whole). Carcass, not forgetting to stir.

I serve the finished fish with fried dried fruits and onions. I decorate with thin slices of lemon and sprigs of greenery.

Trout in the sleeve fast and tasty

Ingredients:

• Rainbow trout - 1 kg,
• Lemon - 1 piece,
• Butter - 2 large spoons,
• Sea salt - 1 small spoon
• Black pepper - 6 g,
• Olive oil - 10 ml,
• Fresh parsley - 2 bunches.

Cooking:

1. I remove the scales, fins, gills and entrails. After the preparatory procedures, thoroughly rinse in running water. Wipe with paper towels or paper towels.
2. Mix in a small bowl sea ​​salt and pepper. I prefer ground black. Thoroughly coat the fish inside and out.
3. My lemon. I cut off 1/3 part and squeeze out the juice. I mix it with oil (olive) and rub the trout again. I leave to marinate for 15 minutes.
4. On the surface of the fish I make several cuts. I put chopped pieces of butter into the formed slots, a few pieces of lemon along with parsley.
5. I put the workpiece in the sleeve for baking. I tie it up and put it on a baking sheet. I send it to the oven preheated to 90-100 degrees.
6. I bake for 40 minutes. If you want to get a golden crust, cut the sleeve 5-7 minutes before the end of cooking the trout.

I spread it on a plate and decorate with greens.

Bake trout with cheese and mayonnaise

Ingredients:

• Trout steaks - 5 pieces,
• Hard cheese - 150 g,
• Mayonnaise - 100 g,
• Sour cream - 150 g,
• Lemon - 1 piece,
• Vegetable oil - for frying fish (greasing the mold),
• Salt, ground pepper - to taste,
• Greens - parsley and dill (2 sprigs each).

Cooking:

Add your favorite spices and seasonings (such as dry herb mix) if desired.

1. I take 5 ready fish steaks. Salt and pepper on different sides, sprinkle with juice obtained from half a lemon. I leave it for 5-10 minutes.
2. I mix mayonnaise and sour cream in a deep dish. I grate the cheese on a large grater. My greens under running water. Finely chop on a kitchen board.
3. half grated cheese mix with mayonnaise and sour cream. The remaining part hard cheese I mix with chopped herbs in a separate bowl.
4. I fry the steaks in a heated frying pan with vegetable oil. Enough 1.5-2 minutes on each side.
5. I spread the lightly browned trout in a form previously greased with vegetable oil. For each piece I put a sauce dressing of cheese, mayonnaise and sour cream.
6. I preheat the oven by setting the temperature value to 200 degrees. I send it to bake for 6-8 minutes.
7. I take out the form, sprinkle on top with a “cap” of greens and cheese.
8. I put it back in the oven. Cook for about 15-20 minutes until golden brown.

How to cook trout steaks in the oven with cream

River trout goes well with onions, tomatoes and cheese and is perfect if you don't know what to cook for dinner. Delicate cream sauce is a nice addition to the dish.

Ingredients:

• River trout - 2-3 pieces,
• Fresh cream- 300 ml,
• Onions - 2-3 things,
• Tomatoes - 2 pieces,
• Cheese - 250 g,
• Salt, ground black pepper - to taste.

Cooking:

1. I carry out the necessary preparatory procedures with fish. I clean, remove excess parts, wash thoroughly in running water several times. I discuss. I rub with salt and spices. I leave it in the bowl for a few minutes.
2. I clean the onion and chop finely. I rub cheese (semi-hard variety) on a grater with a fine fraction. I thoroughly wash the tomatoes. I cut into thin rings.
3. I move the fish into a baking dish, pour cream, spread a layer of thin tomato rings, put onions and sprinkle cheese on top.
4. I turn on the oven at 180 degrees and bake for 25-35 minutes.

Bon appetit!

What to cook from trout fillet in the oven

Recipe with ginger, tomatoes and garlic

Ingredients:

• Fillet - 800 g,
• Grated ginger - half a tablespoon
• Onion- 1 small head
• Garlic - 1 clove,
• Tomato - 1 piece,
• Soy sauce - 1 large spoon,
• Greens (parsley, basil, green onions, dill) - 1 bunch each,
• Lemon - 1 piece,
• Sunflower oil - for greasing the baking sheet,
• Salt, pepper - to taste.

Cooking:

Don't use too much salt as there is soy sauce in the recipe.

1. I also clean my vegetables. I cut the garlic into thin pieces. I cut the onion into half rings of small thickness. Chop the tomato into small cubes. Shredding greens. I grate the zest of the lemon.
2. I grease the baking sheet sunflower oil and lay the fillet. Drizzle soy sauce on top. Sprinkle lightly with lemon juice. I add salt and pepper.
3. Spread on a baking sheet ginger, chopped garlic, grated lemon peel. I lay out half rings of onions and tomatoes. I add a mixture of finely chopped greens on top.
4. I preheat the oven to 200 degrees. I set up a baking sheet with fish. Drizzle fillets with olive oil before baking. Cooking time - 20 minutes.

Serve with a light side dish (such as fresh vegetables).

Recipe with potatoes and cheese

A very tasty and satisfying meal. The combination of baked potatoes with tender trout in cream will not leave guests indifferent.

Ingredients:

• Trout steaks - 600 g,
• Potatoes - 700 g,
• Cheese - 200 g,
• Cream - 250 g,
• Garlic - 2 cloves,
• Butter - half a tablespoon,
• Vegetable oil - 1 teaspoon,
• Salt, oregano, ground black pepper - to taste,
• Greens - for decoration.

Cooking:

1. My potatoes, peel and cut into thin slices. I cut the fillet into portioned slices.
2. I grate cheese. I press the garlic through a special press.
3. I add a little vegetable oil to the baking dish. Substitute olive oil for vegetable oil if desired.
4. I mix the melted butter with chopped garlic. I add salt and a little pepper.
5. I spread a layer of potato circles. Brush the potatoes with a mixture of butter and garlic. Then I lay out the fish. I sprinkle cheese on top.
6. I add oregano, salt and pepper to the cream. Pour the sauce over the ingredients on the baking sheet.
7. I put it in an oven preheated to 190 degrees. Cooking time - no more than 30 minutes.

Calories in oven baked trout

The calorie content of trout is 88 kilocalories per 100 grams, so it belongs to dietary products. Baked fish in its own juice with vegetables will not have a serious negative impact on the figure.

The average calorie content of a baked dish is 100-140 kcal / 100 g.

Addendum high-calorie foods- another conversation. The increase in calories is affected by the use of sauce dressings (for example, based on cheese and mayonnaise). In this case, the calorie content will increase to 180-220 kcal.

1. Defrost trout naturally by placing it in the refrigerator and then leaving it on the kitchen counter. It is not recommended to rush by resorting to a microwave oven or using the "water bath" method.
2. To get juicy, fragrant and tender fish, preliminary pickling is recommended, and I already told you how to pickle trout in another article.
3. In order for the fish to be covered with a firm golden crust, 5-7 minutes before the end of cooking, unfold the foil by cutting the baking sleeve.
4. Sour cream-based dressing and olive oil will make the steaks juicier and more tender.
5. A whole fish is cooked on average 30-40 minutes. Keeping trout for more than 40-45 minutes is not recommended, as there is a high probability of overdrying the delicacy.
6. Trout, like baked pink salmon, is in perfect harmony with vegetables. You can bake with a delicious multi-layered "cushion" of potatoes, tomatoes and onions.
7. For decoration, a combination of sprigs of parsley and dill is suitable.

How to clean and gut a trout

To clean from scales, it is better to use a small knife with special notches. It is allowed to remove scales both in growth and against growth.

To begin the evisceration process, a large incision must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the insides. Slowly get rid of films and blood clots, as they can spoil the taste and cross out your efforts.

To remove the gill plates, make additional incisions (on the side and under the jaw). The head does not need to be cut off, it is enough to make one deep incision in the lower part.
You can bake trout at home in many ways with the addition of various ingredients, spices and homemade sauces.

Try interesting food combinations, experiment with sauce dressings and find the most preferred recipe for cooking salmon family fish, which your family and friends will certainly be delighted with. Good luck!

• We rub the trout carcass, cleaned of scales and viscera, with a mixture of salt, pepper and dried rosemary, flavored with juice from half a citrus, wrap with a film and marinate for half an hour.

• Cut the creamy product into slices, about 1 cm thick and put it in the cold for now.

• Cut the other half of the lemon into rings and place on a parchment-lined baking sheet.

• We put the fish on a citrus pillow, make oblique cuts on it, into which we insert pieces of oil.

• We cover the trout with paper, fasten the edges and send it to the oven for 35 minutes, temperature 180 ° C.

• Put the baked fish on a dish, insert slices of lemon into the cuts, decorate with sprigs of fresh herbs and serve.

You can marinate trout not only in lemon juice but in dry white wine.

To cook trout, you do not need to have special culinary skills, because red fish is tasty and nutritious, and even the simplest recipe will allow you to cook from it. chic dish.

Ingredients:

• trout steaks:
• 4 tbsp. l. soy sauce;
• 1 st. l. honey;
• half a lemon.

Cooking:

• Put the trout steaks prepared for baking in a deep bowl.
• In another container, squeeze the juice from half a citrus, pour in soybeans and put honey, stir.

• Pour the fish with the resulting marinade and leave it for half an hour.

• We shift the steaks from the bowl into a greased form, pour them with sauce and bake for 20 to 30 minutes, temperature 180 ° C.

On a note!

For baking, you don’t need to cover the fish with anything, but if there are fears that the trout will dry out, then you can cover with foil, and then remove the paper 10 minutes before readiness.

Trout can be baked in the oven immediately with a side dish, for example, you can choose recipes with potatoes, but it turns out very tasty with vegetables. In order for the trout to be 100% juicy, it must first be marinated.

Ingredients:

• trout carcass;
• 1 bell pepper;
• 1 tomato;
• 1 onion;
• 1 lemon;
• seasonings for fish (optional);
• 1 tsp olive oil;
• salt and pepper to taste.

Cooking:

• We wash the carcass of red fish, dry it and make cuts on it on one side.

• We rub the fish with salt, pepper, flavor with citrus juice and give it time to marinate, about 25-30 minutes.
• Cut into quarters onion, tomato and Bell pepper cut into cubes, mix vegetables, salt and pepper them.

• We cut the lemon into slices.

• We close the baking sheet with foil, grease with oil, put the trout, insert citrus slices into the slots, and fill the belly with vegetables, cover and put in the oven for 30 minutes, temperature 180 ° C.

• At the very end of cooking, open the trout and keep it in the oven for another 5 minutes.

When baking, the foil helps to keep the juice of the fish very well, so the cut sheet of metal paper should be folded even in two layers.

Trout stuffed with spinach - recipe from Ilya Lazerson

Ilya Lazerson has his own special recipe cooking trout. He does not bake it easily, but stuffs it with spinach, and then serves it with red caviar and champagne sauce.

Ingredients:

• trout (weighing 1.5 kg);
• spinach (frozen or fresh);
• ¼ of a small onion;
• butter for frying;
• 20 g white ground pepper.

For sauce:

• ½ part of a small onion;
• a glass of dry champagne;
• cup heavy cream;
• 2 tbsp. l. red caviar;
• vegetable oil.

Cooking:

• Chop the onion into cubes and immediately send it to the pan with melted butter, lightly sauté.
• As soon as the vegetable becomes transparent, add spinach to it, salt and warm it up. If the spinach is frozen, then keep on fire until all the liquid has evaporated. If there is still liquid left in the spinach, then put it on a sieve.

• Now we take a trout carcass and a sharp knife, cut the ribs near the ridge near the head on the abdomen and lead the knife to the tail, open the fish.

• We cut out the ridge and costal bones, we do everything carefully so as not to remove the pulp with the bones.
• Salt the fish, sprinkle with white pepper, since black is more suitable for meat, leave to marinate.
• We distribute the cooled onion and spinach filling in the center of the carcass and close the fish, put it on a baking sheet with parchment and send it to the oven for 30 minutes, temperature 180 ° C.

• For the sauce, chop the onion randomly and sauté the vegetable until transparent in a saucepan with hot oil. Then we pour in champagne and we don’t leave the stove, because we need to not miss the moment when the alcohol evaporates and wine drink will become syrupy.

• As soon as the right moment comes, pour in the cream, stir and let the sauce boil for 5 minutes.
• We pass the sauce through a sieve, return it to the fire, taste it, if there is not enough salt, then add it, but here it is important that the sauce is undersalted.

• To make the sauce completely homogeneous, beat it with a blender, and then put red caviar, do not be afraid that the eggs will boil, the product is salty.

• We take out the finished trout from the oven, put the baking sheet on an inverted plate and take 2 forks. Gently tighten the skin, separate the fins and head.
• We shift the portioned piece to separate it from the skin below and put it on a portioned plate.

• Pour the sauce over the fish so that part of the fish remains free, and part of the sauce glass on a plate. There should be a lot of sauce.

Baked trout under tender gourmet sauce it turns out unusually tasty and beautiful. You can definitely surprise your relatives and guests with such a restaurant dish.

Trout is amazing in that it inspires culinary specialists around the world to create more and more interesting recipes. So if you want to please delicious and unusual fish dish, you can bake fish in an envelope with dried basil parsley pesto.

Ingredients:

• trout carcass;
• a small bunch of parsley;
• a handful of pine nuts;
• 3-4 cloves of garlic;
• 120 g of cheese;
• 80 ml of olive oil;
• 1.5 st. l. dried basil;
• 200 g of green beans;
• 3-4 cherry tomatoes;
• salt and pepper to taste.

Cooking:

1. We cut the fish carcass into fillets, cut into steaks.
2. We put the greens in the blender bowl, add the grated cheese, nuts, garlic cloves, dried basil, pour in the olive oil and grind until a homogeneous paste is obtained.
3. At the end, add salt and pepper to taste, mix. We give the finished sauce time to brew so that all the spices reveal their taste and aroma.
4. Lay on a sheet of parchment green beans, sprinkle with olive oil, salt, pepper, put the trout steak on top, grease the fish with sauce, and lay the cherry halves around.
5. We wrap the fish with vegetables in an envelope and put in the oven for 25 minutes, temperature 200 ° C.

On a note!

This pesto sauce recipe is designed for cooking in winter period when fresh basil is hard to come by. In summer, when there are no restrictions on the choice of greens, the sauce can be prepared according to original recipe.

Baked trout steaks in cream

To make the trout juicy after baking in the oven, you should take recipes that use cream. As is known, such fermented milk product makes any dish amazing delicate taste.

Ingredients:

• trout steaks (weighing 500 g);
• 300 ml cream (22%);
• half an onion;
• garlic, herbs to taste;
• salt and pepper to taste.

Cooking:

• Finely chop the onion and place in an oiled baking dish.

• On the onion pillow lay out the steaks, salt, pepper, pour cream, cover with foil and send to the oven for 20 minutes, temperature 180 ° C.

• We take out the form with the contents, remove the foil, sprinkle the fish with chopped garlic and bake for another 10 minutes.

In the preparation of trout, you can use different seasonings, but it is in such a fish that tender fillet, so basil, thyme or tarragon are most suitable for it.

Trout with mushrooms from Italian fishermen

This recipe is sure to please those who love fish and mushrooms. The trout is very tender, and due to the use of mushrooms it is very fragrant.

Ingredients:

• trout carcass;
• 200 g of champignons;
• porcini(frozen);
• 2 cloves of garlic;
• a little parsley;
• olive oil;
• salt, pepper, herbs to taste.

Cooking:

1. We cut the trout carcass into fillets, remove the backbone and all costal bones.
2. Sprinkle the fish with salt and pepper herbs leave to marinate for 20-30 minutes.
3. Finely chop the garlic and parsley, cut the mushrooms into arbitrary sticks.
4. Lightly fry the garlic in olive oil, then fall asleep to spicy vegetable mushrooms, salt the ingredients. As soon as the liquid boils away, add the parsley, stir and turn off the heat.
5. We put the trout on a baking sheet with parchment and send it to the oven for 10 minutes, temperature 200 ° C.
6. Then we take out the fish, put the filling on top and put it in the oven again for 10-15 minutes, increasing the fat by 20 ° C.

Trout with mushrooms turned out very tender and fragrant. We lay out the dish on portioned plates and enjoy the amazing taste of baked fish. .

Trout baked with potatoes

Today there are different recipes for baking trout in the oven, but many housewives prefer to cook it with potatoes so that the fish is juicy and the dish rich and nutritious.

Ingredients:

• 1 kg of trout;
• 1 kg of potatoes;
• 10 g butter;
• 50 ml of olive oil;
• 2 cloves of garlic;
• 100 g cheese durum varieties;
• 300 ml cream (33%);
• 1 tsp fresh oregano;
• salt, pepper to taste.

Cooking:

• We cut the peeled potato tubers into plates and immediately lay them out in an oiled form, level and salt.

• Chop the garlic cloves and mix with butter, coat the potatoes with the resulting spicy mixture.

• Put the trout cut into portions on top, salt and sprinkle with grated cheese.

• Grind fresh oregano, mix it with olive oil, salt and pepper.

• Pour the sauce over the contents of the mold, cover with foil and put in the oven for 35 minutes, temperature 180 ° C. After that, remove the foil and cook the dish for another 5 minutes.

On a note!

During the cooking process, it may seem that the sauce is not enough and it will not cover all the layers. But during baking, the ingredients will settle, the fish will give juice and there will be more liquid.

Baked trout according to the proposed recipe is tender with a crispy bacon crust. so unusual and delicious dish you can please loved ones and surprise guests.

Ingredients:

• trout carcass;
• 4 strips of bacon;
• half a lemon;
• 5 g fresh thyme;
• lemongrass;
• salt and white pepper to taste;
• olive oil.

Cooking:

1. We clean the carcass of red fish, rinse with water, dry it and make notches over the entire surface.
2. Stuff the fish with sprigs of fresh thyme and lemongrass, wrap with strips of bacon and place on a baking sheet greased with olive oil.
3. Bake for 20 minutes at 200°C. Serve the finished fish with lemon wedges.
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Trout is a salmon freshwater species of fish that is very tasty and very healthy to eat.
Cooking trout is quite simple and there are many options for cooking this fish. Trout is cooked into butter rich soups, fish soup, steaks from this fish are grilled, fried and marinated.
Especially delicious trout obtained in the oven - this option is less high-calorie, more juicy and very tasty.

Benefits and selection of quality trout

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

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

Trout with lemon

Such a fish comes out juicy, fragrant and spicy. It goes well with both potatoes and rice.

Ingredients:

• trout - 1 kg
• black pepper - 5 g
• parsley - 1 bunch
• lemon - 1/2 pc.
• oil (olive or linseed) - 2 tbsp.
• salt - to taste

1. Thoroughly wash the trout, cut off the fins, remove the scales and entrails. If desired, you can remove the head and tail, or you can bake the whole fish.
2. Rub the fish inside and out with pepper. Do the same with salt.
3. Put the fish on the foil.
4. Cut the lemon into thin slices, cutting the circles in half.
5. Make cuts on the surface of the fish on one side, into which to place half rings of lemon.
6. Chop the parsley and stuff the belly of the fish with herbs.
7. Lubricate the fish with oil, carefully and tightly pack in foil and bake for 40 minutes.
8. Serve 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

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

Trout with a coat of tomato sauce and almonds

Tender baked trout under a spicy coat of tomatoes and almonds. Great option for romantic dinner. Ingredients:

• cherry - 400 g
• olive oil - 2 tbsp.
• bulb - 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.

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

Trout on a potato pillow with creamy garlic sauce

This is a complex main course with a side dish. Delicate sauce permeates all the 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 pc.
• salt - to taste
• flour - 1 tbsp.

1. Prepare the gravy: melt the butter in a saucepan, simmer the garlic in it. Fry the flour in butter, then pour in the cream.
2. Simmer the sauce until thick and bring to taste with salt and pepper.
3. Fry the onion with carrots in oil until tender.
4. Chop potatoes with a mandala.
5. We spread the potatoes in the form, on top of the trout steaks, lightly salted, pour the fried vegetables on top and pour generously garlic sauce. We send it to the oven for an hour.
6. Serve baked fish with a side dish to the table.

Trout with mushroom and cream sauce

Trout under cream with mushrooms is very nutritious and hearty meal. 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

1. Cut the trout into steaks or take ready-made ones. Salt and pepper the fish, pour over lemon juice.
2. Fry mushrooms with butter, bring to taste and add cream. Simmer until thick gravy.
3. Put the steaks in a deep form, pour over the mushroom dressing and put in the oven for half an hour at a temperature of 180 degrees.
4. Serve hot fish, basting generously with sauce.

Whole trout in sour cream

This fish looks beautiful and is very beautiful in serving. A wonderful solution for serving guests. Very fast and light dish with a minimum of 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

1. Prepare the fish, salt and season the trout carcass on both sides outside, as well as inside.
2. Slice lemon and onion into rings. Then stuff the fish with lemon, butter and olives.
3. Lubricate the trout with sour cream, put onion rings on top of the fish skin. Wrap the trout tightly in foil.
4. Bake the fish for half an hour at 180 degrees. Before serving, remove the onion from the fish so that it does not burn, and bake until tender.
5. Serve with whole potatoes and sauce.

Trout dishes are very easy to prepare, but also very tasty. You can experiment with sauces, fillings and marinade, but the nutritious, delicate and spicy taste of trout and its festive appearance will only complement and decorate it. Try different variants trout baking and find your favourite dish to write to the page in your cookbook. Such dishes will not only please with taste, but also with beautiful presentation.