Pink trout has a delicate, sweet taste. Contented fatty meat is delicious in any form, so trout can be cooked as you like. Peerless trout, grilled, pan-fried, boiled, salted or baked. Fat is not required for cooking; baking is an ideal cooking option.
Cream trout is a special treat. Cream makes pink meat even more tender, literally melting in your mouth. It practically does not have a specific smell of fish, and therefore does not require the use of any special spices and seasonings. Thyme, fennel, dill, tarragon, rosemary are commonly used. Perfectly combines trout with ginger, citrus fruits, white wine, cranberries.
The dish is prepared quickly, simply, it turns out tasty and juicy. As a side dish for trout in cream, rice, mashed cauliflower, potatoes, and vegetable stew will be good. To reduce the fat content of fish, many housewives use lemon juice when cooking trout dishes.
Cream trout - general cooking principles
Before cooking, trout must be prepared. First of all, clean the scales, moving traditionally, from the tail to the gills. The cleaned carcass should be washed out of mucus, patted with a paper towel and gutted. To do this, makes an incision along the abdomen, the insides are taken out, with extreme caution - the gall bladder. There is no need to remove the skin: it can be removed from the prepared fish.
If the trout is small, it is usually cooked with the head. It is necessary to cut off the fins, tail, and necessarily the gills. They add a bitter taste to the dish. A large carcass can be cut into steaks or fillets. To do this, the fish is cut along the back to the base of the ridge, then the meat is separated by hands from the bones and spine. Trout bones are soft, easily removed.
Since trout meat is fat, cream should be bought low-fat, not higher than 10 percent. They must be fresh.
Trout is baked in cream in a preheated oven. The optimum temperature is 180 degrees. For the fish to bake, it takes about thirty to forty minutes. The exact cooking time depends on the individual characteristics of the oven and the size of the baked pieces.
Cream trout baked with cheese
The classic version of trout in cream involves the use of cheese. The dish is tender, juicy, soft. It is very easy to cook trout, and even a beginner will like this recipe.
Ingredients:
• trout carcass weighing 700-800 grams;
• a glass of cream;
• one hundred grams of cheese;
• lemon;
• a package of ready-made seasoning for fish;
• salt.
Cooking method:
Cut the carcass into steaks no thicker than two centimeters.
Squeeze juice from half a large lemon.
Grate cheese on the fine side of the grater.
Mix low-fat cream, grated cheese and lemon juice.
Put the pieces of fish in a form and add a little salt.
Spread cheese cream sauce on the surface of the fish.
Sprinkle with spices from a bag.
Put the mold in the oven and bake (the cheese should be browned).
Cream fried trout with herbs
In just an hour you can cook a great dish of trout, fresh herbs and cream. Frying as a way to cook pink meat is quite rare, but this option is definitely worth a try.
Ingredients:
• a pound of trout fillet;
• fresh low-fat cream - 300 ml;
• lemon;
• fresh parsley and dill - small bunches (or a spoonful of dried herbs);
• a spoon of vegetable oil;
• salt;
• a bag of ready-made seasoning for fish (optional).
Cooking method:
Cut the fillet into portions.
Salt each piece a little, sprinkle with seasoning, squeeze a little lemon juice on top and leave for fifteen minutes for marinating.
Heat a frying pan with oil and quickly, in two to three minutes, fry the trout on both sides.
Heat cream in a saucepan (do not boil).
Transfer the fish to cream, simmer for fifteen minutes over low heat.
Chop herbs.
Pour greens over fish, simmer another five minutes.
Let the trout brew for about twenty minutes, and then serve.
Trout in cream with mushrooms in a slow cooker
Luxurious creamy trout recipe for mushroom flavor lovers and crock-pot owners. Just thirty minutes - and you can enjoy an incomparable taste.
Ingredients:
• three to four steaks from defrosted trout;
• six to seven pieces of medium-sized whole champignons;
• a glass of fresh cream;
• salt, spices, pepper.
Cooking method:
Salt fish steaks, pepper a little and sprinkle with spices. Seasonings can not be used at all to make the mushroom aroma thicker.
Put the fish in the bowl.
Spread whole mushrooms on top of the trout and on free sections of the bowl.
Pour all the cream.
Cook on baking for thirty minutes.
Creamy whole trout in cream, baked with vegetables
Tomato, onion and cheese are a great company for trout in cream. The sauce turns out spicy-sour-sweet, very tasty.
Ingredients:
• two or three carcasses of river shallow trout;
• fresh cream - at least 300 ml;
• two or three small onions (one for each fish);
• three large or five to six small tomatoes;
• semi-hard cheese - 250 grams;
• salt, spices, pepper.
Cooking method:
Grate the fish with salt.
Finely chop the onion.
Finely grate the semi-hard cheese.
Washed and dried tomatoes cut into thinner rings.
Put the fish in a mold.
Pour over cream.
Arrange the fish first tomatoes, then onions.
Sprinkle cheese crumbs on top.
Bake for about thirty minutes.
Cream trout with yolk sauce
The original taste is obtained with trout in a creamy egg sauce. A soft, juicy, tender dish is good to serve with rice or mashed potatoes.
Ingredients:
• a pound of fillet of fresh trout;
• yolks of three chicken eggs;
• a glass of store non-fat cream;
• some vegetable oil;
• salt and pepper.
Cooking method:
Cut the thawed fillet into portions into small pieces.
Sprinkle each piece with pepper and salt.
Heat oil in a pan, quickly fry the fish. Two minutes is enough for each side.
Beat the yolks with cream.
Put the fish in shape.
Pour the trout with creamy egg sauce.
Bake no more than fifteen minutes.
Cream trout with onions in a pan
Onions and butter will give an incomparable taste to this version of trout in cream. The dish is cooked in a pan with fresh dill, which gives it a touch of rustic simplicity and lightness.
Ingredients:
• medium trout carcass (not more than a kilogram);
• one hundred grams of butter;
• two large onions;
• a glass of cream;
• pepper, salt;
• a bunch of fresh dill.
Cooking method:
Cut the butter into thin slices and put half in a pan.
Cut the trout into fillets, cut into small pieces.
Onions cut into cubes or half rings.
Finely chop fresh dill.
First put onion on the butter, then trout, cover with dill.
Pour all the cream.
Spread the other half of the oil on top.
Put on medium heat, after boiling simmer for thirty minutes on low heat.
Arrange in plates, garnish with transparent lemon slices.
Cream trout with potatoes
A full-bodied, hearty dish that looks good on an everyday and festive table is cream trout, baked with potatoes. A lot of effort will not be required, and the result is sure to enjoy. If the use of vegetable and butter seems excessive (trout is already fatty), then these ingredients can be easily discarded from the recipe. In this case, the potatoes are not smeared with garlic oil, but simply sprinkled with garlic.
Ingredients:
• trout carcass weighing up to a kilogram;
• kilogram of potatoes;
• two hundred grams of cheese;
• a cup of cream (300 ml);
• some vegetable oil;
• two cloves of garlic;
• a spoonful of butter;
• to taste salt, pepper, oregano.
Cooking method:
Cut the potatoes into very thin slices or slices.
Trout fillet cut into portioned slices.
Semi-hard cheese grate medium.
Grind garlic with a press or a grater.
Grease a sheet or baking dish with vegetable oil.
Put the potato slices in a mold.
Dissolve the butter, mix with garlic.
Lubricate potatoes with garlic oil
Put fish on top of the potato layer.
Cover everything with cheese crumbs.
Mix in cream with oregano, salt and pepper.
Pour the sauce over the fish and potatoes.
Bake for about fifty minutes, until the potatoes are ready.
If the cheese starts to burn, cover the form with foil and bake.
A beautiful golden cheese crust should form.
When serving, you can decorate the dish with fresh herbs.
Cream trout with sorrel and broccoli
The sour taste of sorrel very well sets off the fat content of trout. Boiled broccoli will add spice to the dish and make it very beautiful.
Ingredients:
• kilogram of trout fillet;
• some oil;
• two hundred grams of canned sorrel;
• half a glass of cream;
• seasoning to taste (you can take a bag of Italian herbs), salt, pepper;
• broccoli;
• fresh dill;
• a spoon of red play (optional).
Cooking method:
Cut the prepared fillet into portions.
Salt the fish, sprinkle with herbs and pepper.
Heat the oil (preferably olive oil) and quickly fry the fish on both sides.
Put canned sorrel in a pan, put out for about five minutes under the lid.
Pour all the cream, melt another five minutes.
Boil broccoli.
Put trout with cream, broccoli, a spoonful of red game and a sprig of dill on a plate.
Cream trout with shrimp
The wonderful taste of trout in cream enhances the piquancy of shrimp. Lemon, dill, dried herbs, olives complement the flavor bouquet. A thin almond note is the highlight of this dish.
Ingredients:
• three to four trout steaks;
• two hundred grams of shrimp (already peeled);
• a glass of cream;
• several pitted olives;
• lemon;
• fresh dill;
• five tablespoons of grated almonds;
• dried herbs (oregano, thyme, basil);
• some olive oil;
• two hundred grams of cheese;
• salt, a mixture of several peppers.
Cooking method:
Cut trout into steaks.
Grate olives with ringlets (seven to eight pieces).
Peel the shrimp.
Gouda finely grate.
Finely chop the dill.
Grate the almonds.
In the form, a little greased with olive oil, put the fish pieces.
Shrimp on top of the fish.
Pour the fish and shrimp with lemon juice.
Mix salt with herbs and almond chips, add trout.
Pour all the cream.
Lay dill and olives on top.
Cover the dish with cheese crumbs.
Cover with foil on top and send to the oven.
After half an hour, remove the foil and let the cheese bake beautifully.
Trout in cream - tricks and tips
Cheese is often used to make trout in cream. Lovers of a delicate, pleasant taste are suitable semi-hard gouda cheeses or edam. They are easily melted, have a mild smell, emphasize the tenderness of the cream. But trout goes well with blue cheeses. Therefore, for a more refined taste, you can use dor blue or bergader.
Instead of a ready-made mix for fish, you can use seasoning from Mediterranean herbs. It includes oregano, basil, marjoram, tarragon, which also go well with the aroma and taste of trout. Some people like the pure, natural aroma of this tender fish and do not use any spices. It turns out also very tasty.
When frying trout, care must be taken not to overdo it with butter. You can drip literally a teaspoon into the pan and rub it with a paper towel over the entire surface. And you can do without oil at all if you fry the fish in a non-stick pan.
Before cooking the fish, it can be marinated for an hour in white dry wine with spices. The fish will absorb marinade, it will turn out fragrant, not so greasy.
When serving, trout can be decorated not only with lemon slices, but also with branches of tarragon, parsley, dill, thyme and pomegranate seeds.
