Pink trout has a delicate, sweetish taste. Pretty fatty meat is delicious in any form, so you can cook trout as you like. Incomparable trout, grilled, pan fried, boiled, salted or baked. Fat when cooking is not required, the ideal cooking option is roasting.
Trout in cream is a special treat. Cream makes pink meat even more tender, literally melting in the mouth. It has practically no specific smell of fish, and therefore does not require the use of any special spices and seasonings. Commonly used thyme, fennel, dill, tarragon, rosemary. The trout is perfectly combined with ginger, citrus fruits, white wine, cranberries.
The dish is prepared quickly, simply, it turns out tasty and juicy. Rice, cauliflower puree, potatoes, and vegetable stew will be good as a side dish for trout in cream. To reduce the fat content of fish, many housewives use lemon juice when cooking trout dishes.
Trout in cream - general principles of cooking
Before cooking, the trout must be prepared. First of all, clean the scales, moving traditionally, from the tail to the gills. Wash the cleaned carcass from mucus, blot with a paper towel and gut. To do this, make an incision in the abdomen, the insides are removed, with particular care - the gallbladder. There is no need to remove the skin: it can be removed from the cooked 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 give a bitter taste to the dish. A large carcass can be cut into steaks or fillets. To do this, the fish is cut in the back to the base of the ridge, then the meat is separated by hand from the seed and spine. Trout bones are soft, easy to remove.
Since the meat from fatty trout, cream should buy low-fat, not higher than 10 percent. They must be fresh.
Bake the trout in cream in a preheated oven. The optimal temperature is 180 degrees. It takes about thirty to forty minutes for the fish to bake. The exact cooking time depends on the individual characteristics of the oven and the size of the baked pieces.
Trout in cream baked with cheese
The classic version of trout in cream involves the use of cheese. The dish is tender, juicy, soft. Trout is very easy to cook, and even a beginner will cook with such a recipe.
Ingredients:
• trout carcass weighing 700-800 grams;
• a glass of cream;
• one hundred grams of cheese;
• lemon;
• pack of ready seasoning for fish;
• salt.
Preparation:
Cut the carcass into steaks no thicker than two centimeters.
Squeeze the juice from half a large lemon.
Grate the cheese on the shallow side of the grater.
Mix low-fat cream, grated cheese and lemon juice.
Put the pieces of fish in the form and slightly add salt.
Spread cream cheese sauce over fish surface.
Sprinkle with spices from a bag.
Put the form in the oven and bake (the cheese should be browned).
Fried trout in cream with herbs
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:
• half a kilo of trout fillet;
• fresh low-fat cream - 300 ml;
• lemon;
• fresh parsley and dill - small bunches (or a spoonful of dried herbs);
• spoon of vegetable oil;
• salt;
• bag of ready-made seasoning for fish (optional).
Preparation:
Fillet cut into portions.
Salt each bit a little, sprinkle with seasoning, squeeze out a little lemon juice and leave for fifteen minutes to marinate.
Heat the frying pan with butter and fry the trout on both sides for two or three minutes quickly.
Heat the cream in a saucepan (do not boil).
Put the fish in the cream, simmer on low heat for about fifteen minutes.
Cut the herbs.
Put the greens on top of the fish, simmer another five minutes.
Give the trout to brew for about twenty minutes, and then serve.
Trout in cream with mushrooms in a slow cooker
A luxurious recipe for trout in cream for mushroom flavor lovers and multicooker owners. Just thirty minutes - and you can enjoy the unmatched taste.
Ingredients:
• three or four thawed steak steaks; • six-seven small stuffed whole champignons;
• a glass of fresh cream;
• salt, spices, pepper.
Preparation:
Salt fish steaks, pepper a little and sprinkle with spices. Condiments can not be used at all, so that the mushroom flavor becomes thicker.
Put the fish in the bowl.
Lay out whole mushrooms on top of the trout and on free areas of the bowl.
Pour all the cream.
Cook in baking mode for thirty minutes.
Whole trout in cream baked with vegetables
Tomato, onion and cheese - a great company for trout in cream. The sauce turns out spicy-sour-sweet, very tasty.
Ingredients:
• two or three small river trout carcasses;
• fresh cream - at least 300 ml;
• two or three small bulbs (one for each fish);
• three large or five or six small tomatoes;
• semi-hard cheese - 250 grams;
• salt, spices, pepper.
Preparation:
Fish rub with salt.
Bulbs finely chopped.
Semi-hard cheese finely grate.
Washed and dried tomatoes cut into rings thinner.
Put the fish in shape.
Pour over cream.
First put the tomatoes on the fish, then the onions.
Sprinkle with crumb cheese.
Bake for about thirty minutes.
Creamed trout with yolk sauce
The original taste is obtained from trout in a creamy-egg sauce. A soft, juicy, delicate dish is well served with rice or mashed potatoes.
Ingredients:
• a pound of fresh trout fillet;
• yolks of three chicken eggs;
• a glass of shop low-fat cream;
• some vegetable oil;
• salt and pepper.
Preparation:
Thawed fillet cut into portions in small pieces.
Sprinkle each piece with pepper and salt.
Heat the oil in a skillet, quickly fry the fish. Two minutes is enough for each side.
Whip the yolks with cream.
Fish put in shape.
Pour over trout with creamy egg sauce.
Bake no more than fifteen minutes.
Trout in cream with onions in a pan
Onions and butter will give an unmatched taste to this variant of trout in cream. The dish is cooked in a frying pan, with fresh dill, which gives it a hint 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.
Preparation:
Cut the butter into thin slices and half put into the pan.
Trout cut into fillets, cut into small pieces.
Bulbs cut into cubes or half rings.
Freshly dill finely chopped.
Put onion on butter first, then trout, fill with dill.
Pour all the cream.
Top with the second half of the oil.
Put on medium heat, after boiling simmer for about thirty minutes on a small fire.
Arrange in plates, decorated with transparent lemon slices.
Creamed trout with potatoes
A full-fledged hearty dish that looks good on a daily and festive table is trout in cream, baked with potatoes. Efforts will not require much, and the result will be surely enjoyed. If the use of vegetable and butter seems excessive (trout is already oily), 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;
• spoon of butter;
• to taste salt, pepper, oregano.
Preparation:
Cut potatoes into very thin slices or sticks.
Trout fillet cut into portions.
Medium hard grated cheese.
Chop garlic with a press or grater.
Lubricate the sheet or baking dish with vegetable oil.
Put the potato slices into shape.
Dissolve the butter, mix with garlic.
Garlic oil to grease potatoes
Spread fish over the potato layer.
Pour all the cheese crumb.
Mix in cream with oregano, salt and pepper.
Pour fish and potatoes sauce.
Bake about fifty minutes, until 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.
Trout in cream with sorrel and broccoli
The sour taste of sorrel very well emphasizes the fatness of trout. Boiled broccoli will spice up the dish and make it very beautiful.
Ingredients:
• a kilo of trout fillet;
• some oil;
• two hundred grams of canned sorrel;
• half a cup of cream;
• seasonings to taste (you can take a bag of Italian herbs), salt, pepper;
• broccoli;
• fresh dill;
• spoon of red game (optional).
Preparation:
Prepared fillet cut 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 into the pan, stew for five minutes under the lid.
Pour all the cream, heat five more minutes.
Boil broccoli.
Spread the trout with cream, broccoli, a spoonful of red game and a sprig of dill in a plate.
Trout in cream with shrimps
The wonderful taste of trout in cream enhances the piquancy of the shrimp. Lemon, dill, dried herbs, olives complement the flavor bouquet. A thin almond note - the highlight of this dish.
Ingredients:
• three or 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.
Preparation:
Cut the trout into steaks.
Rub olives with rings (seven-eight pieces).
Peel the shrimp.
Gouda finely grate.
Finely chop the dill.
Grate almonds.
In a form, a little oiled olive, put the fish pieces.
Place shrimp on top of the fish.
Pour fish and shrimp with lemon juice.
Mix salt with herbs and almond crumb, cover trout.
Pour all the cream.
Put dill and olives on top.
Cover the dish with cheese crumb.
Cover with foil and send to the oven.
After half an hour, remove the foil and allow the cheese to bake nicely.
Trout in cream - tricks and tips
- Cheese is often used to make trout in cream. Fans of gentle, pleasant taste are suitable for semi-hard Gouda or Edam cheeses. They easily melt, possess unsharp smell, emphasize tenderness of cream. But the trout goes well with blue cheeses. Therefore, for a more refined taste, you can use dorblu or bergader.
- Seasoning from Mediterranean herbs can be used instead of the ready mix for fish. It includes oregano, basil, marjoram, tarragon, which are also well combined with the aroma and taste of trout. Some people love the pure, natural flavor of this delicate 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 literally drip a teaspoon into the pan and rub it with a paper napkin over the entire surface. And you can do without oil, if you fry fish in a non-stick frying pan.
- Before cooking fish, it can be marinated for an hour in dry white wine with spices. The fish will absorb the marinade, it will turn out to be fragrant, not so fat.
- When serving, the trout can be decorated not only with lemon slices, but also with sprigs of tarragon, parsley, dill, thyme and pomegranate seeds.
