Of all the trout species, rainbow is one of the most beloved chefs. Its meat is tender and tasty, not too fat, but at the same time not dry. The rainbow trout itself is large enough, but at the same time not so large that it is impossible to bake it whole in the oven. At the same time, the size of steaks is optimal for preparing fish in batches. Experienced housewives know how to cook rainbow trout with carcass and slices, in the oven and in the pan. There are so many recipes that everyone will be able to find a dish option to their liking.
Cooking Features
Cooking rainbow trout, no matter what method you choose, is not considered difficult. However, without knowing some of the secrets of a culinary experiment can be unsuccessful. Therefore, before you start cooking, it will not hurt to familiarize yourself with the recommendations of experienced chefs.
- Most of the housewives are well-informed that fresh fish are the most tender dishes, but not all regions can get fresh trout. Experienced chefs argue that there is no big trouble: you can also cook delicious dishes from a frozen product. The main thing - to know how to defrost the fish. The most important thing is to avoid a sharp temperature drop, do not immerse the product in warm and even cool water, do not heat it in the microwave. If the fish thawed in the refrigerator, it will retain its juiciness.
- When cooking trout, it is very important not to overdry it. Rainbow trout baked in the oven for 30-40 minutes, if it is cooked whole. Cooking steaks or fillets takes even less time. The total cooking time for rainbow trout in a frying pan is 20-25 minutes. Do not exceed the recommended cooking time.
- If the trout is cooked in a culinary sleeve or foil, the risk of overdrying it decreases. Also juicy fish is obtained in those cases when for its preparation they use sauce.
- To give the rainbow trout an appetizing flavor 20 minutes before cooking it should be marinated. To emphasize the taste of fish will help lemon or other sour juice, dry wine. Rosemary, thyme, parsley and other fragrant herbs are not superfluous.
If you follow the above recommendations, the risk of spoiling the rainbow trout will be reduced to zero: according to any of the selected recipes, you will be able to cook a tasty dish.
Rainbow trout baked in the oven
Composition:
- Rainbow trout - 1 kg;
- butter - 50 g;
- lemon - 1 pc .;
- olive oil - 10 ml;
- fresh parsley - 50 g;
- salt, black pepper - to taste;
- rosemary (optional) - 1 sprig.
Method of preparation:
- Rinse the gutted and cleaned carcass of the rainbow trout, dry with napkins.
- Rub the carcass with a mixture of salt and pepper.
- Squeeze the juice from half a lemon and mix it with olive oil.
- Coat the fish with the mixture.
- Cut the lemon into small semicircles.
- Cut the cooled butter into thin slices.
- Make cuts on the fish carcass, put oil in each one, insert a slice of lemon.
- Coarsely chop the parsley. Stuff her fish. With parsley, place the remaining butter and lemon in the belly. For the aroma, you can add a sprig of rosemary.
- Place the trout in the cooking sleeve. Tie it on both sides. In the film, make a toothpick a few punctures for steam. It is necessary that the steam does not tear the foil while baking the trout.
- Heat oven to 180 degrees. Put in it a baking sheet with fish for 30 minutes.
Despite the simplicity of the recipe, you will be able to cook a very tasty dish with it, and in the banquet version.
Stuffed Rainbow Trout
Composition:
- Rainbow trout - 1 kg;
- dried tomatoes - 20-25 g;
- bacon slices - 50-60 g;
- fresh parsley - 50 g;
- stem celery - 50 g;
- garlic - 2 cloves;
- olive oil - how much will leave;
- salt, black pepper powder - to taste.
Method of preparation:
- Prepare the peeled and gutted trout carcass for baking, washing it well and drying it.
- Rub with salt, pepper, brush with olive oil. Leave to pickle.
- While the trout is pickled, make the mince. To do this, skip the garlic through a press, chop the parsley finely, cut the tomatoes into small pieces, cut the celery into small pieces and mix it all together.
- Cut the bacon in small pieces, mix with the filling.
- Stuff the trout and wrap it in foil.
- Cook the trout in the oven at 180 degrees. Cooking time - 30 minutes.
Trout cooked according to this recipe can be served both whole and sliced in portions.
Fried Rainbow Trout
Composition:
- Rainbow trout - 1 kg;
- lemon - 1 pc .;
- salt, pepper - to taste;
- vegetable oil - how much will leave;
- flour - how much will leave;
- peanuts (optional) - 100 g.
Method of preparation:
- Squeeze out the lemon juice, add salt and pepper to it.
- Trout cut into pieces 1-1, 5 cm thick.
- Grease the lemon juice marinade on all sides.
- Heat the oil in a pan.
- Roll the fish steaks in flour and fry in boiling oil on both sides for 10-12 minutes in total.
Before serving, fried trout can be sprinkled with crushed peanuts.
Rainbow trout in wine sauce with mushrooms
Composition:
- Rainbow trout (steaks) - 0, 6 kg;
- dry white wine - 150 ml;
- fresh mushrooms - 150 g;
- lemon - 1 pc .;
- butter - 50 g;
- water - 0, 2 l;
- salt, pepper - to taste;
- flour - 20 g.
Method of preparation:
- Melt the butter. Add flour to it, mix.
- Arrange peppered and salted trout steaks.
- Pour in wine, water, lemon juice.
- After the liquid in the pan boils, turn down the heat, cover with a lid, stew the fish for 20 minutes.
When serving trout, it is good to pour the sauce in which it was stewed.
Rainbow trout fillet baked in the oven
Composition:
- rainbow trout fillet - 0, 8 kg;
- onions - 50 g;
- grated ginger - 10 g;
- garlic - 1 clove;
- tomato - 150 g;
- soy sauce - 20 ml;
- lemon - 1 pc .;
- green onions - 30 g;
- dill - 20 g;
- parsley - 20 g;
- fresh basil - 10 g;
- olive oil - how much will leave.
Method of preparation:
- Cut the trout fillet into portions.
- Cut onion into thin half rings.
- Chop parsley, dill, basil and green onions with a knife.
- Squeeze lemon juice, mix with soy sauce. Peel the rub.
- Finely chop the garlic with a knife. Rub the ginger.
- Grease a baking sheet, lay out the fish fillet.
- Sprinkle with pepper or other spices to taste, pour a mixture of soy sauce and lemon juice.
- Mix the garlic, zest, ginger, sprinkle with this mixture of pieces of trout.
- Spread onions, sprinkle with herbs. Sprinkle with oil.
- Place in an oven heated to 180 degrees. Cook for 25 minutes.
According to this simple recipe, it is worth making rainbow trout at least once. Her seductive aroma and balanced taste will surely please you.
Rainbow trout fried in batter
Composition:
- rainbow trout fillets - 0.5 kg;
- butter - 40 g;
- lemon juice - 40 ml;
- fresh parsley - 20 g;
- milk - 120 ml;
- chicken egg - 1 pc .;
- wheat flour - 60 g;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Rub the trout fillet with a mixture of salt and pepper, sprinkle liberally with lemon juice.
- Beat the egg with the milk, sift the flour.
- Combine the flour with the milk-egg mixture, make batter. If it is too liquid, add more flour.
- Cut the fillet into small pieces.
- Heat oil in a pan.
- Dip trout pieces in batter, fry in a large amount of boiling oil.
- Put on a napkin so that it absorbs excess oil. Transfer to a plate and serve.
Trout in batter can be prepared for a buffet table. Not bad to take it and to work, to warm up in the microwave and have a good snack.
Rainbow trout can be cooked in different ways. Successfully selected recipe and knowledge of several secrets guarantee excellent results.
