One of the most valuable representatives of the salmon family is trout. Nutritionists recommend it due to the high content of proteins that are easily absorbed by the body, and polyunsaturated fatty acids, which can only be obtained with food. Cooks also appreciate this fish for its delicate taste and fast cooking. In almost any restaurant you can order a trout dish. However, today in order to taste this fish, it is not necessary to go to a restaurant. Trout steaks baked in the oven, easy to cook and at home.
Cooking Features
Among the culinary experts there is an opinion that the trout cannot be spoiled, but this is not quite so. A tasty dish from it will be obtained only if you follow a few rules.
- Thawing of trout intended for roasting in the oven can be thawed only in natural conditions: at room temperature or in a refrigerator. If you defrost steaks in the microwave, when baking, they will lose shape. When thawed in warm water, the fish after baking becomes dry. Even better, if you manage to get chilled trout, the dishes are the most succulent.
- The most common reason why baked trout is dry and tasteless is not respecting the cooking time. Depending on the temperature in the oven and the size of the steak, the baking time should be 20-30 minutes. For a longer time, the trout should not be left in the oven.
- Trout will be tastier and more tender if it is marinated beforehand. For the marinade use lemon juice, olive oil, ground black pepper, white pepper, garlic. When this garlic is crushed with a knife, and not passed through the press.
The marinade recipe and method of preparation may vary depending on the specific recipe, however, the general rules given above remain general.
Trout steak baked in oven in foil
Composition:
- trout steak - 0, 25 kg;
- garlic - 1 clove;
- lemon - 0, 5 pcs .;
- dill - 50 g;
- vegetable oil - 30 ml;
- salt, black pepper (ground) - to taste.
Method of preparation:
- Clean and wash the trout, remove all excess, cut into portions. You can use already prepared steaks, which are sufficient to defrost, rinse and pat dry with a paper napkin.
- Peel a garlic clove and chop it very finely with a knife.
- Wash, dry the dill. Grind it with a knife.
- In a bowl, squeeze the juice from half a lemon. Put salt, ground pepper, chopped onion and garlic in it. Pour in a tablespoon of olive oil. Mix everything thoroughly.
- Cover the resulting marinade with trout steaks on all sides.
- Grease the remaining oil with a piece of foil. Wrap the trout steak in it, leaving some free space on top.
- Preheat the oven to 220 degrees and place a baking sheet in it, on which you want to put the trout steak wrapped in foil.
- After 15 minutes, unfold the foil and continue baking the steak for another 10 minutes.
With this recipe you can cook several steaks at once. In this case, the amount of the remaining ingredients should be proportionally increased. Cooking time can also be increased by 5 minutes.
Trout steaks baked in cream
Composition:
- trout steaks - 0.5 kg;
- lime - 1 pc .;
- parsley - 50 g;
- dill - 50 g;
- cream - 0, 2 l;
- salt, black pepper powder - to taste.
Method of preparation:
- Rub the prepared steaks with salt and pepper, sprinkle with the juice of half of the lime and leave to marinate for 15-20 minutes.
- Cut the remaining lime into thin semi-circles, remove the bones.
- Put the steaks in a pan, lay the lime slices on top, pour all the cream on it.
- Place in an oven preheated to 240 degrees for 25 minutes.
Before serving, sprinkle thickly with chopped greens. Chips are ideal as a side dish.
Trout steaks baked in egg
Composition:
- trout steaks - 1 kg;
- cheese - 100 g;
- chicken eggs - 4 pcs .;
- mayonnaise - 100 ml;
- vegetable oil - 10 ml;
- salt, pepper - to taste.
Method of preparation:
- Grease a baking dish with butter and place the prepared trout steaks in it.
- Beat the eggs, add mayonnaise to them, mix well.
- Finely rub the cheese and add it to the egg-mayonnaise mass. Whisk it all together.
- Fill steaks with this mass.
- Place the form with the trout in the oven heated to 220 degrees for 20 minutes.
You can serve this dish with or without garnish.
Trout steaks baked with shrimps
Composition:
- trout steaks - 1 kg;
- shrimp (peeled) - 0, 2 kg;
- pitted olives - 50 g;
- almonds - 100 g;
- fresh dill - 50 g;
- lemon - 1 pc .;
- cheese - 100 g;
- oregano - 10 g;
- a mixture of peppers - 5 g;
- olive oil - 20 ml;
- salt - to taste.
Method of preparation:
- Prepare the trout steaks by washing them and soaking well with a paper towel.
- Rub the cheese as small as possible. For the preparation of this dish is better to use the cheese of one of the firm varieties, for example, parmesan.
- Cut the olives into thin circles.
- Chop the almonds thoroughly, grinding them with a blender or grinder. In the absence of such kitchen appliances, you can manually crush the nuts with a mortar and pestle, before crushing them with a knife.
- Dill wash, let the water drain from it. Finely chop it with a knife.
- Prepare four fairly large pieces of foil, folding them in half with the glossy side out.
- Oil each sheet on one side with olive oil. A lot of oil is not needed, so it is convenient to distribute it with a cooking brush.
- Put steak on each sheet. Apply the nut paste to the steaks. Spread the olives and shrimps. Sprinkle with lemon juice.
- Mix oregano with pepper and sprinkle with steaks. Then sprinkle them with dill and finally with grated cheese.
- Lift the edges of the foil, securing them from above so that they do not touch the cheese.
- Place the steaks in foil on a baking sheet.
- After heating the oven to 200 degrees, put a pan with steaks in it.
- After 15 minutes of baking, unfold the foil and bake another 10 minutes.
Trout steaks baked in the oven according to this recipe is an exquisite dish that is not ashamed to serve for the festive table. It goes well with champagne and table white grape wines.
Trout steaks baked with champignons
Composition:
- trout steaks - 1 kg;
- champignons - 0, 4 kg;
- butter - 100 g;
- olive oil - 40 ml;
- garlic - 1 clove;
- dry white wine - 40 ml;
- parsley - 100 g;
- salt, a mixture of peppers - to taste.
Method of preparation:
- Wash, dry, and chop the parsley by blending with softened butter. Put the “green oil” in the fridge.
- Wash and dry the steaks, sprinkle with salt and pepper and finely chopped garlic.
- Clean dirt from mushrooms, rinse, dry and cut into thin plates.
- Heat olive oil in a frying pan and fry the mushrooms in it until the excess liquid evaporates.
- Put steaks in the baking sleeves. Put champignons on top of each steak.
- Pour some wine into each sleeve.
- Remove frozen oil from the refrigerator and cut it into thin pieces.
- Place slices of butter on top of mushrooms in each sleeve.
- Tie the sleeves on both sides by making a hole in the steam with a toothpick.
- Place the oven at 200 degrees for 20 minutes.
The dish prepared according to this recipe will appeal to mushroom lovers. Despite the unusual combination of products, it has a harmonious taste, besides it looks very appetizing.
Trout steaks baked in the oven are tasty and healthy, and besides, they are not at all difficult to cook.
