Trout baked in the oven entirely

Trout baked in the oven entirely

Trout is quite expensive, but it justifies itself with undoubted benefits and excellent taste. Particularly appetizing and festive looks trout, baked in the oven as a whole. In addition, it is so easy to cook this dish that even an aspiring cook will be able to cope with this task.

Cooking Features

To spoil a trout when baking it in the oven is not easy at all, but you can still, if you do not know a few important rules.

  • Thaw trout should be thawed slowly, it can only be done under natural conditions. It is best to first leave it in the refrigerator for several hours, then take it out and leave it to thaw completely at room temperature. You can not thaw fish in water or in the microwave, as in the first case, when baking, it turns out to be dry, in the second case - loose.
  • It is enough to wash and dry a carved carcass before baking, blotting it with paper napkins. If you have an intact trout, then it will have to be cleaned and gutted, cut off the fins, chop off the head and tail. After that, it is thoroughly washed and dried.
  • If the trout is marinated before cooking, it will turn out even more tender and fragrant.
  • More accurately, the trout will be if baked in foil with the addition of butter or sour cream. However, if you want it to be covered with a brown crust, the foil should be unrolled 10 minutes before the end of roasting.
  • Whole trout cooks longer than fillets or steaks from it, but still pretty quickly. It usually takes 30-35 minutes - depending on the size of the carcass. In any case, it is not necessary to keep this fish in the oven for more than 40 minutes, otherwise the risk of overdrying it is very great. It is this that most often causes the whole trout to be baked dry.

Some subtleties of roasting whole trout in the oven may depend on the specific recipe.

Trout baked in the oven with lemon and parsley

Composition:

  • trout (carcass) - 1, 5 kg;
  • lemon - 1 pc .;
  • olive oil - 40 ml;
  • parsley - 50 g;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the carcass and pat dry with a kitchen towel.
  • Rub with a mixture of salt and ground black pepper inside and out.
  • Mix a spoonful of butter with juice squeezed out of half a pre-washed lemon. Spread the fish on all sides with the mixture. Leave it for 15 minutes.
  • Fold the sheet of foil in half and place it on a baking sheet. Lubricate with remaining oil.
  • Wash the parsley, put the twigs, without cutting, inside the carcass.
  • Place the trout carcass on a baking sheet. Make cuts from above.
  • Cut half of lemon into halves of circles, insert them into the slots on the carcass.
  • Cover the top with another sheet of foil, fasten the edges so that the juice does not leak.
  • Turn on the oven and, when it warms up to 200 degrees, put a pan with fish in it.
  • After 25 minutes, remove the baking sheet, remove the top layer of foil and return the baking sheet to the oven. Bake another 10 minutes.

Before serving, the trout prepared according to this recipe is best decorated with fresh herbs and lemon slices.

Trout baked whole in sour cream

Composition:

  • trout (carcass) - 1, 5 kg;
  • bulb onion - 100 g;
  • butter - 40 g;
  • olive oil - 20 ml;
  • lemon - 1 pc .;
  • sour cream - 50 ml;
  • seasoning for fish with salt - to taste;
  • pitted olives - 3-4 pcs.

Method of preparation:

  • Grate the prepared trout with seasoning for fish.
  • Wash lemon, cut into thin circles. Half of the circles put inside the fish.
  • Cut the butter into thin slices and place it in the abdomen too.
  • Make several cross-cuts on the carcass and place it on a sheet of foil folded in half and smeared with olive oil.
  • Slice the peeled onion into thin rings or half rings.
  • Lubricate the fish with sour cream, put onion rings on it.
  • Wrap in foil, place on a baking sheet, and send to an oven heated to 200 degrees.
  • After 25 minutes, take out the fish, unfold the foil, move the onion rings from the center closer to the edges. Return the fish to the oven and bake for another 10 minutes.

Before serving, place the remaining lemon circles on top of the fish, on them - the halves of olives.

Trout baked whole with vegetables and cheese

Composition:

  • trout - 1 kg;
  • lemon - 1 pc .;
  • onions - 100 g;
  • grated ginger - 10 g;
  • garlic - 1 clove;
  • tomato - 150 g;
  • soy sauce - 20 ml;
  • greens (to taste) - 50 g;
  • olive oil - 40 ml;
  • sour cream or mayonnaise - 50 ml;
  • cheese - 100 g;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the lemon, dry it, and grate the zest from half of it, squeeze the lemon juice from half the lemon into a separate bowl.
  • Mix lemon juice with pepper, soy sauce and a tablespoon of olive oil. Grate this trout with the mixture and leave to marinate for 20 minutes.
  • Finely chop the garlic, grate the ginger, chop the greens. Mix all this with lemon zest.
  • Lubricate with the remaining oil form. Sprinkle the fish inside and out with the spicy mixture and place it in the mold.
  • Cut the tomatoes into thin slices, place them on the fish.
  • Cut the onion in half rings, sprinkle the dish on them.
  • Brush with sour cream or mayonnaise.
  • Place in an oven heated to 220 degrees and bake for 20 minutes.
  • Sprinkle with grated cheese and continue baking for another 10 minutes.

This dish does not need to be decorated - it looks tasty in itself.

Trout baked in the oven is an exquisite dish, worthy of a festive feast. At the same time to prepare it is not so difficult.

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