ᐉ Baked trout - fish recipes - ✅ ribalka-snasti.ru

Recipe for brown trout in the oven with broccoli

If the fish is sea fish, you should not add salt. It already contains enough salt, and lemon gives the necessary sourness. And river fish needs to be salted.

Cut the carcass into portions.
Squeeze the juice from the lemon and brush the pieces inside and out. Leave for 1/2 hour to marinate the meat well.
Bake in the oven until done.
Simmer broccoli in olive oil and water for no more than 6 minutes.
Grind the cheese on a grater.
Place the finished pieces of fish fillet over the broccoli, sprinkle with shavings of cheese and place in the oven until the cheese completely melts and forms a crust.

Sprinkle the finished dish with any herbs to taste.

How to bake trout in the oven in pieces in foil

A great option for a family evening meal. The trout cut into pieces will first need to be marinated and only then baked. Juicy, flavorful pieces will melt in your mouth.

Ingredients:

Trout – 1 piece
Lemon - 1 pc.
Olive oil – 100 g
Seasoning for fish - to taste
Salt, pepper - to taste

Cooking steps:

Cut the trout, remove the head, fins and entrails. Cut into portions.

Prepare the marinating mixture. Mix olive oil with salt, pepper and fish seasoning. Coat each piece with marinade and leave for an hour.

Place the steaks on foil, sprinkle each piece with lemon juice, then wrap tightly with foil

Bake in an oven preheated to 200 degrees for 15-20 minutes.

To complement the dish, prepare a salad of fresh vegetables. Bon appetite!

How to cook trout with vegetables

fish – 2.5 kg;
tomatoes – 6 pcs.;
celery – 3 stalks;
leeks - 4 stalks;
green onions - a bunch;
melted butter - 3 tbsp. l.;
vegetable oil – 3 tbsp. l.;
lemon juice – 3 tbsp. l.;
dill - to taste;
salt and pepper.

Clean the fish and remove the bones.
Cut leeks into rings, tomatoes into slices, chop celery. Place vegetables on a baking sheet. Salt and pepper.
Place the fish fillet on the vegetable bed and add a little salt.
Mix lemon juice, butter and vegetable oil, add chopped herbs. Pour over the fish.
Cook for 25-35 minutes depending on the size of the fish.

Serve with a side dish of potatoes.

Baked trout with greens

gutted carcass – 1 kg;
green onions - a bunch;
lemon – `1/4 pcs.;
dill - a bunch;
salt pepper.

Mix salt and pepper, rub the prepared carcass inside and out.
Sprinkle with lemon juice.
Finely chop the greens and place in the belly.
Place the carcass on foil so that the back is down. This way the juice will not leak out.
Wrap the edges of the foil and bake for 40 minutes.

You can serve directly in foil.

Video recipe for cooking trout, whole in the oven with vegetables

Most often, trout comes to us from the store frozen. So, you need to defrost it slowly; rushing in this matter will only harm you in the long run.

Under no circumstances should you defrost trout in water or in the microwave; the process should be natural. Leave it to thaw in the refrigerator overnight, and immediately before cooking, place it on the counter to thaw at room temperature.

Rinse the cut fish lightly with cold water and then dry with paper towels or napkins. It does not require thorough rinsing.

Pre-marinated fish before baking will be more tender and brighter in taste. At the same time, it is not at all necessary to spend a lot of time on this matter. An hour or so is plenty.

Whole fish will require more time to cook through than steaks or cut-up trout. If you add oil to the dish, then there will be less chance of drying it out.

Good luck with your cooking and have a great mood!

Prepare delicious, healthy meals for your family and friends. It's not difficult, and they will appreciate your efforts. I hope you will take note of my recipes and they will help diversify your usual home menu.

So, there are two fish weighing just over three hundred grams. There are no scales, so just select the gills and, after cutting, the insides, and the tails can be trimmed, they are definitely not needed. Wash the fish, lightly salt and pepper the outside and inside, and sprinkle with your favorite seasonings (I use seasoning without salt).

Wash and cut the tomatoes into thin slices. Next, take two layers of foil; they should be slightly longer in length than our fish. If you are going to bake this fish on coals, then you just need to add an extra layer of foil. Pour a long spoonful of olive oil onto the foil, lay out a couple of tomato slices and add one or two sprigs of parsley. In the ingredients I wrote about 6 branches of it - that is, if it (the branch) does not have 2-4 leaves.

Next we place our fish on top. Again, chopped tomatoes and a sprig of parsley go into the belly. Well, we always end up with the same tomato slices and greens. I used one fairly large tomato for 2 fish for the top and bottom. Well, the little ones went to the middle. But this is not important. Large ones are also suitable for the middle - just cut the tomato circles in half.

That's it, minimum labor costs and the fish is ready! All that remains is to lift the edges of the foil and twist them well. Place on a baking sheet. Let it stand at room temperature for at least half an hour, salt it a little and soak in the seasonings.

It is important that the oven is preheated in advance, since the fish will then immediately begin to cook, and there is little chance of overcooking it or drying it out.

The trout was baked at 200 degrees for 25 minutes. Undoubtedly, the cooking time depends on the characteristics of the oven; whether the trout was frozen or completely fresh, you may need it more or less, 20 or 30 minutes.

A delicious juice forms inside, so I serve it directly in foil - it retains heat and the juice does not spread. Bon appetit!

Trout meat is very tender and aromatic. How many culinary masterpieces can be prepared from it. But in order for it to turn out soft and tasty, you should strictly monitor the baking time. There are many recipes for preparing this fish; it can be baked whole or in pieces. Even with sauces. In any case, the fish turns out amazing.

The most widespread recipes are baked trout in the oven. According to nutritionists, trout in this form is an excellent dietary option. It can be used to prevent heart disease and in the treatment of gastrointestinal diseases. Baking allows you to preserve all the taste and nutrients of the fish. In addition, to cook fish in this way, a minimum of effort and expense is required.

Trout baked in the oven is a simple dish that every housewife can prepare with just a few ingredients. But as a result of simple manipulations, a dish will emerge that will act as a self-sufficient dinner or addition to the holiday table.

To remove scales, it is better to use a small knife with special serrations. It is possible to remove scales both in growth and against growth.

To begin the gutting process, a large cut must be made, extending from a few centimeters from the tail to the fins on the chest. You can use scissors or a sharp knife. Carefully remove the entrails. Take your time to get rid of films and blood clots, as they can spoil the taste and ruin your efforts.

To remove the gill plates, make additional cuts (on the side and under the jaw). You don’t have to cut off the head; it’s enough to make one deep cut in the lower part.

Salted trout

Salted fish is very easy to prepare.

carcass – 1 kg;
salt - how much will take;
lemon juice – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.

Grease the fillet with vegetable oil and lemon juice and sprinkle with salt.
Leave in a cool place for 24 hours.
After a day, the fillet must be washed and sprinkled with lemon juice again.

After this, the snack is ready to eat.

This fish is delicious hot or cold and goes well with any side dish.

Salmo trutta: brown trout - lake and brook trout

Externally, different types of trout are very different from each other
: they are confused not only by amateur fishermen, but also by specialists involved in the production of fish products.
For example, brown trout are called trout, and this is true: some of its subspecies that live in streams and fresh lakes really belong to trout, but there are many species and subspecies of trout in the world. Freshwater trout differs from anadromous trout
living in the seas and oceans in smaller size, but in some cold lakes located in the mountains, it can gain up to 10 kg of weight. Scientists sometimes classify such fish as separate species, and again confusion arises.

But on the American continent brown trout

it didn’t exist before: people brought it there, and it acclimatized perfectly and multiplied, forming more than 30 species, which, in turn, also changed and continue to change - scientists even call these fish “trout-trout”. For example, freshwater trout can turn into anadromous fish, and vice versa - and this process does not end.

In Russia, many people call trout salmon-taimen

, and its “relatives” are considered to be lenok, chum salmon, chinook salmon, sockeye salmon, etc.

This fish is not found in the east of the country - it is common in European seas, from Spain to our Pechora River.

Baked fish, Baked trout

Recipes for main courses → Fish dishes → Baked fish

Trout dishes → Baked trout

Trout baked with shrimp in cream sauce is a very easy dish to prepare. It is one of our family's favorites. To my taste, this fish is most delicious not hot, but barely warm.

I named this dish of ordinary river trout so unusually in honor of my daughter and my son-in-law, who live in the German city of Erlangen.

Trout fish recipes

Probably everyone knows the feeling when you anticipate pleasure from something. So today I’m going to enjoy a completely unusual product for our region. They brought me a fish, and not just a fish, but a trout. I foresee that you may not know what kind of fish this is, so I’ll tell you a little about it and at the same time I’ll figure out what to cook from it. And you can prepare a lot of all sorts of delicacies; it is good steamed, boiled and fried. This time I want to stretch out the pleasure a little, so I’m looking through different salads with fish and deciding where I can replace the fish from the recipe with trout.

If someone tries to describe the characteristics of brown trout and its appearance, it will be quite difficult to do so, since this fish constantly exhibits unique ecological plasticity - it mutates, evolves and changes. Ichthyologists count many species of brown trout, some of which thrive only in fresh waters, while others prefer oceans and seas.

All types of brown trout can differ greatly from each other in their habits and appearance, so one type of fish that lives in fresh waters is smaller in size, unlike another variety that lives in the oceans or seas. In our country, brown trout is often called taimen salmon; in addition, the closest relatives of such fish are considered to be: sockeye salmon, chinook salmon, etc.

Culinary experts revere this fish, as it is considered one of the most valuable and delicious products. The fatty layers of trout are very delicate; they are located in different parts of the fish’s body between the muscles. Despite the presence of fatty layers, trout cannot be classified as an oily fish, since it has a relatively low calorie content.

The taste properties of trout are much higher than, for example, salmon, and besides, this fish is very quickly and easily absorbed by the body.

Trout has a rich composition, and it contains the following components: easily digestible proteins, selenium, copper, sodium, manganese, phosphorus, B vitamins, as well as the most healthy fats.

Trout is considered a universal product in cooking, since any dish can be prepared from it in a variety of ways, and below are the easiest recipes.

To prepare trout with raisins on rice you will need the following set of ingredients:

potato tubers (520 g); dark raisins (one heaped tablespoon); ground black pepper and fine salt (at your discretion); fresh thyme; long grain rice (120 g); buds of culinary cloves (two pieces); large orange (one piece); large onions (two pieces); sunflower oil (one teaspoon); fresh trout fillet (one piece).

Finely chop the pre-peeled potato tubers and simmer them in a small amount of pre-salted water until half cooked. Next, you should start preparing long-grain rice, which must first be washed very thoroughly in cool water, and then also cooked in salted water. Peel first, then cut the orange into slices, fry fresh trout fillet in a small amount of sunflower oil for three minutes on each side, add black pepper and salt to it, remove and put in some warm place.

Cut the peeled onion and fry it in the same oil where the trout was previously cooked, add chopped potatoes, simmer a little with orange slices, fresh thyme and clove buds. Mix the washed raisins with the boiled rice, then place all the ingredients on plates in equal portions.

To prepare sandwiches with trout you will need the following set of ingredients:

round slices of rye bread (four pieces); fresh dill; smoked trout fillet (78 g); fresh horseradish (one small piece); any green salad (one leaf).

Fry pieces of rye bread in a frying pan without adding cooking fat or oil; as soon as the bread becomes crispy, it should be transferred to a separate plate. Cut the smoked trout fillet into small pieces, first removing the skin from it, if necessary. Wash the green salad leaf thoroughly, then dry it, peel the horseradish, and cut it into thin strips. Place chopped horseradish, lettuce, chopped smoked trout on crispy pieces of bread, and place a sprig of fresh dill on top of the sandwich.

Beauty and Health Health Nutrition Fish

It is quite difficult to describe the appearance and characteristics of trout fish. This fish, which most ichthyologists classify as a species of noble salmon, exhibits so-called ecological plasticity - it is constantly changing, evolving, mutating, etc. Brown trout have many first and second cousins in different seas and oceans, but they also live well in fresh water - this is where this fish spawns.

Externally, different types of trout are very different from each other

: they are confused not only by amateur fishermen, but also by specialists involved in the production of fish products. For example, brown trout are called trout, and this is true: some of its subspecies that live in streams and fresh lakes really belong to trout, but there are many species and subspecies of trout in the world.

Freshwater trout differs from anadromous trout living in the seas and oceans in smaller size, but in some cold lakes located in the mountains, it can gain up to 10 kg of weight. Scientists sometimes classify such fish as separate species, and again confusion arises.

But brown trout before: people brought it there, and it acclimatized perfectly and multiplied, forming more than 30 species, which, in turn, also changed and continue to change - scientists even call these fish “trout-trout fish.” For example, freshwater trout can turn into anadromous fish, and vice versa - and this process does not end.

In Russia, many people call trout salmon-taimen

, and its “relatives” are considered to be lenok, chum salmon, chinook salmon, sockeye salmon, etc.

This fish is not found in the east of the country - it is common in European seas, from Spain to our Pechora River.

Like many salmon, brown trout have many small dark spots on their bodies, and they feed on crustaceans and small fish. There are also brown trout in the Black, Aral and Caspian Seas - in the latter case, they can grow to enormous sizes and weigh about 50 kg. Brown trout is considered a valuable commercial fish, and it is constantly bred and resettled - these human actions also make a significant contribution to the change in its species and forms.

Trout is a fish with its own character

.
It differs from the salmon we know in that it can spawn not just once, but several times. It is known that almost all species of salmon die after spawning, but brown trout , having spawned, return to the sea and continue to live.
By the way, in the river, rising to the spawning grounds, brown trout continue to actively feed - this also differs them from other salmon, for which the days before spawning become the last days of life. Returning to the sea, the fish completely recovers, and in subsequent years can produce offspring 3 or 4 more times. And brown trout live for quite a long time - up to 18-20 years. And here fishermen and fishermen need to be more careful: there is no need to catch brown trout when they return to the sea in a weakened state. Even if these fish are accidentally caught in nets, they should be released: after a couple of months, their weight will double or triple and they will be able to reproduce again in the future.

So far, unfortunately, not all residents of Russia can try this delicious fish, and irrational fishing is to blame for this. In the 2nd half of the 20th century, the brown trout population declined greatly: forests were cut down, logs were floated down rivers, dams were built, lands in water protection zones were plowed up, etc. Today, the number of brown trout has begun to increase, and the ban on catching it has played a significant role - one can hope that in the near future there will be much more of this fish.

Adult brown trout usually do not grow to large sizes: on average, they are 30-70 cm long and weigh 1-5 kg. Of course, due to its beneficial properties and taste, brown trout is highly revered in cooking. Some indicators of its nutritional value are so high that experts place it above meat, and besides, it is absorbed by the body much easier and faster - this is an important advantage. Between the muscles of the trout's body, in different parts, there are delicate layers of fat, although this fish cannot be called fatty: for example, salmon is fatter, but in terms of taste, trout is almost as good as it.

100 g of trout contain approximately 100-105 kcal

– this is the average if we consider all types of this fish in its raw form. Brown trout are rich in protein and healthy fats; vitamins – A, PP and group B (6 vitamins); minerals - potassium, phosphorus, sodium, magnesium, calcium. Other minerals: iron, zinc, copper, manganese, selenium.

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Whole baked fish - 36 golden recipes!

Culinary community Li.Ru - Baked fish recipes

Whole baked fish

Sturgeon baked in the oven

Sturgeon baked in the oven is an elegant and spectacular dish that will take you an hour to prepare. Baked sturgeon is a low-fat fish with a rich and unforgettable taste.

Carp in foil

Carp is a real holiday fish for a dinner party. Look at the recipe for carp in foil and write it down in your cookbook - you will need it more than once!

Sturgeon in foil

In the old days, sturgeon was one of the expensive and noble fish, dishes from which decorated the tables of the nobility. But in our time, any housewife can cook sturgeon and arrange a real feast for the whole world.

Grilled fish in foil

Grilled fish in foil is usually baked outdoors, but you can also bake it at home. It's always very tasty, I don't even know why. Lemon is definitely involved in the process; it’s amazing how lemon and fish combine!

Pink salmon stuffed

If you want to amaze your guests with a delicious and original dish or just make a small surprise for your family for lunch or dinner, then you definitely won’t find a better idea than stuffed pink salmon.

Whole pike baked in the oven

Without a doubt, pike meat has an amazing, incomparable taste, no matter how you cook it, but still, if you bake the whole fish in the oven, its taste will become richer and brighter, and the appearance of the dish will be more festive.

Stuffed pike in the oven

If you come across such a trophy as a pike, then you can safely stuff it. Such a dish will become the main dish on any holiday table, and its appearance will amaze even the most discerning esthete.

Dorado in the oven in foil

Fish dishes are always full of vitamins and beneficial minerals for humans. Cooking fish in the oven is a pleasure! Easy and fast! I will tell you a recipe for cooking sea bream in the oven in foil.

Bream in foil

I offer a simple recipe for cooking bream in foil. It will take you half an hour to do everything. You won’t dirty the baking sheet, you don’t need to marinate anything. Just add spices to the bream and put it in the oven.

Whole baked trout

You can serve trout as a main dish on your holiday table. This is a wonderful portioned dish that can be served with a variety of side dishes. Our trout will be with lemon, red pepper and herbs.

Whole trout in the oven

Trout is easy to prepare, looks beautiful on the table, and its meat is tender and tasty. You can get enough of this one fish. Trout baked whole in the oven can be served for Christmas.

Baked sterlet

An excellent fish that will make any dish incredibly tasty and very beautiful. Today I want to tell you how to bake a whole sterlet with potato wedges - it’s simply delicious.

Crucian carp in the oven in foil

There is nothing tastier than a whole baked fish, and if you stuff it with onions and herbs, then there’s nothing to say - you’ll just lick your fingers. An incredibly tasty recipe for cooking crucian carp in foil for you!

Features of cooking fish

Frying fish in a tandoor is much easier than cooking meat - firstly, it takes much less time, and the result can really amaze you. However, there are a few things to keep in mind to avoid serving yourself burnt, rotting, or dried fish. See how to properly grill fish!

Fish is not only tasty, but also healthy. Due to their high nutritional value, they have a beneficial effect on the body. They contain healthy, highly digestible protein, unsaturated fatty acids, vitamin D and many minerals such as iodine, selenium, fluoride, magnesium and calcium.

Which fish to choose for tandoor? Anyone who has ever tried to grill fish knows very well that not every fish is suitable for this purpose. If you want to avoid the problem of tasteless, dried-out meat or inedible skin, learn what to fry and what to avoid!

If you plan to bake whole fish, pay attention to its size. Optimal - up to 0.5 kg - then it will not only bake evenly, but will also look beautiful. Larger fish will not only be half-baked, but may also begin to fall apart. In fact, the smaller the fish, the easier it is to cook, so there is no point in choosing large pieces. And if you decide to do this, cut it into pieces or try baking it in foil.

The fat content of fish is also an important element. The more fat it contains, the less the risk that the meat will become dry and tasteless. For this reason, if you choose fish to cook in the tandoor, choose catfish, mackerel or salmon for this purpose. Catfish in tandoor is very tasty. Avoid lean fish such as carp, pollock or flounder - they will not only burn quickly, but will also dry out to a crisp and become simply inedible.

How to cook tasty fish? One of the best ways is to cook it in a tandoor. Well-baked fish is juicy and melts in your mouth. When baking fish, it is not necessary to stand at the tandoor all the time and watch it; it cooks very quickly. Cook for about 15 minutes, but maybe less, depending on its size.

An additional benefit of baking fish in a tandoor is the ability to customize your dish with extras, such as topping it with your favorite vegetables or herbs. Of course, rosemary, dill, parsley and thyme go well with fish. The fish can be baked whole or divided into parts (fillets, bells).

Small fish such as trout, cod or sea bream are ideal for roasting whole. Larger fish (such as tuna) are best divided into smaller portions.

How can you tell if fish is fresh? It's hard to imagine anything more unpleasant than stale fish. First, you should pay attention to the smell. However, it is worth paying attention to the fact that even fresh fish has a characteristic odor, but, despite its intensity, does not cause irritation. Moreover, its freshness is evidenced by its appearance - scales stick out from the meat, they fall off very easily.

The meat should be pressed carefully because freshness can be recognized by its flexibility. Particular attention should be paid to all kinds of damage to the fish, both on the fins and on the bronchi, because they are a sign of stale fish.

Fresh fish should be purchased from local stores. Hypermarkets often do not comply with the specific conditions in which fresh fish should be stored, and this is, of course, a cool environment, preferably in the form of ice.

The fish should be gutted before cooking. Dry the well-cleaned fish with a paper towel and rub with butter or vegetable oil, season with salt, pepper, lemon juice, and your favorite herbs and spices. But these are not all delicious recipes. Therefore, we recommend that you quickly buy a tandoor from the manufacturer.