Trout baked in foil with walnuts and mushrooms
You will need:
- trout;
- 250 g (glass) of walnuts;
- 2 onions;
- Champignon mushrooms);
- bouillon;
- 1 lemon;
- refined sunflower oil;
- black ground pepper, garlic;
- salt;
- dill.
For this dish, it is better to take a larger trout.The amount of ingredients specified in the recipe will directly depend on the size of the fish. First, you need to prepare the trout, cut it along the belly, take out the entrails, cut off the fins. Then make a cut under the head of the fish: this will make it easier to take out the gills. After this, the trout must be thoroughly washed, especially inside, then dried with a kitchen (paper) towel. Crush the garlic with a garlic press, add black ground pepper, salt, and a little refined sunflower oil. Rub the trout with this mixture inside and out, wrap it in film (food). Leave it like this for 10-15 minutes, the fish cannot be marinated for too long, otherwise the meat will be tough. Peel the walnuts, check if there are any blooms, then grind into small crumbs with a blender or grind through a meat grinder. Finely chop the dill. Champignons (store-bought) do not need to be cleaned, they just need to be washed well and dried with a kitchen towel. Then cut the mushrooms into small slices. Cut the onion into half rings. Pour a little refined vegetable oil into a frying pan, put a piece of butter. Fry the champignons together with the onion until brown. Mix the chopped nuts, dill, fried mushrooms, salt, add a little broth, so that the filling is not too dry and does not turn out to be liquid. Stuff the trout belly with this mixture. Line a baking sheet with foil, put onion rings and lemon slices, put the stuffed trout on them. Also put onions and lemons on top. Wrap the foil so that there are no tears or holes anywhere, otherwise the juice will leak out. Pour a little water into the baking sheet, this will allow the fish to cook faster and not burn. Cooking trout in foil will take no more than 20 minutes, bake at 180 degrees. It is important to remember that if you leave the fish in the oven longer than the prescribed time, it will turn out tough.
Trout, steamed
You will need:
- trout;
- coriander;
- Dijon mustard in beans;
- lemon;
- sprigs of rosemary.
- sesame;
- olive oil;
- bow;
- salt.
There is an opinion that steaming troutmakes it tasteless. This is not true at all, according to this recipe it turns out very juicy, has a delicate taste and also retains all the vitamins. How to cook trout so that the dish contains all these qualities? First of all, you need to fillet the fish. First, you need to gut it, then wash it thoroughly, dry it with a kitchen towel. It is best to remove the skin from frozen fish, so you need to put the trout in the freezer for about 20 minutes. After this procedure, the skin will come off very easily. Now you need to make a cut along the entire spine of the fish, remove the fillet, cut it into pieces of about 6-7 centimeters, take out the bones with tweezers. Mix salt, Dijon mustard, coriander and sesame. Coat the trout fillet on both sides with this mixture, leave for a few minutes. Put sprigs of rosemary in the steamer bowl, put the fish on them. Cook for about 10 minutes. The prepared trout is served with sauce. To prepare it, finely chop the onion, or use a blender to chop it. Pour boiling water over the lemon for 2-3 minutes, then take it out and roll it around the table to make it easier to squeeze out the juice. Cut the lemon in half and squeeze out the juice with a fork. Combine the lemon juice, olive oil, onion, Dijon mustard, add a little sugar and salt. You can vary the sauce ingredients as you wish.
Trout baked with vegetables
You will need:
- trout;
- potatoes;
- carrot;
- bow;
- cream or sour cream;
- greenery;
- lemon;
- hard cheese.
Cooking trout according to this recipe is notwill take a lot of time. Before baking the fish, remove the gills and entrails, then wash thoroughly and dry with a kitchen towel. Rub the fish with salt and let it sit for 10 minutes. Next, following the recipe, peel the potatoes and cut them into about 5 mm thick. In order for the potatoes to cook well, they must first be scalded with boiling water. Peel the carrots and cut into circles. Cut the onion into rings and the lemon into slices. Stuff the belly with herbs and add a few pieces of lemon. Grease the baking sheet with refined vegetable oil and place the potatoes, carrots and onion rings on it. The vegetables should cover the baking sheet completely. Place the fish on top and pour over the cream. Preheat the oven to 180 degrees and place the baking sheet with the fish in it. Meanwhile, grate the cheese using a grater (large). You can use absolutely any hard cheese. After about 15 minutes, sprinkle the fish and vegetables with grated cheese. After it melts, remove the trout from the oven.
Casserole from trout and vegetables
You will need:
- trout;
- Bulgarian pepper;
- broccoli or color broccoli;
- bow;
- ground black pepper;
- coriander;
- sour cream;
- garlic;
- dill;
- puff pastry.
The dish prepared according to this recipe can besurprise even the most demanding guests: it has an amazing taste. First of all, you need to remove the entrails from the fish and wash it well. Cut the fish into pieces about 5 cm high, rub it with salt, and let it salt. Fry the trout pieces in refined sunflower oil. Fry for no more than 2-3 minutes on both sides so that the fish is only slightly set. Divide the broccoli into small florets. Remove the seeds from the bell pepper and cut into strips. Cut the onion into rings. Crush a couple of cloves of garlic with a garlic press, finely chop the dill. Mix sour cream, garlic, and dill. Grease an ovenproof dish with high sides with butter, sprinkle with breadcrumbs. Put the fish pieces in the middle, place the broccoli, bell pepper, and onion between them. Pour sour cream sauce over everything, sprinkle coriander and ground black pepper on top. Seal the form with puff pastry. Bake at 180 degrees for about half an hour.
Trout baked in salt
You will need:
- trout;
- 1 kg of coarse salt;
- egg white;
- rosemary;
- dill, parsley.
Cooking trout according to this recipe is notwill take a lot of time. Clean the fish, remove the gills, wash thoroughly and dry with a kitchen towel. Stuff the trout with dill and parsley. Add egg white and fresh rosemary leaves to the salt. Take a baking sheet, pour a thick layer of salt (about 1 cm). Put the trout on top, and if the size allows, you can bake several fish at once. Sprinkle the same thick layer of salt on top, give it a round shape. Do not be afraid that the fish will be oversalted when cooked this way, this is not true, it will take the salt in moderation and will not be salty. Preheat the oven to 180 degrees, put the trout in salt to bake for about 40 minutes. Fish in a salt casing takes a little longer to cook than usual. This dish turns out incredibly tasty due to the fact that the salt sets into a dense crust and creates a vacuum - it turns out to be something like a Russian stove. The cooked trout is served to the table without salt, but to impress the guests, you can first show them the fish in a salt casing.
A few more ways to prepare salted trout
First method You will need:
- trout;
- salt;
- food film.
Remove the entrails from the trout and take it outgills, wash, dry thoroughly with a kitchen towel. Rub the fish inside and out with plenty of salt. Then, following the recipe, wrap the trout tightly in film (food), put it in the refrigerator. In two days, the trout can be served. Second method You will need:
- trout;
- salt;
- sugar;
- ground black pepper.
Prepare the fish exactly as described above.Prepare a mixture of salt, sugar and ground black pepper. Rub the trout with it on all sides, wrap the fish in cling film and put it in the refrigerator for two days. Before serving, pour lemon juice over the trout. You can surprise anyone with such a delicious dish.
