Trout baked in foil with walnuts and mushrooms
It will take:
- 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 trout larger. The amount of ingredients that is indicated in the recipe will depend directly on the size of the fish. First you need to prepare trout, cut it along the abdomen, take out the insides, cut the fins. Then make an incision under the head of the fish: so it will be easier to remove the gills. After that, the trout should be thoroughly washed, especially inside, then dried with a kitchen (paper) towel. Garlic crush with garlic, add to it black pepper, salt, a little refined sunflower oil. Grate this mixture of trout outside and inside, wrap in film (food). Leave it for 10-15 minutes, you can not marinade too long, otherwise the meat will turn harsh. Walnuts clean the shell, check if there are no flowers, then grind into small crumbs with a blender or scroll through a meat grinder. Dill finely chopped. Champignons (shop) do not need to be cleaned, they should be thoroughly washed and dried with a kitchen towel. After this, cut the mushrooms into small plates. Onions cut into half rings. In a frying pan pour a little bit of refined vegetable oil, put a slice of creamy. Fry the champignons along with the onion until brownish. 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 with the given mixture. Put the foil in a foil, put onion rings and lemon slices, put a stuffed trout on them. From above also put onions and lemons. Fold the foil so that there are nowhere any breakouts and holes, otherwise the juice will flow out. Pour a little water on the baking tray, this will allow the fish to cook faster and not burn. Preparation of 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 deadline, it will turn out to be tough. 
Trout, steamed
It will take:
- trout;
- coriander;
- Dijon mustard in beans;
- lemon;
- sprigs of rosemary.
- sesame;
- olive oil;
- bow;
- salt.
There is an opinion that cooking trout for a couplemakes it tasteless. This is not at all, according to this recipe, it turns out to be very juicy, has a delicate taste and also preserves all the vitamins. How to cook trout to keep all these qualities? First you need to mend fish. First it must be gutted, then thoroughly washed, dried with a kitchen towel. The skin is best removed from the frozen fish, so the trout should be put for about 20 minutes in the freezer. After this procedure, the skin will be removed very easily. Now we need to make an incision along the whole range of fish, remove the fillets, cut it into pieces about 6-7 centimeters, remove the bones with tweezers. Mix the salt, Dijon mustard, coriander and sesame seeds. Coat the trout fillets on both sides with this mixture, leave for a few minutes. Put rosemary sprigs in a bowl of steamers, lay the fish on them. Cook for about 10 minutes. The prepared trout is served to the table with sauce. For its preparation, chop the onion finely, and grind it with a blender. Lemon pour boiling water for 2-3 minutes, then remove it and roll on the table, this is done in order to squeeze out the juice more easily. Cut the lemon in half, squeeze the juice with a fork. Combine the lemon juice, olive oil, onion, Dijon mustard, add a little sugar and salt. Ingredients of the sauce can be varied at your discretion. 
Trout baked with vegetables
It will take:
- trout;
- potatoes;
- carrot;
- bow;
- cream or sour cream;
- greenery;
- lemon;
- hard cheese.
Preparation of trout for this recipe does not takea lot of time. Before baking the fish, it must be removed from the gills and entrails, then thoroughly washed, dried with a kitchen towel. Grate the fish with salt, let it stand for 10 minutes. Further, following the recipe, peel the potatoes, cut it approximately 5 mm thick. In order that potatoes are well prepared, it must be pre-emptied with boiling water. Carrot clean and cut into circles. Cut onions into rings, lemon - slices. Stuff the belly with herbs, put a few slices of lemon. Baking tray grease with refined vegetable oil, lay on it potatoes, carrots, onion rings. Vegetables should cover the pan completely. Put the fish on top, sprinkle with cream. Oven to warm up to 180 degrees, put a baking sheet in it with fish. In the meantime, grate the cheese with 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
It will take:
- trout;
- Bulgarian pepper;
- broccoli or color broccoli;
- bow;
- ground black pepper;
- coriander;
- sour cream;
- garlic;
- dill;
- puff pastry.
A dish prepared according to this recipe, you cansurprise even the most demanding guests: it has an amazing taste. The first thing is to get rid of fish from the entrails, to wash it thoroughly. Cut the fish into pieces about 5 cm tall, rub it with salt, allow to salivate. Fry pieces of trout on refined sunflower oil. To fry it is necessary no more than 2-3 minutes from both parties so that the fish only has a little seized. Broccoli cabbage is divided into small inflorescences. Remove the Bulgarian pepper from the seeds and cut into strips. Cut the onions into rings. A pair of cloves of garlic crushed with garlic, dill finely chopped. Mix sour cream, garlic and dill. Heat a high-temperature form with high beads with butter, sprinkle with breadcrumbs. In the middle put pieces of fish, between them locate cabbage broccoli, bell pepper and onions. Pour all the sour cream sauce, sprinkle top with coriander and black pepper. Stuff the form with a layered dough. Bake at 180 degrees for about half an hour.
Trout baked in salt
It will take:
- trout;
- 1 kg of coarse salt;
- egg white;
- rosemary;
- dill, parsley.
Preparation of trout for this recipe does not takea lot of time. Remove fish, remove gills, thoroughly wash and dry with a kitchen towel. Stuff trout with herbs of dill, parsley. Add egg white and fresh rosemary leaves. Take a baking tray, 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. Top with a similar thick layer of salt, give it a rounded shape. Do not be afraid that the fish will overdo it with such cooking, it is not so, it will take salt in moderation and will not be salty. Oven to warm up to 180 degrees, put the trout in the salt to bake for about 40 minutes. Fish in a casing of salt is prepared a little longer than usual. This dish turns out incredibly tasty due to the fact that the salt seizes in a dense crust and forms a vacuum - it turns out a kind of Russian furnace. Serve trout cooked without salt, but to impress guests, you can first show them the fish in a salt casing.
A few more ways to prepare salted trout
The first method will be required:
- trout;
- salt;
- food film.
Trout get rid of the insides, remove it from itgills, wash, dry well with a kitchen towel. Grate the fish inside and out with plenty of salt. Then, following the prescription, tightly wrap the trout in a film (food), put in the refrigerator. In two days the trout can be served on the table. The second method will be required:
- trout;
- salt;
- sugar;
- ground black pepper.
Prepare the fish in the same way as described above. Prepare a mixture of salt, sugar and black ground pepper. Grate it with trout from all sides, wrap the fish in a food film, put it on the refrigerator for two days. Before serving, trout watered with lemon juice. Such a delicious dish can surprise anyone.
