Trout is a fatty fish with a delicate flavor. It contains a large amount of essential fatty acids and vitamins. Trout baked in the oven is a gourmet dish that can be cooked even for a gala dinner without an impressive amount of time.
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Trout is a healthy fish that can decorate any table. It is caught in sea waters near Canada, Norway and Chile, as well as in fresh water bodies of Russia. It is very popular among lovers of wholesome and low-calorie foods. The energy value of the product is on average 97 Kcal per 100 g. At the same time, trout contains unsaturated fatty acids that are beneficial for the body, vitamins A, E, D, calcium, phosphorus, and magnesium.
There are many ways to prepare this product. One of the most successful is baking. Fish in the oven turns juicy and tender.
Whole baked trout
The whole trout, baked in the oven, will become a real decoration of the festive table. You can cook it with a minimum set of additional ingredients. This fish is so tasty that it turns out well even without the addition of vegetables, cheese or complex mixtures for stuffing. To prepare the dish you will need:
- trout (whole) - 1.5 kg;
- good quality olive oil - 40-50 ml;
- some salt and black pepper;
- 1 large lemon;
- a bunch of parsley.
It is better to choose chilled fish for this recipe. Frozen semi-finished product has a less dense consistency. Cut the abdomen with a sharp knife. Pull out the inside and rinse the abdominal cavity well. So that after baking an unpleasant aftertaste of bitterness does not appear, it is better to remove the gills. It is convenient to do this with special cooking scissors. If desired, the head can be removed, but the finished dish will look less impressive.
Mix olive oil with salt and add a little freshly ground black pepper to the mixture. You can also add white pepper, as it goes well with fish. But this is optional. The amount of salt you need to determine, focusing on your taste. As a rule, for fish weighing 1.5 kg, it is enough to take 1-2 tsp of salt. Cut the lemon in half and squeeze the juice from one half into an oil-salt mixture. Cut the second half into thin circles. Mix all ingredients thoroughly and coat the resulting trout mass on all sides and inside.
Put a piece of foil on a baking sheet, grease its outer surface with olive oil, put trout, make cuts on the side of the fish and put lemon circles in them. Put sprigs of parsley into the abdominal cavity. Grinding them is not necessary. You can just trim the long stems and leave only the top.
Close the sheet of foil and bend it so that the juice released from the fish does not leak onto the baking sheet. Bake trout at a temperature of 200 ° C for 30-40 minutes, then open the oven, open the foil and bake the fish for another 10 minutes at the same temperature.
Serve the dish hot. When serving, you can pour trout with any sauce and sprinkle with chopped parsley. Baked mugs of lemon nested in cuts on the side can be replaced with fresh ones.
Baked trout in sour cream
Trout, baked in sour cream, turns out to be very tender, acquires a creamy taste. To prepare the dish you will need:
- large gutted trout (about 2 kg);
- 40 g butter;
- 30-50 ml of cold pressed olive oil;
- 2 large onions;
- 1 lemon
- 5-8 pitted olives;
- some salt and pepper;
- 100 ml of oily sour cream.
Rinse the trout, remove the gills (when baking whole) or the head. Grate the carcass with salt and pepper. You can use special seasonings for fish, but their quantity should be minimal.
Cut the lemon into thin circles. Put half of the circles in the abdomen of the fish. Make transverse cuts on the side and place the remaining lemon circles in them. Cut the butter into cubes and also put it in the abdomen of the trout.
Lay the foil on a baking sheet, grease it with olive oil quite abundantly, carefully place the trout on it. Coat the fish with sour cream. Peel the onions, cut into rings and arrange the rings over the top of the carcass. Close the foil so that the trout is completely covered. Bake the dish at a temperature of 200 ° C for 30 minutes, then open the oven, open the foil, put halves of olives on the surface and bake the fish for another 10 minutes at the same temperature.
Baked trout with cheese, mushrooms and sour cream
Sour cream, mushrooms and cheese perfectly emphasize the delicate taste of trout. To make the dish look more impressive, the fish before baking does not need to be cut into pieces. To prepare a juicy dish you will need:
- whole trout (weight 1-1.4 kg);
- 100 g of cheese;
- 300 g of champignons;
- 100 ml cream (preferably 33% fat);
- 3 cloves of garlic;
- 50 g butter;
- half a bunch of dill or parsley;
- some salt;
- half a lemon.
Trout peel, remove gills, entrails. Squeeze juice out of half a lemon. Grate the fish with salt and pour over the juice of lemon, then stand for pickling for 10-15 minutes.
Put butter, cut into cubes, and chopped greens in the abdomen of the fish. You can gently fasten the edges of the abdomen with toothpicks so that the oil does not leak out and the dish is more juicy. Bake fish in foil at a temperature of 200 ° C for 30 minutes.
Peel and chop the garlic finely. Peel the champignons, cut into slices. lightly fry the mushrooms with garlic, then pour the cream into a pan and simmer for 10 minutes. You can add a little flour to thicken the sauce.
Open the oven, open the foil, sprinkle the trout with grated cheese and bake for another 10 minutes. Serve the fish hot and pour the cooked sauce when serving.
Baked trout with vegetables
Trout, baked with vegetables in garlic sauce, can be a real decoration for a dinner party. To prepare it, you will need:
- trout carcass or steaks (about 1 kg);
- 1 large carrot;
- 1 onion;
- 2-3 cloves of garlic;
- some salt and spices;
- 5-7 potato tubers;
- 250 ml cream;
- 50 -70 g of butter;
- some flour.
To bake trout according to this recipe, you can take a carcass and cut it into steaks. The thickness of each steak is 2-3 cm. You can also get ready-made steaks. Salt fish, sprinkle with spices. Ideal for trout rosemary, black and white pepper, basil, thyme.
While the fish is pickled, you can make the sauce. Pass the garlic through a press, after cleaning the cloves. In a thick-walled stewpan, melt the butter, put the garlic in it and then simmer over low heat for several minutes. When you feel a persistent garlic flavor, pour a couple tablespoons of flour into the sauce and mix well so that there are no lumps. Instead of flour, you can use starch, which is also a good thickener. Pour the cream into a saucepan, add a little salt, spices and cook over low heat for 5 minutes. If the sauce is too thick, you can add a little water to it.
Peel and cut the onion into very thin half rings. It is better to grate carrots on a coarse grater. Fry vegetables in vegetable oil. Onions and carrots should only lightly brown. Peel the potato tubers and cut them into thin circles.
In a baking tray with high sides, lay potato mugs, on them fish steaks. Preliminary, it is recommended to grease the baking sheet with vegetable or butter. On the steaks put a frying of vegetables and pour everything with garlic sauce. The optimal baking mode for such a dish is at 180 ° C for 40-45 minutes. Before you remove the baking sheet, you need to check the readiness of the potatoes. If it became soft, you can serve fish and vegetables to the table.
King trout baked with tomatoes and cheese
Trout can be baked with tomatoes and cheese. Such a dish is called "royal" for its unusually rich taste. To prepare it you need:
- trout - 1.5 kg;
- 2 bulbs are large;
- 4 ripe fleshy tomatoes;
- 2 Bulgarian sweet peppers;
- 300 g of cheese;
- 200 ml of sour cream;
- a little salt and spices.
It is better to cut the trout into fillets or purchase a ready-made fillet with skin. Mix sour cream with salt, add a few spices to your liking, as well as onions, cut into thin rings. The fillet can be baked whole, but it is more convenient to cut it into portions immediately. Pickle slices or a whole fillet in onion and sour cream sauce for 20 minutes.
Peppers peel, pull out the inside with seeds. Cut pepper into thin thin rings. Cut the tomatoes into circles. Put the fillet on a baking sheet, and on top put the circles of pepper and tomato, pour the remaining sauce along with onion rings. Bake at a temperature at 180 ° C for 30 minutes, and then open the oven, sprinkle with grated cheese and bake for another 10 minutes at the same temperature. Serve the finished fillet on portioned plates. It goes well with fresh vegetables.
Broccoli Baked Trout
Trout goes well with broccoli and many other low-calorie vegetables. To prepare a tasty and healthy dish you will need:
- trout fillet - 700 g;
- potato tubers - 5 pcs;
- broccoli - 500 g;
- some salt;
- hard cheese - 100 g;
- cream - 100 ml.
Blanched trout fillet without skin in a small amount of water until soft, and then cut into cubes, remove all bones. Peel and boil potato tubers until cooked. You can cook them directly in the peel, and peel after cooking. Softened tubers cut into cubes or circles.
Rinse the broccoli well, sort it into inflorescences and cook in boiling water for 5 minutes. For baking, select refractory deep cookware. At the bottom put potatoes, salt, then lay out the trout, and on top of the broccoli inflorescences. Grate cheese and mix with cream, add a little salt and pour the resulting mass into the products placed in a baking dish. Cook for 30 minutes at 180 ° C.
