Trout is truly a royal fish with a rich taste and high nutritional value for the body. Dishes from it must be included in the weekly diet of each person, as a source of healthy oils for strengthening blood vessels and the heart. Try the baked trout in a creamy sauce, fry it in a crispy batter or make aromatic skewers.
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Trout in a creamy sauce
Ingredients:
- 2 trout steaks (400-500 g);
- 1 large lemon;
- 50 ml of olive oil;
- 40 g of butter;
- 2 tsp flour;
- 300 ml of 10% cream;
- vegetable oil;
- 1/3 tsp ground black pepper;
- 3/4 tsp salts;
- 15 g of parsley.
Cut the lemon into halves and squeeze the juice. Rinse the trout steaks under running water, clean the scales if necessary, and dry the fish with thick paper towels. Rub it with pepper and salt, put in a container, pour olive oil and lemon juice and leave for half an hour.
Throw a piece of butter in a pan, let it melt over medium heat and fry the flour in it. Pour in a thin stream of cream, constantly stirring the sauce so that no lumps appear. Cook it to the desired density, then set the dishes aside and cover.
Smear a baking sheet or pan with vegetable oil, lay out the trout and bake it for 15-20 minutes at 180oC. Immediately transfer it to a cold plate with a wooden spatula, pour over the creamy gravy, garnish with parsley leaves and garnish with fresh vegetables.
Trout in a crispy batter
Ingredients:
- 1.5 kg of trout fillet;
- 2 chicken eggs;
- 100 ml of white wine;
- 150 g of flour;
- vegetable oil;
- 1/2 tsp ground white pepper;
- 1 tsp salt.
Cut the fish fillet into approximately equal sized portions. Sprinkle them with pepper and salt and mix gently, being careful not to damage the structure. Break the eggs, separate the yolks from the proteins and beat each part separately. Mix the yolk mixture with wine, 100 ml of water and 2/3 flour until smooth. Put in the protein foam, mix everything thoroughly and refrigerate for 10 minutes.
Heat the vegetable oil. Cook the trout in batter until golden brown, roll the red slices in the flour, and then dip in the flour mass. Fry each batch for no more than 10 minutes so as not to overdry the fish.