Trout: recipes first and second courses. How to prepare tasty trout

Trout – medium size fish of the salmon family. Because of noble birth and pleasant taste it is highly appreciated in cooking. Fish meat has many nutrients and is an excellent choice for a wide variety of recipes. How to choose the right fish? How to prepare tasty trout? Read all about it in our article.

Trout and its variants

Trout – red fish, close in kinship to the salmon, the humpback salmon, the sockeye, chum and other members of the salmon family. It can grow up to one meter in length, but mostly its size does not exceed 40 centimeters and a weight of 600-700 grams.

The colouring of the trout is very diverse and depends on the pond in which it lives. So, it can be a gray with blue or green tint, copper-orange, pinkish, or white-silver. A distinctive feature of fish is the black and red spots on back and sides.

The Trout is not a separate member of the family. Is the collective name for several freshwater fish that lives in rivers and lakes. These include marble, rainbow, brook, lake Sevan, Golden trout, brook trout, Malmo, salmon Clark, etc. All these species are edible, and some (brown and rainbow) even bred for sale.

Use and food quality

The Meat of the trout is yellow, red and white shades. It has a delicate taste and distinct aroma, reminiscent of cucumber. The brightness of the smell of fish depends on what she ate. Usually it is the higher, the more in the diet of trout crustaceans.

Fish contains lots of omega-3 and omega-6 that reduce the risk of blood clots, strengthen blood vessels, promote brain function, improve skin and musculoskeletal system. It is rich in vitamins and microelements necessary for our body, for example, iron, phosphorus, zinc, selenium, calcium, fluoride, vitamins A,B, E, D, Riboflavin.

The Meat of the trout is less fatty than salmon and a bit cheaper. In different diet recipes trout is recommended, because it does not burden the gastrointestinal tract, but it is quite nutritious. 100 grams of trout contains 119 calories, 20.5 grams of protein and 3.5 grams of fat.

It is considered one of the most healthy fishes and recommend eating it at least twice a week. In addition to personal intolerance, serious warnings for the use of trout there, as long as it was fresh and properly stored.

Trout cooking

In cooking this fish is considered a nearly universal product. There are many trout recipes fried, baked, smoked and even raw. Her make excellent soups, salads and sandwiches.

To Serve it with potatoes, cereals, or legumes, can be combined with various vegetables and creamy cheeses. There is only one rule – with grilled fish, it is desirable to use a fried side dish, and cooked it is is also boil. Not valid it only smoked and raw trout with them best blended raw vegetables.

How to choose a fish?

Cooking fish does not require cooks much effort and special skills, but even the simplest recipe for trout can be spoiled, if you originally buy a low-quality product. Choose trout, in the store is better, fresh or chilled. Her eyes should be unclouded, slightly convex (not depressed) with clear black pupils.

The fresh trout is an elastic body, after pressing the flesh with a finger depression in it does not remain, and then straightened. The gills will be bright red and a little wet, in any case, not brown. Fish should not be damaged, dried or upturned scales.

Chilled trout stays fresh 24 to 72 hours, depending on the temperature of the contents. Frozen it can be stored for several months. And now, when all the details are known, let's talk about how to prepare tasty trout.

Salting trout at home

Salted trout in a vacuum-Packed pieces or in the form of thin slicing is often found on store shelves. But check the quality of such products is not possible. For pickling trout in the home surprises should not wait. In addition, this option will help to save the budget, indulging in the delicacy.

Recipes salted trout quite a lot. For a very simple need:

• One purified fish;
The
• 2 tablespoons salt;
• 1.5 tbsp sugar;
• A few peas of black pepper;
• Bay leaf.

Trout you need to wash and dry, remove the fins and tail, cut into two halves. Fish should be rubbed with salt and sugar, and then put it in a bowl, adding pepper and a few leaves of Laurel. Then all you need to cover with a plate and a little squeeze, put on the dish, something heavy like a jar of water. Next, the fish leave for days in the refrigerator.

In the recipe salted trout, you can add herbs and spices to replace sugar with honey and black polka dot scented. The finished product is cut into slices or thin slices, put it on a sandwich, in salads or wrapped in pita bread.

Recipe of the soup from the head and the tail

The Trout is well suited for soups and fish-soup. It has a brighter taste than white fish, and the broth it comes out more thick. In the preparation of other liquid foods should not be limited only loin, density and expressiveness it gives them no meat, and the bones, heads and tails.

For typical fish soup of trout will need:

• 300 g fish;
• 3-4 potatoes;
• 1 onion;
• 1 carrot;
• Spices (optional);
• Black pepper;
• Salt;
• 2-3 cloves garlic
• Green.

The Pieces of trout and onion pour two liters of water and cook for about 20 minutes. The liquid is then filtered, the head and tail pulled, and the meat separated from the bone and again, throw in the broth. Nothing to drain, but there is a risk that it will fall of the bone.

Next the broth and add salt and pepper, add the sliced potatoes and carrots. After boiling, wait for about 10 minutes, then throw the chopped herbs and squeeze the garlic. The soup will be ready when the vegetables are tender.

The Recipe of the soup from the head and tail of the trout can be extended with other ingredients - beans, lentils, cereals, peppers and tomatoes. The main thing - do not overdo it with the spices, otherwise they will clog the whole delicate taste of the fish. Five minutes until cooked, you can pour 500 ml of cream, or add cubes of cream cheese – give ear tenderness.

Baked fish in cream

Perhaps, trout in cream, baked in the oven, is one of the most simple recipes. For it will need:

• Fish;
• 150-250 g cream;
• Spices.

In Order not to waste energy and time better to take a trout steak or fillet cut. You can purchase a whole fish, but she'll have to clean, remove fins, head, tail and cut into pieces a La carte.

Before cooking it should be a good wash under running water and dry with paper towels. Then RUB with salt, pepper and spices, and allow to soak for a few minutes. Next, you need to place the fish in a baking pan, pour cream and put in the oven for 15-20 minutes. Trout in cream will taste better if you sprinkle it with grated cheese or lay the slices of mozzarella.

Grilled trout

Fried fish is equally delicious. To do this, it will need to be cleaned, rinsed and slightly dried. You can remove the head and tail, however, the whole roast rainbow trout in the pan will look more appetizing and aesthetically pleasing. Have the whole fish it is necessary to remove the gills.

When all the preparatory work done trout sprinkled with lemon juice, salt and pepper. Spices and juice should be applied not only above, but also to treat the internal part of the carcass. Then leave it to soak.

After a while the trout get, completely cover with flour and place on well-heated with oil pan. Fry it for about 5-10 minutes each side and serve with lemon wedges.

For cooking trout recipe too. Technology in this case is no different. Tastier and healthier to use corn or olive oil instead of sunflower. For best roasting you can cover. If flour to replace breadcrumbs, the fish will come out more juicy, and less will stick to the surface of the pan.

Pate trout

This recipe trout is not as simple as the previous one and may need to taste it all. However, those who like to experiment will appreciate. The list of ingredients you will need:

• 300 g smoked fish;
• 3 egg yolks;
• 200 g any cheese;
• 1 tbsp lemon juice;
• Spices;
• A little butter.

First we need to grind the egg yolks and cottage cheese. Fish cut into small pieces and mix with cottage cheese and egg mass. Next, you need to add salt, pepper, lemon juice and favorite spices. Best suited mixture of herbs with rosemary, Basil and oregano. You can also add fresh dill.

To pate was more gentle and homogeneous all the ingredients to grind in a food processor. When all is added and well mixed, the baking pan smeared with butter and put the fish mixture. Of time cooking over medium heat approximately 30-40 minutes.

Pate eaten with various side dishes or consumed as a separate dish, feeding it with fresh lettuce,sprinkle with lemon juice. Seasoning is also used balsamic vinegar and a few tablespoons of olive oil. For spice you can sprinkle the salad with toasted sesame seeds.