Cooking trout. Trout in white wine with shrimp sauce

Trout baked in the oven is the topic of our conversation today.

Excellent, tasty salmon fish, with tender and juicy meat.

Easy to prepare, does not require special ingredients to prepare a truly royal dish.

It is easy to prepare various dishes for the holiday table, and on a weekday it will not take much time to treat yourself to a real delicacy.

This fish cooked in the oven is very tasty - tender, juicy, aromatic, it turns out delicious, no matter what recipe you use.

Baked fish, almost any kind, is very tasty, I have already talked about recipes for preparing sea fish - excellent, and delicious, if you haven’t read it, you can check it out.

Today trout, I offer several simple and tasty recipes for cooking in the oven

A simple recipe for cooking trout steaks in the oven

Required Products:

• Trout steaks
• Lemon
• Olive oil
• Salt pepper

Preparation:

1. Wash and gut the fish

2. Cut steaks

3. Salt and pepper on top

4. Drizzle with vegetable oil and lemon juice

5. Turn the pieces over and do the same on the other side

6. Let it soak for a few minutes.

7. Place on a non-stick grill or foil

8. Bake in the oven for 20 minutes at 200 degrees

How to simply bake trout in foil

Ingredients:

• Rainbow trout – 500 gr.
• Olive oil – 1 tbsp. l.
• Soy sauce – 3 tbsp. l.
• Rosemary – 4 sprigs
• Fish seasoning

Preparation:

1. Gut and wash the fish
2. Place foil on a baking sheet and grease it with vegetable oil.
3. Rub the carcass on all sides with salt and seasonings, put sprigs of rosemary inside
4. Place the fish on foil
5. Sprinkle with soy sauce
6. Wrap in foil and place in the oven
7. Bake for 30 minutes at 180 degrees

Trout baked in the oven with potatoes

Ingredients:

• Trout – 400 gr.
• Potatoes – 5 – 7 medium pieces.
• Onions – 1 pc.
• Tomatoes – 2 pcs.
• Olive oil
• Pepper
• Parsley seasoning
• Seasoning for fish

Preparation:

1. Boil the potatoes in their skins until half cooked, peel

2. Gut the fish, wash it, cut it into portions

3. Salt, pepper, add seasonings and 1 - 2 tablespoons of oil

4. Cut the potatoes into pieces

5. We also cut tomatoes

6. Cut the onion into half rings

7. Add 3 tablespoons of olive oil to the potatoes

8. Add tomatoes, onions, a little salt, mix everything well

9. Place vegetables on a baking sheet

10. Place fish pieces on top

11. Place in the oven for 25 - 30 minutes at 180 degrees

This is such a beautiful and tasty dish

Recipe for whole trout with potatoes and tomatoes

Ingredients:

Yield 3 – 4 servings

• Trout carcass – 1 pc.
• Fennel – 20 gr.
• Onions – 1 – 2 pcs.
• Potatoes – 3 – 4 medium pieces.
• Tomato – 2 – 3 pcs.
• Garlic – 2 – 3 cloves
• Lemon – 1 pc.
• Olive oil
• Salt, pepper mixture, seasonings to taste

Preparation:

1. Clean and rinse the carcass

2. Make cuts along the ridge and remove the bones to make a whole fillet

3. Mix a mixture of peppers with salt, seasonings and rub the fillet on all sides

4. Pour in lemon juice and place lemon slices over the entire surface of the fish.

5. Fry finely chopped onion and fennel in vegetable oil in a frying pan until tender.

6. Place sliced ​​tomatoes and lemon slices on the bottom of the pan.

7. Arrange the fillet, in the middle of which place the fried onions and fennel

8. Fold the fillet in half to form a whole carcass

9. Place sliced ​​potatoes on the sides, previously boiled until half cooked.

10. Add chopped tomato into pieces

11. Drizzle oil on top, add lightly salt

12. Place in an oven preheated to 180 - 200 degrees

13. Bake for 35 – 40 minutes

Ingredients:

• Steaks - 500-600 gr.
• Cream 22% - 200-300 ml.
• ½ onion
• Garlic – 3 – 4 cloves
• Greenery
• Salt, pepper to taste
• Vegetable oil

Preparation:

1. Finely chop onion, garlic

2. Grease the baking dish with vegetable oil.

3. Place chopped onions.

4. Arrange the steaks in shape.

5. Salt and pepper on top.

6. Fill the contents of the mold with cream

7. Cover the top of the pan with foil

8. Place in the oven at 180 degrees for 30 minutes

9. After 20 minutes, remove the foil and sprinkle the fish with garlic

10. Place back in the oven for 10 minutes

11. Sprinkle with chopped herbs

The fish is ready. Bon appetit!

Delicious trout baked with cheese and tomatoes

Ingredients:

• Steaks – 2–3 pcs.
• Hard cheese – 100 gr.
• 1 - tomato
• 1/2 lemon
• Dill – 30 gr.
• 2 tbsp. tablespoons low-fat yogurt or mayonnaise
• spices for fish

Preparation:

1. Season the cooked fish pieces with salt and pepper on both sides.

2. Place in a small bowl, pour in lemon juice, cover with film, refrigerate for 40 minutes, marinate

3. Grate the cheese on a coarse grater, cut the tomato into slices, finely chop the greens

4. Place each steak separately on foil

5. Sprinkle dill on top, put tomatoes, sprinkle with cheese

6. Pour yogurt on top, you can use mayonnaise, sour cream

7. Wrap each piece in foil like an envelope

8. Place on a baking sheet and bake in the oven for 30 - 35 minutes at 200 degrees

9. 10 minutes before readiness, open the foil and let the cheese brown

10. Place the finished steaks on plates, sprinkle with herbs

Bon appetit!

Georgian trout - watch the video

Video recipe for trout baked in Armenian style

If you liked the recipes, share them with friends, leave your wishes and comments in the comments

Trout dishes are both tasty and healthy. To prepare trout, you don’t need any special touches - the main thing is to emphasize the delicate taste and texture of the fish. The site has many trout recipes with photos that will help diversify the menu. Add to this the beneficial properties of fish: nutritionists advise regularly eating trout, because... it contains the largest amount of Omega-3 (polyunsaturated fatty acids). Trout is one of the most delicious fish. It is not large in size and weighs about 300-500 grams. The color of trout depends on its habitat, the color of the water and bottom, the food of the fish and the time of year. Therefore, you can find silver, golden or dark gray trout on the shelves.

Salted or smoked red fish looks good on sandwiches with cottage cheese. The recipe for such sandwiches is simple, but there are some subtleties that are worth remembering to make the snack tastier. For example, slices of bread must be dried

chapter: Sandwiches

Verrines are a type of layered salads that are collected in transparent bowls or small salad bowls. This recipe makes it easy to prepare verrines with lightly salted or smoked fish (salmon, salmon, etc.). Delicate, fragrant and very beautiful

chapter: Verrines

Snack pancakes occupy a worthy place in the decoration of the festive table. There are many recipes, all you have to do is choose the options to suit your taste. I suggest trying to make a pancake roll filled with cream cheese with herbs and smoked slices

chapter:

I’ve never understood pasta salads, but this recipe interested me because it uses small pasta and no mayonnaise, which, in my opinion, doesn’t go well with pasta. The pasta salad with fish has a fresh taste, it turned out interesting

chapter: Pasta salads

Before baking the trout in the oven, rub the carcass with a mixture of salt and dill, then pour over the lemon marinade and leave at room temperature for about 20 minutes. The baked fish turns out juicy and goes perfectly with spicy mustard-dill sauce.

chapter: Baked fish

For an appetizer of red fish with avocado and cream cheese, lightly salted or smoked salmon, trout or salmon are suitable. To prevent the avocado from browning, sprinkle lemon juice on it. The thickness of the red fish slices with avocado and curd cheese is optimal

chapter: Fish appetizers

Trout baked with lemon grass, herbs and pomegranate syrup at 190C will be ready in 30 minutes. You should not bake the fish longer so that it retains its juiciness. Before baking, the fish is briefly marinated in a mixture of olive oil and pomegranate syrup.

chapter: Fried fish

It is better to divide the preparation of snack pancakes with trout pate and red caviar into 2 parts, or even better, over 2 days. First you need to prepare the filling, and then bake thin pancakes. Let the pancakes cool and only then start stuffing. Pere

chapter: Pancakes (sweet and savory)

Lake trout is tender and cooks quickly, although it has plenty of bones. Therefore, before serving, it is better to separate the meat from the bones so that you can put the fish on the plate without any bones. The fish and side dish in this recipe are cooked at the same time, which for me is l

chapter: Baked fish

This pate of baked trout and cream cheese can not only be spread on bread, but also filled with text snack baskets, eclairs and filled with pancakes. You can add not only red caviar to the pate, but also any salted caviar: pike, pollock or

chapter: Fish appetizers

Beets go well not only with herring, but also with red fish, such as salmon. In this recipe, I suggest baking salmon fillet in the oven under a layer of beets stewed in a frying pan, adding honey and balsamic vinegar. I don't know about you, but

chapter: Baked fish

Sushi "Philadelphia" - American roll with rice on the outside, salmon and cream cheese. Instead of salmon, you can use salmon or trout. If you do not have access to fresh fish, opt for lightly salted or smoked red fish. Cream cheese n

chapter: Japanese food

Today is a recipe for Finnish trout soup. First, a clear broth is boiled from fish heads and ridges with a whole onion and spicy roots. Then you can put a hefty piece of fish fillet and vegetables into the strained broth. When the fish is ready, send

chapter: Finnish cuisine

A simple recipe for oven-baked fish, where the fillets are briefly marinated in a mixture of soy sauce, mustard and honey. And if you add a little sesame, it will give the dish not only an additional oriental note, but also a light

chapter: Baked fish

For this recipe, the breading is prepared in an unusual way. Trout fillets are not rolled in a mixture of bread crumbs and herbs, but they are made into a mixture with the addition of butter, seasoned with lemon zest, salt and pepper. This mixture is rolled out with a rolling pin.

Trout is a very unusual fish. Depending on the type, its meat can be white or red, it can be quite large in size and weigh several kilograms (sea trout), or it can be the size of a man’s palm (river or lake trout).

But one thing remains the same - trout dishes are very tasty, delicious and healthy. Trout meat contains a large amount of vitamins (A, E, D), protein, minerals (calcium, potassium, magnesium, iron, zinc, phosphorus, etc.), amino acids and omega-3 polyunsaturated fatty acids. The latter are especially useful for humans; moreover, they are not produced by the body on its own. Trout is useful for diseases of the cardiovascular system, helps get rid of excess cholesterol in the blood, and is also an excellent dietary dish.

Trout dishes - the best recipes

Recipe 1: Trout baked in the oven in foil

Any type of trout is suitable for preparing this dish. River fish can be baked whole, having first been cleared of scales, entrails, gills and fins, while sea fish, due to its size, will have to be cut into pieces before cooking. You can serve the finished dish yourself, or you can add a side dish, for example, boiled crumbly potatoes or country-style potatoes.

Ingredients

500 g fresh trout
half a lemon
1 table. spoon of vegetable oil
bunch of parsley
coarse salt
ground black pepper
food foil for baking

Cooking method

The fish must be cleaned of scales, the entrails removed, and the fins and gills cut off. Rinse the carcass with cold running water and dry with a paper towel. Then rub generously with coarse salt and ground black pepper. Cut the lemon into 4 parts, squeeze the juice from one, mix it in a separate container with oil and coat the fish with the resulting mixture. Cut another quarter into thin slices and make small cuts on both sides of the fish carcass. Insert lemon slices into them. Cut the remaining two parts of the lemon into slices, mix with chopped parsley and fill the belly of the fish with them. Next, you need to wrap the carcass in foil, place it on a baking sheet and put it in the oven, preheated to 180 degrees. The dish is prepared for 40-45 minutes; 5 minutes before it’s ready, you can open the foil slightly so that the fish browns.

Recipe 2: Trout soup

Ukha is a truly legendary dish. Of course, it is best to cook it from freshly caught fish over a fire right on the shore of a reservoir. But if this is not possible, it doesn’t matter! You can prepare excellent fish soup at home. Trout soup is especially tasty and rich. The main thing is not to overcook this dish; the broth should under no circumstances boil too much.

Ingredients

500 g trout fillet
1 medium onion
8-10 medium potatoes
30 g butter
1-2 cloves of garlic
1 medium carrot
2-4 lemon slices
salt, allspice, black pepper, bay leaf to taste

Cooking method

Wash the trout fillet thoroughly with cold running water and cut into large pieces. Wash the potatoes, peel them and cut them into cubes. Wash and peel the carrots and onions and cut into thin strips. Finely chop the greens. Pour 2.5 liters of water into a saucepan, put on high heat, bring to a boil, then reduce the heat, and put potatoes, carrots, onions and half the greens into the saucepan. When the vegetables are almost ready (you can easily check by piercing the potatoes with a fork; they should pierce easily), lower the fish into the broth. Then add bay leaf, salt, pepper and more herbs. Cook the fish soup over low heat until done, then remove from heat, add crushed garlic, butter and pepper (to taste). The soup should sit for at least half an hour. It should be served at the table, garnished with lemon slices.

Recipe 3: Trout steak

Trout steak is prepared very quickly and simply, and on the table this dish looks downright royal. If you beautifully place a side dish and a teaspoon of red caviar next to it, your guests will have the distinct impression that you spent half a day working on this dish. French fries, country-style potatoes, or simply boiled crumbly ones with herbs are suitable as a side dish.

Ingredients

700 g trout, cut into steaks
half a lemon
3 table. spoons of olive oil
salt, pepper, rosemary (to taste)
greens for decoration

Cooking method

Rinse the trout steaks under running cold water and place in a bowl. Sprinkle with rosemary, salt and pepper, and lemon juice. Leave for 20-30 minutes. Heat oil in a frying pan, remove the trout from the bowl and place in the pan. Fry over medium heat for 7-8 minutes, then flip each steak with a spatula and cook for another 4-5 minutes with the lid open. Then cover the pan with a lid, reduce heat and simmer the steaks for 5-7 minutes. This dish should be served immediately, garnished with lemon slices and sprigs of herbs.

Recipe 4: Fried trout

For this recipe you need medium-sized river trout. Its highlight is the presence of sour cream among the ingredients, which makes the taste of the fish even more delicate. This dish is best served with boiled potatoes, seasoned with a little butter and finely chopped herbs.

Ingredients

4-5 pieces of medium-sized river trout
1 cup sour cream
2 table. spoons of ground crackers
2 table. spoons of flour
6 table. tablespoons olive or vegetable oil
salt to taste
greenery

Cooking method

Clean the trout from scales, remove the entrails, cut off the head, fins and gills. Rinse under cold running water. Season with salt and stuff with finely chopped herbs (to taste). Roll the fish in breadcrumbs and flour. Heat the oil in a frying pan, put the fish in it and fry for 3-4 minutes without a lid on each side. Then reduce the heat to low, pour sour cream over the fish, close the lid and cook for about 5 minutes. Serve the finished dish with a side dish, garnished with herbs.

Recipe 5: Lightly salted trout - how to salt trout at home

Only sea trout is suitable for salting. The process of preparing it is so simple that even an inexperienced housewife can handle it brilliantly. Lightly salted trout can be used for salads and cold appetizers, but it is especially tasty on sandwiches with fresh white bread and butter.

Ingredients

0.5 kg trout fillet
2 teaspoons salt
1 teaspoon sugar
1 table. spoon of vodka

Cooking method

Cut the fillet into large pieces, remove the bones. Rub with salt and sugar and place tightly in a suitable container. Sprinkle with vodka and cover with cling film. Place in the refrigerator for 10-12 hours. Next, taste it; if salt seems not enough, you can add more to taste.

1. It is better to salt the fish 15-20 minutes before frying, then it will not crumble and will be tastier.

2. Fish should definitely be seasoned with lemon juice, as the acid helps eliminate the specific smell.

3. If during the cooking process the steaks were accidentally over-salted, sour cream added to the pan will help correct the situation.

It's hard to find a person who doesn't like trout. This fish is one of the most delicious and healthy. In order to make an appetizing dish out of it, you don’t need any special tricks. It is not too dry, and if you know how to cook trout deliciously in the oven or in a frying pan, it will remain tender and juicy. At the same time, trout dishes look very presentable, most of them are suitable for a festive table. However, the ease of preparing trout allows you to make dishes from it even for a family dinner.

The recipes we have collected will help you out in a variety of situations. Using them, you can quickly prepare food for your family, even if you came home late from work, and holiday dishes for a spontaneous holiday feast.

Culinary secrets

Before you start choosing a suitable recipe, we suggest you familiarize yourself with several secrets, knowledge of which will allow you to cook trout in the oven or in a frying pan especially tasty.

• If the meat or fish has not been frozen, it is always easier to maintain its juiciness. However, experienced chefs can make an equally juicy dish from frozen foods. The secret is in proper defrosting. If you let the trout thaw in the refrigerator, you'll have no problem keeping it juicy.
• Trout cooks very quickly. Do not exceed the cooking time if you do not want to dry it out. Trout is usually baked in the oven for 30 to 40 minutes, and fried in a frying pan even faster.
• Foil or a cooking bag helps preserve the juiciness of trout when baking, and batter when frying. A fairly rich sauce made from sour cream, cream or mayonnaise can also cope with this task. If you cook trout in dough, it will also remain tender and juicy.
• To give trout a seductive aroma and improve its already excellent taste, the fish is marinated. For marinade, aromatic herbs, lemon juice, white and black pepper are most often used. There are recipes that call for the inclusion of honey or mustard in the marinade. In this case, the dish can be given a particularly piquant taste.

Now you know how to cook trout juicy and flavorful. We bring to your attention recipes for preparing baked trout whole, in the form of steaks or fillets. The last two recipes will help you cook trout deliciously in a frying pan. One of them is a treasure of Armenian cuisine; lake trout is usually prepared using it. So choose a recipe, get creative and enjoy the unique taste of trout.

Trout baked with a crispy crust

What do you need:

• river trout carcasses – 1 kg;
• fresh basil – 100 g;
• lemon – 2 pcs.;
• garlic – 7-8 cloves;
• egg yolk – 2 pcs.;
• sour cream – 100 ml;
• potato chips – 100 g;
• salt, spices - to taste;
• greens - to taste.

How to cook:

1. Clean, gut, wash and dry trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle it over the carcasses. Leave to marinate for a quarter of an hour.
2. Finely chop the basil.
3. Grate the zest from one lemon (the one from which the juice was squeezed).
4. Crush the chips in a mortar into fine crumbs. Leave a few for decoration.
5. Chop the garlic very finely with a knife.
6. Mix garlic, chips crumbs with herbs and zest.
7. Beat the yolks with sour cream. Add to the spice mixture and stir.
8. Place the fish in the pan, cover each with a thick sauce.
9. Place in an oven preheated to 180-200 degrees for half an hour. At first it is better to bake under foil, then without it.

Before serving, garnish with sprigs of herbs, remaining chips and fresh lemon wedges.

Whole baked river trout

What do you need:

• river trout – 1kg;
• oranges – 0.3 kg;
• soy sauce – 40 ml;
• honey – 1 tsp;
• Russian mustard - 1 tbsp. l.;
• dried saffron – 1 tsp;
• ground black pepper - to taste;
• mayonnaise – 100 ml;
• vegetable oil – 10-20 ml.

How to cook:

1. Season the prepared river trout carcasses with salt and pepper.
2. Mix mustard, mayonnaise, honey and soy sauce. Coat the trout carcasses with the resulting mixture.
3. Grease a sheet of foil and place it on a baking sheet.
4. Cut the oranges into circles, remove the seeds from them. Place orange slices on foil. Place trout carcasses on them.
5. Sprinkle the fish with saffron and pepper. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes, including the last 10-15 minutes without foil. The temperature in the oven at this time should remain around 180 degrees.

Trout made according to this recipe has a spicy, sweetish taste, typical of Asian dishes. Therefore, it is best to cook rice as a side dish.

Monastery-style trout

What do you need:

• rainbow trout (steaks) – 0.5 kg;
• potatoes – 1 kg;
• flour - 1 tbsp. l.;
• vegetable oil – 140 ml;
• butter – 50 g;
• cheese – 50 g;
• sour cream – 0.5 l;
• onions – 100 g;
• tarragon – 5-10 g;
• fresh mushrooms – 0.25 kg;
• salt, spices - to taste.

How to cook:

1. Wash the steaks, dry with napkins, rub with salt and spices.
2. Cut the potatoes into bars, as for French fries, fry in vegetable oil, add salt and pepper.
3. Fry the flour in butter, add sour cream, bring to a boil. Whisk the sauce until smooth.
4. Cut the mushrooms into small cubes.
5. Grease the mold and place the trout in it. Place mushrooms on it. Top with a mound of potatoes.
6. Pour in the sauce.
7. Bake at 180 degrees for half an hour. 10 minutes before cooking, sprinkle with grated cheese.
8. Sprinkle with tarragon before serving.

Please note that the dish is not lean, and its calorie content is quite high. But this dish is very tasty and satisfying; you can feed your household with an excellent appetite.

Trout with mushroom julienne

What do you need:

• trout fillet – 0.5 kg;
• champignons – 0.2 kg;
• cream – 0.2 l;
• lemon – 0.5 pcs.;
• butter – 80 g;
• flour - 1 tbsp. l.;
• salt, seasonings - to taste.

How to cook:

1. Marinate the fish pieces in a mixture of lemon juice, salt and spices.
2. Melt butter in a frying pan, fry mushrooms cut into small cubes in it, add flour and fry with it for a couple of minutes.
3. Pour the cream into the pan in a thin stream, whisking it with a whisk.
4. Cut the fillet into pieces approximately 5-6 cm wide. Cut each piece in half down to the skin and roll so that each piece resembles a steak in appearance.
5. Place the steaks on “boats” made of foil.
6. Cover the pieces with mushroom julienne.
7. Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil “boats”. They don't need a side dish.

Rolls of trout slices

What do you need:

• trout fillet – 0.5 kg;
• garlic – 1 clove;
• walnuts – 0.2 kg;
• canned pineapples - small jar;
• lemon – 1 pc.;
• salt, pepper - to taste;
• olive oil – 50 ml.

How to cook:

1. Cut the trout fillet into pieces about half a centimeter thick.
2. Marinate in a mixture of olive oil and lemon juice with salt and pepper.
3. Grind the garlic in a blender along with walnuts and pineapples.
4. Brush the mixture onto the trout slices and roll them into a roll.
5. Pour pineapple juice or syrup from a can into the bottom of the baking dish. Place trout rolls in it.
6. Bake at 180 degrees for 20 minutes.

This recipe can be used to prepare a holiday appetizer.

Trout fillet baked in dough

What do you need:

• trout fillet – 0.5 kg;
• soft cheese – 100 g;
• olives – 10 pcs.;
• cherry tomatoes – 5 pcs.;
• purple onion – 50 g;
• chicken egg – 1 pc.;
• salt, pepper - to taste;
• puff pastry (yeast-free) – 0.5 kg.

How to cook:

1. Roll out the dough.
2. Season the fillet with salt and pepper and place on the dough.
3. Place olives cut into rings on top and onion cut into thin half rings. Cover it all with tomato slices.
4. Lift the edges of the dough, bring them together, and twist them to seal them well.
5. Brush the dough with egg.
6. Place the “pie” in the oven after preheating it.
7. Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Lake trout in a frying pan in Armenian style

What do you need:

• trout – 1 kg;
• butter – 100 g;
• wine vinegar (3 percent) – 100 ml.

How to cook:

1. Cut the fish into portions.
2. Plane the butter.
3. Place the butter slices in a non-stick frying pan.
4. Place the fish pieces on the oil.
5. Place the frying pan over low heat, covering with a lid.
6. After 10 minutes, carefully turn the trout pieces over. Add vinegar, diluting it with water 1:1. Simmer for 20 minutes.

Sometimes it turns out that the simplest recipes are the best. Try cooking lake trout at home according to the Armenian recipe - you won’t regret it, it turns out very tasty.

Trout in a frying pan in shrimp sauce

What do you need:

• trout steaks or fillets – 0.5 kg;
• peeled shrimp – 150 g;
• flour - 1 tbsp. l.;
• white wine – 50 ml;
• lemon – 0.5 pcs.;
• salt, pepper - to taste;
• butter – 50 g;
• vegetable oil - how much will be needed.

How to cook:

1. Marinate the fish in a mixture of salt, pepper, and lemon juice.
2. Boil shrimp in water with salt and pepper for 5 minutes.
3. Remove the shrimp and place them in a blender jar. Pour in 100 ml of the broth in which they were cooked. Grind.
4. Heat the vegetable oil in a frying pan, place the fish in it, fry on both sides, giving each side 5 minutes.
5. Pour in the wine, reduce the heat, and cover the pan with a lid. Simmer for 10 minutes.
6. Melt the butter in a clean frying pan and fry the flour in it. Add shrimp mixture, stir well, simmer for 5 minutes.

Place the fish on a plate, pour over the sauce and serve. Your guests will be delighted with this dish. It harmonizes especially well with white wine.

Trout can be cooked in the oven or in a frying pan. Even if you choose a complex recipe, cooking will not take much time. At the same time, the dish will turn out tender, tasty, appetizing.

Trout is a rather unusual fish, the meat of which can be both white and red. Sea trout can be very large and weigh several kilograms; river and lake trout are usually the size of a man's palm.

Any trout dish is very healthy, tasty and delicious.

The meat of this fish contains a large amount of vitamins, protein, amino acids, minerals and Omega-3 polyunsaturated fatty acids, which are very beneficial for the human body; moreover, they are not produced by it independently. Trout is an excellent dietary dish, helps get rid of excess cholesterol in the blood and is very useful for diseases of the cardiovascular system.

How to cook trout simply, quickly and tasty? You can cook trout in a variety of ways, but cooked trout in a frying pan, in addition to its benefits, also has an excellent taste that is sure to please the whole family and guests.

Below are the best simple recipes for cooking trout in a frying pan that anyone can prepare.

Delicious trout steaks

This dish is prepared very quickly and simply, and looks just like a king. And if the finished dish is beautifully decorated and served with a side dish and a spoonful of red caviar, guests will get the impression that they spent half a day working on this dish. Boiled potatoes with herbs, country-style potatoes or french fries are perfect for a side dish.

Required ingredients:

• trout - 700 gr.;
• half a lemon;
• olive oil - 3 tbsp. l.;
• salt, pepper, rosemary (to taste).

Cooking method:

1. Clean the fish, gut it, rinse, cut into steaks and place on a plate. Then sprinkle the steaks with salt, pepper, rosemary and freshly squeezed lemon juice. Leave for 20-30 minutes.
2. Heat a frying pan over a fire, add oil and place the steaks in the heated oil. Fry for 7-8 minutes over medium heat, then turn over and cook with the lid open for another 4-5 minutes. After this, close the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes.
3. The cooked fish should be served immediately, beautifully decorated with sprigs of herbs and lemon slices.

Bon appetit!

Fried trout with mayonnaise

This dish turns out to be very aromatic and delicate in taste thanks to mayonnaise.

Required ingredients:

• trout - 2 kg;
• onions - 2-3 pcs.;
• mayonnaise;
• breadcrumbs;
• vegetable oil;
• salt pepper.
• Cooking method:

1. First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then place the steaks in a deep pan, add salt and pepper. Pour in mayonnaise and mix everything thoroughly. Leave to marinate for 30 minutes without placing in the refrigerator.
2. Peel the onions and cut into half rings. Then fry it in a frying pan until golden brown and place on a separate plate.
3. After the fish has been marinated, roll each piece in breadcrumbs and place in a hot frying pan with vegetable oil. Fry each piece on all sides.
4. Place the cooked fish on a dish, garnishing with fried onion pieces on top.

Bon appetit!

Trout fried in breadcrumbs

Required ingredients:

• trout - 0.6 kg;
• eggs - 2 pcs.;
• onions - 2 pcs.;
• vegetable oil;
• flour and breadcrumbs;
• salt.
• Cooking method:

1. First you need to clean the fish, gut it, rinse it well and cut it into pieces. Then sprinkle each piece with salt and roll in flour.
2. After this, you need to dip each piece in the egg and roll in breadcrumbs.
3. Heat a frying pan, pour oil into it and place the fish. Fry on both sides until fully cooked.
4. Place the cooked fish on a dish and pour over the juice formed during cooking. You can garnish with parsley, lemon slices and onion rings.

Bon appetit!

Trout in white wine with shrimp sauce

Required ingredients:

• trout (fillet) - 450 gr.;
• half a lemon;
• white wine - 0.25 cups;
• vegetable oil;
• salt pepper.

For the sauce:

• shrimp - 150 gr.;
• butter - 25 gr.;
• flour - 1 tbsp. l.

Cooking method:

1. First, the fish needs to be washed, salted, peppered and sprinkled with freshly squeezed lemon juice. Leave for 20-30 minutes.
2. Fry in vegetable oil in a frying pan until golden brown. Then reduce the heat, add white wine and simmer covered for 15-20 minutes.
3. Prepare the sauce: to do this, boil the shrimp in a small amount of salted water, peel them and put them in a blender. Add to them 4 tbsp. spoons of the water in which they were boiled, and grind everything to the consistency of cream.
4. In a separate frying pan, fry the flour, add butter, mix everything well and add chopped shrimp. Let the sauce simmer for 3-5 minutes.
5. Pour shrimp sauce over the finished fish and serve.

Bon appetit!

Armenian dish - Ishkhan

Ishkhan - lake trout. Refers to Armenian cuisine. This is a very simple recipe; you can cook trout even in the presence of guests.

Required ingredients:

• trout - 1 kg;
• dry white wine - 100 gr. (you can use homemade vinegar instead of wine);
• butter - 50 gr.

Cooking method:

1. Clean the fish, gut it, rinse well and divide into portions. Add salt.
2. Cut the butter into thin slices - 1.5 mm thick, place on the bottom of the frying pan, and place pieces of fish on top.
3. If you are using a non-stick frying pan, then cover with a lid, put on low heat and cook for 10 minutes - in this case the fish will turn out in its own juices. If you are using a cast iron frying pan, then you need to pour water so that it covers the fish, cover with a lid, put on low heat and cook for 20 minutes.
4. Then pour in the wine, cover the pan with a lid and cook for another 5 minutes over low heat.

Place the finished fish on a plate in the form of a whole carcass. You can garnish with olives, lemon slices and pomegranate seeds. They are not only an excellent decoration, but also a pleasant and tasty addition to fish. The dish can also be decorated with fresh tarragon.

Bon appetit!