Trout is truly a royal fish with a rich taste and high nutritional value for the body. Dishes from it must necessarily be included in the weekly diet of every person, as a source of useful oils to strengthen blood vessels and the heart. Try baked trout in a creamy sauce, sauté it in crispy batter, or make a fragrant kebab.
Trout in 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 salt;
- 15 g of parsley.
Cut the lemon in half and squeeze out the juice. Rinse the trout steaks under running water, peel off the scales if necessary, and pat the fish dry with heavy paper towels. Rub it with pepper and salt, place in a container, pour with olive oil and lemon juice and leave for half an hour.
Toss a lump of butter in a skillet, let it melt over medium heat and toast the flour in it. Pour in a thin stream of cream, stirring constantly the sauce so that no lumps appear. Cook it to the desired thickness, then set the dishes aside and cover with a lid.
Coat a baking sheet or dish with vegetable oil, place the trout and bake at 180oC for 15-20 minutes. Immediately transfer it to a cold plate with a wooden spatula, pour over the present creamy gravy, garnish with parsley leaves and garnish with fresh vegetables.
Trout in crispy batter
Ingredients:
- 1.5 kg trout fillet;
- 2 chicken eggs;
- 100 ml of white wine;
- 150 g flour;
- vegetable oil;
- 1/2 tsp ground white pepper;
- 1 tsp salt.
Cut the fish fillets into portions of about the same size. Sprinkle them with pepper and salt and stir gently, being careful not to damage the structure. Crack the eggs, separate the yolks from the whites, and beat each piece separately. Stir the yolk mixture with wine, 100 ml water and 2/3 flour until smooth. Add protein foam there, stir everything thoroughly and refrigerate for 10 minutes.
Heat vegetable oil. Cook the trout in batter until golden brown by drenching the red slices in the flour and then dipping them into the flour mass. Cook each batch for no more than 10 minutes to avoid overdrying the fish.
Trout kebabs
Ingredients:
- 600 g trout fillet;
- 1 lemon;
- 20 g of dill and parsley;
- 2 tbsp. dry basil;
- 1/2 tsp salt;
- 100 ml of olive or vegetable oil.
Put fresh and dried herbs in a blender bowl, pour in lemon juice, olive or vegetable oil, salt and grind everything to a paste. Spread it on the fish, cut into the correct cubes, and marinate for at least half an hour. Soak wooden skewers in water, string skewers over it and cook for 10-15 minutes in the oven at 170oC.
