The rainbow trout is a freshwater steelhead salmon. This fish has tender fatty meat and dense skin. Rainbow trout are baked in the oven, grilled, and cooked in pots.
It is necessary
-
- For rainbow trout in mushroom sauce:
- - 4 medium-sized rainbow trout;
- - 250 g of champignons;
- - 100 g of butter;
- - 300 ml of cream;
- - 1/2 lemon;
- - 1 bunch of parsley;
- - salt
- ground black pepper to taste.
- For rainbow trout
- grilled:
- - 4 medium-sized rainbow trout;
- - 50 g butter;
- - 1 tbsp. l. red caviar;
- - 20 ml of olive oil;
- - 1 lime;
- - 1/4 lemon;
- - 12 stalks of cumin;
- - 1/2 tsp. tarragon leaves;
- - 1/2 tsp. chives;
- - salt
- ground black pepper to taste.
Instructions
Step 1
Rainbow Trout in Mushroom Sauce Peel the rainbow trout, remove the head and entrails, rinse in cool running water. If the fish has been frozen, it must be completely defrosted before cooking. Rub the inside and outside of the fish with salt and ground black pepper. Leave it on for a few minutes.
Step 2
Melt about 50 g of butter in a skillet. Finely chop fresh champignons. You can also use frozen mushrooms for the sauce. Fry the mushrooms in oil for 5 minutes. Squeeze the juice out of the lemon. Add lemon juice, salt and pepper to taste to the mushrooms. Pour in heavy cream and bring to a boil, turn off heat immediately.
Step 3
Fry the fish in the remaining butter for 4-5 minutes on each side until golden brown. Transfer the grilled trout to a baking dish in one layer. Pour the mushroom sauce over the fish. Preheat the oven to 180-200 degrees C.
Step 4
Roast the rainbow trout in the sauce in the oven for 15-25 minutes, depending on the weight of the fish, until tender. Finely chop the parsley and sprinkle it on the finished dish before serving.
Step 5
Grilled Rainbow Trout Prepare the fish. Gut rainbow trout, peel and rinse in cold water. Pat dry inside and out with a paper towel. Cut the lime into thin slices. Squeeze the juice out of a quarter of the lemon.
Step 6
Rub the spices over the fish. Place lime wedges and 3 sprigs of caraway seeds inside each fish. Brush the trout with olive oil. Preheat the grill. Fry the fish on each side for 5 minutes until tender.
Step 7
Prepare caviar oil. Whisk slightly melted butter until soft. Pour in lemon juice, add finely chopped chives and tarragon. Stir in red caviar gently and add ground black pepper.
Step 8
Transfer cooked rainbow trout to portioned platters. Top with caviar oil and serve immediately.
