Rainbow trout: cooking recipes, calories. Rainbow trout dishes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Salmo irideus is a popular species of the Salmon family. Rainbow trout, according to scientists, originated from Pacific salmon, is a freshwater representative of its kind. This species is distinguished by an elongated body, the presence of a wide and bright strip, which is located along the sides. The rainbow trout got its unusual name because of one distinctive feature of its appearance: the presence of a scarlet strip against the background of a silver body, which changes its hue to red or purple during spawning. An adult fish reaches a mass of up to 2 kg, and its body length is about 80 cm.

Cooking

Rainbow trout in the menu of different peoples of the world is a fairly commonly used fish. It can be used for cooking everyday dishes, and for culinary delicacies. The flesh of Salmo irideus is practically without small seeds, so this representative of the expanses of water can also be used in the diet for children. And the calorie content of rainbow trout is 119 kcal per hundred grams of this naturalproduct. And for people who need animal protein but are looking to take care of their he alth, it's a great addition to their diet.

How delicious to cook rainbow trout

This type of salmon can be prepared in various ways. Rainbow trout can be boiled, baked, and fried in a pan (on the grill), and you can steam it. And also: s alt, marinate. This fish is good to use for cooking main dishes, and as a component of salads, appetizers, first courses and even pastries. The most delicious it, of course, is obtained in the oven. And here is a suitable and uncomplicated recipe for you.

In foil and whole

Rainbow trout in the oven in foil is prepared quite quickly and simply. We need the following products: a fish carcass weighing a kilogram, hard cheese - 150 grams, champignons - 300 grams, a head of garlic, half a glass of cream and a spoonful of butter, juice of half a lemon, seasonings with s alt, fresh herbs. And let's start cooking!

How to cook

Rinse the fish thoroughly in running water, removing the insides with gills (the head can also be cut off). Then we rub the carcass with s alt and lemon and leave for half an hour to soak. We clean and finely chop the garlic, and wash the mushrooms and cut into layers. We cover the oven tray with foil and make original sides on each side (so that the juice does not spread later). We put the prepared rainbow trout in the bed. We turn the foil and put in the oven for 20 minutes (temperature 180-200). At the end of cookingunwrap the fish and sprinkle it with grated cheese.

Separately, melt the butter in a frying pan, put the mushrooms and garlic there, s alt and pepper according to individual preferences, fry for 5-7 minutes, stirring constantly. Pour half a cup of cream into the same pan and simmer for another five minutes. At the end of the action, chop finely fresh herbs and add to the sauce, mixing thoroughly. Turn off the fire and cover with a lid - let it brew a little.

Now the rainbow trout in the oven in foil has arrived, and the grated cheese has melted. We take the fish out of the shell and place it on a dish. Spoon thick sauce on top. Can be served on the table. This dish goes well with vegetables and boiled or baked potatoes (you can also make mashed potatoes).

Filet in the oven

To prepare this recipe, we need the following ingredients: a pound of trout fillet, vegetable oil, lemon, fresh herbs (parsley with dill, for example). And also for "accompaniment": seaweed salad and rice. Both need 100 grams each.

How to cook

The fillet in foil is unusually soft, not only very tasty, but also retains its usefulness to the full. So, we put the raw product in foil (if you bought ice cream, you must first defrost it). S alt-pepper to taste. Sprinkle with finely chopped herbs.

Add lemon slices on top (cut together with zest). Pour a little vegetable oil (it is better to take olive oil). Wrap in envelopes. We put on a sheet in the oven (20 minutes, temperature -200).

For garnish, boil rice separately (add a pinch of saffron when cooking). Fillet in foil cooks pretty quickly. We take the baking sheet out of the oven, unfold the "package". The fillet is best served with rice, which is watered with fish "juice" formed in envelopes, with seaweed (seaweed).

Baked in s alt

Dishes of rainbow trout, of course, are varied. If you want to get the easiest option, then use the old folk way of baking fish. For him, we need rainbow trout in an amount of up to 2 kilograms, basil, lemon, a fairly large amount of coarse s alt.

The carcass of gutted and washed fish is stuffed with lemon slices and basil leaves. Cover the oven tray with foil. Pour s alt quite generously onto the foil and lightly moisten it with water. You can put a few slices of lemon on the s alt. And on top - trout.

We level the pillow of s alt on the sides of the carcass, wrap the foil and also sprinkle on top. Don't forget to wet with water. We put the envelope with fish on a baking sheet in the oven (180 degrees, 30-40 minutes). During this time, the trout should be properly baked. We take the fish in foil out of the oven, unfold and crack open the s alt crust. You can serve mashed potatoes or fried potatoes as a side dish.

Rainbow trout in a pan

To prepare this dish, we need a boneless fillet (1 kilogram), flour, breading, s alt, vegetable oil, pepper. In a shallow bowl, mix the breadcrumbs and sifted flour. Filletsprinkle with s alt and pepper. Dip the fish in the breading mixture. Heat a large frying pan, pre-lubricated with vegetable oil. Put the pieces in the pan, fry for about 5 minutes on each side. Then transfer the fried trout to a plate, covering to keep warm.

You can make a great sauce. Heat the frying pan well, grease with vegetable oil. Pour crushed walnuts there (half a glass) and fry for several minutes. Remove the pan from the heat, pour a glass of bourbon into it (you can replace it with cognac or whiskey), add a spoonful of sugar and half a glass of water, bring to a boil and immediately turn off the heat. Then we introduce a spoonful of butter and a pinch of red hot pepper, stirring constantly. Serve fried trout in portions, on plates, pouring spicy sauce. As a side dish, you can use stewed vegetables or mashed potatoes.

S alting

How to pickle rainbow trout at home on your own? Indeed, in a lightly s alted form, this fish is very tasty, but the store-bought quality of cooking does not always suit us (or simply the flesh can be too full of spices). The classic of the genre involves the use of the simplest products for s alting. But it turns out the real sophistication. This product can be served at the table as a separate dish, or it can be added to a salad, to the first courses. By the way, this recipe is great for herring. So, we need: a kilogram of trout, coarse sea s alt, a couple of tablespoons of sugar, peppercorns– fragrant and black, lavrushka.

How to cook

Pour cooled rainbow trout with water, removing fins and entrails. With a sharp knife, we also cut off the tail with the head. The abdomen can also be cut out and then used, for example, for fish soup. We cut the carcass along the ridge along, removing the ribs with the spine. You will get two fillets. We make a pickling mixture by mixing s alt and sugar. Lay the fillet on a cutting board and pat dry with a kitchen towel. We cover the bottom of the container with a layer of a mixture of sugar and s alt and lay the fillet skin down. We put pepper with laurel on top and again fall asleep with the pickling mixture. We cover the fish with a plate and put the load on top. After 6-8 hours, s alted trout will be ready. After that, remove the press, cover it with a lid, remove the product down the refrigerator for storage. Before eating the trout, we take out the fish and drain the brine, removing the remnants of the s alting mixture, and wipe the fillet with a napkin or kitchen towel. A spicy and spicy delicacy is at your service. Bon appetit everyone!