How to cook trout steak: recipes

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

Trout is a tender, he althy, tasty fish. And quite expensive. So if there is money for a trout steak, the hostess is faced with the task of not spoiling it. Fortunately, this fish is easy to cook and not capricious. And also conducive to culinary experiments (of course, neat and careful). However, there are so many recipes for trout steaks in the oven that you can use already proven options.

Basic recipe

For starters, you can try cooking fish without any frills. Nobody forbids, of course, just frying it in a pan, but trout in the oven turns out juicier and tastier. Steaks must be marinated before being sent to it.

To do this, the zest is removed from half a lemon, combined with a couple of tablespoons of olive oil, coarse s alt and pepper. Grate the pieces of fish with this mixture and leave for a while, without removing them.fridge. Then each trout steak is laid out on a baking sheet or in a mold at some distance from the others. The fish is covered with washed tarragon with a small addition of mint sprigs and put into a hot oven. Ten minutes later, the steaks are generously sprinkled with white wine and cooked in the oven for another quarter of an hour.

Trout steak in foil

Sometimes tasters like this option more. We will not dispute their opinion: really, juicy and tasty.

Large trout is cut in portions (or already chopped carcass is bought). S alt and pepper are mixed in proportions dear to the heart of the cook. The mixture is rubbed into the fish pieces. The lemon is cut into circles, and then their halves. In a trout steak, a not very deep cut is made, where a citrus sector is inserted. The baking dish is lined with a piece of foil cut off with a margin. A little oil is distributed along the bottom of the foil basket. Pieces of fish are laid out, between them are halves of cherry tomatoes, sprigs of thyme and rosemary. From above, the workpiece is sprinkled with oil and white wine. The edges of the foil are wrapped in an envelope, and the form is placed in a preheated oven for about a third of an hour. The optimum oven temperature is 150-180 Celsius. The baking time for a trout steak depends on both the heating and the size of the fish slices.

Note: an interesting flavor and aroma note can be obtained if herbs and cherry tomatoes are supplemented with one or two garlic cloves.

Trout steak with cream recipe

Very tasty,quite unusual and easy to perform. The fish slices are s alted and sprinkled with fresh lime juice. You can take a lemon, but it will not be so spicy. One fennel is well washed, thinly sliced and laid out on the bottom of a baking dish. Pieces also need to be slightly s alted and sprinkled with lime juice. Trout steaks are laid out on top. They should be sprinkled with citrus zest previously removed from the citrus. If you like it sour, you can also put a circle of lime on each trout steak, but it is better to be careful with this step.

The form is filled with 10 percent cream, about a quarter liter for four fish slices. The stove heats up to 200 Celsius, cooking in it will last about 20 minutes. When serving, the dish can be lightly sprinkled with pink peppercorns.

Cheese coat

Another delicious recipe for baked trout steaks. Before cooking, they should be s alted, sprinkled with lemon juice mixed with olive oil, and let stand for up to half an hour. Then the steaks are laid out on a baking sheet or shape. The bottom is either lined with parchment or smeared. On top of the fish, an onion, chopped in half rings, is placed rather thickly. The construction is crowned with grated cheese, also not the thinnest layer. The trout will bake until the cheese is very lightly browned, about a third of an hour. The fish is surprisingly tender and juicy.

Another "quilt" option

The beginning of cooking is described in the previous recipe: a short pickling in a mixture of citrus juice with vegetable oil and laying the fish in a mold. But to create a "fur coat" you need othersmanipulation. Four eggs are beaten well (per kilogram of steaks), then one hundred grams of mayonnaise is added to them. When the mass becomes sufficiently homogeneous, finely grated cheese is poured into it, 100-150 grams. Everything is thoroughly mixed together again, you can also use the mixer. The fish is poured with the resulting composition and put into a hot oven for 20 minutes.

Secret Desires

So the author named a rather original recipe according to which a trout steak is baked with oranges. Cooking begins with them: fruits (two pieces per kilo of fish) are peeled and cut into circles with seeds removed from them. The form is covered with foil, on which the resulting "suns" are laid out. Steaks are placed along them, which are supposed to be thickly greased with a special gravy. It is made from two spoons of soy sauce (in the original "Kikkoman", but you can experiment with others), the same amount of mayonnaise, half the dose of spicy mustard and a spoonful of natural honey. The topping of the sauce is sprinkled with saffron and allspice. Secret Desires should bake for about 15 minutes, while the oven heats up to 180 degrees.

Small but important secrets

Usually we get trout not fresh, but frozen. The first mistake many cooks make is trying to defrost a trout steak under water or in the microwave. Under no circumstances should this be done. Under the tap or in a bowl, the fish will become too watery and lethargic, while losing a lot of aroma and taste, and will be dry after the oven. Trout after microwavebecomes loose, there is a high probability that almost porridge is removed from the oven, and not whole steaks.

The second mistake is overexposure of fish in the oven. As a result, it loses its juiciness, and besides, it most often turns out to be frankly tasteless. Of course, the cooking time depends on many factors: the size and thickness of the trout steak itself, the temperature of the oven, the presence / absence of sauce or foil, but in any case, baking for longer than half an hour is strongly not recommended. In most cases, less time is enough.

And the last common mistake is too much spice. When it is done, it will not be possible to completely spoil the dish, but you will lose the charming taste of the trout itself irretrievably by filling it with spices.