Greetings to dear readers of the site! How to cook trout with sour cream and horseradish so that the recipe appeals not only to adults, but also to children?
Recipes for freshwater or sea trout - fried trout, baked trout, trout in foil - tasty and healthy.
If the purchased fish is gutted, then it is enough to wash the carcass and remove the fins. If you need to clean it yourself, then remove the scales from the trout, gut it, and trim the fins. Then be sure to rinse and dry with a napkin. And then we make a choice:
- It’s as easy as shelling pears to steam the fish: in this way, trout is cooked in no more than 15 minutes and it will not become dry.
- A good option is to cook trout in foil in a preheated oven with spices, sour cream, herbs; the fish turns out tender with a piquant taste.
- A good dish will turn out if you simply fry the trout in oil.
- Don't forget about the grill or barbecue: in this case, the trout is fried quickly, for a few minutes on each side.
To prepare fresh trout baked whole in the oven with lemon, we will need:
- large lake trout – 1 piece;
- olive oil – 2 tbsp. l;
- freshly ground pepper – ¼ tsp;
- whole lemon – 1 piece;
- sea salt – ¼ tsp;
- dill, parsley.
For the sauce:
- fat sour cream - 2 tbsp. l;
- chopped horseradish – 2 tsp;
- green dill.
Recipe for freshwater trout in foil with sour cream:
How to cook trout with sour cream? Preheat the oven to 190 degrees. Cut the lemon into rings. Finely chop a bunch of green parsley and ½ a bunch of dill, add salt, pour in olive oil, and mix. Stuff the trout belly with lemon slices and herbs.
Line a baking sheet with food foil, distribute the greens, put freshwater fish on it, salt, pepper, and sprinkle a little oil. Cook for 20 minutes.
Making sour cream sauce for trout: Chop the dill finely, combine it with horseradish and sour cream. We eat fish with sauce.
The recipe for lake trout without sour cream can be varied by adding lime, white pepper and onions. As described above, trout does not lose its beneficial and flavorful nuances with any cooking method. Subscribe to menu updates.
Many of all types of fish prefer trout. It has a delicate taste, appetizing appearance and undoubted benefits for the body. Baking is considered one of the best ways to cook trout, but experienced chefs know how to cook trout in a frying pan no less tasty than in the oven. At the same time, this cooking method allows you to significantly save time: trout can be fried in 10–20 minutes. The only danger that awaits inexperienced housewives when frying trout is making it too dry. However, this risk can be minimized if you know a few secrets.
Cooking features
An experienced chef can easily cook trout in a frying pan so that you will definitely want more. Any housewife can repeat its success if she knows a few subtleties.
- For frying, it is better to take fresh fish, but frozen fish can also be used to make a tasty dish. True, for this you need to be patient and give the product time to thaw in the refrigerator. If you do not defrost the trout using water at a warmer temperature than itself, and do not use a microwave for this, then it will retain its juiciness.
- You can put trout in a frying pan only when the oil has warmed up to a boil, and there should not be too little of it. At this time, the fire must be made quite intense; do not cover the pan with a lid. Then the fish will quickly become covered with an appetizing crust, which will protect it from moisture loss. And it won't burn.
- Batter or breading also helps maintain the juiciness of the fish.
- If you want to cook trout in a frying pan without batter or breading, then after quickly frying it on both sides, add water or sauce and simmer over low heat under the lid for another 5-10 minutes.
- Do not exceed the recommended time to cook the trout in the pan to prevent it from drying out.
The technology for cooking trout in a frying pan may partly depend on the specific recipe, so the instructions that come with it must also be studied carefully.
Trout fried in breadcrumbs
- trout – 0.6 kg;
- chicken egg – 2 pcs.;
- onions – 0.2 kg;
- flour, breadcrumbs - how much will be needed;
- salt, pepper - to taste;
Cooking method:
- Wash the cut trout, dry it, cut it into steaks. You can purchase steaks already prepared, chilled or frozen. But if they are thick, then they will have to be cut into 2-3 parts, 1-1.5 cm each.
- Peel the onions, cut into rings or half rings. Fry in boiling oil until golden brown, place in a clean plate.
- Sift the flour, mix with salt and pepper.
- Beat the eggs in a bowl with a whisk.
- Heat more oil in a frying pan.
- Dip each steak in flour, dip in egg, and coat in breadcrumbs. Place in boiling oil. Fry on both sides, giving each side about 5 minutes.
- Remove from the pan and sprinkle with fried onions.
If you cook trout according to this recipe, it will probably not be dry. However, the sauce will not be superfluous. Cream and garlic sauce work well. You can use any vegetables or rice as a side dish.
Trout fried in mayonnaise
- trout – 2 kg;
- mayonnaise – 0.2 l;
- onions – 0.3 kg;
- wheat flour - how much will be needed;
- salt, pepper - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Clean the trout, gut it, cut it into steaks about one and a half centimeters thick.
- Place mayonnaise in a bowl, add salt and pepper, stir. There is no need to add a lot of salt, since mayonnaise already contains salt.
- Peel the onions and cut them into small cubes, mix them with mayonnaise.
- Place the steaks in the mayonnaise and use your hands to roll the fish in the sauce until it coats the pieces on all sides.
- Place a frying pan on the fire and pour oil into it.
- Dredge steaks in flour and place in pan. Fry on each side for 5 minutes over medium heat. There is no need to close the lid.
- Cover the pan with a lid and reduce heat. Simmer the trout in the pan for another 5 minutes.
Trout prepared according to this recipe will be covered with a delicious golden brown crust, but inside it will remain tender and juicy.
Trout in batter
- trout fillet – 1.5 kg;
- dry white wine – 100 ml;
- chicken egg – 2 pcs.;
- wheat flour – 100 g;
- salt, pepper - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Cut the trout fillet into pieces about 2 cm wide.
- Separate the yolks from the whites.
- Beat the yolks in a bowl. Continuing to beat, add wine, salt, pepper.
- Sift the flour, add to the mixture of wine and yolks. Beat with a mixer until a homogeneous mass without lumps is formed.
- In a separate container, beat the whites into a thick foam, add them to the dough, stir.
- Pour oil into the frying pan. Place on medium heat. When the oil begins to boil, dip the trout pieces into the batter and place in the pan. Fry on all sides. The total cooking time for fish in a frying pan should not exceed 12 minutes. This is quite enough to create a golden brown crust on all sides.
Trout in batter is usually served without a side dish. It is suitable for a snack on weekdays, and for a buffet table, if you want to feed your guests a hearty and tasty meal.
Whole river trout fried with sour cream
- river trout – 1 kg;
- flour and breadcrumbs - how much will be needed;
- salt, pepper - to taste;
- sour cream – 0.2 l;
- butter – 50 g;
- vegetable oil - how much will be needed.
Cooking method:
- Clean the fish and gut it. Rinse well, dry with napkins.
- Sift the flour, mix with salt and pepper, roll the fish in it.
- Heat vegetable oil in a frying pan.
- Bread the fish in breadcrumbs, fry on each side for 5 minutes.
- Grease with sour cream.
- Cut the butter into thin slices and spread on the fish.
- Cover the pan with a lid and reduce heat. Simmer for 10 minutes.
Trout cooked in sour cream sauce is especially tender. There is no need to make a side dish for it.
Trout fillet in cream sauce
- trout fillet – 0.6 kg;
- onions – 100 g;
- bell pepper – 0.2 kg;
- butter – 50 g;
- cream – 100 ml;
- lemon – 0.5 pcs.;
- seasoning for fish with salt - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- After washing and drying the trout fillet, cut into portions.
- Rub the pieces with fish seasoning.
- Sprinkle with lemon juice squeezed from half a lemon.
- Peel the onion and chop it finely.
- Wash the pepper, peel it from seeds, cut into very small cubes.
- Melt the butter and fry the onion in it until it becomes soft and transparent.
- Add bell pepper and fry for another 5 minutes.
- Remove the vegetables from the pan, pour in the cream and stir well.
- Heat the vegetable oil in a clean frying pan and fry the trout pieces until appetizing.
- Pour the sauce over the trout and cover with a lid. Simmer over low heat for 10 minutes.
As a side dish for trout made according to this recipe, it is best to prepare mashed potatoes.
Trout steaks in white wine
- trout steaks – 0.6 kg;
- lemon – 0.5 pcs.;
- soy sauce – 20 ml;
- dry white wine – 150 ml;
- water – 0.25 l;
- salt, fish seasoning - to taste;
- butter – 50 g.
Cooking method:
- Wash the steaks and pat dry with a towel.
- Mix the juice of half a lemon, soy sauce, salt, seasoning and half a glass of water.
- Marinate the trout steaks in the resulting sauce.
- Place thin slices of butter in the pan. Place steaks on it. Do not pour out the marinade yet.
- Place the frying pan on the fire. When the butter has melted and the steaks are slightly browned on one side, turn them over and pour the marinade, wine and remaining water into the pan.
- Cover with a lid and simmer for 20 minutes.
When serving, it’s a good idea to garnish the trout with herbs. It will look simple, but very appetizing.
At first glance, cooking trout in a frying pan is not an easy task. But in fact, even an inexperienced housewife can handle it if she knows the intricacies of the technology and finds good recipes.
In sour cream sauce with mustard, recipe with photo. Preparation trout in the oven. How to cook trout tasty.
Probably the fastest and easiest recipe for cooking trout in the oven. But this makes it no less tasty than more complex recipes. At the beginning of summer, a lot of trout appear on store shelves at quite attractive prices. This recipe can be used to cook both regular trout and Norwegian trout. The fish can weigh a little over a kilogram, or about three or four. In the given recipe we prepared trout weighing about 1 kg.
We will need:
- Actually - trout 1-1.5 kg.
- Sour cream 250 gr.
- Mustard 50 gr.
- Half a lemon (juice) - optional.
- Salt and pepper to taste.
As you can see, the ingredients are the simplest, use lemon juice as desired, and any mustard can be used. Also, if desired, you can sprinkle the fish with rosemary.
Add mustard to sour cream and mix. This sauce will acquire a slightly mayonnaise taste.
Trout clean from scales, remove gills, wash thoroughly. Cut off the head and tail of the fish. The head and tail of the trout can be put in the freezer; it will be useful for . In principle, you can leave the head and tail, but in this form the fish did not fit on the baking sheet.
Sprinkle the fish with lemon juice on all sides.
After the trout, salt and pepper, sprinkle with rosemary if desired.
Spread one side trout sour cream sauce, turn over.
On the second side we make perpendicular cuts, just like we will cut the fish before serving into portions.
And this side trout coat with sour cream and mustard.
Fish dishes have long and firmly won the love of the inhabitants of our country, ...
Ingredients
- 300 gr. Trout (fillet)
- 200 ml. Cow's milk
- 140 gr. Sour cream
- 200 gr. Onion
- 15 gr. Butter
- 1-2 branches Basil (fresh)
- 1-2 branches Parsley (fresh)
- Salt
- Black pepper
Preparation
- Trout fillet is suitable for any type. It is better to use fresh herbs. If fat content is important to you, and you try to eat little of it, exclude butter. The fish will still turn out delicious.
- If you have fillet with skin, it is better to remove it, since in this dish there is excess skin. There is no need to throw it away. If, when cutting fish, you leave the head and bones for cooking broth, then you probably already have such a frozen set in the freezer. Place the skin on it.
- Cut the finished and cleaned fillet into small pieces. There are no rules here - cut it the way you like.
- The onion is cut into rings, the basil and parsley are not very finely chopped with a knife. Salt and pepper are ready to add. Yes, you need ground pepper, but you can add a couple or three more peas.
- Pour all the milk into the container. Divide the total amount of onion into 2 parts and place 1 part of the onion in a container.
- Next, lay out the fish, season with salt and pepper and sprinkle with chopped herbs. To be honest, I especially like this stage because it is very beautiful. Sometimes I want to eat it all right away :)
- Now put the rest of the onion on the fish, add oil and cover everything with sour cream.
- Cover the container with a lid and simmer over low heat for 15 minutes. Bring to a boil over low heat too, because there is milk at the bottom. This is what everything looks like when ready. At the bottom of the pan there will be a clear liquid (broth), we definitely use it for serving, it is very tasty.
I love fish cooked in the oven. It always turns out very juicy, aromatic, and preparing the fish this way allows you to immediately prepare a sauce or addition to it. In addition, cooking in the oven does not require much effort and there is time to make a side dish or salad for dinner. River trout in sour cream and garlic sauce is one of those dishes whose preparation requires a minimum of active time, and the result pleases with taste. If desired, any whole freshwater fish can be cooked this way.
To balance the taste of the sauce and add the right sweetness, without adding sugar, I mixed sour cream with 30% cream. If desired, you can cook trout only with sour cream, but this is in the case of homemade sour cream, which tolerates heat treatment well. To store-bought, if you cook only with it, without cream, you need to add 1 tbsp. flour because it curdles too quickly.
To make the fish juicy:
1) Do not bake fish longer than necessary. As soon as the fish is baked, immediately remove from the oven. There is no need to bake 7 lives out of it.
2) Before baking, the fish must come to room temperature. Then it will immediately begin to bake evenly.
3) Fish bakes better at high temperatures, quickly and intensely. Therefore, do not be afraid of oven temperatures of 200ᵒC and higher.
I hope that these small instructions will be useful to you and that baked trout in sour cream and garlic sauce will bring you taste pleasure!
Ingredients
- 2 medium whole brook trout, cleaned and gutted
- 2 tbsp. vegetable oil
- 150 ml sour cream (ideally homemade, and if this is not available, then store-bought 20%)
- 150 ml cream 30%
- 5 garlic cloves
- Salt to taste
- 1 small bunch of dill, finely chopped
1) Preheat the oven to 200°C.
2) Salt the fish to taste and make 3 deep cuts on each side.
3) Grease a heat-resistant dish with vegetable oil, place the trout in the dish and brush the surface of the fish with vegetable oil. Place into preheated oven. Bake for 10-12 minutes until half cooked.
4) In a blender bowl, beat garlic, salt to taste, cream and sour cream until smooth.
