Trout is a very unusual fish. Depending on the type, its meat may be white, or it may be red, in size it may be quite large and weigh several kilograms (sea trout), or it may be as large as a man’s palm (river or lake trout).
But there is always one thing – trout dishes are very tasty, elegant and healthy. Trout meat contains a large amount of vitamins (A, E, D), protein, minerals (calcium, potassium, magnesium, iron, zinc, phosphorus, etc.), amino acids and omega-3 polyunsaturated fatty acids. The latter are especially useful for humans, moreover, they are not produced by the body independently. Trout is useful for diseases of the cardiovascular system, helps get rid of excess cholesterol in the blood, and is also an excellent dietary dish.
Trout Dishes – the best recipes
Recipe 1: Baked trout in foil oven
For cooking this dish will suit any kind of trout. The river can be baked whole, having previously cleared of scales, viscera, gills and fins, and the sea, due to its solid size, will have to be cut into pieces before cooking. You can serve the finished dish on your own, or you can add a side dish, for example, boiled crisp potatoes or “country-style” potatoes.
500 g fresh trout half lemon 1 table. spoon of vegetable oil bunch of parsley coarse salt black ground pepper food foil for baking
The fish must be cleaned of scales, remove the insides, cut off the fins and gills. Rinse the carcass with running cold water and dry with a paper towel. Then abundantly rub with coarse salt and ground black pepper. Cut the lemon into 4 parts, squeeze the juice out of one, mix it in a separate container with oil and coat the mixture with fish. Cut another quarter into thin slices, make small cuts on the fish carcass on both sides. Paste lemon slices into them. The remaining two pieces of lemon cut into slices, mix in chopped parsley and fill the belly of the fish with them. Next, you need to wrap the carcass in foil, put on a baking sheet and put in the oven, preheated to 180 degrees. Preparing the dish for 40-45 minutes, 5 minutes before the readiness of the foil, you can slightly open the fish to brown.
Recipe 2: Ear of trout
Ear is a truly legendary dish. Of course, it is best to cook it from freshly caught fish on a fire right on the shore of the reservoir. But if there is no such possibility – it does not matter! Excellent soup can be prepared at home. Especially tasty and rich ear of trout. The main thing – do not digest this dish, the broth in no case should not boil strongly.
500 g trout fillet 1 medium onion 8-10 medium potatoes 30 g butter 1-2 cloves of garlic 1 medium carrot 2-4 slices of lemon salt, allspice, black pepper, bay leaf to taste
Thoroughly wash the fillet of trout with cold running water, cut into large pieces. Wash potatoes, peel, cut into cubes. Carrots and onions also wash and peel, cut into thin strips. Greens finely chop. Pour