Trout is considered a royal fish not in vain. Its stunning taste and useful properties certainly contribute to this. The main thing is to properly prepare the product, in order not only to preserve all its qualities, but also to emphasize it successfully. We offer to bake trout in the oven, and all the details of this preparation we will describe below in our recipes.
Trout steaks baked in the oven in foil
Ingredients:
- trout steaks - 2 pieces;
- dill - 2-4 branches;
- lemon - ½ pcs .;
- a mixture of five peppers ground - 2 pinch;
- seasonings for fish - 2 pinch;
- sea salt - 2 pinch;
- vegetable without flavor oil - 15 ml.
Preparation
Truly fairy tastes can be trout if baked in foil in an oven with lemon and dill. In this case, we will take steaks of fish for this purpose. Initially, we combine them with a mixture of large sea salt, seasonings for fish and ground peppers. Leave the fish for about ten minutes, then stack each steak on a separate cut of foil, spreading it over the entire surface of the vegetable oil without the aroma. On top lay out a thin slice of lemon slices and twigs of fresh dill. Citrus ideally should be immersed entirely in boiling water for a couple of minutes. In this way we will save him from unnecessary bitterness. With the same purpose, we eliminate the already sliced slices from the grains.
Seal the foil and place the bundles on a baking sheet in a heated to 195 degree oven for about twenty minutes.
River rainbow trout, baked in the oven entirely - recipe
Ingredients:
- trout river rainbow - 950 g;
- lemon - 165 g;
- butter - 75 g;
- parsley (herbs) - 1 medium-sized bun;
- vegetable oil without flavor - 20 ml;
- ground black pepper or a mixture of five peppers - 2 pinch;
- large rock salt - to taste.
Preparation
To prepare the rainbow trout in the oven entirely, we clean it from the scales and entrails, remove the gills, and cut off the tail and fins. We rinse the fish, dry it, then rub it first with salt and pepper ground, and then with a mixture of vegetable oil, without the aroma of butter and juice, half a lemon.
The second half of the citrus is cut into thin circles, which are cut in half and filled with fish belts, alternating with branches of fresh parsley. On each fish, make a few transverse cuts, which we put on a slice of the remaining lemon and butter, then we have trout on a sheet of foil and seal it.
Bake an average size of fish in the foil will be completely for half an hour at a temperature of 195 degrees. For larger individuals, it will take a little longer. About ten minutes before the end of the process, we turn the edges of the foil and let the fish dry a little and brown it.
Trout baked in the oven in cream with potatoes
Ingredients:
- trout - 950 g;
- potatoes - 950 g;
- cream with fat content more than 20% - 295 ml;
- butter - 15 g;
- oregano fresh or dried - 3 pinch;
- cheese hard spicy varieties - 120 g;
- garlic teeth - 2 pieces;
- vegetable oil without flavor (ideally olive) - 10 ml;
- ground black pepper or a mixture of five peppers - 2 pinch;
- large rock salt - to taste.
Preparation
Terrible delicious and mouth-watering trout is obtained, if you bake it in cream with potatoes. To do this, the latter is cleaned and cut necessarily thin and medium-sized slices, which are sprinkled with vegetable oil, podsalivaem a bit and pepper, add crushed garlic and butter, mix, and then distribute on a baking sheet or in an oiled form.
From the top, lay out the trout, removing the bones before it. We rub the ingredients on top with grated cheese and pour mixed with salt, pepper and oregano cream.
We cover the container with the dish by cutting the foil and send it for further cooking in the oven heated to 200 degrees for forty-five minutes.