Trout - the best recipes. How to properly and cook trout.

Trout - the best recipes. How to properly and cook trout.

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 - Best Recipes

Recipe 1: Trout baked in the oven in foil

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 a lemon

1 table. spoon of vegetable oil

bunch of parsley

coarse salt

ground black pepper

food foil for baking

Method of preparation

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: Trout Ear

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

Method of preparation

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 2.5 liters of water into a saucepan, put on a high heat, bring to a boil, then reduce the fire, and put potatoes, carrots, onions and half greens in the saucepan. When the vegetables are almost ready (check it easily, poking the potatoes with a fork, it should be easily pierced), lower the fish into the broth. Then add bay leaf, salt, pepper and more greens. On the very low heat, cook the ear until cooked, then remove from heat, add crushed garlic, butter and pepper (to taste). Soup should brew at least half an hour. To the table it should be served, decorated with lemon slices.

Recipe 3: Trout Steak

Trout steak is cooked very quickly and simply, and on the table this dish looks downright royal. If you put a side dish and a teaspoon of red caviar nearby, your guests will have a distinct impression that you have been busy for half a day over this dish. As a side dish, you can use french fries, “country-style” potatoes or simply boiled crisp with greens. Ingredients

700 g of trout cut into steaks

half a lemon

3 table. spoons of olive oil

salt, pepper, rosemary (to taste)

greenery for decoration

Method of preparation

Rinse the trout steaks under running cold water, put in a bowl. Sprinkle with rosemary, salt and pepper, pour over lemon juice. Leave for 20-30 minutes. Heat the butter in a frying pan, remove the trout from the bowl and put it in the pan. Fry over medium heat for 7-8 minutes, then turn each steak with a spatula and fry for another 4-5 minutes with the lid open. Then cover the pan with a lid, reduce heat and simmer the steaks for 5-7 minutes. Serve this dish right away, garnished with lemon slices and sprigs of greens.

Recipe 4: Fried Trout

This recipe needs medium-sized river trout. Its highlight is the presence of sour cream among the ingredients, which makes the taste of fish even more tender. It is best to serve this dish with boiled potatoes, seasoned with a little butter and finely chopped greens.


4-5 medium-sized river trout

1 cup sour cream

2 table. spoons of ground crackers

2 table. spoons of flour

6 table. tablespoons of olive or vegetable oil

salt to taste


Method of preparation

Clean the trout from scales, remove the entrails, cut off the head, fins and gills. Rinse under cold running water. Salt and fill with finely chopped greens (to taste). Roll in bread and flour. Heat the oil in the pan, put the fish in it and fry for 3-4 minutes without a lid on each side. Then turn the heat down to a minimum, pour sour cream over the fish, close the lid and cook for about 5 more minutes. Serve ready dish with garnish, decorating with greens.

Recipe 5: Light-salted trout - how to pickle trout at home

Only sea trout are suitable for salting. The process of its preparation is so simple that even an inexperienced hostess will brilliantly cope with it. Salted trout can be used to make salads, cold appetizers, but it is especially tasty on sandwiches with fresh white bread and butter. Ingredients

0.5 kg trout fillet

2 tsp salt

1 tsp sugar

1 table. spoon of vodka

Method of preparation

Cut the fillets into large pieces, free from stones. Rub with salt and sugar, put tightly in a suitable container. Sprinkle with vodka and cover with cling film. Refrigerate for 10-12 hours. Then try to taste, if the salt does not seem enough, you can add more to taste.

Trout Dishes - useful tips from experienced chefs

1. Salt the fish better for 15-20 minutes before frying, then it will not crumble and will be tastier.

2. Fish must be seasoned with lemon juice, as the acid helps to eliminate the specific smell.

3. If in the process of cooking their steaks accidentally oversalted, sour cream added to the pan will help to correct the situation.

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