Trout steak in the oven and in a frying pan - several simple cooking methods. Trout steak in a frying pan

This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take at least river trout) can be of different shades. From pale pink to red.

Calorie content of rainbow trout: 141 kcal per 100 g of fish. Protein in this meat is 19.94 g, fat - 6.18 g.

Trout is rich:

vitamins, B, D, PP, K;
potassium, zinc, phosphorus, magnesium, iron and other elements;
and saturated fatty acids, etc.

Thanks to such a rich composition, this fish is indescribably healthy. For example, it is “prescribed” to strengthen blood vessels and nervous system. Trout is also indispensable for teenagers who have learning difficulties. It helps “gnaw the granite of science.” This is such a useful product.

How to choose the right trout

If there are trout in your area, you are in luck. All you have to do is go fishing and fresh trout secured. If you choose chilled fish, remember that it should look like it’s alive. That is, the gills should be clean, bright red, and the eyes should be transparent. The trout carcass should be elastic.

Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase weight, as well as to preserve the presentation of the product.

Preparing trout

The first step is to remove the scales. To do this, wrap a napkin around the tail of the fish and, holding it, remove the scales. This can be done with the blunt side of a kitchen knife blade or a stiff wire brush.

Then we carefully rip open the abdomen with scissors. Remove the insides and film. Then wash the fish under running water. We cut off the gills (of course, you can pull them out with your hands, but you will get scratched).

Next, if you need fillet, carefully remove the head and backbone. Remember that the large bones should come away with the spine. And we either cook the fillet whole (if the fish are small) or cut it into portions.

How long to fry trout

Fry the rainbow trout meat into portions over medium heat for about 3 minutes on each side. If the fish is cooked whole, the total time heat treatment is approximately a third of an hour.

Delicious fried trout recipes

And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and there are a few more below :)

How to fry trout in a frying pan with sour cream

Ingredients:

4-5 pcs. medium-sized trout;
6 tbsp. olive or sunflower oil;
2 tbsp. wheat flour;
a glass of 20% sour cream;
2 tbsp. ground crackers;
dill or parsley;
salt.

We will cook the whole fish. Add some salt to the trout and stuff it with chopped herbs. Then roll the fish in breadcrumbs and flour. Pour oil into a heated frying pan and heat it. Then place the fish in a bowl and fry for 4 minutes on each side. The frying pan must be open.

Next, reduce the flame to low and pour sour cream over the trout. Add a piece of butter. This will add creaminess to the dish, then cover the bowl with a lid. If you want more gravy, add a little water. Simmer the delicacy for about 5 minutes. Ready fish serve with boiled potatoes, with fresh vegetables or other side dish.

By the way, if you like to experiment, you can stuff the fish with tarragon or mint, and grate with turmeric. Use sour cream instead garlic sauce or white wine. Then be sure to report the results of your experiments in the comments. I can't wait to hear your opinion about this delicacy.

How to fry trout on a grill pan

You will need:

trout;
¼ tsp each sea salt+ coriander peas + multi-colored pepper;
a pinch of aromatic herbs.

Cut the fillet into pieces about 150 g. If you are cooking only for yourself, 1 piece is enough, for two – 2 pieces, etc. Place these pieces skin side down, and lightly dry the meat itself with a paper towel.

Grind salt, coriander, pepper and herbs. But don't try to use all of this mixture. Focus on your taste and number of servings. So, sprinkle the fillets with spices and rub them in thoroughly. Then turn the fish pieces over, skin side up, and place them in a bowl. Place the container with meat in the refrigerator for a quarter of an hour.

This noble fish belongs to the salmon family. The color of the trout depends on the water in which this “queen of the deep” lives. Also, its color is directly related to the time of year. The color ranges from transparent to dark (almost black). But rainbow trout are distinguished by a bright stripe that runs along the center line of the barrel. The meat of this fish (take river trout, for example) can be of different shades. From pale pink to red.

Calorie content of rainbow trout: 141 kcal per 100 g of fish. There are 19.94 g of protein in this meat, 6.18 g of fat, and practically no carbohydrates.

vitamins A, B, C, D, E, PP, K;

potassium, zinc, phosphorus, magnesium, iron and other elements;

unsaturated and saturated fatty acids, etc.

Thanks to such a rich composition, this fish is indescribably healthy. For example, it is “prescribed” to strengthen blood vessels and the nervous system. Trout is also indispensable for teenagers who have learning difficulties. It helps “gnaw the granite of science.” This is such a useful product.

If there are trout in your area, you are in luck. All you have to do is go fishing, and fresh trout is guaranteed. If you choose chilled fish, remember that it should look like it’s alive. That is, the gills should be clean, bright red, and the eyes should be transparent. The trout carcass should be elastic.

Please note: if the fish fillet is shiny, it means it is stuffed with chemicals. Such products are used to increase the weight of fish. And also to preserve the presentation of the product.

Fry the rainbow trout meat in portions over medium heat for about 3 minutes on each side. If the fish is cooked whole, the total heat treatment time is approximately a third of an hour.

And now, my dear gourmets, enjoy the recipes prepared especially for you. For starters, watch the video recipe for frying trout with vegetables, and there are a few more below??

We will cook the whole fish. Add some salt to the trout and stuff it with chopped herbs. Then roll the fish in breadcrumbs and flour. Pour oil into a heated frying pan and heat it up. Then place the fish in a bowl and fry for 4 minutes on each side. The frying pan must be open.

Next, reduce the flame to low and pour sour cream over the trout. Add a piece of butter. This will add creaminess to the dish, then cover the bowl with a lid. If you want more gravy, add a little water. Simmer the delicacy for about 5 minutes. Serve the finished fish with boiled potatoes, with fresh vegetables or other side dish.

By the way, if you like to experiment, you can stuff the fish with tarragon or mint and grate with turmeric. Instead of sour cream, use garlic sauce or white wine. Then be sure to report the results of your experiments in the comments. I can't wait to hear your opinion about this delicacy.

trout;

By? tsp sea salt + coriander peas + multi-colored pepper;

a pinch of aromatic herbs.

Grind salt, coriander, pepper and herbs in a mortar. But don't try to use all of this mixture. Focus on your taste and the number of servings of fish. So, sprinkle the fillet with spices and rub them in well. And then turn the fish pieces over with the skin side up and place them in a bowl. Place the container with the meat in the refrigerator for a quarter of an hour.

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Heat the grill pan. To prevent the fish from sticking to the bottom, I advise you to lubricate the surface of the vessel with a small amount of oil. Lay out the pieces so that they are skin side down first. Fry one side for 2-3 minutes, and then the other for the same amount.

Place the finished trout on a flat plate and garnish with freshly picked herbs from the garden and lemon slices. For this dish great addition Would you like a glass of white wine and pleasant company??

600 g trout fillet;

large onion;

bell pepper(it is better to choose green);

50 grams butter;

100 ml cream;

half a lemon;

vegetable oil;

freshly ground black pepper + salt.

First we will prepare the sauce. Chop the onion into half rings. Cut the peeled pepper into strips. Pour a little vegetable into the frying pan, then add butter and fry the onion in this mixture (the flame of the fire should be small). Then place the bell pepper in the same vessel and fry for another 3-5 minutes. Then we mix stewed vegetables with cream and cook for about 5 minutes. Remove the pan from the heat - the creamy sauce is ready.

Cut the trout fillet into pieces 5 or 6 cm thick. Rub each of them with a mixture of pepper and salt and sprinkle lemon juice. Heat a clean frying pan and pour some oil into it. Place the pieces and fry until done.

Then place the meat on a greased baking dish. Choose a container with medium-high sides. Because then we cover every piece cream sauce. After this, cover the pan with foil and place in the oven for 5 minutes. It should be heated to 200 degrees. Then remove the foil and cook for about 2 more minutes. The food is ready. Would you rather put it on a plate and take a sample??

half a kilo of trout steak;

150 g shrimp;

1 tbsp. flour;

2 tbsp. vegetable oil;

? glasses of white wine;

juice from? lemon;

50 g butter;

pepper + salt.

Season each trout steak with salt, pepper and lemon juice. Leave for 5-10 minutes. Then fry the fish in a frying pan with hot vegetable oil until a tender crust appears. Next, pour in the wine, cover the vessel with a lid and, reducing the heat to low, simmer for about a quarter of an hour.

Now let's start preparing the shrimp sauce. Cook the shrimp and peel it. Then put them in a blender bowl, pour 4 tbsp into it. shrimp broth and chop. In a clean frying pan, fry the flour for a minute, add the butter and shrimp mixture. Simmer all this over low heat for about 5 minutes, stirring constantly.

Place the trout on a plate and pour shrimp sauce over it. Consolidation! Well, you won’t even be able to tear your ears away from such food.

This dish is very easy to prepare. For a kilo of trout, take an onion, breadcrumbs, mayonnaise, frying oil and salt + pepper.

Salt and pepper the fish cut into portions and cover generously with mayonnaise. Leave the trout for half an hour: let it marinate. During this time, cut the peeled onion into half rings and fry until golden brown. Place the onion on a plate.

Roll the marinated fish in breadcrumbs and fry in a frying pan with hot oil. Ready fish Place on a plate and cover with fried onions. Yummy!

If you suddenly over-salt your trout, don't panic. Sour cream will help tone down the salt. Serve fried fish with sour cream and everything will be fine.

Instead of lemon juice when marinating trout, you can use pineapple or Orange juice. It will help make the fish tender and flavorful.

Store the finished trout in the refrigerator for no more than a day. I’ll just tell you a secret that this fish has a strange property - it “evaporates.” You put it in the refrigerator, and after a while you look, but it’s not there. Just some kind of horror... Are you also familiar with this situation? I think yes??

What do you like to cook from trout in a frying pan? Share interesting recipes, don't be shy?? And don’t forget to subscribe to updates: you will learn a lot of useful things. And I take my leave and say goodbye until the next meeting.

Not all housewives know exactly how to cook fish such as trout. Fried in a frying pan it turns out too greasy. But if you use a small amount of olive oil and flavorful sauce, then this dish can serve as an ideal lunch.

Tasty and juicy fried with photo

Required ingredients:

fresh or frozen champignons - 250 g;
medium-sized rainbow trout - 4 pieces;
olive oil - 65 ml;
butter - 65 g;
low-fat cream 10% (you can regular milk) - 310 ml;
ripe lemon - ½ fruit;
parsley and dill - a bunch each;
iodized salt - 1.5 dessert spoons;
wheat flour - 3-4 large spoons;
allspice red - optional.

Fish processing process

Before you start preparing the dish, you should purchase fresh or frozen trout. Fried in a frying pan, it turns out more juicy and tasty if it is first cut into small steaks. However, before this, the fish needs to be washed well, get rid of the insides, head, fins and tail. Next, the shredded product must be coated on all sides with red allspice, and then leave it aside for a couple of hours.

Mushroom processing process

To make (fried in a frying pan) more satisfying, it is recommended to add special sauce. To do this, you need to purchase 250 g of champignons, wash them well, clean them of wormholes and chop them into thin slices.

Sauce making process

To create the dressing, you need to take a saucepan, put butter in it, melt it, and then add all the chopped mushrooms. They should be fried for about 7 minutes. After this, you need to add freshly squeezed lemon juice to the champignons, iodized salt, wheat flour (1 large spoon), pepper and low-fat cream. After mixing the ingredients together, bring them to a boil and then immediately remove from the stove.

Thermal treatment of fish

To get a tasty dish, it is very important to cook trout correctly. Fried in a frying pan it will be more juicy and aromatic than steamed or stewed. Thus, salted and peppered fish pieces should be rolled in wheat flour and then post it on hot frying pan with a little olive oil. After the bottom of the product is browned (8-10 minutes), it must be immediately turned over to the other side with a spatula. The readiness of the fish can be determined by its cut: if its cross-section is a uniform light pink color, then it can be safely placed on portioned plates.

How to serve correctly

Before presenting such a dinner to family members, you should warm it up slightly and then pour it over the previously cooked trout. with gravy must be served along with hearty side dish. Crumpled potatoes are ideal for this product, buckwheat porridge, pasta or boiled rice. Also don't forget about wheat bread and fresh herbs, which must be sprinkled throughout the dish.

Many of all types of fish prefer trout. She has delicate taste, appetizing appearance and undoubted benefit for the body. One of the best ways cooking trout is considered baking, but experienced chefs they know how to cook trout in a frying pan no less tasty than in the oven. At the same time this method cooking allows you to significantly save time: the trout has time to fry 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 you can also make it from frozen delicious 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 cover itself 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 you must also study the instructions that come with it carefully.

Trout fried in breadcrumbs

trout – 0.6 kg;
chicken egg – 2 pcs.;
onions – 0.2 kg;
flour, breadcrumbs- how much will it take?
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 it take?

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 and chop the onions 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 delicious golden brown crust, and inside it will remain tender and juicy.

Trout in batter

trout fillet – 1.5 kg;
white dry 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 and pepper.
Sift the flour, add to the mixture of wine and yolks. Beat with a mixer until smooth homogeneous mass no lumps.
In a separate container, beat in thick foam whites, add them to the dough, stir.
Pour oil into the frying pan. Place it 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 bread crumbs, 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.

Cooked in sour cream sauce The trout turns out 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.