Trout soups are gourmet and dietetic. This fish is almost impossible to spoil by improper cooking. She has tender and tasty meat.
Trout soups are prepared quickly enough and do not require special culinary skills or knowledge. Each housewife will cope with such a task in 30-40 minutes.
Potato
Fish (400 g) is cleaned and washed well under running water. It is cut into large pieces. The onion and parsley root are peeled and coarsely chopped. Pieces of fish are poured into a pan with 1.5 liters of water.
The broth is cooked for 30 minutes with the addition of onions and celery. Salt is added to taste during cooking. At this time, 400 g of potatoes are peeled and cut into medium cubes. Trout is taken out of the pan, and the broth is filtered. Onions and celery are not used further according to the recipe.
Potatoes are sent to the broth and cooked until tender. You can add black peppercorns and bay leaf to it. Fish are cleared of bones. Trout soup is poured portionwise into plates. They carefully lay fish meat and sprinkle with chopped greens on top.
Bouillabaisse
This recipe for trout and other seafood soup will please fans of French cuisine.
To prepare it, you need to peel one onion and cut into a medium dice. Then it is sautéed over high heat directly in a pot of vegetable oil.
Cut medium tomatoes (2 pcs.) Into small squares, having previously removed the stem. Add 30 ml of red wine to the pan, and after the alcohol has evaporated, send the tomatoes there.
After 5-10 minutes add 1 tsp. tomato paste and 1/2 tsp Sahara. This mass should be swept. Then add to the pan:
- 100 g of trout;
- 70 g of zander;
- 5-6 pcs. mussels;
- 7 pieces of tiger shrimp.
All seafood is pre-cleaned. The fish is cut into medium slices. Stew the whole mass for 5 minutes. Then pour water, it should cover all the ingredients.
The soup is salted and spices are added. Finely chopped fresh basil is added at the end of cooking.
Mashed soup
Fish first courses are quite easy to prepare and healthy. To make mashed soup you will need one medium-sized trout. It is gutted, cleaned of scales, washed under running water and cut into large pieces.
In a pan, they put the broth with all parts of the fish to cook. Gills are preliminarily extracted from the head. The broth is cooked for about 30 minutes. Then the fish is taken out and all bones are removed from it.
At this time, 2 potatoes and carrots are boiled in the same broth. Then the vegetables are ground with the addition of a small amount of broth in liquid puree. Trout is finely chopped and sent to the total mass.
150 ml of cream and spices are added to the soup. The pot is sent back to the fire. If the soup is too thick, you can dilute it with a little remaining fish stock.
Pour the soup puree into portioned plates, decorate the small pieces of the remaining fish on top.
Trout head and tail soup
This type of fish is a delicacy. Therefore, throwing heads and tails is not rational. They can make an excellent soup, which in taste will not be inferior to a full-fledged ear.
To prepare it, you need to put a pot of water (2.5 -3 liters) on fire. To send the tail, fins and head of trout into it, having previously removed the gills.
When boiling, remove the foam and add black pepper and peas and a few pieces of bay leaf. Cook the broth for 40 minutes over low heat. Then put the fish in a separate bowl and let it cool.
Vegetables peel. Potatoes (4-5 pieces) are cut into medium cubes and sent to strained broth. The carrots are grated and added in this form to a boiling soup.
Onions are chopped into small cubes and sautéed in vegetable oil. Then transferred to a pan to other ingredients. Soup is cooked until potatoes are cooked. At this time, the fish fillet is separated from the bones and then added to the soup.
This dish does not need to be seasoned with a large number of spices, otherwise it will irretrievably lose its natural aroma and taste. Before serving, put in each plate a little chopped dill.
Creamy soup
Red fish goes well with dairy products. Therefore, creamy soup with trout will have a delicate and pleasant taste.
- Peel and finely chop the onion.
- Carrots (1 pc.) Without peel rub on a coarse grater.
- Pour boiling water over 2-3 tomatoes and peel them. Vegetable is cut into small cubes.
- 400 g of potatoes are peeled and cut into small slices.
- An empty soup pot is put on the fire and vegetable oil is poured into it. Onion is sent for passivation. After it becomes transparent add tomatoes and carrots. The mixture is passerized.
- After 10 minutes, pour 1 liter of water and bring the mass to a boil.
- Send potatoes to the soup. It is lightly salted so that the vegetable is not fresh after cooking. The soup is left to boil for another 10 minutes.
- 250 g of trout, sliced, are added to the pan and 400 ml of low-fat cream are immediately poured.
- The soup is cooked until vegetables are cooked and at the end it is still salted to taste.
Soup is served in portioned plates, and a saucer with chopped herbs is placed next to it.
With rice
So that the first dish with trout is hearty, you can add various cereals to it. Rice goes well with this type of product, so this option is perfect for trout fish soup. Stages of preparation:
- For the soup you will need 5-6 potatoes, onions and carrots. All vegetables are peeled and washed. Potatoes are cut into a small cube. Rub the carrots, and chop the onion finely for frying.
- A pot with 2 liters of water is put on fire. Bring to a boil and put 2-3 trout heads with gills removed there. The broth is boiled for 30-40 minutes. Then the fish is laid aside.
- Potatoes are sent to the pot and brought to a boil. 70 g of washed rice are poured there. Soup is salted and boiled until vegetables and cereals are cooked. At this time, onions and carrots are fried in vegetable oil. The grill is sent to the pan almost at the end of cooking.
- From the heads choose pieces of meat and put in soup.
Before serving, sprinkle with chopped herbs in portioned plates.
With cauliflower
Fish goes well with various vegetables. Therefore, the soup of the trout tail with cauliflower will have a delicate taste.
400 g of fish tails are put to boil in a saucepan with 2 liters of water. Foam is removed periodically to make the broth transparent.
At this time, potatoes (two medium tubers) are peeled and diced.
Carrots and medium-sized celery without a peel are triturated. Fry vegetables in vegetable oil until soft.
3 tbsp. l rice steamed with boiling water for 10 minutes. Mix several times so that the grains do not stick together.
200 g of cauliflower sorted into small inflorescences. Large can be cut.
Tails are removed from the broth and filtered. The ingredients are sent to it in the following order:
- potatoes;
- rice
- frying;
- cabbage.
After all the vegetables are cooked, fish meat is put in the soup, which is taken from the tails. All bones must be carefully removed. Cook the soup for another 10 minutes. Then he should insist a little more. When serving, garnish with chopped parsley.
A few secrets of cooking
Trout is a rather expensive product. To cook delicious first courses often use different parts from it. Trout head fish soups have a rich taste. The broth is rich and tasty.
After boiling it is always necessary to remove the foam. Fish heads are laid in the broth, only having previously removed the gills from them, otherwise the dish will be bitter and have an unappealing color.
You need to add more greens to trout fish soups. Fish goes well with parsley and dill.