Salmo irideus is a popular species of the Salmonidae family. Rainbow trout, according to scientists, descended from Pacific salmon, is a freshwater representative of a kind. This species is distinguished by an elongated body, the presence of a wide and bright strip, which is located along the sides. The rainbow trout got its unusual name because of one distinctive feature of its appearance: the presence of a scarlet strip against the background of a silver body, which during spawning changes its color to red or purple. Adult fish reaches a mass of up to 2 kg, and its body length is about 80 cm.
In cooking
Rainbow trout on the menu of different peoples of the world is a fairly often used fish. It can be used for cooking everyday dishes, and for culinary dishes, delights. The pulp of Salmo irideus is practically without small bones, therefore this representative of water open spaces can be used in the diet for children. And the calorie content of rainbow trout is 119 kcal per hundred grams of this natural product. And for people who need animal protein, but try to monitor their health, it is an excellent component of the diet.
How to make rainbow trout tasty
This type of salmon can be prepared in various ways. Rainbow trout and cook, and bake, and fry in a pan (grilled), and you can steam. And also: salt, pickle. This fish is good to use for cooking main dishes, and as a component of salads, appetizers, first courses and even baking. The most delicious, of course, is obtained in the oven. And here is a suitable and uncomplicated recipe for you.
In foil and whole
The rainbow trout in the oven in the foil is prepared quickly and easily. We will need the following products: carcass of fish weighing one kilogram, cheese of hard varieties - 150 grams, champignons - 300 grams, a head of garlic, half a glass of cream and a spoonful of butter, juice of half a lemon, seasoning with salt, fresh herbs. And start cooking!
How to cook
We wash the fish thoroughly in running water, removing the insides with the gills (the head can also be cut off). Then rub the carcass with salt and lemon and leave for half an hour to soak. Peel and finely chop the garlic, and wash the mushrooms and cut into layers. We cover the baking sheet of the oven with foil and make peculiar sides on each side (so that the juice does not subsequently flow). We put prepared rainbow trout in the bed. We wrap the foil and put in the oven for 20 minutes (temperature 180-200). At the end of cooking, you need to deploy the fish and sprinkle it with grated cheese.
Separately, melt the butter in a frying pan, spread the mushrooms and garlic, salt and pepper according to individual preferences, fry for 5-7 minutes, stirring constantly. Pour half a glass of cream into the same pan and simmer for another five minutes. At the end of the action, chop finely fresh herbs and put them into the sauce, mixing thoroughly. Turn off the fire and cover with a lid - let it brew a little.
Already, the rainbow trout in the oven in the foil arrived in time, and the grated cheese melted. We take the fish out of the shell and place it on the dish. Spread a thick sauce on top with a spoon. Can be served. This dish goes well with vegetables and potatoes in boiled or baked form (you can make mashed potatoes).
Oven filet
To prepare according to this recipe, we need the following ingredients: a pound of trout fillet, vegetable oil, lemon, fresh herbs (parsley with dill, for example). And also for “accompaniment”: seaweed salad and rice. Both one and the other need 100 grams.
How to cook
Fillet in foil is unusually soft, not only very tasty, but also retains its usefulness in full. So, we put the raw product in foil (if you bought ice cream, you must first defrost it). Salt and pepper to taste. Sprinkle finely chopped herbs.
Add the lemon slices on top (cut together with the zest). Pour a little lean oil (it is better to take olive). Wrap in envelopes. Put on a sheet in the oven (20 minutes, temperature - 200).
For garnish, boil rice separately (add a pinch of saffron when cooking). Fillet in foil cooks pretty quickly. We take out the baking sheet from the oven, unfold the "packaging". Fillet is best served with rice, which is watered with fish "juice" formed in envelopes, with seaweed (seaweed).
Baked in salt
Dishes from rainbow trout, of course, are varied. If you want to get the easiest option, then use the old folk method of baking fish. For it, we need rainbow trout in an amount of up to 2 kilograms, basil, lemon, a fairly large amount of coarse salt.
The carcass of gutted and washed fish is filled with lemon slices and basil leaves. Cover the oven pan with foil. Pour salt fairly generously onto the foil and lightly wet it with water. You can put a few slices of lemon on the salt. And on top - trout.
We even out the salt pillow on the sides of the carcass, wrap the foil and sprinkle on top. Do not forget to moisten with water. We put the envelope with the fish on the baking sheet in the oven (180 degrees, 30-40 minutes). During this time, the trout should be properly baked. We get the fish in the foil from the oven, unroll and crack the salt crust. You can serve mashed potatoes or fried potatoes at the side dish.
Rainbow trout in a pan
To prepare this dish, we need fillet, cleaned of bones (1 kilogram), flour, breading, salt, lean oil, pepper. In a shallow container, mix breadcrumbs and sifted flour. Sprinkle the fillet with salt and pepper. Bone the fish in a breading mixture. We heat a large frying pan, having previously greased it with vegetable oil. Spread the pieces in a pan, fry for about 5 minutes on each side. Then we put the fried trout on a plate, covering to keep warm.
You can cook a chic sauce. Heat the pan well, grease with vegetable oil. Pour crushed walnuts there (half a glass) and fry for several minutes. Remove the pan from the heat, pour a glass of bourbon there (you can replace it with cognac or whiskey), add a spoonful of sugar and half a glass of water, bring to a boil and immediately turn off the heat. Then we introduce a spoonful of butter and a pinch of red hot pepper, stirring constantly. Serve the fried trout in portions, on plates, pouring spicy sauce. As a side dish, you can use stewed vegetables or mashed potatoes.
Pickling
How to salt rainbow trout at home on your own? Indeed, in a slightly salted form, this fish is very tasty, but the store-quality cooking does not always suit us (or simply the pulp may be too full of spices). The classic of the genre provides for the use of the simplest products for salting. But you get a real twist. This product can be served as a separate dish, or can be added to the salad, in the first dishes. By the way, this recipe is great for herring. So, we need: a kilogram of trout, coarse sea salt, a couple of spoons of sugar, peas - allspice and black, lavrushka.
How to cook
We pour chilled trout with rainbow water, removing fins and entrails. With a sharp knife, we also cut off the tail and head. The abdomen can also be cut out and then used, for example, for the fish soup. We cut the carcass along the ridge along, removing ribs with the spine. Get two slices of filet. We make a salting mixture by mixing salt and sugar. We lay the fillet on a plate and lightly dry it with a kitchen towel. We cover the bottom of the container with a layer of a mixture of sugar and salt and lay the fillet skin down. We put pepper with laurel on top and again fill it with salting mixture. We cover the fish with a plate and put the load on top. After 6-8 hours, salted trout will be ready. After that, remove the press, cover, remove the product down the refrigerator for storage. Before eating the trout, we take out the fish and drain the brine, removing the remaining mixture for salting, and wipe the fillet with a napkin or a kitchen towel. Spicy and piquant delicacy - at your service. Bon appetit to all!