Trout is found exclusively in clean fresh water. It is believed that it is the habitat that gives the meat of this fish an extraordinary tenderness. In addition to its outstanding taste, this product has a huge amount of nutrients. Trout baked in the oven is a perfect example of a healthy dish that is rich in proteins, amino acids, magnesium, all kinds of vitamins, selenium and zinc.
Among other things, this treat is low-calorie and excellent for those who follow a diet. In addition, such a dish is recommended in the treatment and for the prevention of heart disease, as well as in pathologies of the stomach.
Trout is baked in the oven quite quickly, and the finished delicacy always turns out to be very tasty, fragrant and nutritious. This dish is perfect for everyday dinners and festive banquets, combining perfectly with literally any side dish. And you can diversify the taste of fish with a variety of vegetables, fruits, spices, seasonings and herbs. After all, the noble taste of trout is in perfect harmony with a wide variety of products. For example, mushrooms and vegetables can emphasize its delicacy, and with the help of milk and cream you can give the dish a gentle accent. But citrus and a variety of spices complement the fish unobtrusive pleasant aroma.
How to choose the right product
When purchasing fish, be sure to pay special attention to its appearance and smell. Examine the product carefully: the eyes should be fairly convex and always clean. The gills of the fish should have a sufficiently bright, saturated shade. And the skin of the trout should be elastic, moist, without any damage. In addition, high-quality fish always has a pleasant smell.
Of course, the most delicious are the delicacies prepared on the basis of fresh trout. But if you were unable to buy one, pay special attention to the proper defrosting of the product. It is only necessary to do this naturally. It is best to first transfer the carcass from the freezer to the refrigerator. Usually, the defrost process takes several hours.
Cooking features
Roasting trout in foil is not the cheapest pleasure, but always justified due to the huge benefits and excellent taste. The fish cooked in the oven as a whole looks particularly appetizing and solemn. In addition, it is so easy to cook this treat that even a completely inexperienced culinary specialist can easily cope with this process. But some cooking rules are still worth knowing.
- A juicier fish is obtained by baking trout in foil by adding butter or sour cream. But if you want to cook a dish with a delicious brownish crust, about 10 minutes before the end of baking, the foil should be opened.
- If you marinate a fish before cooking, it will turn out to be much more aromatic and tastier.
- Small trout are usually cooked whole, and a larger carcass is best cut into steaks or cut into fillets. With the help of a foil or sleeve, you will be able to preserve all the useful substances, as well as the juiciness and softness of the fish.
- When heat treatment, be sure to control the time - overexposed fish will turn out to be too stiff and dry. How much bake trout in foil? Typically, cooking a whole fish takes about half an hour. And for baking slices of fillet or steaks, usually enough is 20 minutes.
- Before cooking, fish should be properly prepared. To do this, it must be thoroughly washed and dried with paper towels. If you bought a whole trout, you need to clean it from scales, cut off the fins, and also chop off the tail and head. After this, the carcass must be washed and dried again.
- The taste of red fish goes well with olive oil, lemon, orange, mushrooms, white wine and garlic. And among spices, Provencal herbs, sage, rosemary, white and black pepper, thyme deserve special attention. As for the side dish, the most suitable option to complement the delicate taste of trout is boiled rice and baked vegetables. Although such a fish is in perfect harmony with any other dishes.
How to clean trout
To prepare this fish, it is best to use a small knife with serrations. You can remove the scales in the direction of growth, and against it.
Before proceeding to gutting, a large incision should be made, stepping back a couple of centimeters from the tail. It should follow up to the fins on the brisket of fish. It is convenient to do this with scissors or a sharp knife. Carefully pull out all the insides from the cut abdomen. In this case, it is imperative to eliminate all blood clots and films that can significantly spoil the taste of the dish.
To remove the gills, make incisions on the sides under the jaws. It is not necessary to chop off the head, because the trout, baked whole, looks much more spectacular. Such a treat is the place on the festive table.
Trout baked in foil slices
Such a dish always turns out to be unusually tender, aromatic and tasty. Moreover, its preparation takes a minimum of time and effort.
To get started, prepare:
- 0.5 kg trout fillet;
- a teaspoon of salt;
- 10 g of provence herbs;
- a small lemon;
- a tablespoon of olive oil.
Course of action
First, as expected, prepare the fish. If you bought already chopped fillets, just rinse them and dry them. Then cut the meat into small pieces, each of which should be rolled in a mixture of salt and Provence herbs. By the way, if you wish, you can supplement the dry ingredients with white or black pepper. Then cut the lemon in half and sprinkle the fillet with juice. Finally, pour the trout with olive oil and refrigerate for an hour.
After the set time, prepare the pan by spreading the foil on it. Transfer the fish to it and send to a red-hot oven. What is the temperature for baking trout in foil to make it juicy and delicate? The best option is 180 degrees. In order for each piece of trout to cook, 15 minutes of baking are enough. If you are worried that the fish may be damp, do not pull it out for another 10 minutes after turning off the oven. So the fillet will definitely come to readiness.
Serve appetizing trout slices best with boiled potatoes, fresh vegetables and classic tartar sauce. It is advisable to sprinkle the top of the dish with a handful of chopped greens.
Trout steaks baked in foil
This dish turns out truly unsurpassed: a delicate aftertaste combined with bright citrus accents and expressive pungency. It is very easy to bake trout in foil in this way. In addition, such a dish will look great both on the festive table and at the family dinner.
So, for cooking you will need:
- trout carcass, weighing about 1-1.5 kg;
- 200 ml of heavy cream;
- a couple of garlic cloves;
- 50 g butter;
- 2 tablespoons of freshly squeezed lemon juice;
- small onion;
- a tablespoon of mustard;
- a bunch of parsley and half a lemon to decorate the dish.
Process
Prepare the fish first. After chop the carcass with neat steaks, 2-3 centimeters thick. Gently rub each slice with salt and pepper on all sides and fold them into a baking dish. Do not forget to cover it with foil so that there is enough material left on the sides for further folding.
In a deep dish, combine cream, mustard, butter melted in a water bath and garlic, passed through a press or finely chopped. Then salt and pepper the marinade. Keep in mind that the mass must be warm. If you use products from the refrigerator, be sure to heat the mixture in the microwave - minutes will be more than enough.
Sprinkle the prepared fish with chopped onions in half rings and pour over the prepared sauce. Pinch the edges of the foil well and send the fish into the oven for 10-15 minutes at a temperature of 180 degrees. Transfer the finished treat to a serving dish, garnish with lemon slices and parsley sprigs.
How to cook trout in foil
Baked fish in honey sauce in the oven is not only tasty and unusual, but also extremely useful. This delicacy perfectly combines sweet notes, piquancy and expressiveness of citrus fruits. Can anything be more tender and delicious than trout fillet baked in the oven in foil? Perhaps, it is hardly possible to find a dish that is at least slightly reminiscent of this extraordinary treat with a fabulous taste.
To create this culinary miracle, take:
- 400 g filet;
- a tablespoon of honey;
- 130 g of yogurt;
- 2 tablespoons of lemon juice;
- 3 tablespoons of mustard and sour cream;
- a small bunch of dill;
- salt, black pepper and chili to your taste;
- a tablespoon of olive oil.
Cooking method
Rub the prepared fillet on both sides with the prepared spices. In a small bowl, combine olive oil, honey and mustard, mix thoroughly. Then grease the filet thoroughly with this mixture. Leave the carcass in the marinade for half an hour.
After the set time, wrap the fish in foil and place on the baking sheet in the oven. 20 minutes at a temperature of 180 degrees will be enough to prepare the fillet.
In the meantime, prepare the fish, take the sauce for it. Shred dill as finely as possible, transfer it to a deep container. Then add greens with yogurt and sour cream, beat all the ingredients with a blender. In this mixture, send a few drops of lemon juice and half a teaspoon of mustard. You can add the sauce with any spices to your taste. In conclusion, mix the dressing well and transfer to portioned bowls.
By the way, if you want to bake trout in foil with a golden brown, do not forget to open the fish 5-7 minutes before the end of cooking. Such a treat in combination with homemade sauce can conquer any gourmet with its taste.
Fish with side dish
Trout baked in foil with potatoes is a full-fledged dish that is perfect for literally any event. In addition, you don’t need to spend a lot of your time preparing such a treat. You just need to prepare a fish, vegetables and send the dish to the oven.
So, for cooking you will need:
- 0.5 kg of fish;
- bulb;
- 0.5 kg of potatoes;
- 2 tomatoes;
- salt, Provence herbs, coriander to taste;
- a spoon of French mustard;
- half a lemon.
Process
For this dish you need a fish that is maximally cleared of bones. In other words, it is best to stock up on trout fillet. Carefully rub the prepared carcass with spices on all sides. Then grease it with mustard and sprinkle with lemon juice. After that, leave the fish to marinate for 20-30 minutes, and in the meantime, go in for vegetables.
Peel the onion and cut into half rings. Prepare the potatoes too, but chop them into small cubes or slices. Tomatoes can be cut arbitrarily.
Put the fillet on the foil and sprinkle it with onion. Spread sliced potatoes and tomatoes around the carcass. Carefully wrap the foil by plucking the edges with quality. Bake the dish for half an hour at a temperature of 180 degrees.