Trout is a tender, healthy, tasty fish. And quite expensive. So if there was money for a trout steak, the hostess faces the full challenge of not spoiling it. Fortunately, this fish is simple and not capricious in cooking. And also conducive to culinary experiments (of course, neat and careful). However, there are so many recipes for trout steaks in the oven that you can use the already proven options.
Basic recipe
For starters, you can try cooking fish without any frills. No one forbids, of course, and just fry it in a pan, but trout in the oven is juicier and tastier. Steaks must be marinated before being sent to it.
To do this, peel is removed from half a lemon, combined with a couple of tablespoons of olive oil, coarse salt and pepper. With this mixture, grate the pieces of fish and leave for a while, without putting in the refrigerator. Then each trout steak is laid out on a baking sheet or in a mold at some distance from the rest. The fish is covered with washed tarragon with a small addition of mint sprigs and is cleaned in a hot oven. After ten minutes, the steaks are generously sprinkled with white wine and cooked in the oven for another quarter hour.
Trout steak in foil
Sometimes tasters like this option more. We will not challenge their opinion: really, juicy and tasty.
Large trout is portioned (or an already chopped carcass is bought). Salt and pepper are mixed in proportions sweetheart cooks. The mixture is rubbed into fish pieces. Lemon is cut in circles, and then halved. In a trout steak, a not very deep incision is made, where the citrus sector is inserted. The baking dish is laid out with a piece of foil cut off with a margin. A little oil is distributed along the bottom of the “basket” of foil. Fish pieces are laid out, between them are halves of cherry tomato, sprigs of thyme and rosemary. From above, the workpiece is sprayed with oil and white wine. The edges of the foil are wrapped in an envelope, and the form is placed in a preheated oven for about a third of an hour. The optimum oven temperature is 150-180 Celsius. The baking time of a trout steak depends on both the heating and the size of the fish slices.
Note: an interesting flavor and aroma note can be obtained if herbs and cherry are supplemented with one or two garlic cloves.
Trout steak: cream recipe
Very tasty, rather unusual and uncomplicated in execution. Slices of fish are salted and sprinkled with fresh lime juice. You can take a lemon, but it will not be so juicy. One fennel is well washed, finely chopped and laid out on the bottom of the baking dish. Slices also need to be slightly salted and sprinkled with lime juice. Trout steaks are laid out on top. They should be sprinkled with zest previously removed from citrus. If you like sour, you can put a circle of lime on each trout steak, but with this step it is better to be careful.
The form is poured with 10 percent cream, about a quarter liter per four fish slices. The stove is heated to 200 Celsius, cooking in it will last about 20 minutes. When serving, you can lightly sprinkle with peas of pink pepper.
Cheese "coat"
Another delicious recipe for baked trout steaks. Before cooking, they should be salted, sprinkled with lemon juice mixed with olive oil, and allowed to stand for half an hour. Then the steaks are laid out on a baking sheet or shape. The bottom is either spread on parchment or smeared. Onion is thick enough placed onion, crumbled in half rings. Grated cheese, also not the thinnest layer, crowns the design. The trout will be baked until the cheese is very lightly browned, about a third of an hour. The fish are surprisingly tender and juicy.
Another version of the "blanket"
The beginning of preparation is described in the previous recipe: short pickling in a mixture of citrus juice with vegetable oil and putting the fish in a mold. But to create a "fur coat" you need other manipulations. Four eggs are beaten well (per kilogram of steaks), then one hundred grams of mayonnaise is added to them. When the mass becomes sufficiently homogeneous, finely grated cheese, grams 100-150, is poured into it. All together again carefully mixed, you can use the mixer. The fish is poured with the resulting composition and cleaned in a hot oven for about 20 minutes.
"Secret desires"
So the author called a rather original recipe, according to which a trout steak is baked with oranges. Cooking begins with them: fruits (two pieces per kilo of fish) are peeled and cut into circles with the extraction of seeds from them. The form is laid out with foil, on which the resulting "suns" are laid out. Steaks are placed on them, which are supposed to be thickly greased with special gravy. It is made from two tablespoons of soy sauce (in the original “Kikkoman”, but you can experiment with others), the same amount of mayonnaise, half a dose of spicy mustard and a spoonful of natural honey. Topping the sauce is sprinkled with saffron and allspice. “Secret desires” should be baked for about 15 minutes, while the oven is heated to 180 degrees.
Small but important secrets
Usually trout gets to us not in fresh, but in frozen form. The first mistake many chefs make is trying to thaw a trout steak underwater or in the microwave. This can not be done in any case. Under the tap or in the basin, the fish will become too watery and lethargic, having lost a lot of aroma and taste, and will be dry after the oven. After the microwave, the trout becomes loose, there is a high probability of removing almost the porridge from the oven, rather than whole steaks.
The second mistake is overexposure of fish in the oven. As a result, it loses its juiciness, and besides, it most often turns out to be frankly tasteless. Of course, the cooking time depends on many factors: the size and thickness of the trout steak itself, the temperature of the oven, the presence / absence of sauce or foil, but in any case, baking for longer than half an hour is not recommended. In most cases, less time is enough.
And the last common mistake is spice busting. When you make it, you can’t completely ruin the dish, but you will lose the charming aftertaste of the trout itself irrevocably, clogging it with spices.