Dishes from trout, despite their high cost, have always been highly appreciated due to their undoubted benefits and excellent taste. This noble fish, baked in the oven, looks particularly appetizing and spectacular.
In addition, it is so easy to cook this fabulously delicious treat that even an inexperienced housewife can easily manage this task.
A few words about the delicacy
Properly baked trout in the oven in the foil will certainly appeal to everyone: gourmets - for their fabulous taste, kids - for their delicacy, and cooks - for ease of manufacture. In addition, you can create such a gastronomic masterpiece with your own hands surprisingly quickly.
Oven-baked trout in foil has juiciness, delicious delicate taste and delicate refined aroma. You can cook separately cut fillets, fish steaks, arbitrary pieces or the whole carcass. It all depends on your preferences and the reason for preparing this royal dish.
If you are preparing a treat for children, give preference to baked fillet, having previously removed all the bones from it. If you want to serve the dish in portions, cut the fish with steaks and add them to the spicy ingredients. And if your plans include a grand banquet, without a doubt, whole trout cooked in the oven in foil - this is exactly what you need. After all, such a treat looks incredibly solemn, elegant and spectacular.
But be that as it may, the delicious mild flavor, low calorie content, excellent nutritional value and huge benefits make this fish an ideal option for any treat feast.
In addition, spoiling the trout is almost impossible, so even if you are new to cooking, you have nothing to worry about. After all, preparing trout in the oven in the foil is extremely simple, and an excellent result is definitely guaranteed.
Features
It is very difficult to spoil a trout dish even if you have such a desire, but you can still, if you do not know a few simple rules.
- If you have a frozen carcass at your disposal, it is very important to properly defrost it. This should only be done naturally, by placing the fish in the refrigerator or leaving at room temperature. But to use a microwave for this purpose or to fill the carcass with water is categorically not recommended. Otherwise, the finished trout may turn out to be too loose or too dry.
- To give the treat even more delicacy and aroma, you can pre-pickled fish in spices.
- But a more juicy dish will turn out if you add it with a small amount of sour cream, cream or butter.
- If you want to cook a fish with a golden, appetizing crust, about 10 minutes before the end of the heat treatment you just need to open the foil.
- Before further manipulations, it is enough to simply rinse and dry the carcass cut out using paper towels. If you stocked up with whole fish, then it must be cleaned and gutted, cutting off the fins, tail and head. True, if you plan to bake trout in the oven in the foil whole, then cutting off something is completely optional.
- A small fish is cooked in the oven for about half an hour, and for steaks, usually 20 minutes is enough.
- For marinade, it is best to use freshly squeezed citrus juice, aromatic spices and mustard.
How to cook trout in the oven in foil
Whole baked fish will become a worthy decoration of any table. Delicacy can be played in a composition with a variety of vegetables, but even a minimal set of trout and lemon cooked in the oven in the foil will turn out to be incredibly tasty and aromatic. A little effort and desire, and you will become the creator of an excellent dish.
So, to prepare such an unusual treat you will need:
- trout, weighing up to 2 kg;
- 2 lemons;
- a teaspoon of Dijon mustard;
- 50 ml of olive oil;
- the same amount of white dry wine;
- a couple of cloves of garlic;
- salt, dried basil, rosemary and thyme.
Process
Wash the carcass, dry it and make several deep incisions on one side of it. At the end of the preparation, grate the fish with salt.
Now you need to cook the marinade. Everything is simple here: mix oil, wine, mustard and garlic passed through a press. With this sauce, thoroughly grease the whole carcass and let it marinate for half an hour.
Transfer the prepared trout to foil, sprinkle with dry spices and cover with lemon rings inside and on top. If you still have the marinade, pour them a fish, and then seal the edges of the envelope. Place the billet on a baking sheet and place in a hot oven for 20 minutes at 180 degrees.
That's it, the royal trout dish is ready. You can additionally decorate the baked fish with lemon slices, sprigs of greens or olives. Trout cooked in the oven in foil, the photo of which, by the way, opens up vast expanses for your imagination, will surely become a crown dish on the table.
Royal Steaks
You can also bake a fish in portions, serving it to each guest in an unusual envelope made of foil. You can complement the aromatic composition of trout and spices with a variety of vegetables, fragrant herbs, rings of pickled onions or sprigs of herbs. Serving such a treat is best done in combination with baked treats and cereals. By the way, in a cold form, trout will be no less tasty and mouth-watering.
To prepare portioned treats you will need:
- 4 steaks or carcasses weighing approximately 1 kg;
- a tablespoon of herbs;
- 2 onions;
- lemon;
- salt and pepper to your taste.
Course of action
If you bought already cut steaks, then your task is already simplified. After all, you just have to wash and dry them. But the option of cutting the whole carcass is more economical, so many housewives prefer it, and not in vain.
In this case, you need to clean the fish from the scales, then tear open the abdomen and carefully remove all the insides along with the films. Then you need to cut off the fins, tail and head. And now just cut the carcass into rather thick pieces - these are steaks.
Salt the prepared fish, pepper and grate with spices. If possible, let the steaks marinate a little.
Form small foil envelopes in which you need to put 2-3 slices of lemon, pieces of fish and onion rings. Then the convolutions must be carefully plucked and sent to the oven. The foil trout steaks should be baked for 20 minutes at 180 degrees.
It is not even necessary to decorate the finished meal in any way - the delicacy in envelopes in itself looks very impressive and unusual.
Oven trout rainbow trout recipe
This dish is considered one of the best representatives of the diet menu. It is recommended for use even to those who follow a strict diet or simply sensitively monitor their figure. And the kids from such a fish will certainly be delighted. In addition, rainbow trout is a huge benefit with a minimal amount of fat and calories.
To complement this fish, a variety of spices will come in handy. Perfectly delicate taste of rainbow trout will complement nutmeg, mint, marjoram, hot pepper, basil, rosemary and dill.
In addition to dry spices, the aroma of the fish can be emphasized with fresh herbs. Lemon, which can be simply put on a fish or placed directly in the abdomen, perfectly emphasizes the delicate taste of trout. But pickled and fresh ginger is much better combined with it.
But in any composition, rainbow trout turns out to be fabulously tasty, juicy, tender and refined. So feel free to experiment with the fish, complementing it with various components. Indeed, in any case, it will turn out incredibly tasty and healthy.
To bake trout, prepare:
- carcass weighing 0.8-1 kg;
- a sprig of rosemary;
- half a lemon;
- salt and ground pepper.
A fish made in this way turns out to be divinely delicate, and its natural taste is completely not interrupted by seasonings - an impeccable dish for true connoisseurs of seafood. By the way, trout roasting will take you no more than half an hour.
Cooking
Clean, wash and dry the fish. Season the prepared carcass with salt and carefully wipe all over with stored spices. Leave the trout in the marinade for 15 minutes.
Cut the lemon into even rings about half a centimeter thick. Place these slices in the abdomen of the fish, and transfer the carcass itself to a sheet of foil. Put a sprig of rosemary on top and seal the bundle. Bake the fish for half an hour at 180 degrees. Ready trout can be supplemented with greens or pickled onions.
Fish with magical citrus notes
The unusually fragrant, colorful and piquant marinade for cooking in the foil pieces of trout in the foil will make the treat unlike any other. Bright, burning citrus sauce will perfectly soak the fish, make its meat softer and turn a simple carcass into a worthy delicacy of the highest level.
If you decide to cook this particular dish, prepare in advance:
- 0.5 kg of trout;
- 2 jalapenos;
- 3 tablespoons of olive oil;
- 100 ml of orange juice;
- whole fruit;
- salt.
If you don’t have jalapenos, take the more common chili instead.
Cooking method
Chop the flesh of the orange finely, then add freshly squeezed juice, chopped pepper and oil to it. Salted the fish prepared according to all the rules, pour in the prepared sauce and leave for 15 minutes.
After the set time, remove the trout from the marinade and place it on a sheet of foil. Send some slices of orange here and seal the envelope. Bake fish for 20 minutes at 220 degrees. Garnish the dish with herbs.
Trout steaks in a creamy sauce
Fish cooked in cream always turns out to be unusually tender and very mouth-watering. Refined sauce perfectly soaks the fillet and saturates it with an expressive creamy taste. This dressing will be the perfect complement for trout steaks cooked in the foil oven. Photos of this treat truly excite the consciousness, but in reality the delicacy turns out to be simply unforgettable.
To prepare such a dish you will need:
- 5 steaks;
- 200 ml cream;
- 3 sprigs of thyme;
- a tablespoon of mustard;
- half a lemon;
- 2 cloves of garlic.
How to bake
In a large bowl, mix chopped garlic, cream, and mustard. Salt this mass and pepper to your liking. Then dip the pre-washed and dried steaks here.
After the specified time, transfer the fish to foil. Place slices of lemon and thyme on top, and finally pour the carcass with the remaining sauce and put in the oven. Trout steaks in foil should be baked for 20-30 minutes, depending on their thickness.
Before turning off the oven, be sure to make sure your meal is ready. If desired, leave the fish open for the last few minutes - so it will acquire an attractive rosy crust.
In general, according to this recipe, you can cook a whole carcass, and chopped fillet, and pieces of trout. But it is the steaks that look in cream sauce truly noble. Making a finished treat is best done with lemon slices, sprigs of greens, whole olives or onion rings.