Many of all types of fish prefer trout. It has a delicate taste, appetizing appearance and undoubted benefits for the body. One of the best ways cooking trout is considered baking, but experienced chefs they know how to cook trout in a frying pan no less tasty than in the oven. Wherein this method cooking allows you to significantly save time: the trout has time to fry in 10–20 minutes. The only danger that awaits inexperienced housewives when frying trout is making it too dry. However, this risk can be minimized if you know a few secrets.

Cooking features

An experienced chef can easily cook trout in a frying pan so that you will definitely want more. Any housewife can repeat its success if she knows a few subtleties.

• For frying, it is better to take fresh fish, but you can also make it from frozen tasty dish. True, for this you need to be patient and give the product time to thaw in the refrigerator. If the trout is not defrosted with water for more than warm temperature than she herself, and do not use a microwave for this, then she will retain her juiciness.
• You can put trout in a frying pan only when the oil has warmed up to a boil, and there should not be too little of it. At this time, the fire must be made quite intense; do not cover the pan with a lid. Then the fish will quickly become covered with an appetizing crust, which will protect it from moisture loss. And it won't burn.
• Batter or breading also helps maintain the juiciness of the fish.
• If you want to cook trout in a frying pan without batter or breading, then after quickly frying it on both sides, add water or sauce and simmer over low heat under the lid for another 5-10 minutes.
• Do not exceed the recommended time to cook the trout in the pan to prevent it from drying out.

The technology for cooking trout in a frying pan may partly depend on the specific recipe, so the instructions that come with it must also be studied carefully.

Trout fried in breadcrumbs

• trout – 0.6 kg;
• chicken egg – 2 pcs.;
• onions – 0.2 kg;
• flour, breadcrumbs - how much will be needed;
• salt, pepper - to taste;

Cooking method:

• Wash the cut trout, dry it, cut it into steaks. You can purchase steaks already prepared, chilled or frozen. But if they are thick, then they will have to be cut into 2-3 parts, 1-1.5 cm each.
• Peel the onions, cut into rings or half rings. Fry in boiling oil until golden brown, place in a clean plate.
• Sift the flour, mix with salt and pepper.
• Beat the eggs in a bowl with a whisk.
• Heat more oil in a frying pan.
• Dip each steak in flour, dip in egg, and coat in breadcrumbs. Place in boiling oil. Fry on both sides, giving each side about 5 minutes.
• Remove from the pan and sprinkle with fried onions.

If you cook trout according to this recipe, it will probably not be dry. However, the sauce will not be superfluous. Cream and garlic sauce work well. You can use any vegetables or rice as a side dish.

Trout fried in mayonnaise

• trout – 2 kg;
• mayonnaise – 0.2 l;
• onion– 0.3 kg;
• wheat flour - how much will be needed;
• salt, pepper - to taste;
• vegetable oil- how much will it take?

Cooking method:

• Clean the trout, gut it, cut it into steaks about one and a half centimeters thick.
• Place mayonnaise in a bowl, add salt and pepper, stir. There is no need to add a lot of salt, since mayonnaise already contains salt.
• Peel the onions and cut them into small cubes, mix them with mayonnaise.
• Place the steaks in the mayonnaise and use your hands to roll the fish in the sauce until it coats the pieces on all sides.
• Place a frying pan on the fire and pour oil into it.
• Dredge the steaks in flour and place in the pan. Fry on each side for 5 minutes over medium heat. There is no need to close the lid.
• Cover the pan with a lid and reduce heat. Simmer the trout in the pan for another 5 minutes.

Trout prepared according to this recipe will be covered with a delicious golden brown crust, but inside it will remain tender and juicy.

Trout in batter

• trout fillet – 1.5 kg;
• dry white wine – 100 ml;
• chicken egg – 2 pcs.;
• wheat flour – 100 g;
• salt, pepper - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Cut the trout fillet into pieces about 2 cm wide.
• Separate the yolks from the whites.
• Beat the yolks in a bowl. Continuing to beat, add wine, salt, pepper.
• Sift the flour, add to the mixture of wine and yolks. Beat with a mixer until a homogeneous mass without lumps is formed.
• In a separate container, beat the whites into a thick foam, add them to the dough, stir.
• Pour oil into the frying pan. Place on medium heat. When the oil begins to boil, dip the trout pieces into the batter and place in the pan. Fry on all sides. The total cooking time for fish in a frying pan should not exceed 12 minutes. This is quite enough to create a golden brown crust on all sides.

Trout in batter is usually served without a side dish. It is suitable for a snack on weekdays, and for a buffet table, if you want to feed your guests a hearty and tasty meal.

Whole river trout fried with sour cream

• river trout – 1 kg;
• flour and breadcrumbs - how much will be needed;
• salt, pepper - to taste;
• sour cream – 0.2 l;
• butter– 50 g;
• vegetable oil - how much will be needed.

Cooking method:

• Clean the fish and gut it. Rinse well, dry with napkins.
• Sift the flour, mix with salt and pepper, roll the fish in it.
• Heat vegetable oil in a frying pan.
• Bread the fish in breadcrumbs, fry on each side for 5 minutes.
• Grease with sour cream.
• Cut the butter into thin slices and spread on the fish.
• Cover the pan with a lid and reduce heat. Simmer for 10 minutes.

Trout cooked in sour cream sauce is especially tender. There is no need to make a side dish for it.

Trout fillet in cream sauce

• trout fillet – 0.6 kg;
• onions – 100 g;
• bell pepper– 0.2 kg;
• butter – 50 g;
• cream – 100 ml;
• lemon – 0.5 pcs.;
• seasoning for fish with salt - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• After washing and drying the trout fillet, cut into portions.
• Rub the pieces with fish seasoning.
• Sprinkle with lemon juice squeezed from half a lemon.
• Peel the onion and chop it finely.
• Wash the pepper, peel it from seeds, cut into very small cubes.
• Melt the butter and fry the onion in it until it becomes soft and transparent.
• Add bell pepper and fry for another 5 minutes.
• Remove the vegetables from the pan, pour in the cream and stir well.
• Heat the vegetable oil in a clean frying pan and fry the trout pieces until appetizing.
• Pour the sauce over the trout and cover with a lid. Simmer over low heat for 10 minutes.

As a side dish for trout made according to this recipe, it is best to prepare mashed potatoes.

Trout steaks in white wine

• trout steaks – 0.6 kg;
• lemon – 0.5 pcs.;
• soy sauce– 20 ml;
• dry white wine – 150 ml;
• water – 0.25 l;
• salt, fish seasoning - to taste;
• butter – 50 g.

Cooking method:

• Wash the steaks and pat dry with a towel.
• Mix the juice of half a lemon, soy sauce, salt, seasoning and half a glass of water.
• Marinate the trout steaks in the resulting sauce.
• Place thin slices of butter in the pan. Place steaks on it. Do not pour out the marinade yet.
• Place the frying pan on the fire. When the butter has melted and the steaks are slightly browned on one side, turn them over and pour the marinade, wine and remaining water into the pan.
• Cover with a lid and simmer for 20 minutes.

When serving, it’s a good idea to garnish the trout with herbs. It will look simple, but very appetizing.

At first glance, cooking trout in a frying pan is not an easy task. But in fact, even an inexperienced housewife can handle it if she knows the intricacies of the technology and finds good recipes.

How to fry rainbow trout

Products
Rainbow trout - 1 piece
Lemon - half
Olive oil for frying - 3 tablespoons
Salt - 1 level teaspoon
Flour - 1 tablespoon

How to fry
1. Thaw the rainbow trout. To do this, place the fish carcass on the bottom shelf of the refrigerator and wait until it becomes soft enough, but at the same time retains its shape - in such a semi-frozen state, the fish is easier to cut. If you are going to cook chilled (not frozen) trout, go straight to step 2.
2. Moving the knife from the tail to the head, remove scales from the skin of the rainbow trout. Rinse off the scales under running water and place the fish carcass on a cutting board.
3. Cut off the fins. To do this, use kitchen scissors.
4. Cut off the head and tail.
5. Carefully, trying not to damage the insides (especially gallbladder, spilled bile will give the fish a bitter taste), rip open the belly with a knife.
6. Remove the entrails from the rainbow trout. Use a knife to remove the film lining the spine from the inside. Wash thoroughly inside and out. Dry the fish carcass paper towel.
7. Cut the prepared rainbow trout into 1.5cm thick steaks. When cutting into pieces, try to get the knife into the cartilage between the vertebrae.
8. Squeeze a little lemon juice and salt on each steak.
9. Pour a tablespoon of flour into a plate. Place the rainbow trout steak in a plate with flour, press down so that the flour sticks to the fish better, then turn it over to the other side and press down again. Each piece should be evenly coated with flour.
10. Place the frying pan over medium heat and add 3 tablespoons of olive oil for frying.
11. When the oil is hot enough, add the fish steaks. Fry for 3 minutes, then flip to the other side and cook for another 3 minutes.

Rainbow trout steaks are ready. Traditionally served as a side dish fried fish French fries, mashed potatoes, onions and fried rings are served.

Trout contains omega-3 polyunsaturated fatty acids, which makes the fish useful for preventing heart disease. vascular diseases. Trout meat is a source of easily digestible proteins, it contains many vitamins, minerals and microelements. With regular consumption of trout, metabolism improves, the skin becomes elastic, the hair is shiny, and the bones are strong.

Steaks made from fresh (chilled) fish are more tender and tastier than those made from frozen fish, which lose some of their muscle moisture during defrosting. These losses can be reduced by defrosting slowly, at a temperature of about 0 degrees. If rainbow trout has been thawed, re-freezing is absolutely impossible - the product will lose all its valuable properties and taste.

Calorie content of fried rainbow trout is 205 kcal.

Store fried rainbow trout in the refrigerator for up to 24 hours.

How to fry trout in a frying pan video recipe - step by step

Below you will find step by step video a recipe that will help you with cooking.

Red fish has always been especially valued, because its meat is healthy, nutritious and expensive, and it’s not for nothing that dishes made from it are considered real delicacies.

Often eating this fish, alas, is expensive, but occasionally it is very possible to cook it; it is for such rare cases that we have prepared recipes for how to fry trout in a frying pan. In itself, the product from the depths of the sea and river is exquisite and tasty, but you can enhance the impression if you cook the fish with vegetables, spices or sauce.

It doesn’t take much for fried trout to amaze you with its aroma and taste, but a couple of proven recipes won’t hurt. With them, your cooking will become easier, but the most important thing is that on the festive table such a dish cannot be called anything other than “royal”.

How to deliciously fry trout in a frying pan: recipe with rosemary

Ingredients

• Rainbow trout steaks — 4 pcs., no more than one and a half to two centimeters thick + -
• - 1 tsp. + -
• - 2 pinches + -
• - 1 tsp. + -
• - 4 slices + -
• Rosemary - 1 sprig + -
• - 1/2 tsp. + -
• Thyme - 1 sprig + -

IN this recipe You can use fresh or frozen trout steaks. However, if the fish is frozen, it is advisable to defrost it naturally, i.e. at room temperature.

Defrosting in the microwave or any other in a fast way will harm the texture as well as the taste of the fish. Otherwise, it is simply impossible to spoil its amazing taste. Success is guaranteed even for novice housewives.

1. We clean the fish from scales, remove the insides, then rinse it in cool water and dry it with paper towels.
2. We cut the carcass into small portions (steaks).

To make your life easier, you can buy ready-made trout steaks, then there will be no hassle with fish, and total time you will reduce preparations.

1. In a separate bowl, mix sugar, black pepper, and salt.
2. Place on the bottom of a non-stick frying pan (it is advisable to use such utensils so that tender trout it didn’t burn on the fire) pour in vegetable oil, but in very small quantities.
3. Turn on the stove, turn the heat to medium, throw sprigs of rosemary and thyme into a slightly heated frying pan, hold them for 1 minute, then place the steaks in the container.
4. Sprinkle the fish with ½ of the mixture of pepper, salt and sugar.
5. Fry the trout on one side for 3-4 minutes (during this time a beautiful golden brown crust should appear). If it doesn’t come out within 3-4 minutes, then keep the pieces on the fire for a few more minutes.
6. Next, turn the fish over to the other side (along with rosemary and thyme), sprinkle it with the remaining half of the pepper mixture and fry for another 2-3 minutes.

Then cover the pan with a lid, reduce the heat and cook the dish for 3-4 minutes. Before turning off the stove, make sure the fish is completely cooked. To do this, pierce the pieces with a fork, toothpick or any other sharp object.

If the fried flesh is easily pierced and no cloudy juice flows out, it means that the fish is no longer raw and can be served. If the steaks are tough or the juice from the fish is cloudy, keep the pieces on the fire under closed lid a bit more.

The most important thing in cooking trout is not to overcook it.. Therefore, be sure to monitor its readiness: as soon as all signs indicate that it is not raw, remove it from the heat and enjoy the delicate juicy taste of the spicy fish.

You can serve trout steaks with a slice of lemon (you can sprinkle it on the fish, if desired), fresh cucumbers, tomatoes, herbs, etc. As a side dish, boiled asparagus, boiled rice or French fries are served with fried trout. But even without a side dish, steaks with a golden brown crust will be very appetizing!

Trout steaks fried in shrimp sauce and white wine

The recipe for fried trout in a frying pan, which we will now consider, is truly unusual, but this does not prevent it from remaining simple and winning the hearts of gourmets. Trout in white wine and shrimp sauce is a tender and very tasty dish. For festive feasts this kind of treat is the best option.

Ingredients for the dish

• Trout fillet – 450 g;
• Vegetable oil – for frying (in small quantities);
• Lemon – ½ piece;
• Salt - to taste;
• White wine – 0.25 tbsp;
• Ground black pepper - to taste.

Ingredients for shrimp sauce

• Butter – 25 g;
• Shrimp – 150 g;
• Flour – 1 tbsp.

How to fry trout in a frying pan

Prepare and fry the fish in a frying pan

1. We wash the fish pieces, add salt and pepper, and sprinkle with lemon juice (freshly squeezed). Leave the fish for 20-30 minutes.
2. Pour vegetable oil into a frying pan, heat it, fry the steaks on both sides for 3-4 minutes until golden brown.
3. Reduce heat, add white wine to the pan, and simmer the trout under a closed lid for 15-20 minutes.

Making shrimp sauce for frying trout

1. Boil the shrimp in a small amount of water (it needs to be slightly salted first), peel them, and put them in a blender.
2. Add 4 tbsp to seafood. broth and turn everything into cream.
3. In a clean frying pan, fry the flour, then add the butter, mix everything thoroughly.
4. Finally, add the cream of broth and shrimp.
5. Let the sauce simmer for 3-5 minutes on the fire, then pour it over fried trout and serve it to the table.

For information on how to fry whole trout, read the detailed article on the website.

How to cook trout in a frying pan

There is nothing complicated about frying tender fillets of sea or river trout, but knowing how to properly prepare and fry the fish is a must. After all, some nuances, even the most insignificant ones, can spoil the taste and quality of the dish.

To prevent this from happening, before cooking, familiarize yourself with the specifics of preparing, and most importantly, frying the fish.

• Fresh trout always has a pleasant aroma, but if you don’t like the smell, soak the fish in fresh lemon juice before frying.
• If you add salt and spices to lemon juice, and then soak the trout in this brine for 15-20 minutes, then not only will the original fishy smell go away, but also a new aroma will appear - spicy, fragrant, with the taste of your favorite spices.
• You can use more than just lemon juice to soak fish. Fresh juice from pineapple, lime, orange, etc. will also work. The main thing is that the fruit has sourness, since it is this that perfectly helps soften the fish meat.

• If you have too much salt, serve a fish dish to the table along with sour cream. It will muffle the pronounced salty taste.
• How long does it take to fry trout? You can find the answer to this question in the recipe that you will use when preparing it.

However, you should not fry trout for a long time, otherwise it will become dry and even tough.

• For example, a fillet 2 cm thick should be fried for no longer than 10 minutes on both sides. But if the fish still turns out to be a little dry, serve it with sauce; it will moisten the trout and make it juicier.

As you can see, frying trout in a frying pan is very simple. If you strictly adhere to the recipe and always take into account the peculiarities of preparing the fish, then the dish will be a success every time, and your guests will begin to lick their fingers after each piece they eat.

Surprise your guests only with exquisite dishes - and then the title of “best cook” will be assigned to you forever.

Bon appetit!

It's hard to find a person who doesn't like trout. This fish is one of the most delicious and healthy. In order to make it delicious dish, no special tricks are required. It is not too dry, and if you know how to cook trout deliciously in the oven or in a frying pan, it will remain tender and juicy. At the same time, trout dishes look very presentable, most of them go well with festive table. However, the ease of preparing trout allows you to make dishes from it even for a family dinner.

The recipes we have collected will help you out in a variety of situations. Using them, you can quickly prepare food for your family, even if you come home late from work, and holiday dishes to a spontaneously arisen festive feast.

Culinary secrets

Before you start choosing suitable recipe, we invite you to familiarize yourself with several secrets, the knowledge of which will allow you to cook trout in the oven or in a frying pan especially tasty.

• If the meat or fish has not been frozen, it is always easier to maintain its juiciness. However, experienced chefs can make an equally juicy dish from frozen foods. The secret is in proper defrosting. If you let the trout thaw in the refrigerator, you'll have no problem keeping it juicy.
• Trout cooks very quickly. Do not exceed the cooking time if you do not want to dry it out. Trout is usually baked in the oven for 30 to 40 minutes, and fried in a frying pan even faster.
• Foil or a cooking bag helps preserve the juiciness of trout when baking, and batter when frying. A fairly rich sauce made from sour cream, cream or mayonnaise can also cope with this task. If you cook trout in dough, it will also remain tender and juicy.
• To impart a seductive aroma to trout and enhance its already excellent taste qualities the fish is marinated. For marinade, aromatic herbs, lemon juice, white and black pepper are most often used. There are recipes that call for the inclusion of honey or mustard in the marinade. In this case, the dish can be given a particularly piquant taste.

Now you know how to cook trout juicy and flavorful. We bring to your attention recipes for preparing baked trout whole, in the form of steaks or fillets. The last two recipes will help you cook trout deliciously in a frying pan. One of them is a treasure of Armenian cuisine; lake trout is usually prepared using it. So choose a recipe, get creative and enjoy the unique taste of trout.

Trout baked with a crispy crust

What do you need:

• river trout carcasses – 1 kg;
• fresh basil – 100 g;
• lemon – 2 pcs.;
• garlic – 7-8 cloves;
• egg yolk – 2 pcs.;
• sour cream – 100 ml;
• potato chips – 100 g;
• salt, spices - to taste;
• greens - to taste.

How to cook:

1. Clean, gut, wash and dry trout carcasses. Rub them inside and out with salt and spices. Squeeze the juice from one lemon and sprinkle it over the carcasses. Leave to marinate for a quarter of an hour.
2. Finely chop the basil.
3. Grate the zest from one lemon (the one from which the juice was squeezed).
4. Crush the chips in a mortar into fine crumbs. Leave a few for decoration.
5. Chop the garlic very finely with a knife.
6. Mix garlic, chips crumbs with herbs and zest.
7. Beat the yolks with sour cream. Add to spicy mixture, stir.
8. Place the fish in a mold and cover each with a thick sauce.
9. Place in an oven preheated to 180-200 degrees for half an hour. At first it is better to bake under foil, then without it.

Before serving, garnish with sprigs of herbs, remaining chips and fresh lemon wedges.

Whole baked river trout

What do you need:

• river trout – 1kg;
• oranges – 0.3 kg;
• soy sauce – 40 ml;
• honey – 1 tsp;
• Russian mustard - 1 tbsp. l.;
• dried saffron – 1 tsp;
• ground black pepper - to taste;
• mayonnaise – 100 ml;
• vegetable oil – 10-20 ml.

How to cook:

1. Season the prepared river trout carcasses with salt and pepper.
2. Mix mustard, mayonnaise, honey and soy sauce. Coat the trout carcasses with the resulting mixture.
3. Grease a sheet of foil and place it on a baking sheet.
4. Cut the oranges into circles, remove the seeds from them. Place orange slices on foil. Place trout carcasses on them.
5. Sprinkle the fish with saffron and pepper. Cover with a second sheet of foil and place in the oven. Bake for 30 minutes, including the last 10-15 minutes without foil. The temperature in the oven at this time should remain around 180 degrees.

Trout made according to this recipe has a spicy, sweetish taste, typical of Asian dishes. Therefore, it is best to prepare rice as a side dish.

Monastery-style trout

What do you need:

• rainbow trout (steaks) – 0.5 kg;
• potatoes – 1 kg;
• flour – 1 tbsp. l.;
• vegetable oil – 140 ml;
• butter – 50 g;
• cheese – 50 g;
• sour cream – 0.5 l;
• onions – 100 g;
• tarragon – 5-10 g;
• fresh mushrooms – 0.25 kg;
• salt, spices - to taste.

How to cook:

1. Wash the steaks, dry with napkins, rub with salt and spices.
2. Cut the potatoes into bars, as for French fries, fry in vegetable oil, add salt and pepper.
3. Fry the flour in butter, add sour cream, bring to a boil. Whisk the sauce until smooth.
4. Cut the mushrooms into small cubes.
5. Grease the mold and place the trout in it. Place mushrooms on it. Top with a mound of potatoes.
6. Pour in the sauce.
7. Bake at 180 degrees for half an hour. 10 minutes before cooking, sprinkle with grated cheese.
8. Sprinkle with tarragon before serving.

Please note that the dish is not lean, and its calorie content is quite high. But this dish is very tasty and satisfying; you can feed your household with an excellent appetite.

Trout with mushroom julienne

What do you need:

• trout fillet – 0.5 kg;
• champignons – 0.2 kg;
• cream – 0.2 l;
• lemon – 0.5 pcs.;
• butter – 80 g;
• flour – 1 tbsp. l.;
• salt, seasonings - to taste.

How to cook:

1. Marinate the fish pieces in a mixture of lemon juice, salt and spices.
2. Melt butter in a frying pan, fry mushrooms cut into small cubes in it, add flour and fry for a couple of minutes.
3. Pour the cream into the pan in a thin stream, whisking it with a whisk.
4. Cut the fillet into pieces approximately 5-6 cm wide. Cut each piece in half down to the skin and roll so that each piece resembles a steak in appearance.
5. Place the steaks on “boats” made of foil.
6. Cover the pieces with mushroom julienne.
7. Bake in the oven for 30 minutes at 180 degrees.

It is best to serve trout prepared according to this recipe directly in foil “boats”. They don't need a side dish.

Trout slice rolls

What do you need:

• trout fillet – 0.5 kg;
• garlic – 1 clove;
• walnuts – 0.2 kg;
• canned pineapples - small jar;
• lemon – 1 pc.;
• salt, pepper - to taste;
• olive oil– 50 ml.

How to cook:

1. Cut the trout fillet into pieces about half a centimeter thick.
2. Marinate in a mixture of olive oil and lemon juice with salt and pepper.
3. Grind the garlic in a blender along with walnuts and pineapples.
4. Brush the mixture onto the trout slices and roll them into a roll.
5. Pour pineapple juice or syrup from a can into the bottom of the baking dish. Place trout rolls in it.
6. Bake at 180 degrees for 20 minutes.

This recipe can be used to prepare a holiday appetizer.

Trout fillet baked in dough

What do you need:

• trout fillet – 0.5 kg;
• soft cheese – 100 g;
• olives – 10 pcs.;
• cherry tomatoes – 5 pcs.;
• purple onion – 50 g;
• chicken egg – 1 pc.;
• salt, pepper - to taste;
• puff pastry (yeast-free) – 0.5 kg.

How to cook:

1. Roll out the dough.
2. Rub the fillet with salt and pepper and place on the dough.
3. Place olives cut into rings on top, and onion cut into thin half rings. Cover it all with tomato slices.
4. Lift the edges of the dough, bring them together, and twist them to seal them well.
5. Brush the dough with egg.
6. Place the “pie” in the oven after preheating it.
7. Bake at 200 degrees until the dough is golden brown.

Before serving, the “pie” must be cut into portions.

Lake trout in a frying pan in Armenian style

What do you need:

• trout – 1 kg;
• butter – 100 g;
• wine vinegar (3 percent) – 100 ml.

How to cook:

1. Cut the fish into portions.
2. Plane the butter.
3. Place the butter slices in a non-stick frying pan.
4. Place the fish pieces in the oil.
5. Place the frying pan over low heat, covering with a lid.
6. After 10 minutes, carefully turn the trout pieces over. Add vinegar, diluting it with water 1:1. Simmer for 20 minutes.

Sometimes it turns out that the most simple recipes- the best. Try cooking lake trout at home Armenian recipe– you won’t regret it, it turns out very tasty.

Trout in a frying pan in shrimp sauce

What do you need:

• trout steaks or fillets – 0.5 kg;
• peeled shrimp – 150 g;
• flour – 1 tbsp. l.;
• white wine – 50 ml;
• lemon – 0.5 pcs.;
• salt, pepper - to taste;
• butter – 50 g;
• vegetable oil - how much will be needed.

How to cook:

1. Marinate the fish in a mixture of salt, pepper, and lemon juice.
2. Boil shrimp in water with salt and pepper for 5 minutes.
3. Remove the shrimp and place them in a blender jar. Pour in 100 ml of the broth in which they were cooked. Grind.
4. Heat the vegetable oil in a frying pan, place the fish in it, fry on both sides, giving each side 5 minutes.
5. Pour in the wine, reduce the heat, and cover the pan with a lid. Simmer for 10 minutes.
6. Melt the butter in a clean frying pan and fry the flour in it. Add shrimp mixture, stir well, simmer for 5 minutes.

Place the fish on a plate, pour over the sauce and serve. Your guests will be delighted with this dish. It harmonizes especially well with white wine.

Trout can be cooked in the oven or in a frying pan. Even if you choose complex recipe, cooking will not take much time. At the same time, the dish will turn out tender, tasty, appetizing.

Salmon is the king among fish. It is moderately fatty, meaty, with a memorable, original taste and bright aroma.
Due to its above-mentioned qualities, cooking salmon or trout does not require large quantity additional ingredients.
Salmon can be served as a separate dish, added to pies, salted, baked in the oven, made into potato pancakes with it, served with sour cream and herbs.
For those housewives who prefer tasty and quick-to-prepare dishes, salmon or trout in a grill pan - perfect recipe. All that is needed is that in a few hours there will be a plate of thick, moderately fried pieces of red fish on your table. In this recipe we will tell you how to fry trout on a grill pan. The advantage of a grill pan is that, thanks to its grooved bottom, no vegetable oil is used when frying fish.

Taste Info Fish main courses / Fried fish

Ingredients

• any red fish (trout or salmon) – 1 kg;
• lemon (1 pc.);
• fresh chili or ground red pepper (1/2 tsp);
• vegetable oil;
• a mixture of dry Provençal herbs, salt (1/5 tsp).

How to cook trout on a grill pan

Trout or salmon must be washed, dried, placed on a wooden board and cut into pieces (2.5-3 centimeters) with a thin knife.


Take a small clay bowl, pour 3-4 tablespoons of lemon juice into it, add olive oil (5 tablespoons), salt, Provençal herbs, pepper.
Dip each piece of salmon into the marinade, place in a food container, pour the remaining juice and seasonings on top and close with a lid. Leave to marinate for 2-3 hours.

Heat a grill pan on the stove, add pieces of fish with seasoning. Cook on each side for 3-5 minutes.


The trout is sufficiently fried when its flesh has lightened in color.


Serve trout with tomatoes, arugula, basil, green onions.
Adviсe:
1. When choosing salmon, pay attention to its appearance. It is advisable to buy trout in specialized supermarkets and stores where you can be guaranteed the quality of the product.
2. You can also add fresh chopped basil, dill, cilantro, green onions and garlic to the marinade.
3. It is advisable to marinate the fish in advance (3-4 hours before).