I won’t say that this dish is budget-friendly - after all, not everyone has rainbow trout steaks and a jar of red caviar in their refrigerator every day. But for a holiday treat, this dish will be just right - it can be prepared quickly and with a minimum of effort. And in general: it’s difficult to spoil salmon - it will still turn out delicious. So, let's cook trout in cream. The recipe is quite simple, and even the most novice cook can cope with the task. But for such "dummies" I will give advice: buy already cut fish steaks. You shouldn’t buy a carcass or a piece of it - save yourself the long process of pulling out the bones.
Season six trout steaks (but you can also use other salmon - salmon or pink salmon) and sprinkle with juice from a quarter of a lemon. Set the fish aside for half an hour to marinate. Meanwhile, prepare the sauce. Finely chop a medium onion. It needs to be fried until “glassy”, preferably in olive oil. Mix all this with three tablespoons of sour cream, add a spoonful of dried oregano and basil, and salt to taste. Turn on the oven at 200C. Line a baking sheet with parchment and grease it too olive oil. Place the steaks on this sheet and cover them with sauce. Place in the oven for 20-25 minutes. It’s very tasty to sprinkle with fresh dill right before serving.
Trout in cream sauce with cheese
We marinate the steaks as in the previous recipe, but additionally sprinkle with olive oil. Place one hundred grams of butter and finely chopped 1-2 onions in a frying pan and sauté. Then put the onion into a blender and puree it. Place it back into the pan, add a tablespoon of flour and stir until the lumps disappear. Pour in 150 ml of cream and bring to a boil. Three shavings of one hundred grams of good hard cheese (Dutch or Maasdam), keep on low heat, stirring. This must be done until it completely dissolves in the sauce. Salt and season to taste. The rest is the same as in the previous recipe.
Trout in cream sauce"Royally"
Marinate portioned fillets or steaks for half an hour. Then place the fish on a greased sunflower oil baking sheet and bake for 20 minutes at 180-200C. The sauce is made like this: a teaspoon of flour is fried in a spoon of butter. We carry out this process until the latter has a pinkish tint and the lumps disappear. Then pour in 150 ml of cream, knead again, add dill, and bring to a boil. Place the baked fish on plates, pour over the hot sauce, and top with red caviar.
Trout in cream sauce with vegetables
We marinate steaks or fillets in a way we already know. While the fish is resting, cut the vegetables: leeks into rings, carrots on a coarse grater, 1-2 cloves of garlic into thin slices. Fry them in a mixture of vegetable oil and butter, add a few pieces of tomatoes - preferably small ones, "Cherry". Stirring carefully so as not to crush the tomatoes, fry the vegetable mixture over low heat for another five minutes. Let's make the sauce. Finely chop the spinach and dill. Heat the cream over low heat, add a spoonful of flour, knead, sprinkle in the herbs, bring to a boil and immediately remove. Pour the fat from the frying pan into the saucepan in which the leeks, carrots and garlic were fried, followed by the vegetable mixture itself. Place the fish on it, pour the sauce over it and sprinkle with coarsely grated hard cheese. Place the saucepan in the preheated oven. Trout in cream sauce should be baked for about twenty minutes (maybe a little more) at 180C.
Trout in cream – general principles preparations
Before cooking, the trout must be prepared. First of all, clean off the scales, moving traditionally, from the tail to the gills. The cleaned carcass should be washed from mucus and blotted paper towel and gut it. To do this, an incision is made along the abdomen, the entrails are removed, with extreme caution - gallbladder. There is no need to remove the skin: it can be removed from cooked fish.
If trout small size, it is usually cooked with the head. You will have to cut off the fins, tail and, of course, the gills. They add a bitter taste to the dish. A large carcass can be cut into steaks or fillets. To do this, the fish is cut along the back to the base of the ridge, then the meat is separated by hand from the bones and spine. Trout bones are soft and easy to remove.
Since trout meat is fatty, you should buy low-fat cream, no more than 10 percent. They must be fresh.
Bake trout in cream in a preheated oven. The optimal temperature is 180 degrees. It will take about thirty to forty minutes for the fish to bake. The exact cooking time depends on individual characteristics oven and the size of the baked pieces.
Trout in cream, baked with cheese
The classic version of trout in cream involves the use of cheese. The dish turns out tender, juicy, soft. Trout is very easy to cook, and even a beginner can cook with this recipe.
Ingredients:
Trout carcass weighing 700-800 grams;
A glass of cream;
One hundred grams of cheese;
A package of ready-made seasoning for fish;
Cooking method:
Cut the carcass into steaks no thicker than two centimeters.
Squeeze the juice from half a large lemon.
Grate the cheese on the fine side of the grater.
Mix low-fat cream, grated cheese and lemon juice.
Place the fish pieces in the pan and add a little salt.
Spread the cream cheese sauce over the surface of the fish.
Sprinkle with spices from the bag.
Place the pan in the oven and bake (the cheese should be browned).
Fried trout in cream with herbs
In just an hour you can prepare a magnificent dish of trout, fresh herbs and cream. Frying as a way to cook pink meat is quite rare, but this option is definitely worth trying.
Ingredients:
Half a kilo of trout fillet;
Fresh low-fat cream – 300 ml;
Fresh parsley and dill - small bunches (or a spoonful of dried herbs);
A spoon of vegetable oil;
A packet of ready-made fish seasoning (optional).
Cooking method:
Cut the fillet into portions.
Add a little salt to each piece, sprinkle with seasoning, squeeze a little lemon juice on top and leave for fifteen minutes to marinate.
Heat a frying pan with oil and quickly fry the trout on both sides for two to three minutes.
Heat the cream in a saucepan (do not boil).
Place the fish in the cream and simmer over low heat for about fifteen minutes.
Chop herbs.
Sprinkle the herbs on top of the fish and simmer for another five minutes.
Let the trout sit for about twenty minutes and then serve.
Trout in cream with mushrooms in a slow cooker
A luxurious recipe for trout in cream for lovers of mushroom flavor and multicooker owners. Literally thirty minutes - and you can enjoy the incomparable taste.
Ingredients:
Three or four steaks from thawed trout;
Six to seven pieces of medium-sized whole champignons;
A glass of fresh cream;
Salt, spices, pepper.
Cooking method:
Season the fish steaks with salt, a little pepper and sprinkle with spices. You don’t need to use seasonings at all to make the mushroom flavor thicker.
Place the fish in a bowl.
Place whole mushrooms on top of the trout and in the free areas of the bowl.
Pour cream over everything.
Cook on baking mode for thirty minutes.
Whole trout in cream, baked with vegetables
Tomato, onion and cheese are an excellent company for trout in cream. The sauce is spicy-sweet and sour, very tasty.
Ingredients:
Two or three carcasses of small river trout;
Fresh cream - at least 300 ml;
Two or three small onions (one for each fish);
Three large or five to six small tomatoes;
Semi-hard cheese – 250 grams;
Salt, spices, pepper.
Cooking method:
Rub the fish with salt.
Finely chop the onions.
Finely grate the semi-hard cheese.
Cut the washed and dried tomatoes into thinner rings.
Place the fish in the mold.
Pour cream over top.
Place the tomatoes first on the fish, then the onions.
Sprinkle cheese crumbles on top.
Bake for about thirty minutes.
Trout in cream with yolk sauce
The original taste is obtained from trout in creamy egg sauce. Soft, juicy, delicate dish good served with rice or mashed potatoes.
Ingredients:
Half a kilo of fresh trout fillet;
Yolks of three chicken eggs;
A glass of store-bought low-fat cream;
Salt and pepper.
Cooking method:
Cut the defrosted fillet into small pieces.
Sprinkle each piece with pepper and salt.
Heat oil in a frying pan and quickly fry the fish. Two minutes is enough for each side.
Beat the yolks with cream.
Place the fish in the mold.
Pour creamy egg sauce over trout.
Bake for no more than fifteen minutes.
Trout in cream with onions in a frying pan
Onions and butter will give an incomparable taste to this version of trout in cream. The dish is prepared in a frying pan with fresh dill, which gives it a touch of rustic simplicity and lightness.
Ingredients:
Medium trout carcass (no more than a kilogram);
One hundred grams of butter;
Two large onions;
A glass of cream;
Pepper, salt;
A bunch of fresh dill.
Cooking method:
Cut the butter into thin slices and place half of it in the pan.
Fillet the trout and cut into small pieces.
Cut the onions into cubes or half rings.
Finely chop fresh dill.
First place the onion in the oil, then the trout, sprinkle with dill.
Pour cream over everything.
Spread the other half of the oil on top.
Place over medium heat, and after boiling, simmer for about thirty minutes over low heat.
Place on plates and garnish transparent slices lemon.
Trout in cream with potatoes
Full hearty dish, which looks good on an everyday and festive table, is trout in cream, baked with potatoes. It won’t take much effort, and you will definitely like the result. If the use of vegetable oil and butter seems excessive (trout is already fatty), then these ingredients can be easily omitted from the recipe. In this case, the potatoes are not greased with garlic oil, but simply sprinkled with garlic.
Ingredients:
Trout carcass weighing up to a kilogram;
A kilogram of potatoes;
Two hundred grams of cheese;
A cup of cream (300 ml);
A little vegetable oil;
Two cloves of garlic;
Spoon of butter;
To taste salt, pepper, oregano.
Cooking method:
Cut the potatoes into very thin slices or bars.
Cut the trout fillet into portions.
Medium grate the semi-hard cheese.
Grind the garlic with a press or grater.
Grease a baking sheet or baking dish vegetable oil.
Place potato slices in pan.
Melt the butter and mix with the garlic.
Brush garlic oil over potatoes
Place the fish on top of the potato layer.
Cover everything with cheese crumbs.
Mix in cream with oregano, salt and pepper.
Pour sauce over fish and potatoes.
Bake for about fifty minutes until the potatoes are cooked through.
If the cheese starts to burn, cover the pan with foil and finish baking.
A beautiful golden cheese crust should form.
When serving, you can decorate the dish with fresh herbs.
Trout in cream with sorrel and broccoli
The sour taste of sorrel complements the fat content of trout very well. Boiled broccoli will add piquancy to the dish and make it very beautiful.
Ingredients:
A kilogram of trout fillet;
A little oil;
Two hundred grams of canned sorrel;
Half a glass of cream;
Seasonings to taste (you can take a bag of Italian herbs), salt, pepper;
Broccoli;
Fresh dill;
Spoon of red game (optional).
Cooking method:
Cut the prepared fillet into portions.
Season the fish with salt and herbs and pepper.
Heat oil (preferably olive oil) and quickly fry the fish on both sides.
Place canned sorrel in a frying pan and simmer for about five minutes under the lid.
Pour cream over everything and simmer for another five minutes.
Boil broccoli.
Place trout with cream, broccoli, a spoonful of red game and a sprig of dill into a plate.
Trout in cream with shrimp
The wonderful taste of trout in cream enhances the piquancy of the shrimp. Lemon, dill, dried herbs, olives complete the flavor bouquet. The subtle almond note is the highlight of this dish.
Ingredients:
Three or four trout steaks;
Two hundred grams of shrimp (already peeled);
A glass of cream;
Several pitted olives;
Fresh dill;
Five tablespoons of grated almonds;
Dried herbs (oregano, thyme, basil);
A little olive oil;
Two hundred grams of cheese;
Salt, a mixture of several peppers.
Cooking method:
Cut the trout into steaks.
Grate the olives into rings (seven to eight pieces).
Clean the shrimp.
Finely grate the Gouda.
Finely chop the dill.
Grate almonds.
Place the fish pieces in a mold lightly greased with olive oil.
Place shrimp on top of the fish.
Pour lemon juice over the fish and shrimp.
Mix salt with herbs and almond crumbs, add trout.
Pour cream over everything.
Place dill and olives on top.
Cover the dish with cheese crumbs.
Cover the top with foil and place in the oven.
After half an hour, remove the foil and allow the cheese to bake nicely.
Trout in cream - tricks and useful tips
Cheeses are often used to prepare trout in cream. For lovers of a delicate, pleasant taste, semi-hard Gouda or Edam cheeses are suitable. They melt easily, have a mild odor, and emphasize the tenderness of the cream. But trout also goes well with blue cheeses. Therefore, for a more refined taste, you can use Dor Blue or Bergader.
Instead of a ready-made fish mixture, you can use Mediterranean herb seasoning. It includes oregano, basil, marjoram, tarragon, which also go well with the aroma and taste of trout. Some people love the pure, natural flavor of this delicate fish and don't use any spices. It turns out very tasty too.
When frying trout, you need to be careful not to overdo it with oil. You can literally drop a teaspoon into the pan and rub it with a paper napkin over the entire surface. Or you can do without oil altogether if you fry fish in a non-stick frying pan.
Before cooking the fish, you can marinate it for an hour in dry white wine with spices. The fish will absorb the marinade and it will be flavorful and not so greasy.
When serving, trout can be decorated not only with lemon slices, but also with sprigs of tarragon, parsley, dill, thyme and pomegranate seeds.
20.01.2019
An ordinary dinner will become royal if it includes trout baked in the oven. You can choose any recipe to suit your taste. This fish is baked under butter, sour cream sauce, under a cheese coat, with assorted vegetables. Let's consider the most successful version of this dish and listen to the advice of experienced chefs.
Trout is not just a tasty and filling fish, but also incredibly healthy. Previously, it was considered a delicacy that not everyone could afford. Fortunately, today trout has become available to everyone. And if you come across such fish, you need to take care to cook it deliciously.
To ensure that the trout remains juicy during baking, it must first be marinated. This fish has tender meat, so its taste should not be interrupted by a large number of spices and spices. Use thyme, tarragon and basil as seasonings for trout. They will favorably emphasize the taste of red fish.
Trout can be supplemented with sauces prepared on the basis of sour cream, kefir, and cream. Also, its fillet is in harmony in taste with citrus fruits - lemons, tangerines, oranges, cranberries. And if you want to get a complete dish that does not require a side dish, choose the recipe for cooking trout in the oven with potatoes, onions and carrots. TO festive table You can cook fish with a delicious sauce based on red or white wine. For example, take the recipe for trout with potatoes in the oven as a basis and complement it with sauce.
On a note! River trout baked whole in the oven turns out delicious. You can choose any recipe, even one that is intended for cooking sea fish. The main thing is to sprinkle the trout with lemon juice and leave for half an hour to rid it of the characteristic smell of river mud.
Whatever recipe you choose for Karelian trout in the oven, the dish will turn out only if the fish is fresh and of high quality. How to choose it? Pay attention to the shape of the carcass. If it is not crooked or curved, this indicates its freshness. When buying frozen fish, make sure that there is not too thick ice crust on it. The excess moisture that the trout absorbs deprives it of parts taste qualities and beneficial properties.
Trout is a fish quite fatty and juicy, so it is not used in its preparation. a large number of fat, oil or lard. If you plan to bake the whole carcass, buy medium-sized trout. A big fish It must be divided into steaks, otherwise it will not bake well. Recipes for cooking trout in the oven in foil are especially popular. And this is not without reason. It is the foil (either a baking sleeve or parchment paper) that allows you to preserve the juiciness of the fish fillet.
Trout with cream sauce in the oven: an original but simple recipe
The easiest and fastest way to prepare trout is baked in the oven in foil. Its recipe is as follows: prepare a fish carcass, rub it with seasonings and salt, and sprinkle with lemon juice. Stuff the fish with dill sprigs and lemon slices and wrap it in a sheet of foil. Bake until done at one hundred and eighty degrees. The recipe for trout in foil in the oven can be supplemented with onions and carrots. To do this, chop the vegetables and cut the fish into steaks. Place trout on top assorted vegetables, wrap with a sheet of foil and bake.
We suggest you complicate the dish a little and master the recipe for trout in the oven with cream. Let's bake the fish and serve it with creamy mushroom sauce. Believe me, no gourmet will refuse such a treat.
Ingredients:
- fish steaks – four jokes;
- purified vegetable oil - three to four tablespoons. spoons;
- lemon juice;
- mushrooms – 0.2 kg;
- onion - one head;
- cream – 200 ml;
- dill;
- sifted flour - one table. spoon;
- salt;
- black pepper.
Preparation:
- We will prepare the products we need. We chose champignons from the mushrooms, but you can use any others.
- Wash and dry the fish steaks. Rub them with salt and pepper.
- Sprinkle the fish with lemon juice.
- Brush the steaks with unflavored vegetable oil.
- Place the fish pieces in a fireproof dish.
- Preheat the oven to two hundred degrees.
- Bake the trout steaks for twenty to twenty-five minutes.
- For now, let's leave the fish and start preparing the sauce.
- Peel the onion and chop it finely.
- Wash and dry the champignons. Cut the mushrooms into thin slices.
- We also wash the dill, dry it and finely chop it with a knife.
- Heat the vegetable oil in a frying pan and add the onion. Fry it for three minutes.
- Now put the champignons in the pan.
- Stir and fry five to seven. Salt and sprinkle with pepper.
- Add sifted flour into the pan.
- Stir well.
- Then add cream.
- Stir our sauce.
- Simmer the sauce, stirring until it thickens.
- Add dill to the pan and stir.
- Cover the pan and simmer the sauce for another three minutes.
- Place the steaks on a plate.
- Pour them with creamy mushroom sauce and decorate with sprigs of herbs.
Advice! Take note of the recipe for trout in cream in the oven. Place the steaks, having previously prepared them, in a mold, and then pour in the cream. Cover the pan with foil and bake the fish at one hundred and eighty degrees for forty to forty-five minutes.
Culinary secrets:
- Before baking, the trout must be freed from scales. Remove the scales with a knife, moving from the head of the fish to the tail.
- If you receive an ungutted trout carcass, the insides must be cleaned. Try not to damage the gall bladder, because then the fish will taste bitter. And if you do damage it, sprinkle the area where it hit with salt, and then rinse the fish carcass thoroughly.
- It is better to bake whole trout in foil. Then it will taste juicy and tender.
- The taste of trout meat is harmoniously complemented by garlic cloves. The main thing is not to overdo it with their quantity, so as not to drown out the aroma of the fish.
Trout can be a real highlight of both everyday and festive feast. Now you know how to cook it deliciously. The main thing is to do it with pleasure! Bon appetit!
Step 1: prepare the lemon.
We wash the lemon under running water and place it on a cutting board. Using a knife, cut the citrus into two halves. And now, using a juicer, squeeze the juice out of each part of the fruit. A small lemon should make no more 50 milliliters of juice, and this is enough for us to marinate the fish.Step 2: prepare the trout.
Wash trout steak under running water cold water and then wipe dry with a kitchen paper towel. Place the fish on a free plate, sprinkle with salt and ground black pepper to taste, pour over freshly squeezed lemon juice, sprinkle the trout with olive oil and set aside to marinate for 20-30 minutes. During this period of time, it will be saturated with the aroma of spices and absorb lemon juice, which will make the fish softer and juicier.
Step 3: prepare the dill.
We wash the dill under running water and shake it off over the sink. excess liquid and place on a cutting board. Using a knife, finely chop the greens and transfer to a free saucer.
Step 4: prepare the creamy sauce.
Place butter in a frying pan and place on low heat. With constant stirring with a wooden spatula, bring it to a liquid state.
Immediately after this, pour the flour into the pan, but at the same time continue to stir everything with a hand whisk so that no lumps form in the sauce. Then pour the cream into the mixture in a thin stream and continue to intensively stir everything with available equipment. At the end, if desired, add chopped dill to the sauce, mix everything well again and bring the mixture to a boil. Then turn off the burner and set the sauce aside to infuse under the lid.
Step 5: cook trout in cream sauce.
Grease the baking sheet with vegetable oil, not forgetting the sides of the container. This can be done or clean hands or use a pastry brush. Then place it on a baking sheet trout steak and bake in the oven at temperature 180° - 200°С during 20 minutes. Immediately after this, turn off the oven and remove the container with the fish using oven mitts. Using a wooden spatula, transfer the finished trout to a special serving dish (while it is still hot) and pour the creamy sauce over it. That's it, the dish is ready!
Step 6: Serve trout in cream sauce.
While the trout in cream sauce is still hot, the dish should be served. But you can decorate the fish with red caviar or cherry tomatoes and treat your guests along with a salad of fresh vegetables and slices of fresh aromatic bread.
Enjoy your meal!
Instead of trout, you can use salmon. Either way, the meat of these fish is very tender, practically boneless and cooks quickly.
In addition to the spices specified in the recipe, you can add any other seasonings to the dish at your discretion. The main thing is that they are combined with fish and you like them.
If you are using frozen fish, then be sure to defrost it in advance. To do this, simply remove the trout from the freezer and set it aside. Let the fish get there on its own room temperature. Never defrost it under running water. hot water or in microwave oven, otherwise the taste of the dish will be spoiled.
Boiled rice, mashed potatoes or baked potatoes, as well as all kinds of vegetable salads are perfect as a side dish for trout in creamy sauce.
Trout belongs to the family salmon fish, has its characteristic pink meat, tender and at the same time healthy. There are several types of it, which taste equally good and are widely used in cooking. A small number of bones, the presence of a sufficient amount of fat, almost complete absence The specific fishy smell makes it possible to prepare a wide variety of dishes from it, including dietary ones, which are made even without the use of oil. But the most tender and juicy is trout in cream, baked in the oven. It's hard to find a person who doesn't like this dish.
Cooking features
Trout can be baked in cream according to different recipes. It is often supplemented with vegetables and cheese. Small fish are sometimes baked whole. Trout steaks are no less tasty, and trout fillets can be used to make a complete dish that will be very convenient to eat. The technology for preparing trout in cream sauce is not always the same. To obtain the expected result, you must follow the recommendations accompanying the selected recipe. But there are several points, knowledge of which will be useful no matter what recipe you use to cook trout in the oven.
- The juiciest trout is fresh. It can be purchased chilled in many supermarkets. When purchasing trout, you need to inspect it carefully. Fresh fish's eyes are not cloudy, the gills are red, the carcass itself is covered with thin mucus, but is not very shiny. Dryness of the fish or an unnatural glossy shine indicates that it was improperly stored or transported or processed. chemical composition to increase its attractiveness. When you press on the carcass with your finger, it quickly returns to its previous shape. If the fish meat lacks elasticity or water releases when pressure is applied to it, it is better to refrain from purchasing it.
- You can also use frozen trout for baking in cream. It is important to give her the opportunity to thaw in natural conditions without subjecting it to sudden temperature changes. If the fish is defrosted in the refrigerator, it will lose a minimum of liquid and will remain almost as juicy as if it had not been frozen.
- Before cooking, trout must be cleaned. To prevent it from slipping out of your hands, it won’t hurt to rub it with salt before doing this. Clean it with a knife or a special grater in the direction from the tail to the head. If you place the fish in a bag or put it in water, the scales will not fly away in all directions. After cleaning, the fish must be gutted. To do this, make an incision in the abdomen and carefully remove the insides, trying not to rupture the gallbladder. Inside the fish you will find caviar or milt, which should not be thrown away, but rather salted.
- When baking the whole fish, the head can be left on, but the gills must be removed. It is also advisable to remove the fins and tail from the carcass. All of them can give the dish a bitter taste. The skin is often left on; it comes off easily from baked fish.
- If the recipe calls for preparing trout steaks, the carcass is cut crosswise into portioned pieces after it has been cleaned and gutted. Already prepared fish is also cut into fillets, cutting off the meat with a knife from the ridge and using tweezers to remove the remaining bones from the pulp. You can then separate the fillet from the skin with a knife, holding it almost flat.
- It is usually not necessary to fry the trout and the vegetables included in the dish in cream before baking the dish, but sometimes they are still browned in a frying pan, and only then they are poured with cream and sent to the oven.
- Trout has no unpleasant odor, which needs to be interrupted by the aroma of zest and herbs, but still with these components it turns out tastier, so they are often included in the recipe.
- It is better to choose low-fat cream (10 percent) for baking trout, since this fish is fatty in itself. However, you cannot replace cream with milk: the composition fish dishes often include tomatoes, lemons and other acidic foods, contact with which will cause the milk to curdle, but this problem will not happen with cream.
Trout baked in cream, served with fried potatoes or mashed potatoes, rice and broccoli prepared in any way, vegetable stew or a salad of fresh vegetables.
A simple recipe for trout in cream, cooked in the oven
- trout carcass – 0.5 kg;
- cream 10% – 0.5 l;
- breadcrumbs – 50 g;
- lemon juice – 40 ml;
- dried dill – 5 g (can be replaced with 20 g fresh);
- salt, ground black pepper - to taste.
Cooking method:
- Clean and gut the trout. Remove gills and fins. Rinse the carcass and dry with a napkin.
- Rub the trout carcass with pepper and salt, sprinkle lemon juice on all sides, and sprinkle with breadcrumbs.
- Place the carcass in a baking dish, pour cream.
- Preheat the oven to 200 degrees. Send the trout carcass into it. Bake the fish in cream for 25 minutes.
The finished trout is placed on a plate and decorated with fresh herbs and vegetables. The cream remaining in the mold is collected in a gravy boat and served separately with the fish.
Trout steaks baked in cream and cheese
- trout steaks – 0.7-0.8 kg;
- low-fat cream – 0.25 l;
- hard cheese – 100 ml;
- lemon – 0.5 pcs.;
- salt, fish spices - to taste.
Cooking method:
- Squeeze the juice from half a lemon into a bowl. Mix it with cream.
- Finely grate the cheese, add it to the cream, and whisk the ingredients.
- Cut the trout into steaks. Rinse them and dry with a kitchen towel.
- Season the steaks with salt and complex fish seasoning.
- Place the pieces into the mold.
- Cover the fish steaks with the prepared cream cheese sauce.
- Place the dish in an oven preheated to 200 degrees and bake for 20-25 minutes. During this time the cheese should have time to brown.
Serve trout steaks cooked in creamy cheese sauce with a light side dish of vegetables or rice.
Whole trout baked with vegetables in cream
- trout (small) – 1 kg;
- cream – 0.5 l;
- onions – 0.2 kg;
- tomatoes – 0.3 kg;
- semi-hard cheese – 0.25 kg;
- salt, herbs - to taste.
Cooking method:
- Prepare the carcasses by cleaning, gutting and rinsing them. Cut off the heads and tails of the carcasses, cut off the fins with scissors.
- Rub the trout carcasses with salt inside and out, sprinkle with herbs.
- Place the fish in a baking dish and cover with cream.
- Peel the onion and cut into rings or half rings. Sprinkle the onions over the fish.
- Cut the tomatoes into circles and place them on top of the onion.
- Grind the cheese on a grater. Cover the food with cheese shavings.
- Place the pan in an oven preheated to 200 degrees. Cook the food for half an hour.
With tomatoes and cheese in a creamy sauce, you can make not only trout carcasses, but also trout steaks and fillets. Then you will only need to bake them for 20-25 minutes.