Trout baked in the oven with cheese and cream. Bake or fry: cook tender trout in cream

Trout in cream - general principles of cooking

Before cooking, 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, blotted with a paper towel and gutted. To do this, he makes an incision along the abdomen, the insides are taken out, with special care - the gallbladder. There is no need to remove the skin: it can be removed from the cooked fish.

If the trout is small, 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, cream should be bought low-fat, not higher than 10 percent. They must be fresh.

Bake trout in cream in a preheated oven. The optimum temperature is 180 degrees. It will take about thirty to forty minutes for the fish to bake. The exact cooking time depends on the individual characteristics of the 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 is tender, juicy, soft. It is very easy to cook trout, and even a beginner will be put off with such a 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 cheese on the shallow side of the grater.

Mix together low-fat cream, grated cheese and lemon juice.

Put the pieces of fish in a mold and add a little salt.

Spread cream cheese sauce over the surface of the fish.

Sprinkle with spices from the bag.

Put the mold in the oven and bake (the cheese should be browned).

Fried trout in cream with herbs

In just an hour, you can cook a great dish of trout, fresh herbs and cream. Roasting as a way to cook pink meat is quite rare, but this option is definitely worth a try.

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 spoonful of vegetable oil;

A bag of ready-made seasoning for fish (optional).

Cooking method:

Cut the fillet into portions.

Salt each piece a little, 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, in two to three minutes, fry the trout on both sides.

Heat the cream in a saucepan (do not boil).

Transfer the fish to the cream, simmer over low heat for fifteen minutes.

Cut herbs.

Pour the greens over the fish, simmer for another five minutes.

Let the trout brew for 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 an incomparable taste.

Ingredients:

Three to four thawed trout steaks;

Six to seven pieces of medium-sized whole champignons;

A glass of fresh cream;

Salt, spices, pepper.

Cooking method:

Salt the fish steaks, pepper a little and sprinkle with spices. Seasonings can be omitted altogether to thicken the mushroom flavor.

Put the fish in a bowl.

Arrange whole mushrooms on top of the trout and on the free areas of the bowl.

Pour cream over everything.

Cook in the baking mode for thirty minutes.

Whole trout in cream baked with vegetables

Tomato, onion and cheese are a great company for creamed trout. The sauce is spicy-sour-sweet, very tasty.

Ingredients:

Two or three carcasses of river small 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 semi-hard cheese.

Cut the washed and dried tomatoes into thinner rings.

Put the fish in the form.

Pour over cream.

Arrange on the fish first tomatoes, then onions.

Sprinkle cheese crumble on top.

Bake for approximately thirty minutes.

Trout in cream with yolk sauce

The original taste is obtained from trout in a creamy egg sauce. Soft, juicy, tender dish is 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 thawed fillet into small pieces.

Sprinkle each piece with salt and pepper.

Heat the oil in a frying pan, quickly fry the fish. Two minutes is enough for each side.

Whisk the yolks with cream.

Place the fish in a mold.

Pour trout with creamy egg sauce.

Bake no more than fifteen minutes.

Trout in cream with onions in a pan

Onions and butter add an incomparable taste to this version of trout in cream. The dish is cooked in a 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 bulbs;

A glass of cream;

Pepper, salt;

Bunch of fresh dill.

Cooking method:

Cut the butter into thin slices and put half into the pan.

Cut the trout into fillets, cut into small pieces.

Cut onions into cubes or half rings.

Finely chop fresh dill.

Put the onion on the oil first, then the trout, cover with dill.

Pour cream over everything.

Spread the second half of the oil on top.

Put on medium heat, after boiling, simmer for thirty minutes over low heat.

Divide into bowls and garnish with clear lemon wedges.

Trout in cream with potatoes

A full-fledged hearty dish that looks good on an everyday and festive table is trout in cream, baked with potatoes. It doesn't take much effort, and you'll definitely like the result. If the use of vegetable oil and butter seems excessive (trout is already oily), then these ingredients can be easily thrown out of the recipe. In this case, the potatoes are not lubricated 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;

A spoonful of butter;

Salt, pepper, oregano to taste.

Cooking method:

Cut the potatoes into very thin circles or bars.

Cut the trout fillet into portions.

Grate semi-hard cheese.

Grind the garlic with a press or grater.

Grease a sheet or baking dish with vegetable oil.

Lay the potato slices in a bowl.

Dissolve butter, mix with garlic.

Brush potatoes with garlic butter

Put 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 done.

If cheese starts to burn, cover with foil and bake.

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 sets off the fat content of trout very well. Boiled broccoli will add spice 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;

Dill fresh;

Spoon of red game (optional).

Cooking method:

Cut the prepared fillet into portions.

Salt the fish, sprinkle with herbs and pepper.

Heat oil (preferably olive oil) and quickly fry the fish on both sides.

Put canned sorrel in the pan, simmer for five minutes under the lid.

Pour cream over everything, heat for another five minutes.

Boil broccoli.

Put trout with cream, broccoli, a spoonful of red game and a sprig of dill on a plate.

Trout in cream with shrimps

The wonderful taste of trout in cream enhances the piquancy of shrimp. Lemon, dill, dried herbs, olives complete the flavor bouquet. A 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;

A few 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 olives with rings (seven to eight pieces).

Clean the shrimp.

Finely grate the gouda.

Finely chop the dill.

Grate the almonds.

In a mold slightly oiled with olive oil, lay out the fish pieces.

Arrange the shrimp on top of the fish.

Pour lemon juice over fish and shrimp.

Mix salt with herbs and almond crumbs, add trout.

Pour cream over everything.

Lay dill and olives on top.

Fill the dish with cheese crumbs.

Cover with foil and send to the oven.

After half an hour, remove the foil and let the cheese bake beautifully.

Trout in Cream - Tricks and Helpful Tips

Cheeses are often used to cook trout in cream. For lovers of a delicate, pleasant taste, semi-hard gouda or edam cheeses are suitable. They melt easily, have a mild smell, and emphasize the tenderness of the cream. But trout 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 a seasoning made from Mediterranean herbs. It includes oregano, basil, marjoram, tarragon, which also go well with the aroma and taste of trout. Some people love the clean, natural flavor of this delicate fish and don't use any spices. It also turns out very tasty.

When frying trout, care must be taken not to overdo it with oil. You can drop literally a teaspoon into the pan and rub it with a paper towel over the entire surface. And you can do without oil at all if you fry fish in a non-stick frying pan.

Before cooking, fish can be marinated for an hour in dry white wine with spices. The fish will absorb the marinade, it will turn out fragrant, 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.

In cream, trout is especially tender and juicy. It can be baked, stewed or fried. Do not add too aromatic spices, they will kill the exquisite taste of noble fish.

Before you bake trout in cream, the fish must be prepared.

Ingredients

Salt and pepper 2 pinches Breadcrumbs 2 tbsp Dill 1 tsp Lemon juice 2 tbsp Cream 10% fat 600 milliliters Trout 500 grams

• Servings: 3
• Preparation time: 30 minutes
• Time for preparing: 20 minutes

Trout in cream in the oven

If there is no fillet available, the fish needs to be prepared. It is necessary to remove the scales with a knife in the direction from the tail, take out the insides, cut off the fins. Small carcasses are cooked with the head, large ones are cut into steaks or fillets.

If the carcass is frozen, it must be thawed in advance at room temperature so as not to disturb the structure of the meat. Cream is preferred 10%, since the fish is already quite fatty.

You need to cook fish like this:

1. Spread pitted trout from the inside with lemon juice, sprinkle with chopped herbs and pepper, salt.
2. Place in a baking dish, sprinkle with breadcrumbs and pour over the cream.
3. Cook in an oven heated to 200 degrees for 20 minutes.

As a side dish, it is best to serve rice or baked vegetables. They can be poured with a creamy sauce left over from baking fish. If desired, the cream can be mixed with grated cheese before cooking, and broccoli inflorescences can be added to the trout. According to this recipe, you can cook any other red fish.

cream fried trout recipe

The combination of fresh greens with fried pink meat and tender cream is just great.

Would need:

• trout fillet - 500 g;
• low-fat cream - 320 ml;
• lemon - 1 pc;
• parsley - 1 bunch;
• dill - 1 bunch;
• vegetable oil - 1 tbsp;
• salt and spices - to taste.

Cooking sequence:

1. Portion cut the fish fillet. Salt the slices, season with spices and lemon juice. Marinate 15 minutes.
2. Fry the pieces on all sides in a hot skillet.
3. Heat the cream in a saucepan to 90 degrees, put trout slices in them and simmer over low heat for 15 minutes.
4. Add chopped greens and after 5 minutes remove from the stove.

Before serving, the fish should “ripen” in a saucepan for about 20 minutes. Enjoy this dish especially with a glass of white wine.

Cooking red fish is not complete without herbs. Fennel, thyme, tarragon and rosemary are considered the most suitable, you need to add a small pinch so as not to interrupt the taste and aroma of the fish. If you overdo it and add a little bit of everything, herbs can completely kill the taste of the dish. You can also use ground ginger and nutmeg as a seasoning.

This type of fish belongs to the elite, as it is not cheap and, moreover, is on the verge of extinction! So if your kitchen suddenly has such an invaluable product as trout, be sure to use it for the right purpose.

Delicacy in a frying pan

How to cook trout in a creamy sauce:

1. Rinse the fish, check it for bones;
2. Season with spices and flavor with lemon juice, let stand for ten minutes;
3. After that, cut the trout into small slices and fry until golden brown;
4. Peel the onion, wash the head and finely chop it;
5. Sweet pepper cut in half, peel it from the inside;
6. Wash and cut into strips of the same size;
7. Pour the oil into a frying pan, heat it and add the onion, simmer until soft;
8. Then add pepper and cook for at least five minutes, stirring;
9. Pour in the cream and cook for the same amount of time;
10. At the end of cooking, add spices, mix and add fish;
11. Cook for about twenty minutes, bring to taste and serve.

Fish in a creamy sauce with cheese in the oven

• 250 g trout fillet;
• 10 g spices;
• 120 ml cream;
• 60 g cheese.

Time: 35 min.

Calories: 139.

To bake a dish you need:

1. Wash the fish thoroughly, dry it and carefully cut the peel from the meat;
2. Cut into pieces and rub each of them with the desired spices;
3. Grind the cheese, as always, with a grater;
4. Pour the product into a bowl, pour in the cream and stir well;
5. Put the pieces of fish in a baking dish and pour it with cream;
6. Clean in a cabinet warmed up to 210 degrees for twenty minutes.

Trout baked in foil with cream sauce

• 3 trout steaks;
• 1 onion;
• 220 ml cream;
• 1 lime;
• 60 g parmesan;
• 15 g spices;
• 60 g mozzarella.

Time: 1 h 25 min.

Calories: 115.

What should be done:

1. Rinse the steaks, put them on a cutting board and dry with napkins;
2. Sprinkle with spices, rub them in, sprinkle with the juice of half a lime and let stand for at least a quarter of an hour;
3. Gently wash the second half of the citrus and cut into rings;
4. After that, put the fish in a bowl, put lime rings on top;
5. Then pour all this with cream and let it brew for another twenty minutes;
6. Peel the onion at this time, wash and cut into rings or quarters;
7. Line the baking dish with foil, spread the onion on top;
8. Place fish steaks on the root crop and pour everything with the sauce in which the trout lay;
9. Cover the dish with a second sheet of foil and fasten it to the bottom layer;
10. Turn on the oven beforehand at 200 Celsius and bake the fish for half an hour;
11. Grate parmesan and mozzarella, mix together;
12. Remove the fish after thirty minutes, remove the top sheet of foil or simply cut it (carefully, because incredibly hot steam will pour out from there) and sprinkle the steaks with cheese;
13. Return the form back for another fifteen minutes, but this time without foil.

Trout with vegetables in a creamy sauce

• 20 ml of oil;
• 850 g trout;
• 20 g of a mixture of peppers;
• 50 g blue cheese;
• 40 g butter;
• 5 ml of lemon juice;
• 140 ml cream;
• ½ head of broccoli;
• 120 ml of milk;
• 1 sweet pepper;
• 2 pieces of garlic.

Time: 45 min.

Calories: 118.

Cooking process:

1. The main ingredient must be washed and then dried;
2. Cut into portions and put on the board;
3. Sprinkle with spices on all sides, rub them thoroughly;
4. Pour oil into the pan and heat it;
5. Put the trout and fry it for five minutes on each side over low heat;
6. Finely crumble the cheese by hand;
7. Pour cream over it and mix well;
8. Add lemon juice, milk, salt and pepper and pre-peeled and chopped garlic to the mass;
9. Combine everything and let it brew for twenty minutes;
10. During this time, clean the pepper from the insides, cut into large pieces;
11. Separate broccoli into inflorescences, wash them;
12. Put in a frying pan, add a piece of butter and salt;
13. Simmer for five minutes, stirring, then add the creamy mass;
14. Close the lid to bring everything to a boil;
15. Reduce the fire and simmer the sauce for at least two minutes;
16. Pour the sauce over the fish and cook for another minute, covered.

Cooking in a multicooker

• 30 g green onions;
• 2 fish steaks;
• 1 tomato;
• 70 g of hard cheese;
• 1 sweet pepper;
• 180 ml sour cream.

Time: 1 hour

Calories: 109.

Cooking trout in a creamy sauce in a slow cooker:

1. Wash the steaks thoroughly, then dry them with dry napkins;
2. Salt, sprinkle with black pepper and place in a multicooker bowl;
3. Turn on the baking mode and close the lid for five minutes;
4. After that, open the slow cooker, turn the steaks over and close the lid again for five minutes;
5. During this time, remove the cheese wrapper, grate it, as usual, with a grater;
6. Wash the green onion, cut it thinly;
7. Wash the sweet pepper, peel the inside and cut it into half rings;
8. Wash the tomato, remove the green part and cut it into rings;
9. Pour onion and half of the cheese into sour cream, mix;
10. When the fish is ready, evenly place half of the resulting sauce on top;
11. Arrange peppers, tomatoes on top, salt them;
12. Next, put the rest of the sauce and sprinkle the rest of the cheese on top;
13. Close the lid of the multicooker and cook the dish for thirty minutes.

Recipe for fish with creamy mushroom sauce

• 750 g of fish;
• 35 g butter;
• 270 g mushrooms;
• ½ lemon;
• 340 ml cream.

Time: 1 hour

Calories: 100.

How to work with products:

So that after rubbing the fish with spices, you do not have a smell on your hands, rub them with lemon zest or ground coffee. This is a 100% remedy to remove the fishy smell from the skin.

For baking in the oven, choose the smallest size possible. This is necessary so that you can completely fill out the bottom of the form. If the bottom is not covered with sauce, the fish will be too dry.

If you bought fish and don't intend to cook it right away, be sure to store it in an airtight container, like a container. Since this product deteriorates very quickly, and besides this, it gives off its smell to other products, while absorbing someone else's.

To get the most delicious and hot dish, we advise you to serve the fish immediately after cooking. A reheated dish will not taste as good as a fresh one.

If you are going to cook frozen fish, then you need to defrost it gradually, in a colander, which is placed in a bowl, and it, in turn, in the refrigerator. In the refrigerator, the fish should be on the top shelf. If defrosting is not done correctly, the product will crumble during cooking.

Do you have as many as six recipes for cooking delicious, healthy and juicy trout, but you still haven't cooked it? It's impossible! Hurry up and try the dish, enchant your taste buds!

Fish dishes in our diet should always occupy mandatory positions, because fish is a source of a number of useful substances that we do not get from other products. But healthy dishes do not mean tasteless, because even a simple baked trout can be served with a wonderful creamy sauce with garlic.

This sauce for trout is prepared very quickly and is used both for a separate serving and in the process of baking fish. The recipe refers to universal creamy dressings, so the scheme for its preparation will seem familiar and very simple to experienced housewives.

The composition of the sauce is a set of useful ingredients. The recipe can be safely included in the children's menu, especially since the dish is so tasty that all the kids are happy to eat lunch with gravy.

You will need:

• Cream 30% - 100 ml
• Wheat flour - 2 tablespoons
• Garlic - 3 cloves
• Butter - 50 g
• Lemon juice - 1 tablespoon
• Dill, fresh - 1 medium bunch
• Black pepper, ground - to taste
• Salt - to taste

Servings - 5

Cooking time - 40 minutes

Creamy notes

This sauce base recipe involves the use of cream. Both products are therefore subject to rather stringent requirements. It is recommended to use cream with a fat content of 30%. This figure guarantees several important points at once: firstly, heavy cream will give the required density and ductility to the consistency; secondly, such a product is much more useful than fat-free; and, finally, thirdly, a high percentage of fat in the composition reduces the likelihood of cream separation when heated.

To give the sauce a thicker consistency, you can add a little sour cream to it. Only this product must also have a high fat content, otherwise the taste will not be the one you expected.

Innings

Sauce for trout can be used both as a separate dressing for fish, which is served in a gravy boat to the table, and to bake it in the oven. Naturally, creamy gravy is suitable not only for trout, but also for other types of fish.

In addition, many more dishes are presented in cooking, which will become even tastier with cream sauce:

1. Seafood - shrimp, mussels and squid - go well with garlic, herbs, and cream. They can be fried, and then served in a gravy boat, or you can stew in a thick creamy dressing.
2. Chicken fillet, cut into small pieces and served with a creamy sauce, will be a great addition to any side dish - rice, pasta or potatoes. You can also serve the dressing with oven-baked chicken.
3. Cauliflower, broccoli, or green beans also go well with gravy, especially if the vegetables have been steamed.

The classic cream sauce recipe is easy to make at home. An inexpensive and accessible set of ingredients allows you to cook gravy at any time, and its rich taste is suitable for both everyday diet and special occasions. Light and tender, creamy gravy will appeal to all households and guests.

Enjoy your meal!

In contact with

Trout is one of the most popular red fish. It is tasty, fragrant, juicy, incredibly healthy.

From this product you can cook a lot of different dishes, snacks, sandwiches, but the easiest way is to bake in the oven. Usually steaks are used for this purpose.

Trout steak in the oven - general principles of cooking

Trout carcasses are usually sold gutted. You just need to scrape the skin, rinse the fish, cut it across into slices up to 2.5-3 cm. You can also find ready-made steaks on sale. The size depends on the type of trout. But usually this fish is not very large. The pieces are washed, wiped, seasoned with spices, oil, poured with marinades. The trout is then combined with other products.

What can be added:

citruses;

Seafood.

All this fits into the form at once or in parts. The fish is baked in the oven relatively quickly. For medium sized steaks, 20-30 minutes is enough. If vegetables are used, the time may increase.

Trout steaks in the oven with vegetables

The recipe for a simple but tasty and juicy dish of trout steaks in the oven. The number of vegetables can be changed at your discretion.

Ingredients

4 steaks;

2 onions;

1 carrot;

2 tbsp. l. olive oil;

1 small zucchini;

Cooking

1. Squeeze out the juice from a whole lemon. Rub the steaks first with salt and pepper, then pour over the lemon juice. Put aside.

2. Cut the onion into strips and also carrots, add salt, remember, add strips of bell pepper. Vegetables can be peppered to taste. Season with a spoonful of oil, mix and spread in an even layer in the form.

3. Put the mold in the oven for 10 minutes, temperature 200.

4. Sprinkle the steaks with a second spoonful of oil, put them on top of the vegetables.

5. Put the dish back in the oven. Bake the trout for about 20 minutes, look at the color of the fish. It is important not to overdry the delicate fish.

Trout steak in the oven (in cream with vegetables)

A variant of the most delicate fish. For trout steaks in the oven, it is better to use cream with a fat content of at least 15%.

Ingredients

2 onions;

4-5 small steaks;

2 carrots;

1 st. cream;

1 incomplete glass of fish broth;

1 st. l. flour;

3 art. l. grated cheese;

Garlic, various spices, oil.

Cooking

1. Shred the carrots into strips, roughly chop the peeled onions as well. Put everything at once in a frying pan with three tablespoons of oil, fry for three minutes. Vegetables can not be brought to full readiness.

2. We rub fish steaks with any spices at our discretion. You can season the trout with only salt and pepper. You can immediately put it on the bottom of a greased form.

3. We spread the browned vegetables on top of the fish and between the pieces.

4. Pour a spoonful of oil into the pan, put it on the fire, fry the flour.

5. Add cream to the flour, stir quickly and add the fish broth. But you can also use water.

6. The sauce needs to be warmed up so that it thickens. Season with spices, throw crushed garlic.

7. Pour the fish and vegetables with a creamy sauce.

8. Lightly sprinkle grated cheese on top. Three tablespoons is enough.

9. We send the trout to bake in the oven. At 200 degrees, it will take 25 minutes.

Fried trout steak in the oven

A variant of very beautiful trout steaks. They are fried in the oven until golden brown, very juicy and tender. It is best to marinate the fish in advance, let it stand for an hour.

Ingredients

4 steaks;

100 ml soy sauce;

1 tsp honey;

0.5 lemon;

1 tsp dry seasonings for fish;

1 clove of garlic.

Cooking

1. Grind the peeled garlic clove, rub it with dry spices, then add honey, which will give the meat a beautiful color. We grind.

2. Dilute it all with soy sauce, then squeeze out the lemon juice.

3. We wash the trout, dry it and pour over the prepared marinade.

4. Leave for a while. Periodically, you need to turn the fish over so that it is soaked evenly.

5. Tear off a piece of foil from the roll. We put it in a mold, make small sides so that the juices do not flow out.

6. We put the trout steaks in the form. Pour the rest of the marinade over the fish.

7. We heat the oven to 220-230 degrees, send the fish into it for 20-25 minutes, it will cook quickly.

8. As soon as a fried caramel-colored crust appears, immediately remove the dish from the oven.

Trout steak in the oven (with cheese and cream)

Another option for cooking delicious trout steaks in the oven. The fat content of the cream does not matter here.

Ingredients

3-4 steaks;

200 ml cream;

90 g of cheese;

1 clove of garlic;

0.5 tsp oregano;

Pepper, salt.

Cooking

1. Combine salt and pepper, grate the washed, dried trout. You can immediately transfer to a greased form or leave for a few minutes to marinate.

2. Put in the oven, bake at 230 degrees for 5-7 minutes.

3. During this time, you need to prepare the sauce. Mix cream and garlic, add 30 g of cheese, grated with small chips. Salt lightly, mix well.

4. We take out the trout, which is slightly baked. Drizzle cream sauce on top.

5. Sprinkle all this with dried oregano spice, it blends perfectly with red fish. And fall asleep with dry cheese chips.

6. We return the dish to the oven, bake until golden brown on top for about a quarter of an hour, you can increase the time to 20 minutes.

Oven trout steak with oranges

An original, unusual recipe for very tender trout. For the fish you will need orange juice, as well as a whole citrus. It is better to squeeze the juice yourself, as it is difficult to find a real drink in bags.

Ingredients

4 trout steaks;

200 ml of orange juice;

1 tsp with a slide of mustard;

1 tsp honey;

1 whole orange.

Cooking

1. We combine orange juice with mustard, dilute honey in it, salt it. We stir well. You can add soy sauce instead of salt, it goes well with oranges, there is also such a marinade.

2. We wash the trout pieces, wipe them, put them in a container or just pour the marinade into a bowl, leave for an hour.

3. Lubricate the form, you can cover it with foil, make sides so as not to stain the dishes.

4. Wash the orange thoroughly, the skin can be brushed through. Cut the citrus in half, then into slices, up to 0.5 cm thick. You do not need to remove the skin, but it is better to remove the bones that come across.

5. Put the trout on the foil, spread the orange slices around.

6. Pour the marinade in which the fish lay.

7. We send the form to the oven, bake for about 25 minutes, large steaks may need half an hour at 200 degrees.

Oven trout steak with potatoes

Variant of steaks with potatoes. It is very important to cut the tubers into thin slices so that they have time to cook. Instead of sour cream, you can use mayonnaise or cream.

Ingredients

5 steaks;

700 g potatoes;

150 g sour cream;

2 cloves of garlic;

1 tsp mustard;

3 art. l. lemon juice.

Cooking

1. Rub the red fish steaks with lemon juice, mustard, pepper and salt to taste, set aside. Let them marinate.

2. Peel the potatoes, cut into thin slices, throw them into a bowl. Squeeze the garlic into it. We put salt and sour cream or mayonnaise, cream. You can add chopped onions in half rings. Mix thoroughly, send to the form.

3. Level the potato layer, stretch a piece of foil on top.

4. Bake for 20 minutes at 200 degrees. The potatoes should be half cooked.

5. We take out the potatoes, remove the foil from it, you can mix it gently to raise all the juices and sour cream from the bottom of the mold.

6. Now lay out the trout steaks on top.

7. Re-send the dish to the oven, the temperature does not need to be changed.

8. Cook for about 20-25 more minutes, focusing on the color and aroma of the trout.

Oven trout steak with shrimp and olives

An amazing recipe for a festive dish of trout steaks. Shrimp can be used large or small, the amount of the purified product is indicated here.

Ingredients

3 small steaks;

200 g shrimp;

70 g of cheese;

90 ml cream;

50 g olives;

Oil, lemon;

1 tsp chopped almonds;

Fresh dill.

Cooking

1. Prepare the steaks and shrimp. We put them in one bowl, add salt, pour a little black pepper.

2. Take a lemon, cut it in half, squeeze out all the juice from the citrus. You can do it all at once in a bowl. We mix. We leave for fifteen minutes.

3. While you can grate the cheese, cut the pitted olives into circles.

4. Spread the foil into shape. Lubricate the bottom so that the dish does not stick.

5. Shake off the marinade, put the trout on the foil.

6. Scatter the shrimp between the steaks.

7. Separate 2/3 of the chopped olives and also scatter between the rest of the ingredients of the dish.

8. Now sprinkle the dish with chopped almonds.

9. We take a spoon, collect a little cream and carefully pour the dish with a thin stream. You can draw a grid.

10. Top everything with grated cheese.

11. You can cover with foil on top, bake under it. Or cook right away. In the second option, the crust will be more fried. In the first version, the dish is more tender, juicy.

12. Roasting time 25 minutes. The temperature for trout in the oven is about 180-190. We decorate the finished dish with fresh dill.

Trout love lemon juice just like any other fish. If there is nothing at home, you can limit yourself to citrus and salt for pickling.

Fish can stick to the foil. Before laying out, be sure to lubricate the sheet.

Did the trout dry out in the oven? Urgently fill the fish with heavy cream, mayonnaise or sour cream, cover with foil and heat for 10 minutes. Then leave for another half hour to soak.