Recipe Trout with cream, baked. Calorie, chemical composition and nutritional value.

Trout belongs to the salmon family and has its characteristic pink flesh, which is tender and healthy at the same time. 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, and the almost complete absence of a specific fishy smell make 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 was treated with a chemical compound 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 it the opportunity to thaw in natural conditions, without exposing 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 does not have an unpleasant odor that needs to be overpowered by the aroma of zest and herbs, but nevertheless, 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: fish dishes often contain 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 is served with fried potatoes or mashed potatoes, rice and broccoli prepared in any way, vegetable stew or fresh vegetable salad.

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 in cream cheese sauce

Components:

• trout – 500 g
• cheese – 70 g
• cream – 200 ml
• lemon – 0.5 pcs.
• ground white pepper – 3 g
• ginger – 2 pinches
• coriander – 2 pinches
• thyme – 1 teaspoon
• salt – 5 g

Cut the fish into portions and season with salt. Mix the cream with lemon juice and grated cheese, pour the resulting sauce over the trout, season the top with all the spices: thyme, coriander, pepper and ginger, which best complement the taste of the trout. Bake the fish in the oven until the cheese is browned - 15-20 minutes.

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.

Trout in creamy sauce with shrimp

This truly royal dish will delight everyone. The delicate taste of trout is enhanced by spicy shrimp. And spices, lemon and olives only complement the already rich bouquet of taste.

Components:

• trout – 2 steaks
• shrimp – 100 g
• olives – 5-10 pcs.
• cream – 200 g
• dill – 2 sprigs
• grated almonds - 1 table. spoon
• mixture of peppers and salt - to taste
• olive oil – 1 tbsp. spoon
• cheese – 100 g
• basil – 1 teaspoon
• oregano – 1 teaspoon
• lemon juice – 2 tbsp. spoons

Lightly grease the baking dish with olive oil, then lay out the fish, seasoned with salt and a mixture of peppers. Next, lay out the shelled shrimp and pour lemon juice over the seafood. Sprinkle with almond crumbs mixed with salt and spices: basil and oregano. Pour cream over everything, sprinkle with chopped dill and olives, cut into thin rings. The last layer is grated hard cheese. Cover this luxurious layered dish with foil and bake for 20 minutes. Then keep it open for a few more minutes to get a delicious golden brown crust.

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.

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 a creamy, sour cream sauce, under a cheese coat, and 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 herbs. 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. For your holiday table, you can prepare 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 preparing 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 trout absorbs deprives it of some of its taste and beneficial properties.

Trout is a fairly fatty and juicy fish, so no large amounts of fat, oil or lard are used when preparing it. If you plan to bake the whole carcass, buy medium-sized trout. Large fish must be divided into steaks, otherwise they will not cook 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 in cream baked in the oven

Fish baked with a delicious sauce is a dish familiar to many.
It is always easy to do, the result is excellent, but only in those cases when a person really knows what and how to do. It will not be so easy for beginners here, since the fish still needs to be somehow selected, cut up and cooked so that it does not lose all its beneficial properties, as well as its taste when cooked. This article is written both for beginners and for those who often have seafood in their kitchen. Beginners will learn how to easily make delicious trout with creamy sauce and will be able to introduce fish to the menu, while experienced cooks will receive several new wonderful recipes.

Classic recipe

It is easiest to cook fish according to the classic recipe, and all other cooking methods will be based on it.

https://www..com/watch?v=pk1jXNV6AWo

• Squeeze out the juice from the lemon.
• Thaw the fish, gut it and clean it. Leave the head and tail as you wish.
• Place the fish on a baking sheet previously greased with olive oil. 4. Salt, pepper and rub the trout with spices. Sprinkle with lemon juice and then a little olive oil. Leave for 30 minutes.
• The sauce is made like this: first you need to melt the butter, then pour it into the cream in a thin stream. Add flour, mix thoroughly. Add fragrant herbs and herbs there. Then put it on heat and when it boils, remove it from the heat.
• The baking sheet is placed in the oven for half an hour at 190 degrees.

With cheese

Cheese is very often used in fish dishes, especially when preparing trout. So we can’t do without this recipe. The following will be useful for him:

• Trout carcasses – 750–800 gr.
• Cream – 300 ml.
• Hard cheese – 150 gr.
• Half a lemon.
• Seasonings for fish or any others you like.
• Salt pepper.

You can make trout with cream in the oven from all this like this:

1. Trout carcasses are cut into pieces after preparation.
2. Squeeze the juice from half a lemon.
3. Grate the cheese on a fine grater.
4. The baking dish is coated with olive oil.
5. Pieces of fish are rubbed with salt and spices, and then laid out in a mold.
6. The cream is mixed with lemon juice and cheese.
7. Pour cream over fish.
8. Season with aromatic herbs on top.

Now you just need to put the pan in the oven at 180 degrees, and then wait for the cheese to brown, usually about half an hour.

Here per 100 grams there will be 149 kcal, BJU - 16.8/8.5/1.3.

In creamy egg sauce

It will be very simple to prepare trout in cream sauce here, especially since you don’t even need special products:

• Trout fillet – 550 gr.
• Cream – 200–250 ml.
• Chicken egg – 3 pcs.
• Olive oil.
• Salt pepper.

The algorithm for preparing baked fish will be as follows:

1. The fillet is cut into pieces. Each is rubbed with salt, pepper and spices.
2. The fish is fried in olive oil. It is important not to add a lot of oil so that it does not turn out to be deep-fried; the fish does not like this.
3. The baking dish is also coated with olive oil, and the fish is placed there.
4. The cream is combined with egg yolks. The mixture is whisked until it becomes homogeneous.
5. The sauce is poured into the fish fillet.

The fish is cooked for 15–20 minutes at 180 degrees. Then the baked trout can be served with mashed potatoes or vegetables.

Here 175 kcal per 100 grams, BJU - 13.4/13/1.2.

With herbs

Trout is not often fried, preferring to bake it, but this does not mean that this fish cooked in a frying pan in oil will be any less good. So here the recipe will be of interest to those who love fried seafood, as well as to those who skillfully combine them with spices and herbs.

Products you will need:

• Fresh trout – 550 gr.
• Low-fat cream – 350 ml.
• Half a lemon.
• Olive oil.
• Salt, pepper, herbs. You can add ready-made fish seasonings if you are afraid of making mistakes.
• Greenery.

And the recipe for trout in cream will be like this:

1. The fillet is defrosted and cut into portions.
2. Fish pieces are placed in a bowl. Each of them must first be rolled in salt, pepper and seasonings. When placing in a bowl, each fish piece is sprinkled with a little lemon juice. Marinating here should take at least 15 minutes.
3. The fish is fried in a frying pan with olive oil.
4. The cream is heated in a saucepan. It is important to prevent them from boiling.
5. Fried fish is transferred to cream and simmered over low heat for 15 minutes.
6. The herbs are chopped and then added to the cream. All this languishes for another 5 minutes.

Before serving, the trout should sit for about 20 minutes, and then cooking will take exactly 1 hour. Per 100 grams there will be 173 kcal, and BZHU will be 12.8/12.9/1.4.

With mushrooms

If you like to add mushrooms to any recipes, you have a slow cooker and half an hour of combined time, making delicious trout in a creamy sauce will not be difficult.

The list of ingredients will not be long:

• Trout steaks – 3–4 pcs.
• Champignons – 250 gr.
• Fresh cream – 250 ml.
• Salt, pepper, spices - to taste.

Preparing here will be no less simple:

1. Pepper the steaks, add salt and spices. The last ingredient can be omitted if you are afraid that the aroma of the mushrooms will be interrupted.
2. The fish is placed in the bowl.
3. Whole mushrooms are placed between pieces of trout.
4. Everything is filled with cream.

Half an hour in the “Baking” mode on the multicooker and your fish with mushrooms will be ready. Per 100 grams of this dish there will be 107 kcal, and BJU - 11.8/6.2/1.2.

With sorrel and broccoli

If you want to make a dish not only tasty, but also beautiful, you should try this recipe with sorrel and broccoli. Then not only the taste will be fabulous, but also the appearance, which will immediately attract the attention of guests to the dish. Here you need to take:

• Trout fillet – 1 kg.
• Canned sorrel – 200 gr.
• Cream – 250 ml.
• Broccoli – 300 gr.
• Seasonings, salt, spices, pepper - to taste.
• Greenery.
• Butter.

Here trout in cream sauce will be prepared as follows:

1. The fillet, defrosted, washed and checked, is cut into pieces.
2. Each piece of fish is rubbed with salt, pepper and herbs. Italian herbs will look especially good here.
3. Canned sorrel is stewed in butter for 5 minutes.
4. The sorrel is poured with cream and simmered for another five minutes.
5. Broccoli is boiled.
6. The fish is fried in olive oil.

The trout is laid out on a plate, poured with sauce, and the broccoli is placed next to it. It will take about half an hour to cook, and the end result will be a dish, per 100 grams of which there are 100 kcal, where BZHU is 12.5/4.9/2.1 grams.

With shrimps

Trout and shrimp go well together, and all the ingredients included in the dish will only enhance and reveal the brightness of this neighborhood. Here to prepare trout we will need:

• Trout steaks – 4 pcs.
• Peeled shrimp – 200 gr.
• Hard cheese - 200 gr. Usually Gouda is used.
• Cream – 250 ml.
• Pitted olives.
• Lemon juice.
• Greens and dried herbs - basil, thyme, etc.
• Grated almonds – 5 tsp.
• Olive oil
• Salt pepper.

This recipe for cooking trout in the oven with cream will be long, but you shouldn’t be afraid of this, since “long” does not mean “complicated”. The algorithm will be like this:

1. Check the trout steaks for large bones and remove them.
2. The cheese is grated, the olives are cut into slices.
3. The greens are finely chopped.
4. Take a baking dish and grease it with oil.
5. Place trout on the bottom and shrimp on top.
6. Pour lemon juice over the seafood; half the citrus is enough.
7. Salt is mixed with herbs and almonds.
8. This mixture is filled with cream.
9. The resulting sauce is poured into the fish and shrimp.
10. Olives and herbs are laid out on top.
11. All that remains is to sprinkle it all with cheese on top.

The mold is tightly covered with foil and placed in the oven for half an hour (at 180 degrees). It’s worth checking the dish from time to time, because when the cheese is noticeably baked, the trout can already be taken out and served.

The calorie content per 100 grams of such a dish will be 207 kcal, BJU - 18.7/14.1/1.5. Cooking time 1 hour 20 minutes.

With yolk sauce

Thanks to the combination of cream, onion and egg, the trout will be very tender, but rich. It is best served with mashed potatoes or rice, but can also be served with any salad - both hearty and light.

Here, to prepare trout baked in cream, you need to buy in advance:

• Trout – 550 gr.
• Chicken eggs – 3 pcs.
• Low-fat cream – 250 ml.
• Olive or vegetable oil.
• Salt, pepper, seasonings to taste.

And the recipe will be like this:

1. The fish is defrosted, gutted and boned. The fillet is cut into pieces.
2. Each piece of trout should be rubbed with a mixture of salt, pepper and seasonings.
3. Heat a frying pan with olive oil.
4. Fry the seafood for 2 minutes on each side.
5. Separate the egg yolks and beat them with the cream.
6. Place the fried fish in a baking dish, pour over the egg and cream sauce.
7. Here trout is baked at 190 degrees for no more than a quarter of an hour.

So it will take about half an hour to prepare the dish here, not including the cooking time for the side dish. Per 100 grams there will be 175 kcal, BJU - 13.4/13/1.2.

Conclusion

Fish with creamy sauce is a classic, but even classics can be made interesting and unusual. This article offers only a small part of the recipes for baked trout with cream sauce, and there is still room for experimentation.

You can add any spices, seasonings, side dishes, mushrooms and vegetables to bring out the flavor exactly how you like it.

And the principle of cooking fish in cream sauce can be taken from this article, so that the preparation is not only easy, but also correct.

( 1 rating, average 5 out of 5 ) In the oven Main courses Trout

Source: https://moreprodukt.info/lososevye/forel-v-slivkah-zapechennaya-v-duhovke

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 of assorted vegetables, wrap in 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:

1. We will prepare the products we need. We chose champignons from the mushrooms, but you can use any others.
2. Wash and dry the fish steaks. Rub them with salt and pepper.
3. Sprinkle the fish with lemon juice.
4. Brush the steaks with unflavored vegetable oil.
5. Place the fish pieces in a fireproof dish.
6. Preheat the oven to two hundred degrees.
7. Bake the trout steaks for twenty to twenty-five minutes.
8. For now, let's leave the fish and start preparing the sauce.
9. Peel the onion and chop it finely.
10. Wash and dry the champignons. Cut the mushrooms into thin slices.
11. We also wash the dill, dry it and finely chop it with a knife.
12. Heat the vegetable oil in a frying pan and add the onion. Fry it for three minutes.
13. Now put the champignons in the pan.
14. Stir and fry five to seven. Salt and sprinkle with pepper.
15. Add sifted flour into the pan.
16. Stir well.
17. Then add cream.
18. Stir our sauce.
19. Simmer the sauce, stirring until it thickens.
20. Add dill to the pan and stir.
21. Cover the pan and simmer the sauce for another three minutes.
22. Place the steaks on a plate.
23. 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.

Trout in cream sauce with dill

Remember that it is always festive and elegant.

Ingredients:

• trout – 1 steak
• cream – 200 ml
• lemon – 1 pc.
• dill – 30 g
• olive oil – 1 table. spoon
• butter - 1 table. spoon
• flour – 5 g
• pepper, salt and rosemary – 3-5 g each

Squeeze the juice from the lemon, which we will use as a marinade for our fish. Sprinkle well-washed trout with pepper, salt and lemon juice and olive oil. In the meantime, we are preparing the sauce. First, finely chop fresh dill, then melt butter in a frying pan, add flour and slowly pour in cream, bring to a boil. Add dill and remove from heat. Place the trout on a baking sheet and bake until done for 20 minutes, then pour over the sauce and cook for just a couple more 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 feasts. Now you know how to cook it deliciously. The main thing is to do it with pleasure! Bon appetit!

The word trout includes several species of salmon. A wide variety of delicious dishes are made from this fish, including serving it with sauce. To prepare such a product deliciously, you need to choose it correctly in the store and follow some cooking rules.

What should you know about trout before cooking it?

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 herbs. 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. For your holiday table, you can prepare 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 preparing 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 trout absorbs deprives it of some of its taste and beneficial properties.

Trout is a fairly fatty and juicy fish, so no large amounts of fat, oil or lard are used when preparing it. If you plan to bake the whole carcass, buy medium-sized trout. Large fish must be divided into steaks, otherwise they will not cook 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.

How to choose fish?

If trout is sold in a store as a whole carcass, you can see a silver or purple stripe on its side. You need to take a close look at this fish and pay attention to the eyes and gills, scales, tail and the condition of the carcass as a whole. The eyes of fresh, high-quality fish are not cloudy. There should be no mucus in the gills; the natural color of the gills is bright red. The scales must be evenly spaced and have no traces of mechanical impact, and they cannot be dry. If certain areas on the surface are dry, it means the fish were transported incorrectly. In dry places, bacteria begin their harmful activity.

The fact that the buyer is looking at an old product may be indicated by a dried fish tail or the general, weathered appearance of the carcass. But the glossy shine of the scales may be an indication that the fish was specially treated with chemicals to make it look more beautiful on the counter. High-quality trout responds elastically to the touch when pressed. There are no dents left on the skin. If this happens, and liquid appears on the surface when pressed, it means that the fish is either stale, or the seller deliberately “pumped it with water” to make it appear heavier.

Normal trout has a light pink flesh color interspersed with white. The rich pink flesh indicates that the fish was artificially reared and was also fed with antibiotics. You should not take such trout for the sake of preserving your own health.

To be sure, the purchased carcass must be checked with water. Bad fish will float to the surface, while good fish will sink to the bottom of the container with liquid.

Preparing Ingredients

To cook trout in sauce, you need to follow a certain sequence of steps.

• First you need to prepare the fish itself.
  The fish carcass is covered with a layer of mucus, so the trout will have to be washed thoroughly. To prevent it from jumping out of your hands, experienced people advise rubbing it with salt.
• The scales need to be removed.
  To do this, use a knife or even a metal grater. The scales are removed carefully so that the layer of skin underneath is not damaged. It is necessary to rip it off, moving from the tail to the head. To prevent the scales from scattering, the fish is either immersed in water or placed in a bag. Considering that the scales are not visible on the light belly, it is advisable to check with your fingers whether they remain on the fish or no longer exist. Such cleaning is a responsible matter. If leftover scales come across while eating, it will spoil the impression of the dish.
• When you are done with removing the scales, the carcass needs to be rinsed in water.
  Then pull out the insides. To do this, the abdomen is cut from the tail to the head and everything is pulled out, including membranes and blood clots. The gills are also removed, since their contents are harmful to the body and spoil the taste of food. The head can be cut off completely if it is not needed.

• If you want to use only trout fillets, you must remove the skin first.
  For a small fish this is done from head to tail. The skin is removed like a sock from the foot. Then use a knife to separate the meat from the side of the spine. The carcass will split into two halves. Remaining bones will become easier to remove. From large fish, the flesh is first separated from the spine and bones. The carcass will also split into two parts covered with skin. This skin is separated by holding it at the tail. It is easier to remove the skin from trout that has been frozen. The carcass is doused with 100-degree water, the edge of the skin covering is picked up and pulled off the fish, after which all that remains is to remove the fillet.

Subtleties of cooking

When using small-sized trout, the carcass is used with the head. Only the gills are removed so that no bitterness remains. Larger fish can be cut into pieces, so-called steaks, or take fillet. For the sauce, fresh cream of varying fat content is used, depending on the recipe. Before baking the fish, the oven is heated to a temperature of about plus one hundred and eighty degrees. It usually takes half an hour or a little longer to prepare. It all depends on the size of the trout pieces and the characteristics of the oven.

You can also use cheese when preparing trout with cream.

This will give the dish special tenderness. To prepare, you need to take semi-hard cheeses. To create special shades of the taste of trout, not only fish spices are used, but also mixtures of various herbs such as basil, which emphasize the taste of this fish. Although this product turns out very tasty without any seasonings, so some people refuse to use any additional ingredients other than cream and salt. When frying trout, you need to use very little oil. You can drop it onto the frying surface in the size of a teaspoon and distribute it over the entire area, for example, using a napkin. When using a container with a non-stick coating, it is not necessary to use oil.

Recipe Trout with cream, baked. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Trout with cream, baked.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of trout with cream, baked is 186.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipes

Recipes for trout in cream sauce may vary, but the result is always pleasing.

To make a simple baked fish recipe you need the following ingredients:

• about three hundred grams of trout in pieces;
• half a glass of 10–15% cream;
• one lemon fruit;
• salt and pepper;
• cow's cream butter;
• olive oil;
• a teaspoon of flour;
• greenery.

Divide the lemon into two equal parts, squeeze out the juice from both parts to marinate the trout. Rinse the fish and dry on a paper towel. Place in a bowl, sprinkle with salt and pepper, pour over lemon juice and drizzle with olive oil. Leave it like this for half an hour.

Chop the dill. Make the sauce. To do this, put a tablespoon of butter in a frying pan and wait until it melts. Add flour, stir. Slowly add cream, and finally dill. Heat the sauce until it begins to boil, then remove from the stove and cover with a lid. Grease a baking sheet with olive oil, place the fish on it and place in the oven preheated to +190 degrees for half an hour. When ready, transfer the pieces to a plate and pour over the sauce.

You can bake trout fillet in cream. For this recipe you will need the following ingredients:

• about a kilogram of fish fillet;
• two glasses of 15% cream;
• fresh, chopped dill;
• salt and pepper;
• four tablespoons of lemon juice.

Preheat the oven to two hundred degrees. Grease a baking sheet with oil. Place fillet pieces on it. Sprinkle the fish with dill. Combine cream with pepper, salt and lemon juice. Pour the resulting sauce over the fillet and place in the oven for fifty minutes.

To prepare trout fillet in heavy cream, you need to use the following ingredients:

• half a kilo of fish fillet;
• a glass of cream;
• parsley;
• dill;
• one bay leaf;
• four lemon fruits;
• pepper and salt.

Wash the trout fillet, rub with pepper and salt and place on the bottom of a baking dish. Place the parsley and dill under running water, let them drain, and then chop. Mix the herbs with heavy cream and pour this mixture over the fillets. Place a bay leaf on top and place in a preheated oven for half an hour. After this, remove the trout, pour the sauce into a saucepan and finish cooking, removing the bay leaf from it. When serving the fish, pour the sauce over it.

If you cook trout with cream along with potatoes, you will get a very tasty and nutritious dish.

To make the recipe, you need to have the following ingredients:

• fish fillet weighing about a kilogram;
• about a kilo of potatoes;
• medium hard cheese - two hundred grams;
• a glass of cream;
• a spoonful of butter (from cream) and vegetable oil;
• garlic;
• oregano;
• salt and pepper.

Peel the potatoes and cut into bars. Divide the fillet into pieces of similar size. Grate the cheese on a grater with medium-sized holes. Cut two cloves of garlic very finely or squeeze the contents out of the cloves with a garlic press. Grease a baking sheet with oil.

Melt the butter and combine with the garlic mass. Lubricate the potato blank placed on a sheet with this mixture. Place fish fillet on top and cover with grated cheese. Stir the cream with salt, pepper and oregano, pour onto the prepared foods in the pan.

Bake for about an hour until the potatoes are cooked. To prevent the cheese from burning, you can put foil on the dish and cook until done.

Trout with cream sauce can be cooked in a frying pan.

To implement the recipe you need to take the following ingredients:

• five hundred grams of trout (fillet);
• a glass of low-fat cream;
• one lemon fruit;
• dill and parsley;
• vegetable oil;
• fish seasonings;
• salt.

The fillet will be divided into approximately equal pieces. Sprinkle each of them with salt and seasonings, sprinkle with lemon juice and let sit for 20 minutes. Heat the frying pan by pouring oil over the frying surface. Fry the fillet pieces on all sides for three minutes. Heat the cream in a thick-walled saucepan (do not allow it to boil). Then put the fish in this container and put it on low heat. After fifteen minutes, sprinkle chopped parsley and dill on top. Leave on the stove for another ten minutes. Switch off. Do not remove from the stove. Serve in twenty minutes.

You can cook trout with onions and cream in a frying pan. To make such a dish, you need to take the following ingredients:

• trout fillet – about a kilogram;
• butter – 100 grams;
• two large onions;
• cream – 1 glass;
• dill;
• salt;
• pepper.

Cut the butter into pieces. Place half on the frying pan. Divide the fillet into small pieces. Divide the onion into cubes and finely chop the dill. Place the onion in the oil in the frying pan, the trout on it, and above that a layer of dill. Pour cream over it all and place the remaining butter on top. Place the frying pan on a burner with medium heat. When the contents begin to boil, transfer to low heat and simmer for 25 minutes.

You can cook trout pieces with sweet pepper in a frying pan.

To do this, you need to use the following ingredients:

• 700 grams of trout;
• half a lemon;
• onion head;
• half a glass of cream;
• one sweet pepper;
• salt;
• vegetable oil for frying.

Wash the trout, salt, sprinkle with spices and pour over lemon juice. Leave for ten minutes. Then cut into small pieces, put in a frying pan and wait for them to brown. Finely chop the onion. Wash the pepper, cut it, remove the seeds, and divide it into long strips. In a separate frying pan, simmer the onion, add pepper and continue cooking for five minutes, remembering to stir. Add cream and let sit for another five minutes, then add fish and keep on low heat for 20 minutes.

How to cook “Trout with creamy sauce”

Let's start with the sauce: cut the onion into rings or half rings.

Cut the bell pepper into strips.

Heat the butter in a frying pan and fry the onion.

Add pepper to the onion, fry together for 3-4 minutes.

Add cream. Simmer for 5 minutes.

The sauce is ready, set it aside for now. The trout was washed and cut into portions.

Season thoroughly with salt and pepper and sprinkle with lemon juice. Place on a greased baking sheet.

Lubricate each piece of trout with creamy sauce with vegetables, cover everything with foil. Place in an oven preheated to 200 degrees for 10 minutes.

Then remove the foil and bake for another 5 minutes. Trout with cream sauce is ready! Serve with wine. Bon appetit!

Features of serving

Trout is served with fresh vegetable salads and bread. This dish can be decorated with cherry tomatoes, lemon slices and fresh herbs. Use caviar for this. As a side dish, take mashed potatoes, fried potatoes, rice or broccoli. It all depends on the gastronomic preferences of family members.

For another recipe for trout in cream sauce, watch the video below.

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 yield no more than 50 milliliters of juice
, and this is enough for us to marinate the fish.

Step 2: prepare the trout.

Rinse the trout steak under running 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, shake off excess liquid over the sink and place it 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 either with clean hands or using a pastry brush. Then place the trout steak on a baking sheet and bake in the oven at 180° - 200°C
for
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 come to room temperature on its own. Under no circumstances should you defrost it under running hot water or in a 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.

Fish dishes in our diet should always occupy a mandatory position, 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 simple baked trout can be served with a wonderful creamy garlic sauce.

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

The composition of the sauce is a set of healthy ingredients. The recipe can be safely included in the children's menu, especially since the dish is so tasty that all the kids will happily gobble up 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
• Ground black pepper - to taste
• Salt - to taste

Number of servings – 5

Cooking time – 40 minutes

Creamy notes

This recipe uses cream as the base for the sauce. In this regard, both products are subject to rather strict 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 thickness and viscous consistency; secondly, such a product is much healthier than a low-fat product; and, finally, thirdly, a high percentage of fat in the composition reduces the likelihood of cream separating 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 what you expected.

Innings

Trout sauce can be used 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, there are many more culinary dishes that will become even tastier with cream gravy:

1. Seafood - shrimp, mussels and squid - goes well with garlic, herbs, and cream. They can be fried and then served in a gravy boat, or they can be stewed in a thick creamy dressing.
2. Chicken fillet, cut into small pieces and served with creamy sauce, will be an excellent 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 work 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 prepare the gravy at any time, and its rich taste is suitable for both the everyday diet and special occasions. Light and delicate, creamy gravy will appeal to all household members and guests.

Bon appetit!

Description of preparation:

Trout is a very tasty fish, it is difficult to ruin it by cooking.
In my opinion, the best way to cook it is to bake it. We will need trout fillet and fish spices (I sometimes rub it with dried garlic). Also, to prepare trout with cream sauce, you will need cream (fat, or you can use sour cream). I advise you to take green pepper - it looks impressive. Purpose: For lunch / For dinner / Romantic dinner / Light dinner Main ingredient: Fish and seafood / Trout / Dairy products / Cream Dish: Hot dishes