Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Trout is a tasty and very healthy fish. It is rich in vitamins, fatty acids and microelements. All this is necessary for the normal functioning of the human body. The soup made from this fish will win recognition even among the most indifferent people to this product. Dishes made from this red fish turn out juicy, and soups rich and appetizing.

How to cook trout fish soup

Every housewife asked herself the question of how to prepare a delicious fish soup. The answer is very simple: preparing trout fish soup involves going through several stages. Follow them strictly, then you will surprise your family by placing an appetizing dish of valuable fish on the dinner table. Here they are:

  • Bouillon. It is important to clean the fish well and cook it correctly - make sure that it is not overcooked, otherwise it will become tough.
  • Vegetable frying. Onions, carrots and tomatoes are fried in a hot frying pan. They are added to the soup last.
  • Filler. To make the soup taste richer, you need to add potatoes or cereal.
  • Additional ingredients. Before serving the dish, you can sprinkle it with herbs, season with butter or sour cream.

How long to cook trout for fish soup

This seafood takes relatively little time to prepare. The finished fish should have a soft structure: to achieve this result, 15-30 minutes is enough. But the cooking time for trout depends on its size and variety: you will spend about 20 minutes cooking river fish, and sea fish – only 10. If you cut it into small pieces, the cooking time will be significantly reduced.

Trout fish soup recipe

The most delicious fish soup is made outdoors in a cauldron, over a fire, with coal. A recipe for trout fish soup at home also has a right to exist. Where to cook - in a slow cooker or on the stove - is up to you, but in any case, success is guaranteed. It is important to have all the necessary products: fish, potatoes, cereals, spices, vegetables, and a burning desire to create culinary masterpieces will certainly help you.

Classic trout fish soup recipe

  • Cooking time: 125 minutes.
  • Number of servings: 4 persons.
  • Cuisine: Russian.

Fish soup with trout is an excellent dish of noble and tasty fish. Cooking according to the classic recipe will not be difficult even for a novice cook. The aromatic fish broth will be complemented by millet cereals and potatoes, and herbs will add color and freshness. Before serving the first one, let it sit for 10-20 minutes. It is better to eat the soup hot, sprinkled with fresh herbs.

Ingredients:

  • trout fillet – 450-550 g;
  • potatoes – 265 g;
  • onions – 2 pcs.;
  • carrots – 1 medium;
  • millet – ½ cup;
  • green onions - a bunch;
  • dill, parsley - a couple of sprigs each;
  • ground black pepper – 2 g;
  • salt - to your taste.

Cooking method:

  1. Cut the fish into small portions, place in boiling water, reduce heat, cook for about 15 minutes, constantly skimming off the foam.
  2. Wash the onion and place it in a saucepan with the peel.
  3. Chop the peeled potatoes into small cubes and add to the fish. Salt, pepper, add millet, cook for 10-15 minutes.
  4. Add chopped vegetables to the soup and cover with a lid. Cook for 5 minutes.
  5. Serve, lightly sprinkled with dill.

Trout fish soup

  • Number of servings: 4 persons.
  • Calorie content of the dish: 96 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

To make trout soup a culinary masterpiece, garnish it with lemon slices before serving. This dish will decorate the holiday table. The soup will turn out to be delicious and satisfying if the river fish is not overcooked. Do not forget to remove the previously dried bay leaf and peppercorns from the broth as soon as the fish becomes soft. When serving, add butter, crushed garlic, and fresh herbs.

Ingredients:

  • trout fillet (river) – 550-650 g;
  • lemon – 1 pc.;
  • onion – 125 g;
  • potatoes – 550 g;
  • carrots – 1 medium;
  • butter – 35 g;
  • bay leaf – 2 pcs.;
  • garlic – 2 cloves;
  • greens - a bunch;
  • salt – 15 g;
  • pepper – 2 g.

Cooking method:

  1. Wash the fish fillets under water and cut into slices.
  2. Peel the potatoes, cut into cubes. Do the same operations with onions and carrots, finely chop the greens.
  3. Pour chopped vegetables and herbs into boiling water. Leave to simmer over low heat.
  4. As soon as the potatoes are cooked, add fillet pieces, bay leaves, and spices. Cook for 15 minutes.
  5. Remove from heat, add chopped garlic and butter. The soup is ready!

Trout head ear

  • Cooking time: 35-40 minutes.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 76 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

The recipe for trout head soup involves using only one part of the fish. This broth will be rich and very aromatic. Budget-friendly fish soup will be a good first course for lunch, and every housewife will like the minimum necessary ingredients and quick preparation. The recipe with photo will become your faithful guide and assistant in preparing the soup.

Ingredients:

  • trout head – 3 pcs.;
  • onion – 1 large;
  • bell pepper – 150 g;
  • potatoes – 270 g;
  • carrots – 1 large;
  • garlic – 2 cloves;
  • butter – 55 g;
  • peppercorns – 3 peas;
  • dill – 25 g;
  • bay leaf – 2 pcs.;
  • black pepper – 8 g;
  • salt – 11 g.

Cooking method:

  1. Pour 2-2.5 liters of water into a saucepan and put on fire.
  2. Meanwhile, cut the potatoes, onions and peppers into cubes. Place them in boiling water. Salt and season with spices. Cook for 15 minutes.
  3. Clean the washed fish heads from scales and remove the gills. Rinse well and add to broth. After it boils, skim off the foam and reduce the heat. Add butter, chopped garlic, carrots, herbs. Let it cook for 15 minutes.
  4. Remove the finished soup from the stove and let it steep for a while.

Trout soup in a slow cooker

  • Cooking time: 1.5 hours.
  • Number of servings: 3 persons.
  • Calorie content of the dish: 138 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

To prepare this dish you will need a slow cooker: this useful household appliance will make preparing fish soup easier. As a rule, trout soup in a slow cooker turns out just as amazing as on the stove. Be sure to add spices that will perfectly complement the delicate taste of this valuable fish. Ground coriander, dried dill, caraway seeds, mint, and oregano go well with it.

Ingredients:

  • trout – 600-750 g;
  • potatoes – 450-550 g;
  • carrots – 2 small;
  • onions – 1 pc.;
  • greens - a bunch;
  • allspice – 4 peas;
  • salt - to taste;
  • rice – 65 g.

Cooking method:

  1. Wash the fish under water. Clean it, cut off its tail and fins, and gut it.
  2. Peel the potatoes, cut into small pieces, carrots into rings, leave the onions whole.
  3. Place everything in the multicooker bowl. Add spices, chopped herbs, washed rice. Pour in 1.5-2 liters of water, select the “Soup” mode in the menu, set the timer for 40-50 minutes.
  4. Serve the finished fish soup to the table.

Rainbow trout soup

  • Cooking time: 50 min.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 86 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

It takes less than an hour to prepare river trout soup. This dish has long been loved by many housewives due to its exquisite simplicity. The soup turns out to have a rich, bright taste, but this soup is light and dietary. It should be presented to household members and guests hot, garnished with fresh herbs and sour cream. You can add a lot of vegetables to the soup - tomatoes, bell peppers, leeks, mushrooms - all this will enrich the soup with vitamins.

Ingredients:

  • rainbow trout – 650 g;
  • potatoes – 550-670 g;
  • onions – 2 pcs.;
  • carrots – 1 medium;
  • salt - to taste;
  • ground red pepper – 2 g;
  • ground black pepper – 2 g;
  • butter – 35 g;
  • bay leaf – 1 pc.

Cooking method:

  1. Clean the fish from entrails and large bones and rinse well under water. Then cut into cubes.
  2. Cut the potatoes into slices, carrots into rings, simply peel one onion, finely chop the second.
  3. Throw a whole onion, chopped potatoes, chopped carrots, and bay leaves into boiling water. Cook vegetables for 20 minutes.
  4. Add fish to the boiled vegetables. Add the chopped onion. Season with salt and pepper.
  5. Add butter to the finished soup.

Trout soup with millet

  • Cooking time: 65 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 105 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

This simple recipe - trout soup with millet - should be mastered by every housewife. Remove the bones from the fish and grind the vegetables - the resulting puree soup will be appreciated by your guests and household members. To prevent the millet from becoming bitter, it must first be washed with hot water. This healthy cereal contains B vitamins, combined with omega-3 acids of trout - this is a good health ensemble.

Ingredients:

  • cleaned trout – 425-550 g;
  • potatoes – 340 g;
  • onions – 2 pcs.;
  • carrots – 1 large;
  • millet – 150 g;
  • bay leaf – 1 pc.;
  • peppercorns – 4 pcs.;
  • green onions - a bunch;
  • ketchup – 45 g.

Cooking method:

  1. Place a container of water on the fire, lightly salt it. Add peppercorns and whole washed and gutted fish. Cook for 20 minutes, periodically removing the foam.
  2. Cut the carrots into slices and fry for about 5 minutes. Add finely chopped onion, after 2 minutes add ketchup.
  3. Remove the fish and pepper from the pan.
  4. Add chopped potatoes and washed millet to the broth. Cook for at least 25 minutes.
  5. Remove fish from large bones and cut into small pieces.
  6. Grind the potatoes into a puree. Add frying and pieces of fish. Keep on fire for another 5 minutes and add chopped green onions.
  7. Remove the finished soup from the stove and let it brew.

Recipe for Finnish fish soup with trout

  • Cooking time: 45-50 minutes.
  • Number of servings: 2 persons.
  • Calorie content of the dish: 98 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

The traditional fish soup recipe will no longer surprise anyone, it’s time to experiment. Finnish trout soup will blow your mind with its pleasant creamy taste. It should be consumed in deep plates, sprinkled with chopped fresh parsley on top. The Finnish version of fish soup is an ideally balanced, nutritious dish that guests will appreciate.

Ingredients:

  • trout – 450 g;
  • potatoes – 320 g;
  • onions – 2 pcs.;
  • cream 20% – 125 ml;
  • allspice – 3 peas;
  • parsley - a bunch;
  • salt – 12 g;
  • black pepper – 3 g.

Cooking method:

  1. Rinse the fish under water, then cut into slices.
  2. Cut the peeled potatoes and onions into cubes.
  3. Place potatoes and onions in a saucepan and add water. Cook for about 25 minutes.
  4. Add fish, add spices, salt. In 10 minutes. pour in the cream, cook for another 5 minutes.
  5. Serve the finished soup sprinkled with finely chopped parsley.

Recipe for trout fish soup with cream

  • Cooking time: 45 minutes.
  • Number of servings: 2 persons.
  • Calorie content of the dish: 77 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Trout soup with cream is an incredibly aromatic and tasty dish. A recipe with a photo will help a novice housewife prepare this culinary masterpiece. The attractive appearance of the fish soup makes it possible to serve it not only as a daily first course, but also to surprise guests. Cream adds tenderness and a pleasant shade, and tomatoes and herbs create a bright spring mood. The flavor combination of ingredients is perfect, so the result will be delicious.

Ingredients:

  • trout – 350-480 g;
  • potatoes – 450 g;
  • tomatoes – 3 pcs.;
  • onions – 1 pc.;
  • carrots – 1 large;
  • cream – 120-165 ml;
  • greens - a bunch;
  • salt – 9 g;
  • vegetable oil – 45 ml.

Cooking method:

  1. Cut the washed fish into medium-sized pieces.
  2. Cut the onion, potatoes into cubes, and chop the carrots. Remove the skins from the tomatoes after scalding them with boiling water and chop them finely.
  3. In a cauldron or thick-bottomed saucepan, sauté the onion until golden brown. Then add the carrots and fry until soft.
  4. Add tomatoes, simmer for about 7 minutes. Then fill everything with 3 liters of water.
  5. Add potatoes to boiling water and boil for 20 minutes. Place the fish, pour in the cream. Keep on the stove for another 10 minutes.
  6. Before serving, garnish the finished soup with herbs or a slice of lemon.

Trout soup with pearl barley

  • Cooking time: 1 hour 20 minutes.
  • Number of servings: 5 persons.
  • Calorie content of the dish: 66 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Not many people like pearl barley, although its benefits are known to everyone: it contains many essential microelements. Even if you haven’t changed your mind about cereal, no one will notice its presence in trout soup with pearl barley. Every housewife knows how to prepare pearl barley: the main secret is to soak the barley in advance, preferably overnight, then it will become very soft. You will certainly love this soup, because it is extremely tasty and healthy.

Ingredients:

  • rainbow trout – 550-750 g;
  • potatoes – 450 g;
  • carrots – 1 pc.;
  • onions – 1 pc.;
  • pearl barley – 120 g;
  • bay leaf – 2 pcs.;
  • salt – 10 g;
  • ground black pepper – 3 g.

Cooking method:

  1. 6-8 hours before cooking, pour pearl barley with a glass of cool water.
  2. Boil river fish. Drain the broth from the pan and pour in clean water. Transfer the fish and put it on the fire. Add bay leaf, salt.
  3. Finely chop the carrots and onions. Cut the potatoes into small cubes.
  4. Add cereal to the broth and leave to cook for about 15 minutes. Add chopped vegetables. Salt and pepper.
  5. Garnish the finished trout soup with herbs.

Salmon and trout fish soup

  • Cooking time: 1 hour.
  • Number of servings: 2 persons.
  • Calorie content of the dish: 52 kcal/100 g.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Fish soup cooked from two types of fish is much more refined and piquant. If you don’t have salmon, then you can take hake, pink salmon or pike perch. Each type of fish will add its own unique flavor to the soup. This dish is prepared quickly and simply, and the result amazes the imagination of gourmets. A step-by-step recipe for salmon and trout fish soup will tell you how to make it a favorite delicacy for the whole family.

Ingredients:

  • salmon steak – 1 pc.;
  • trout – 450 g;
  • potatoes – 250 g;
  • onions, carrots - 1 pc.;
  • vegetable oil – 55 g;
  • rice – 250 g;
  • salt – 10 g;
  • bay leaf – 2 pcs.;
  • greens – 25 g.

Cooking method:

  1. Pour water into a deep saucepan and put it on fire.
  2. Peel the vegetables: onions, carrots, potatoes and chop them finely.
  3. Clean the trout from scales and cut into slices. Cut the salmon steak into 2 parts.
  4. When the water boils, add salt, potatoes, and washed rice. Add bay leaf. Cook for about 20 minutes.
  5. Pour oil into a hot frying pan, then add chopped onion, after a couple of minutes add carrots.
  6. Add fried vegetables along with trout and salmon to potatoes and rice. Mix well, cook for another 5-7 minutes.
  7. Chop the greens and add to the finished soup. Cover with a lid, let steep for 10 minutes and serve.

  • Hearty broth. To ensure that your fish soup is appetizing and that you don’t feel hungry for a long time, you should give preference to fresh fish rather than frozen. Feel free to use several varieties.
  • An abundance of fresh herbs and spices will give the fish new taste qualities.
  • Cook the fish soup over low heat. There is no need to rush if you want your fish soup to have a rich taste.
  • Do not overcook. Prolonged heat treatment of tender red fish will result in a loss of taste and make it tough.

Video: ear from the head and tail of trout

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Discuss

Trout soup - recipes with photos. How to cook river or rainbow trout soup in a saucepan and slow cooker

River trout belongs to the salmon family and is considered a natural indicator of the cleanliness of water bodies. Juicy and dense fish meat is easily absorbed by the body, supplying it with valuable protein and beneficial omega acids 3 And 6 , phosphorus and B vitamins. Its regular use strengthens the cardiovascular system, accelerates the growth of muscles and bone tissue. Calories per 100 gram of product is 97 kcal

Features of choosing fish

When purchasing river trout, it is important to choose fresh fish. Freshness can be determined by the following criteria:

  • fresh smell without a specific fishy aroma;
  • slippery, dense and elastic carcass;
  • when pressed with a finger, the meat quickly restores its original shape;
  • rich color of gills;
  • clear eyes without a dull film.

It is better to cook fish immediately fresh. It can be stored in the refrigerator for no more than a day, in the freezer for several months.

Wide variety of trout dishes

Depending on the recipe, river trout is consumed fried, boiled, baked, salted and smoked. Dense meat is used to prepare fish soups, kebabs, pies, salads and canned food. Trout goes well with vegetables, herbs, spicy spices and lemon..

Trout is one of the most delicious and healthy fish, so dishes made from it are very aromatic and delicious. The undeniable health benefits of trout are explained by the presence in the fish of the salmon family of Omega-3 polyunsaturated fatty acids, as well as numerous minerals and vitamins that boost immunity and improve digestion. It’s not for nothing that there are countless recipes for cooking trout, but the cooking methods can differ in their complexity and results. ELLE analyzed the most popular trout recipes.

  • Difficulty Easy
  • Type Fish
  • Time 50 minutes
  • Persons 2

Ingredients

  • Rainbow trout - 400 g
  • Lemon - 1/2
  • Lemon juice - 1 tbsp
  • Olive oil - 1 tbsp
  • Greens - 1 bunch
  • Salt, pepper - to taste

Preparation

  1. Rinse the fish and prepare for baking.
  2. Fold the foil in half, place the fish on it, rub the top with pepper and salt. Slice the lemon into thin slices, place on top of the fish, drizzle with olive oil and lemon juice. Make slits on one side of the fish and insert a slice of lemon into them. Fold the edges of the foil so that the fish is well covered on all sides.
  3. Bake for 40 minutes at 180 degrees.

Baking in the oven

The most common way to cook trout is baking in the oven. Some people prefer to bake fish with sauce, others in foil with herbs, others make do with a simple mixture of salt and pepper. Absolutely any trout is suitable for baking in the oven - sea, lake or river. It is recommended to cut the sea fish, since it is usually large, and the small river fish can be baked whole. On average, the baking time for trout in the oven is 40 minutes. As a rule, the most delicious trout is obtained when it is pre-soaked in a marinade. The marinade is usually prepared from lemon, ginger, cream, sour cream, white wine, thyme, rosemary and orange in any combination.

  • Difficulty Easy
  • Type Fish
  • Time 2 hours 10 minutes
  • Persons 2

Ingredients

  • Trout - 400 g
  • Soy sauce - 2 tsp
  • Mustard - 1 tsp
  • Olive oil - 2 tsp
  • Honey - 1 tsp
  • Sesame - 2 tsp

Preparation

  1. Cut the fish into thick portions.
  2. Prepare the marinade by mixing oil, mustard, soy sauce, honey and sesame seeds. Pour the marinade over the fish and leave for about 2 hours.
  3. Fry the trout in a preheated frying pan without oil for 5-6 minutes on each side. Serve with greens.

Frying in oil

Some people prefer to fry fresh trout on the grill or in a frying pan. If you want to make a steak from trout, then you must first cut the fish into thick pieces, simmer in the marinade and sprinkle with salt, pepper and herbs. Trout steak is prepared very quickly - just fry the fish over high heat for 3-5 minutes on each side. Another common option for frying trout is whole in a dry hot frying pan, after first filling the fish with salt and herbs and letting them soak in. The trout can also be rolled in breadcrumbs and flour.

  • Difficulty Moderate
  • Type Fish
  • Time of Day
  • Persons 15

Ingredients

  • Whole trout (1500 g)
  • Salt - 3 tbsp
  • Sugar - 1.5 tbsp
  • Lemon juice - 1 tbsp

Preparation

  1. Clean the fish from entrails and scales and cut into two fillets.
  2. Mix sugar and salt. Sprinkle lemon juice over the fillets and rub with a mixture of salt and sugar, rubbing harder on the skin side. Sprinkle pepper on top.
  3. Cut the fish into large pieces and place in an enamel bowl with a wide bottom, cover the fish with a plate and place a weight on top.
  4. Keep for 5 hours at room temperature, then put in the refrigerator for 12-15 hours without any load. Drain the juice and cut the fish into thin slices.

Salting trout

Another popular way of preparing trout is salting it. Lightly salted fish has a surprisingly delicate taste and is ideal for salads, for appetizers, for morning breakfasts with fresh bread and as a filling for pancakes. Fish is usually salted with a mixture of two tablespoons of salt and one tablespoon of sugar (per 1 kilogram of fish) under pressure at room temperature for about 5 hours. After this, the fish is put into the refrigerator for salting.

Cook trout for 10-15 minutes

Cook trout in a steamer for 30 minutes

Cook trout in a slow cooker for 20 minutes

Microwave trout for 10 minutes

How long does it take to cook trout?

First of all, remove the scales from the fish. Then carefully rip open the belly and gut the trout. Remove the head and tail. Now wash the seafood well and cut into portions. After this, pour water into a container, add salt, black peppercorns and bay leaf. Bring the mixture to a boil. Place the fish. Cook the trout for 10-15 minutes from the moment of re-boiling over low heat under a closed lid. If you are going to cook fish soup, then place the fish in cold water. In this case, add salt after boiling. The cooking time will not change.

You can, of course, use various spices, but trout has very tender meat, and you risk ruining its taste.

How long does it take to cook trout in a steamer?

Prepare the fish for cooking. Clean it, gut it, wash it. After this, separate the fillet or simply cut into portions. Now add salt, spices to taste and a little lemon juice. Leave the seafood in the marinade for a while, it is better to put it in the refrigerator. Then place it in a container. Cook the trout in a steamer for about 30 minutes.

How long does it take to cook trout in a slow cooker?

Carry out preparatory work for cleaning seafood. Then separate the fillet. Marinate it in salt and spices. Leave for 15-20 minutes. Now place the fish on a sieve. You can prepare the side dish at the same time. Pour rice into the multicooker bowl, fill it with water and salt. After this, place a sieve with fillet on top. Close the lid. Select the “Steam” mode. Trout is cooked in a slow cooker for 30 minutes. After the beep, immediately remove the fish.

How long does it take to cook trout in the microwave?

Perhaps the fastest way to boil trout is to use the microwave. Take a prepared piece or fillet of fish. Then add salt, pepper and a splash of lemon juice. Now place the seafood in a microwave safe container. Add some water. Place it in your kitchen gadget. Microwave the trout for just 10 minutes.

Serve trout with fresh vegetable salad and various sauces. The most common side dish for fish is rice.

Calorie content of boiled trout is 89 kcal. It contains: proteins – 15.5 grams, fats – 3 grams, carbohydrates – 0 grams.

Trout is a rather unusual fish, the meat of which can be both white and red. Sea trout can be very large and weigh several kilograms; river and lake trout are usually the size of a man's palm.

Any trout dish is very healthy, tasty and delicious.


The meat of this fish contains a large amount of vitamins, protein, amino acids, minerals and Omega-3 polyunsaturated fatty acids, which are very beneficial for the human body; moreover, they are not produced by it independently. Trout is an excellent dietary dish, helps get rid of excess cholesterol in the blood and is very useful for diseases of the cardiovascular system.

How to cook trout simply, quickly and tasty? You can cook trout in a variety of ways, but cooked trout in a frying pan, in addition to its benefits, also has an excellent taste that is sure to please the whole family and guests.

Below are the best simple recipes for cooking trout in a frying pan that anyone can prepare.

Delicious trout steaks

This dish is prepared very quickly and simply, and looks just like a king. And if the finished dish is beautifully decorated and served with a side dish and a spoonful of red caviar, guests will get the impression that they spent half a day working on this dish. Boiled potatoes with herbs, country-style potatoes or french fries are perfect for a side dish.

Required ingredients:

  • trout - 700 gr.;
  • half a lemon;
  • olive oil - 3 tbsp. l.;
  • salt, pepper, rosemary (to taste).
Cooking method:
  1. Clean the fish, gut it, rinse, cut into steaks and place on a plate. Then sprinkle the steaks with salt, pepper, rosemary and freshly squeezed lemon juice. Leave for 20-30 minutes.
  2. Heat a frying pan over a fire, add oil and place the steaks in the heated oil. Fry for 7-8 minutes over medium heat, then turn over and cook with the lid open for another 4-5 minutes. After this, close the pan with a lid, reduce the heat and simmer the steaks for 5-7 minutes.
  3. The cooked fish should be served immediately, beautifully decorated with sprigs of herbs and lemon slices.
Bon appetit!

Fried trout with mayonnaise

This dish turns out to be very aromatic and delicate in taste thanks to mayonnaise.

Required ingredients:

  • trout - 2 kg;
  • onions - 2-3 pcs.;
  • mayonnaise;
  • breadcrumbs;
  • vegetable oil;
  • salt pepper.
  • Cooking method:
  1. First you need to clean the fresh fish, gut it, separate the head and fins, rinse well and cut into steaks. Then place the steaks in a deep pan, add salt and pepper. Pour in mayonnaise and mix everything thoroughly. Leave to marinate for 30 minutes without placing in the refrigerator.
  2. Peel the onions and cut into half rings. Then fry it in a frying pan until golden brown and place on a separate plate.
  3. After the fish has been marinated, roll each piece in breadcrumbs and place in a hot frying pan with vegetable oil. Fry each piece on all sides.
  4. Place the cooked fish on a dish, garnishing with fried onion pieces on top.
Bon appetit!

Trout fried in breadcrumbs

Required ingredients:
  • trout - 0.6 kg;
  • eggs - 2 pcs.;
  • onions - 2 pcs.;
  • vegetable oil;
  • flour and breadcrumbs;
  • salt.
  • Cooking method:
  1. First you need to clean the fish, gut it, rinse it well and cut it into pieces. Then sprinkle each piece with salt and roll in flour.
  2. After this, you need to dip each piece in the egg and roll in breadcrumbs.
  3. Heat a frying pan, pour oil into it and place the fish. Fry on both sides until fully cooked.
  4. Place the cooked fish on a dish and pour over the juice formed during cooking. You can garnish with parsley, lemon slices and onion rings.
Bon appetit!

Trout in white wine with shrimp sauce

Required ingredients:
  • trout (fillet) - 450 gr.;
  • half a lemon;
  • white wine - 0.25 cups;
  • vegetable oil;
  • salt pepper.
For the sauce:
  • shrimp - 150 gr.;
  • butter - 25 gr.;
  • flour - 1 tbsp. l.
Cooking method:
  1. First, the fish needs to be washed, salted, peppered and sprinkled with freshly squeezed lemon juice. Leave for 20-30 minutes.
  2. Fry in vegetable oil in a frying pan until golden brown. Then reduce the heat, add white wine and simmer covered for 15-20 minutes.
  3. Prepare the sauce: to do this, boil the shrimp in a small amount of salted water, peel them and put them in a blender. Add to them 4 tbsp. spoons of the water in which they were boiled, and grind everything to the consistency of cream.
  4. In a separate frying pan, fry the flour, add butter, mix everything well and add chopped shrimp. Let the sauce simmer for 3-5 minutes.
  5. Pour shrimp sauce over the finished fish and serve.
Bon appetit!

Armenian dish - Ishkhan

Ishkhan - lake trout. Refers to Armenian cuisine. This is a very simple recipe; you can cook trout even in the presence of guests.

Required ingredients:

  • trout - 1 kg;
  • dry white wine - 100 gr. (you can use homemade vinegar instead of wine);
  • butter - 50 gr.
Cooking method:
  1. Clean the fish, gut it, rinse well and divide into portions. Add salt.
  2. Cut the butter into thin slices - 1.5 mm thick, place on the bottom of the frying pan, and place pieces of fish on top.
  3. If you are using a non-stick frying pan, then cover with a lid, put on low heat and cook for 10 minutes - in this case the fish will turn out in its own juices. If you are using a cast iron frying pan, then you need to pour water so that it covers the fish, cover with a lid, put on low heat and cook for 20 minutes.
  4. Then pour in the wine, cover the pan with a lid and cook for another 5 minutes over low heat.

Place the finished fish on a plate in the form of a whole carcass. You can garnish with olives, lemon slices and pomegranate seeds. They are not only an excellent decoration, but also a pleasant and tasty addition to fish. The dish can also be decorated with fresh tarragon.

Bon appetit!