Trout in a slow cooker. Steamed recipes in foil, sleeve, whole, with vegetables, sour cream, cream, rice, cheese

Fish is a product that must be in the diet. Marine varieties are especially valuable. For example, trout. It is not difficult to prepare dishes from this red fish. Especially when the kitchen has a miracle saucepan called a multicooker.

Trout is a red sea fish of the salmon family. It differs from its counterparts in its small size - up to 45 cm in length. The weight of the fish rarely exceeds the kilogram mark. The meat can be completely white, yellowish and even pink with light veins. Depending on the habitat and food of the fish.

Trout is an essential food for complete nutrition. This dietary fish (only 80 kcal per 100 grams) is rich in micro- and macroelements, amino acids, fatty acids (Omega-3 and 6), and vitamins. The largest quantities contain vitamins: D, B12, A, macroelements and minerals: sodium, phosphorus, selenium, potassium.

Beneficial effects of trout:

• cholesterol reduction;
• strengthening the walls of blood vessels;
• activation of the brain;
• improvement of heart function;
• stimulation of metabolic processes;
• preventing the development of certain types of cancer;
• prevention of male infertility;
• slowing down the aging process of the body;
• reducing the risk of blood clots;
• increasing the body's defense reactions.

Doctors recommend eating trout for Alzheimer's disease, menopause and PMS in women.

It is necessary to eat trout with caution during pregnancy and lactation. And also for problems with the liver and stomach.

For a couple

Fresh steamed fish retains its natural taste. Its degree of freshness is determined by its color: it should be dim, as in advertising photos.

Simply sprinkle the trout with lemon juice, add your favorite spices and place in a slow cooker (double boiler). There is a classic recipe for cooking trout in a slow cooker.

• Portioned trout fillet 4pcs
• Lemon 1pc
• Salt and spices to taste

Calories: 248 kcal

Proteins: 36.7 g

Fat: 11 g

Carbohydrates: 0.6 g

• If the fish is uncleaned. Clean the trout in the standard way, separate the fillet from the backbone. Divide into 4 equal portions (about 200 grams each). Rinse well and pat dry with paper towel. If the fish is already portioned. Wash under running water, dry with paper towels.

• Sprinkle the prepared pieces with lemon juice, rub with the desired spices, and place in the refrigerator for 25-30 minutes. for marinating.

• After a while, place the marinated pieces into the multicooker bowl, “Baking” mode. Do not lubricate the container with butter or vegetable oil. Cooking time depends on the thickness of the portion. Large pieces take 55 to 60 minutes to cook, and thinner pieces take up to 45 minutes.

• Serve with greens or a light side dish.

  Read also:  Delicious salting of salmon at home - recipe, cooking features and recommendations

Advice. The ideal side dish for this dish would be a salad of fresh seasonal vegetables or mashed potatoes with the addition of green peas. For faster cooking, you can cook trout in foil, using the “Frying” mode.

An easy to prepare dish with a creamy taste. Steamed trout with the addition of vegetables and light sour cream and cheese sauce is a winning combination not only for the dinner table, but also for a holiday feast.

K/B/F/U (portion): 307/29.7/20/2.2

Cooking time: 25 minutes.

Cooking time: half an hour.

Number of servings: 4

You will need:

• Steaks or portioned pieces of trout - 4 pcs.
• Cheese “Russian”, “Smetankovy” - 100 gr.
• Sour cream 25% - 200 gr.
• Bell pepper - 80 gr.
• Tomato - 100 gr.
• Salt, pepper, herbs as needed to taste.

How to cook:

1. In the multicooker, turn on the “Baking” mode. Rub the fillet with spices (you can add lemon juice if desired), place them in a bowl greased with a little oil. Fry for 4 minutes on each side.
2. Wash the vegetables. Peel the pepper, cut into small strips, and cut the tomato into small rings.
3. Grate the cheese and mix with sour cream. Add spices and herbs (optional).
4. Pour 1/3 of the prepared sauce onto the finished fish.
5. Add peppers, tomatoes, grease with the remaining mixture. Cook for 20-30 minutes. When ready, sprinkle with herbs. Serve as a separate dish.

Advice. The dish can be prepared in a conventional oven in foil, increasing the time by 10-15 minutes. This baked fish is no less tasty.

With cream

Trout in a multicooker (recipes for this dish are suitable for different models of multicookers) turns out delicious in both sour cream and cream sauce. For treats, you should take a high-fat dairy product.

What ingredients will you need?

For the dish you need to take:

• trout fillet – 0.5-0.6 kg;
• butter fat – 50-60 g;
• cream (22%) – 200-220 ml;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to prepare the trout fillet: separate the meat from the skin, cut into 3 equal portions.
2. Next, each piece should be greased with salt and spices to taste.
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3. In the next step, you will need to place the following ingredients in the multicooker container one by one: trout meat, cream and soft butter.
4. After closing the lid, select the “Stew” (or “Soup”) mode and set the cooking time to 60-65 minutes.

All that remains is to launch the program and wait for the dish to be ready.

Rules for serving dishes, decoration

The dish is delicious served with a variety of dry side dishes. Even porridge will do. The easiest side dish option would be radish or cabbage salad.

How to cook trout in a slow cooker

Let's take a closer look at how to cook trout in a slow cooker. To do this, all you need to do is put all the ingredients in a bowl, press the button and wait until the cooking time is up. This cooking method allows you to preserve more nutrients and get tender, fragrant and juicy meat. A fresh or chilled carcass is ideal for cooking. But it is also acceptable to use frozen fish. In this case, the carcass should be left to defrost in the general compartment of the refrigerator overnight. This way the structure of the fibers will not be damaged and the meat will not “creep”.

You can cook trout in a slow cooker whole, or by cutting the carcass into steaks. In addition, heads, tails and other “illiquid” pieces of fish are used for soups.

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The basic algorithm for preparing trout for cooking consists of the following steps:

1. Remove scales from trout using a fish scaler or knife. This must be done against the growth of scales.
2. Gut and clean the carcasses from the insides.
3. Rinse the fish under running water.
4. Remove all excess moisture from washed whole trout or steaks with paper towels or napkins.
5. To ensure that the fish is flavorful, it is usually marinated in spices 1.5 hours before cooking. However, you can skip this step. And just wipe the carcass with pepper, salt, sprinkle with lemon juice and vegetable oil.
6. As a dressing for fish, it is permissible to use lemon or pomegranate juice or balsamic vinegar. Herbs - rosemary, dill, cumin, basil - will help emphasize the fishy taste.
7. Before cooking, the multicooker bowl must be lubricated with butter or vegetable oil.
8. The cooking time for trout depends on the chosen dish and the size of the steaks. It varies from 30 to 45 minutes.

Adviсe

To prepare a juicy, tasty and healthy dish, you need to know and apply several tricks:

1. You should purchase medium-sized fish for cooking whole and large fish for cutting into pieces or steaks.
2. Trout is considered an oily fish, so you do not need to use fat or oil to cook it.
3. Trout must be purchased young and fresh, so that when cooked in a double boiler the dish will turn out juicy and tasty.
4. Before steaming fish, it is better to marinate it. For marinating, you can use white wine, lemon juice, and salt.

Interesting! Be sure to use lemon juice, because it helps remove the specific smell of trout.

When eating as a side dish for fish, it is better to use vegetables: broccoli, carrots, peas, corn. Trout also goes well with fresh vegetables: watercress, tomatoes, cucumbers.

Brown rice sprinkled with fish juice is also suitable as a side dish.

Step-by-step preparation

1. Step 1:

   Prepare all the necessary products. You can take the trout in the form of a steak, like I did, or in the form of a trout fillet on the skin - specifically on the skin, because without skin the trout will quickly lose its shape and crumble into pieces. Take fresh fish, preferably not frozen - such fish contains much more useful substances. Chilled trout has a pleasant pink color, the same fish that has been frozen has an orange tint.

2. Step 2:

   Wash the rib and dry well with paper towels.

3. Step 3:

   We only need lemon juice. Therefore, you can also use ready-made factory-made lemon juice - you will need 2 tablespoons. If you squeeze juice directly from a lemon, first wash it with very hot water or even scald it with boiling water - this will allow the lemon to release more juice. I also recommend squeezing the juice through a small sieve so that all the lemon seeds remain in it. Lemon will remove the fishy smell from the fish.

4. Step 4:

   In a slow cooker, you can cook trout either steamed or directly in the bowl. Today I preferred to cook in a bowl. Pour vegetable oil into the multicooker bowl. Since we will be heating the oil, use refined, odorless oils of any plant origin.

5. Step 5:

   Place the fish on the bottom. Place the bowl in the multicooker and cook in the Stewing mode. The standard cooking time in multicookers usually starts at 30 minutes, but for our fish this is a lot and it can turn out a little dry. Therefore, if your model allows, reduce the time to 20 minutes or select the Steam cooking mode - in this mode, the time usually starts from 10-15 minutes.

6. Step 6:

   Salt the finished fish to taste. You can also add some of your favorite herbs or seasonings, for example, herbs de Provence, thyme or rosemary. To my taste, such a noble fish as trout is just wonderful in its taste and does not need any additives. The maximum is a pinch of ground pepper - it won't be too much. Bon appetit!

Diet food

Dietary nutrition may be different, but there are several rules that both people who are losing weight and those who are sick should follow:

1. Monitor your diet. You should eat by the hour, avoid unscheduled snacks, and avoid long hunger strikes.
2. Chew your food thoroughly. The slower a person eats, the faster he will be full and the less he will overeat, since satiety occurs after 20 minutes.
3. Do not eat before bed. A late dinner will cause insomnia, heaviness in the stomach in the morning, problems with bowel movements and excess weight gain.
4. Drink plenty of clean drinking water to reduce appetite, speed up metabolism and remove harmful substances from the body.
5. Do not deny yourself your favorite dishes categorically. Sometimes you can eat your favorite product or dish by slightly changing the recipe and adding more healthy ingredients.

Ingredients:

There are 3 ways to cook trout in a slow cooker:

• steam it
• bake in foil
• fry

Which recipe to choose is up to you. But first you need to properly cut and cut the fish.

Steamed trout in a slow cooker

Steamed trout cooked in a slow cooker has an incredible taste and is very easy to make. The process does not take much time. And the end result is a tasty, tender and very aromatic fish on the table. Vegetables - fresh or boiled - are suitable as a side dish.

Ingredients:

• a kilo of trout steaks;
• 2 sprigs thyme (fresh or dried);
• 1 lemon;
• 200 ml boiling water;
• 2 tbsp. olive or vegetable oil;
• black pepper and salt.

Cooking method:

1. Rinse and dry the steaks.
2. Mix oil and lemon juice in a bowl. Salt and pepper the mixture.
3. Rub the trout with the resulting sauce and leave to marinate for 30 minutes.
4. Pour 200 ml of boiled water into the multicooker container and place the thyme in it.
5. Place the pieces of fish into the cooking dish, after rubbing them again with marinade.
6. Close the device, set the “Steam” mode. It takes 20 minutes to be fully ready.
7. After the sound signal, remove the container with trout. Place on a common platter or serve in portions. Serve hot.

conclusions

Dietary nutrition is suitable for overweight people and with various diseases, as well as for those who want to have good health and an attractive figure. There are a lot of recipes for dietary dishes; they will allow you to eat varied and tasty without limiting yourself. Trout cooked in a double boiler is perfect for people who adhere to the rules of a balanced diet.

How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.

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How to cook fish with aromatic zucchini

How to cook:

1. Wash the fillet under running water and cut into two parts.
2. Check for bones and, if there are any, remove them with special tweezers.
3. Next, pour oil over the slices and coat them thoroughly on all sides. You can use a pastry brush for this purpose so as not to get your hands dirty.
4. Sprinkle with fish spices and massage in.
5. Let marinate for the next ten minutes.
6. Turn on the steamer to warm up and start cooking the zucchini at this time.
7. Wash it with running water and cut off the ends.
8. Cut the fruit into rings of equal thickness.
9. Do the same with zucchini.
10. Peel the carrots, rinse them and cut into bars or strips.
11. Place the fish and carrots in a double boiler for seven minutes.
12. A minute before the end of cooking, add the zucchini and zucchini.
13. Wash the lime and squeeze the juice from one citrus.
14. In a bowl, whisk together remaining oil, lime juice, salt and nutmeg.
15. Remove carrots, zucchini and zucchini from the steamer.
16. Place in prepared dressing, mix and let sit for one minute.
17. Place the trout on plates and arrange the vegetables beautifully next to them.
18. Pour the remaining dressing over the fish.
19. Cut the second lime into wedges and serve with trout.

Trout soup in a slow cooker

A nutritious, but at the same time dietary fish soup can be prepared from trout. It is permissible to use both illiquid pieces - tail, head, and full-fledged steaks for cooking broth.

Ingredients:

• 500-600 g trout;
• 1 onion;
• 2 potatoes;
• 1/2 carrot;
• 30 ml lemon juice;
• parsley root, celery;
• 3 pcs. bay leaf;
• salt to taste;
• greenery;
• water.

Cooking method:

1. Cut the cleaned, gutted and washed trout into large pieces and place in a multi-cooker container.
2. Follow with chopped parsley and celery roots.
3. Cut the onion into cubes, chop the carrots into circles.
4. Cut the peeled potatoes into medium pieces.
5. Add vegetables to fish.
6. Add bay leaf, salt to taste.
7. Boil water separately in a kettle. Pour boiling water over the food.
8. Cook trout fish soup in a slow cooker using the “Stew” mode for 40 minutes.
9. After finishing cooking, pour lemon juice into the ear and throw in fresh finely chopped herbs.

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Entirely

In order for the fish to fit entirely into the bowl, it will need to be carefully rolled.

This will be easier to do if the trout is fresh.

What ingredients will you need?

For the dish you need to take:

• trout – 1 pc.;
• tomatoes (cherry) – 3-4 pcs.;
• lemon (medium) – 1 pc.;
• green onions - 3-4 feathers;
• salt, seasoning.

Step-by-step cooking process

The cooking process includes several stages:

1. First you need to gut the fish, clean it of scales, and also get rid of the head and tail. Afterwards, rinse with cold water and dry lightly with napkins.
2. Tomatoes and green onions must be finely chopped with a knife, then placed inside the trout.
3. Next, the carcass stuffed with vegetables should be rubbed to taste with salt, spices and squeezed lemon juice.

All that remains is to wrap the dish tightly in foil and send it to the multicooker to cook in the “Baking” mode for 40-45 minutes.

Rules for serving dishes, decoration

You can serve trout to the table either whole or pre-cut into pieces. In both cases, the fish is laid out on a dish covered with lettuce leaves.

How to cook steamed trout with garlic butter

How to cook:

1. Peel, wash and chop the potatoes.
2. Pour in water, add salt and place on the stove to finish cooking.
3. Clean the fish both inside and outside, wash and be sure to dry.
4. Rub the trout with salt and pepper on all sides and stuff with sprigs of thyme and rosemary.
5. Place in a steamer for 25 minutes until done.
6. Peel the garlic and press the cloves through a crush.
7. Put butter (100 g) in a frying pan and let it dissolve.
8. Add garlic and fry until golden, not brown.
9. At this stage, the garlic oil can be called ready.
10. Drain the water from the finished potatoes, mash them into a puree with cream and the remaining butter.
11. Wash the cherry tomatoes, do not remove the fruit from the branch.
12. Serve the fish with mashed potatoes. Pour oil over it and place a sprig of tomatoes next to it.