Trout in cream sauce in a frying pan. Recipe with photo

Publication in the group: Recipes in a frying pan

Trout fillets are usually quite thin and tender, making them ideal for pan-cooking. One of the best such recipes that can be used at home is to fry the fish and then stew it in a fragrant creamy sauce. Garlic, lemon juice, white wine and fresh herbs are perfect as flavoring ingredients.

General principles of cooking

By nature, trout is a delicate fish with great flavor that doesn't require too many ingredients or special techniques to perfect it. Therefore, it is recommended to simply cook it in a large frying pan by frying it in oil (olive or butter) and season it with a thick sauce.

The cooking time for such dishes is quite short, since the trout will be completely cooked very quickly. In most cases it will take no more than 30 minutes. for the whole process.

Nutritional and energy value:

Classic recipe in a frying pan

Trout in creamy sauce in a frying pan is a tender and quite aromatic dish. It looks like a real restaurant masterpiece, but can also be made for a weeknight dinner. In addition to being easy to prepare, this fish is also low in calories, so it is suitable even for those who control their weight.

What ingredients will you need?

• 2 fresh trout steaks (200-250 g each);
• 1 small lemon;
• sea ​​salt;
• coarsely ground pepper;
• 1 tsp. all-purpose flour;
• 150-200 ml 10-15% cream;
• 1 tbsp. l. unsalted butter;
• 1 tbsp. l. high quality olive oil;
• green dill;
• refined vegetable oil - for preparing the frying pan.

Step-by-step cooking process

1. The lemon needs to be washed and placed on a cutting board, cut in half crosswise with a sharp knife, and squeeze out the juice using a portioned citrus juicer. A small citrus will yield about 50 ml of juice, and this is enough to marinate fish.
2. Trout steaks should be rinsed under running cool water, then dried thoroughly with paper towels, placed in a deep bowl, seasoned with sea salt and coarsely ground pepper, pour in freshly prepared lemon juice, sprinkle with olive oil and set aside for 20-30 minutes. marinate. As a result, the fish will be saturated with seasonings and citrus juice and will become more juicy and tender.
3. Green dill should be washed under running water in the sink to remove excess moisture and placed on a cutting board, finely chopped with a sharp knife and transferred to a clean plate.

4. Throw butter into a frying pan and place over low heat, stir continuously with a wooden spatula and heat until melted and liquid.
5. Immediately add the flour without ceasing to stir, and then whisk to avoid the appearance of lumps.
6. Next, pour in the cream in a thin stream and vigorously mix the entire contents of the pan.
7. At the end you need to add chopped dill, mix thoroughly again and boil, turn off the stove, cover with a lid and leave the sauce for a while to mix the flavors.
8. A separate frying pan must be greased with refined neutral oil - this can be done with your hands or use a pastry brush.
9. You need to heat it on the stove, then fry the trout steaks until cooked, 3-4 minutes each. on each side.
10. Use wooden spatulas to transfer the finished fish into a container with sauce, dip evenly and leave for a few minutes.
11. While the trout and sauce remain hot, the dish should be served. You can garnish it with caviar or cherry tomatoes, and serve with pieces of warm fragrant bread.

Boiled rice, baked potatoes or mashed potatoes, as well as all types of vegetable salads are good as a side dish for fish with sauce.

Trout steak with vegetables in the oven

Ingredients:

• trout steak (2-3 pcs.);
• onion;
• carrot;
• bell pepper;
• tomato;
• garlic.

Cooking method:

1. Vegetables must be taken in the quantities that you consider necessary. Salt and black pepper to taste.
2. For the sauce: you need cream (about 100 ml), butter (50 g) and a spoonful of flour.
3. First, let's prepare the sauce. Melt the butter in a container and crush a couple of cloves of garlic into it. After a couple of minutes, add flour to the butter, mixing well.
4. When the sauce begins to thicken, pour in the cream in a thin stream. Leave the sauce to cool, stirring occasionally.
5. Place the cleaned steak on a baking sheet and bake in the oven at 180° for literally 10 minutes.
6. At this time, you need to simmer the chopped vegetables in a frying pan. After 10 minutes, place them on a baking sheet with the steak and pour the sauce over everything. Place in the oven for another 15 minutes. This dish not only looks great, but is also very tasty.

In cream cheese sauce

Trout in a creamy sauce in a pan with garlic and Parmesan is a restaurant-quality fish recipe.

Trout in cream sauce with added cheese.

Added vegetables - sun-dried tomatoes and spinach - give this dish a special taste.

What ingredients will you need?

• 4 trout fillets without skin;
• sea ​​salt and coarsely ground pepper;
• 2 tsp. high quality olive oil;
• 2 tbsp. l. unsalted butter;
• 6 cloves garlic, finely chopped;
• 1 small yellow onion, diced;
• 0.3 tbsp. dry white wine (optional, do not replace it with sweet wine);
• 150 g sun-dried tomatoes, cut into strips, without oil;
• 1.75 tbsp. cream 10%;
• 3 tbsp. young spinach leaves;
• 0.5 tbsp. fresh grated parmesan;
• 1 tsp. cornstarch mixed with 1 tbsp. l. water (optional);
• 1 tbsp. l. chopped fresh parsley.

Step-by-step cooking process

1. Heat olive oil in a large frying pan over medium to high heat.
2. Sprinkle the trout fillet on each side with sea salt and coarsely ground pepper and fry in a hot frying pan for 5 minutes. on each side, first with the inside down, and then with the outside (where the skin was located), then transfer to a plate.

3. Melt the butter in the fish juices remaining in the pan, add the garlic and fry until fragrant (about 1 minute), then add the onion and continue frying.
4. Then you need to pour in white wine (if used) and let the mixture thicken a little and decrease in volume, then add the sun-dried tomatoes and cook for 1-2 minutes to release their aroma.
5. Next, reduce the heat to low, pour in 10% cream (or heavy cream) and heat to a low simmer, stirring occasionally, season with sea salt and coarsely ground pepper.
6. After this, you need to add the spinach leaves and let them soften, then add the grated Parmesan, stir, let the sauce simmer for another 1 minute until the cheese melts.
7. To obtain a thicker sauce, place a mixture of cornstarch and water in the center of the pan and continue to simmer, stirring quickly.
8. Then you need to return the trout back to the pan, sprinkle with parsley and carefully pour the sauce over each piece.
9. It is recommended to serve fish with pasta, rice or stewed vegetables.

How to cook trout without frying

Steamed fish is much healthier than fried and tastier than boiled. It retains maximum vitamins and minerals. The main advantage of this dish is that it is prepared without the use of fat, so it turns out to be light and dietary. Cooking in a steamer is quick and easy. And to make it more economical, fill the device’s reservoir with warm or hot water. This will reduce energy consumption.

Ingredients:

• trout steaks – 3 pcs.;
• purple onion – 1 pc.;
• chicken eggs – 1 pc.;
• white loaf - 1 slice;
• milk – 50 ml;
• salt and pepper to taste.

Step by step recipe:

1. Clean the fish steaks and separate the flesh from the bones.

2. Peel the onions and cut into several pieces.
3. Pass the fish and onions through a meat grinder or chop using a blender.

4. Soak white bread in milk. When it swells, combine it with minced fish.

5. Add salt and pepper, beat in eggs. Mix everything thoroughly.
6. Form into small oval or round patties.

7. Pour 1 liter of water into the multicooker bowl. Install a grid that is suitable for steaming food. Place the cutlets on it.
8. Close the multicooker lid and set the “Steam” mode. Cooking time for cutlets is 25-30 minutes. At this time, you can boil rice or any other cereal for them, chop vegetables.

Attention!

Before adding the egg to the minced meat, check it for freshness by immersing it in water. If it goes to the bottom, it means it’s fresh, and if it floats up, it’s lost.

In creamy garlic sauce

Trout in a creamy sauce in a pan with the aroma of garlic and lemon is an easy to prepare, yet luxurious dish. It is recommended to supplement it with finely chopped dill before serving.

What ingredients will you need?

• 1 tbsp. l. high quality olive oil;
• sea ​​salt and coarsely ground pepper;
• 120 g trout fillet;
• 1 tbsp. heavy cream;
• 0.5 tbsp. chicken broth;
• 3 cloves of garlic;
• lemon juice (from 1 fruit);
• 1 tsp. corn starch;
• 1 tbsp. l. water;
• 1 tbsp. l. chopped dill.

Step-by-step cooking process

1. In a medium-sized frying pan, heat the olive oil over low heat.

2. The fish fillet should be salted and pepper to taste, placed in heated oil and cooked for 5 minutes. on each side until the top of the fillet is brown and the middle is slightly pink, then remove and set aside on a plate.
3. Place garlic in a frying pan and fry until tender, then add heavy cream, chicken broth and lemon juice.
4. In a small bowl, whisk the cornstarch and water, pour into the sauce, and let simmer for 3-4 minutes, or until it thickens.
5. After this, you need to return the trout back to the pan and warm it up, sprinkle with chopped dill and serve.

Features of preparing red fish

Trout has a special delicate taste. Without taking into account some of the nuances of preparation, you can ruin the dish. Before frying or stewing fish, it must be carefully prepared. First of all, remove scales, moving from the fish tail to the gills. After this, the carcass must be gutted, washed thoroughly and cleared of mucus. It is not necessary to remove the skin from the trout; you can get rid of it during the tasting process.

If the trout carcass is small, it can be cooked with the head. But you need to get rid of the fins, tail and gills in any case, since they are the ones that give the characteristic bitterness. If the carcass is large, it can be cut into steaks or fillets. Since trout is a fairly fatty fish, the sauce is best prepared from cream with a small percentage of fat content. And now you can further get acquainted with the most interesting ways of preparing it.

In lemon cream sauce

This creamy sauce with fresh lemon juice is refreshing and not heavy like many "creamy" mixtures because it uses sour cream as a base. Light sourness goes well with fatty trout, making it more tender and juicy.

What ingredients will you need?

For the lemon cream sauce:

• 0.75 tbsp. sour cream;
• 2 tsp. Dijon or hot English mustard;
• 0.5 tsp. garlic powder or 1 small clove of garlic, grated;
• 2.5 tbsp. l. fresh dill, finely chopped;
• 1 tsp. lemon zest;
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. milk (or olive oil for extra juiciness);
• 0.25-0.5 tsp. salt;
• 0.5 tsp. white sugar.

For fish:

• 0.5-1 tbsp. l. oils;
• 4 trout fillets (about 125 g each);
• sea ​​salt and coarsely ground pepper.

Step-by-step cooking process

1. It is necessary to mix the ingredients for dill sauce (vigorously so that the sour cream becomes liquid), adjust its consistency with milk and acidity with lemon juice, set aside for 10 minutes. to infuse flavors (if using fresh garlic, it is advisable to set aside for 20 minutes).
2. Pat the fish fillet dry with a paper towel and sprinkle with sea salt and coarsely ground pepper.
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3. Next, you need to heat the oil in a frying pan over low heat, place the fish skin side down, cook for 2 minutes, then turn over and cook on the other side for 1.5 minutes.
4. After this, the fried trout should be placed on serving plates, poured with lemon-cream sauce, and, if desired, garnished with fresh dill and lemon wedges. As a side dish, it is recommended to prepare a salad of raw young zucchini (cut into strips with a vegetable peeler) and grated Parmesan cheese, seasoned with a mixture of grape vinegar and olive oil.

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.

In creamy mushroom sauce

Creamy pan trout cooked with spinach and mushrooms is the perfect midweek lunch or dinner. This dish is bursting with delicious flavors and is easy to make in 30 minutes.

What ingredients will you need?

• 1 tbsp. l. Spanish olive oil;
• 2 fresh trout fillets, 200 g each;
• 2 cloves of garlic;
• 1 small onion;
• 8 champignons;
• 0.5 tbsp. white wine;
• 0.5 tbsp. l. fresh lemon juice;
• 2 tbsp. fresh spinach;
• 0.5 tbsp. Greek yogurt;
• sea ​​salt;
• coarsely ground black or white pepper;
• fresh parsley and lemon wedges.

Step-by-step cooking process

1. It is necessary to chop 2 cloves of garlic very finely, cut into cubes a small onion and champignons (if the stems are tough and fibrous, it is advisable to remove them and use only the caps).

2. Rub 2 chilled fish fillets with sea salt and coarsely ground black pepper.
3. Then you should heat a non-stick frying pan over high heat and pour in 1 tbsp. l. Spanish olive oil, after heating it, place the trout skin side up, press with a wide spatula and hold for about 1 minute, then release and fry for another 3 minutes. This will give you a nice firm crust.
4. Next, you need to turn the fillet over and cook for another 2 minutes, remove from the pan and cover with foil.
5. Using the same frying pan over high heat, fry the chopped garlic and diced onion in the rendered fish oil for 1 minute, then add the chopped mushrooms and mix everything, after 3 minutes. season everything with sea salt and coarsely ground black.
6. Then you need to pour in 0.5 tbsp. white wine and 0.5 tbsp. l. fresh lemon juice, cook for a little over 1 minute, then add 2 tbsp. fresh spinach, stir and simmer until leaves have softened and most of the liquid has evaporated, 2 to 3 minutes. turn off the stove.
7. After the mixture has cooled for 5 minutes, you need to pour 0.5 tbsp into it. yogurt at room temperature and season with sea salt, mix everything until smooth, return the trout fillet to the frying pan and heat over low heat for 5 minutes so that the fish absorbs the flavors of the sauce.

Serve the dish immediately, garnished with a couple of lemon slices and chopped parsley.

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!

Trout with cream sauce is the most suitable holiday dish for any table. This red fish is considered a traditional Russian product, but not all Russians know about the beneficial properties of this fish. Of course, it is certainly tasty and very nutritious, but that’s not all. Trout contains a large amount of useful microelements, Omega-3 fatty acids, its meat is light, easily digestible and dietary. It’s not for nothing that nutritionists use this particular fish as the basis for therapeutic diets. Therefore, this recipe for trout in cream sauce will not only be incredibly tasty, but also very healthy.

Trout baked in cream sauce

Ingredients:

• rainbow trout – 1.5 kg;
• cream 35% – 250 g;
• leek – 100 g;
• Cherry tomatoes – 200 g;
• carrots – 1 pc.;
• lemon – 0.5 pcs.;
• cheese – 50 g;
• salt, pepper, fish seasoning - to taste.

Preparation

So, to prepare trout with cream sauce, take the fish, wash it thoroughly and cut it into pieces. Now carefully separate the meat from the largest piece and remove the bones. You need to try very hard to ensure that the fish fillet is as whole as possible. When all the bones have been removed, cut the trout into small pieces, salt, pepper and season the fish with spices to taste. Add the juice of half a fresh lemon, mix everything well and leave to marinate for about an hour at room temperature.

Without wasting any time, let’s prepare the dressing for the fish. To do this, take the leek and cut it into rings, and grate the carrots on a coarse grater. Cut the garlic cloves into slices and fry all the vegetables in sunflower oil until golden brown. Then mix everything thoroughly and add cherry tomatoes. Fry everything together over low heat, stirring gently occasionally so as not to crush the tomatoes.

Next, prepare the trout sauce. Place a small saucepan on the fire, pour in the cream and heat it over low heat. Then add the flour and whisk thoroughly so that no lumps form. When the mixture is well heated, add the chopped dill and bring everything to a boil, but do not boil!

Now that all the ingredients are ready, let’s start preparing the rainbow trout in creamy sauce. Take a baking dish, put the fried vegetable mixture on the bottom, then lay out the trout pieces and mix everything carefully. Pour cream sauce on top and sprinkle with grated cheese.

Place the dish in an oven preheated to 180°C and bake for approximately 45 minutes. When the time is up, the trout in cream cheese sauce is ready, it’s time to call everyone to the table!

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.

With onion

Pan-cooked trout and shrimp in a creamy sauce is an easy-to-prepare Tuscan-style dish. It is versatile and can be served with any side dish.

What ingredients will you need?

• 450 g trout fillet;
• 300 g shrimp, peeled;

• 1 tbsp. spinach;
• 4 cloves of garlic;
• half a small onion;
• 1 tsp. red pepper flakes, optional;
• 0.5 tbsp. white wine;
• 1 tbsp. heavy cream;
• 0.25 tbsp. chopped parmesan;
• sea ​​salt and coarsely ground pepper;
• oil for frying.

Step-by-step cooking process

1. You need to heat a little oil in a large frying pan over high heat.
2. Trout and shrimp should be seasoned on all sides with sea salt and coarsely ground pepper.
3. Next, you need to put the fish in a hot frying pan, skin side down, and fry for 3-4 minutes, turn over and cook for the same amount, then transfer to a plate.
4. Remove excess oil and fat from the pan, leaving about 2 tbsp. l., and turn the heat down to low, add the onion and cook for 2-3 minutes, or until it becomes translucent.
5. Then you need to add fresh garlic and red pepper flakes, fry for 20 seconds, then increase the heat to medium-high, add white wine and boil until its volume is reduced by half. This will take about 3-4 minutes.
6. Next, add heavy cream, finely grated Parmesan, season everything with sea salt and coarsely ground pepper, put the trout back in the pan along with the shrimp and spinach, cover and simmer for 7-10 minutes, or until the sauce thickens and the shrimp and fish are completely cooked through. won't get ready.
7. This dish should be served immediately, hot.

Tarte dauphinoise with trout and caviar

Category: Snacks

9 ingredients

Cool 400ml cream thoroughly. Using a mandoline grater or food processor, cut the potatoes into thin (2 mm) slices. Line a 28cm springform pan with greased parchment. Sprinkle with salt, pepper and dry thyme.

Place the potatoes slightly overlapping, in layers, sprinkling with warm, salted cream. Pour the remaining warm...

tags: cream potatoes trout red caviar snacks tart

With coconut milk and curry paste

Trout in a creamy coconut milk and curry paste sauce is a great dairy-free option that has the consistency of cream. This is a Thai style recipe that is easy to make and doesn't take much time (only takes about 20 minutes).

Since you get a lot of sauce, you can pour it over not only the fish, but also the side dish.

What ingredients will you need?

For fish:

• 1 tbsp. l. coconut oil;
• 4 trout fillets without skin;
• toasted or oven-dried cashews and a handful of cilantro, to serve.

For the sauce:

• 0.75 tbsp. water;
• 0.5 tbsp. canned coconut milk;
• 4 tbsp. l. cashew butter;
• juice of half a lime;
• 2 tbsp. l. red curry paste;
• 1 tbsp. a spoonful of fish sauce and coconut aminos (can be replaced with soy sauce);
• 2 tsp. grated ginger;
• 0.25 tsp sea ​​salt (not needed if using soy sauce);
• 2 cloves garlic, minced;
• Optional: 1 tbsp. l. honey

Step-by-step cooking process

1. It is necessary to combine all the ingredients for the sauce in a medium-sized bowl and whisk until completely homogeneous.
2. Heat the coconut oil in a large non-stick frying pan over high heat.

3. Dry the trout fillet well with paper towels and place it in hot oil with the inside down (skin side up), fry for 5 minutes, then turn over.
4. Then you should immediately reduce the heat on the stove to medium, pour the coconut milk sauce into the frying pan, cover with a lid and cook for 3 minutes.
5. After this, you need to remove the container from the stove, thoroughly mix the thickened sauce, sprinkle with chopped cashews and cilantro and serve, pouring the sauce over the fish and side dish.
6. If you plan to serve the dish with rice, you need to start boiling it before you start cooking the fish. For a dietary option, you can use cauliflower “rice”. Alternatively, a good side dish for trout in a creamy curry sauce would be steamed sweet potatoes mashed with a little coconut milk, red curry paste and salt.

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Friday, January 22, 2021 12:55 + in the quote book Marishka_AG

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Trout in cream - general cooking principles Before cooking, trout must be prepared. First of all, clean off the scales, moving traditionally, from the tail to the gills. The cleaned carcass should be washed to remove mucus, blotted with a paper towel and gutted. To do this, an incision is made along the abdomen, the entrails are removed, and the gallbladder is taken out with special care. There is no need to remove the skin: it can be removed from cooked fish. If the trout is small in size, it is usually cooked with the head. You will have to cut off the fins, tail and, of course, the gills. They add a bitter taste to the dish. A large carcass can be cut into steaks or fillets. To do this, the fish is cut along the back to the base of the ridge, then the meat is separated by hand from the bones and spine. Trout bones are soft and easy to remove. Since trout meat is fatty, you should buy low-fat cream, no more than 10 percent. They must be fresh. Bake trout in cream in a preheated oven. The optimal temperature is 180 degrees. It will take about thirty to forty minutes for the fish to bake. The exact cooking time depends on the individual characteristics of the oven and the size of the baked pieces. Trout in cream, baked with cheese The classic version of trout in cream involves the use of cheese. The dish turns out tender, juicy, soft. Trout is very easy to cook, and even a beginner can cook with this recipe. Ingredients: • trout carcass weighing 700-800 grams; • a glass of cream; • one hundred grams of cheese; • lemon; • a package of ready-made seasoning for fish; • salt. Method of preparation: Cut the carcass into steaks no thicker than two centimeters. Squeeze the juice from half a large lemon. Grate the cheese on the fine side of the grater. Mix low-fat cream, grated cheese and lemon juice. Place the fish pieces in the pan and add a little salt. Spread the cream cheese sauce over the surface of the fish. Sprinkle with spices from the bag. Place the pan in the oven and bake (the cheese should be browned). Fried trout in cream with herbs In just an hour you can prepare a magnificent dish of trout, fresh herbs and cream. Frying as a way to cook pink meat is quite rare, but this option is definitely worth trying. Ingredients: • half a kilo of trout fillet; • fresh low-fat cream – 300 ml; • lemon; • fresh parsley and dill – small bunches (or a spoonful of dried herbs); • a spoon of vegetable oil; • salt; • a packet of ready-made fish seasoning (optional). Method of preparation: Cut the fillet into portions. Add a little salt to each piece, sprinkle with seasoning, squeeze a little lemon juice on top and leave for fifteen minutes to marinate. Heat a frying pan with oil and quickly fry the trout on both sides for two to three minutes. Heat the cream in a saucepan (do not boil). Place the fish in the cream and simmer over low heat for about fifteen minutes. Chop herbs. Sprinkle the herbs on top of the fish and simmer for another five minutes. Let the trout sit for about twenty minutes and then serve. Trout in cream with mushrooms in a slow cooker A luxurious recipe for trout in cream for lovers of mushroom flavor and multicooker owners. Literally thirty minutes - and you can enjoy the incomparable taste. Ingredients: • three to four thawed trout steaks; • six to seven pieces of medium-sized whole champignons; • a glass of fresh cream; • salt, spices, pepper. Method of preparation: Add salt to the fish steaks, add a little pepper and sprinkle with spices. You don’t need to use seasonings at all to make the mushroom flavor thicker. Place the fish in a bowl. Place whole mushrooms on top of the trout and in the free areas of the bowl. Pour cream over everything. Cook on baking mode for thirty minutes. Whole trout in cream, baked with vegetables. Tomato, onion and cheese are an excellent company for trout in cream. The sauce is spicy-sweet and sour, very tasty. Ingredients: • two or three carcasses of small river trout; • fresh cream – at least 300 ml; • two or three small onions (one for each fish); • three large or five to six small tomatoes; • semi-hard cheese – 250 grams; • salt, spices, pepper. Method of preparation: Rub the fish with salt. Finely chop the onions. Finely grate the semi-hard cheese. Cut the washed and dried tomatoes into thinner rings. Place the fish in the mold. Pour cream over top. Place the tomatoes first on the fish, then the onions. Sprinkle cheese crumbles on top. Bake for about thirty minutes. Trout in cream with yolk sauce An original taste is obtained from trout in a creamy egg sauce. A soft, juicy, tender dish good served with rice or mashed potatoes. Ingredients: • half a kilo of fresh trout fillet; • yolks of three chicken eggs; • a glass of store-bought low-fat cream; • a little vegetable oil; • salt and pepper. Method of preparation: Cut the defrosted fillet into small pieces. Sprinkle each piece with pepper and salt. Heat oil in a frying pan and quickly fry the fish. Two minutes is enough for each side. Beat the yolks with cream. Place the fish in the mold. Pour creamy egg sauce over trout. Bake for no more than fifteen minutes. Trout in cream with onions in a frying pan Onions and butter will give an incomparable taste to this version of trout in cream. The dish is prepared in a frying pan with fresh dill, which gives it a touch of rustic simplicity and lightness. Ingredients: • medium trout carcass (no more than a kilogram); • one hundred grams of butter; • two large onions; • a glass of cream; • pepper, salt; • a bunch of fresh dill. Method of preparation: Cut the butter into thin slices and place half in a frying pan. Fillet the trout and cut into small pieces. Cut the onions into cubes or half rings. Finely chop fresh dill. First place the onion in the oil, then the trout, sprinkle with dill. Pour cream over everything. Spread the other half of the oil on top. Place over medium heat, and after boiling, simmer for about thirty minutes over low heat. Place on plates, garnish with clear lemon slices. Trout in cream with potatoes A complete, hearty dish that looks good on an everyday and holiday table is trout in cream, baked with potatoes. It won’t take much effort, and you will definitely like the result. If the use of vegetable oil and butter seems excessive (trout is already fatty), then these ingredients can be easily omitted from the recipe. In this case, the potatoes are not greased with garlic oil, but simply sprinkled with garlic. Ingredients: • trout carcass weighing up to a kilogram; • kilogram of potatoes; • two hundred grams of cheese; • a cup of cream (300 ml); • a little vegetable oil; • two cloves of garlic; • spoon of butter; • salt, pepper, oregano to taste. Method of preparation: Cut the potatoes into very thin slices or bars. Cut the trout fillet into portions. Medium grate the semi-hard cheese. Grind the garlic with a press or grater. Grease a baking sheet or baking dish with vegetable oil. Place potato slices in pan. Melt the butter and mix with the garlic. Brush the potatoes with garlic oil. Place the fish on top of the potato layer. Cover everything with cheese crumbs. Mix in cream with oregano, salt and pepper. Pour sauce over fish and potatoes. Bake for about fifty minutes until the potatoes are cooked through. If the cheese starts to burn, cover the pan with foil and finish baking. A beautiful golden cheese crust should form. When serving, you can decorate the dish with fresh herbs. Trout in cream with sorrel and broccoli The sour taste of sorrel complements the fatty nature of the trout very well. Boiled broccoli will add piquancy to the dish and make it very beautiful. Ingredients: • kilogram of trout fillet; • a little oil; • two hundred grams of canned sorrel; • half a glass of cream; • seasonings to taste (you can take a bag of Italian herbs), salt, pepper; • broccoli; • fresh dill; • spoon of red game (optional). Method of preparation: Cut the prepared fillet into portions. Season the fish with salt and herbs and pepper. Heat oil (preferably olive oil) and quickly fry the fish on both sides. Place canned sorrel in a frying pan and simmer for about five minutes under the lid. Pour cream over everything and simmer for another five minutes. Boil broccoli. Place trout with cream, broccoli, a spoonful of red game and a sprig of dill into a plate. Trout in cream with shrimp The wonderful taste of trout in cream enhances the piquancy of the shrimp. Lemon, dill, dried herbs, olives complete the flavor bouquet. The subtle almond note is the highlight of this dish. Ingredients: • three to four trout steaks; • two hundred grams of shrimp (already peeled); • a glass of cream; • several pitted olives; • lemon; • fresh dill; • five tablespoons of grated almonds; • dried herbs (oregano, thyme, basil); • a little olive oil; • two hundred grams of cheese; • salt, a mixture of several peppers. Method of preparation: Cut the trout into steaks. Grate the olives into rings (seven to eight pieces). Clean the shrimp. Finely grate the Gouda. Finely chop the dill. Grate almonds. Place the fish pieces in a mold lightly greased with olive oil. Place shrimp on top of the fish. Pour lemon juice over the fish and shrimp. Mix salt with herbs and almond crumbs, add trout. Pour cream over everything. Place dill and olives on top. Cover the dish with cheese crumbs. Cover the top with foil and place in the oven. After half an hour, remove the foil and allow the cheese to bake nicely. Trout in cream - tricks and useful tips Cheeses are often used to prepare trout in cream. For lovers of a delicate, pleasant taste, semi-hard Gouda or Edam cheeses are suitable. They melt easily, have a mild odor, and emphasize the tenderness of the cream. But trout also goes well with blue cheeses. Therefore, for a more refined taste, you can use Dor Blue or Bergader. Instead of a ready-made fish mixture, you can use Mediterranean herb seasoning. It includes oregano, basil, marjoram, tarragon, which also go well with the aroma and taste of trout. Some people love the pure, natural flavor of this delicate fish and don't use any spices. It turns out very tasty too. When frying trout, you need to be careful not to overdo it with oil. You can literally drop a teaspoon into the pan and rub it with a paper napkin over the entire surface. Or you can do without oil altogether if you fry fish in a non-stick frying pan. Before cooking the fish, you can marinate it for an hour in dry white wine with spices. The fish will absorb the marinade and it will be flavorful and not so greasy. When serving, trout can be decorated not only with lemon slices, but also with sprigs of tarragon, parsley, dill, thyme and pomegranate seeds.

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Useful tips and tricks

Cream with a fat content of 10% is a universal product, which is a mixture of cream and milk. If a sauce recipe calls for it, substitutions can be made both ways. To reduce the calorie content of the dish, you should replace them with 2% milk. And to give the sauce thickness and richness, you can use heavy cream instead of 10%.

You can use Greek yogurt instead of sour cream. It is slightly more sour and low in fat. The sauce based on it will be less creamy. In addition to cream and sour cream, the base of a cream sauce can be sour cream or yogurt, as well as plant-based products with a creamy base.

Other tips and tricks for cooking trout in cream sauce are:

• The skin on the fish fillet can be left or removed at your own discretion.

• The trout should be removed from the refrigerator approximately 15 minutes beforehand. before cooking to bring them to room temperature.
• Before frying, you need to wipe the surface of the fish dry with a paper towel to prevent it from sticking to the pan, as well as to obtain an even, appetizing crust.
• Before adding the fish, you need to heat the oil in a large frying pan and make sure it is really hot.
• Salt and seasonings must be added to the trout immediately before cooking to prevent excess juices from leaking out and drying out the fish.
• It is recommended to fry the fillet first with the inside down (skin side up), and then turn it over; you need to cook it for 4-5 minutes. on each side with a thickness of no more than 3 cm (if the piece is thicker, the frying time is increased by 1-2 minutes).
• When trout fillets are cooked, the color change on the sides can be used to determine the degree of doneness. As it cooks, the shade will begin to change towards lightening from the edges to the middle. Once the color of the fish turns pale pink in the center, it is time to remove it. At this stage of frying, the fillet will be tender, juicy and crispy on the outside.
• In addition to the spices specified in the recipe, you can add any other seasonings of your choice to the dish. The main thing is that they are combined with fish and do not interrupt the taste of the main components.
• If you use frozen fish, be sure to defrost it first. To do this, remove the trout from the freezer and set it aside until it warms up to room temperature. Under no circumstances should you defrost it under running hot water or in the microwave, otherwise its taste will be ruined.

When cooking trout in a frying pan according to any of the recipes, you can add a little mustard or white horseradish paste to the creamy sauce. This will make the dish spicy and more flavorful.

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.