Traditional recipes

Classic baked trout

Classic baked trout

A tasty fish without many bones;)

  • trout 6 pieces,
  • iodized salt,
  • freshly ground pepper,
  • rosemary powder,
  • olive oil,
  • white wheat flour 2 tbsp,
  • 2 tablespoons corn flour.

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Classic baked trout:

The fish is cleaned and washed in plenty of cold water. Season with salt, pepper, rosemary and leave to cool for about 15 minutes. White wheat flour, mix with corn flour. Dress the fish with the flour mixture, then put it in a tray lined with parchment paper, sprinkle with olive oil and bake at 250 degrees, approx. 20 minutes, returning to 10 minutes. Serve hot with panacris polenta and garlic sauce (see recipe here: //retete/mujdei-de-usturoi-31942.html.)


Baked trout recipe in wine and garlic sauce. No butter / sour cream.

Recipe of trout in wine sauce and garlic in the oven is part of the series & # 8220 on as simple as it is tasty & # 8221. The white trout meat will be juicy, aromatic and fine. It is not necessary to use butter / sour cream to get a delicious fish dish. On the contrary, this recipe for baked trout will be suitable for people who are on a diet, etc. I think this recipe is suitable for the whole family, even if it contains a little wine, the alcohol evaporates. However, if you have a baby, you can prepare a slice without wine separately so that mom can sit quietly.


Ingredient:
60 g butter, 100 g brown sugar, 1 egg, 1 teaspoon vanilla extract, 225 g plain flour, sifted, 110 g powdered sugar, 1/2 cup water, 3/4 tablespoon gelatin powder, 1 teaspoon vanilla extract, 8 teaspoons jam raspberry, 150 g dark chocolate, chopped and melted

Ingredient:
500gr. finely chopped lamb organs, a lamb's stomach, 100 gr. thyme, salt, pepper


TROUT RECIPES

Recipes with trout Simple and easy to prepare recipes. Baked trout, fried trout, trout plate are just some of the recipes I propose in this collection.

Here you will find tips and ideas for preparing trout.

Before you see what trout recipes I prepared you be careful to buy fresh fish. It must have a transparent cornea and black pupils. The skin of the fish must be elastic, shiny.

If you don't like cleaning fish you can ask some stores to do it for you.

CLICK ON THE TITLE OF EACH RECIPE AND REACH THE WANTED RECIPE.


Set of 2 vacuum pans (0.7L + 1.2L)

Casserole for marinating 2L

Slow Cooker 4.7L Digital HingedLid

Thanks for the recipe! I made it recently, I followed it strictly and a goodness came out! My only problem was the wine I had one sec. Next time I will choose something else, it seemed to me that it was too strong in the sauce.

mira (Chef de cuisine), February 4, 2013

This is how you prepare trout!

Alexandrina (Chef), July 27, 2012

murigneau (Chef de cuisine), 01 august 2011

Congratulations! The trout is a delicacy. The recipe is very good.

Estera Flori (Chef de cuisine), February 7, 2011

Interesting, I'll try too.

Catalina (Chef), October 21, 2010

constanta proca (Chef de cuisine), May 28, 2010

burdulea maria elena (Chef de cuisine), May 19, 2010

I like trout the most, but also hake.

super recipe especially since it is also polenta

mirey (Chef de cuisine), May 11, 2010

I really like fish, and your recipe is extraordinary! Do you also prepare trout from me ?!

constanta proca (Chef de cuisine), May 4, 2010

A note 10 recipe. Congratulations.

burdulea maria elena (Chef de cuisine), April 25, 2010

valentina ionita (Chef de cuisine), April 25, 2010

I really like fish, and your recipe is great.

diana (Chef de cuisine), April 25, 2010

very good trout, looks very tasty.

constanta proca (Chef de cuisine), March 27, 2010

I think I will prepare such a goodness too!

susu (Chef de cuisine), February 14, 2010

super good, I kill myself after fish

lumi (Chef de cuisine), February 2, 2010

It's my favorite trout fish! Good!

burdulea maria elena (Chef de cuisine), January 21, 2010

Trout is my favorite fish.

valentina ionita (Chef de cuisine), January 18, 2010

bucataria-sylviei (Chef de cuisine), November 26, 2009

Super tempting, we are really looking for a recipe with baked fish, I will try the recipe at the first opportunity.

lucica mihaila (Chef de cuisine), November 25, 2009

I really like what came out. I love cooking fish in every way. I will try this recipe too because I have already salivated with lust.

lumi (Chef de cuisine), November 23, 2009

Trout. yamyyy! It's my favorite fish! The prepared sauce is up to my expectations. Do you still have polenta? Good appetite!


Classic baked trout - Recipes

Recipes

Recipes

Fried trout in cornflakes served with garlic sauce

2 trout cleaned and washed
200 g yogurt
100 g breadcrumbs
200 g cornflakes without added sugar
2 tomatoes
1 lemon
3 cloves of garlic
salt, pepper and paprika

In the first phase, the yogurt is salted-peppered-papier-mâché and mixed well with the lemon juice. Place the trout in this mixture and leave to cool for an hour. In parallel, the breadcrumbs are placed over the lightly crushed cornflakes, and through this mixture the trout are rolled and then fried in oil until they become crispy.
The dish is served with diced tomatoes, crushed garlic, salt and green parsley.

Grilled trout with lemon, olive oil and rosemary

1 trout per person
2 lemons
3 tablespoons olive oil
2 cloves of garlic
1 bunch of green onions
1 sprig of fresh rosemary
50 g butter
salt

Mix the oil with the slightly crushed garlic, salt and lemon juice. Grease the fish with this mixture and leave it like this for 15 minutes. Meanwhile, peel and chop the onion, which you lightly fry in butter. Fill the fish with onions, put them in foil, place a few rosemary sprigs on top of each fish, seal the package and place the fish on the grill for 10 minutes. In addition to the fish, on the grill, you can put the other lemon cut in half and to taste, tomatoes and mushrooms. Serve the grilled rosemary trout with the fried lemon for one minute.

Baked trout fillets with greens and olive oil

As I said and when I made the turkey meat marinated in the oven, it's time to diversify the menu a bit. Let's also eat a little fish because it is healthy and delicious. This time we have trout, next time we try salmon, something other than salmon fillets with mustard sauce.

I didn't use pepper or wine in this recipe, because I also wanted my beautiful 9-month-old daughter to be able to eat a little fish.

2 trout fillets
2 carrots
2 matching onions
3 potatoes
2 red bell peppers
6 cloves of garlic
3 tablespoons olive oil
3 tablespoons water
a bunch of parsley or a few boiled spinach leaves for decoration
salt

After I cut the carrots, peppers and potatoes into rounds, and the onions into scales, I put them in a tray. I also added sliced ​​garlic.

I rubbed the trout fillets with salt and placed them over the vegetables.

I added water and oil, added a little more salt, covered the tray with aluminum foil and put it in the oven. After 30 minutes, I removed the foil and put it back in the oven for another 10 minutes.

Baked trout with vegetables

1 lemon
6 pastravi
dry / fresh thyme or some thyme branches
3- 4 dried onions
2-3 green peppers
2-3 red peppers
3- 4 carrots
1 link green onion
200 g fresh or frozen peas
1/2 cup apart
salt
pepper, freshly ground
olive oil

Cut 1/2 lemon into thin slices and squeeze the other half of the juice.

Season the cleaned fish and wash with salt and pepper to taste.

Insert 1 slice of lemon together with 1 sprig of thyme.

Peel the vegetables, then slice the dried onion halves, bell peppers and slice the carrots and green onions. Put them together with the peas in a large bowl, sprinkle with a few tablespoons of oil, season with salt, pepper and mix well.

Pour into a pan greased with a little oil, add water and bake in the hot oven for about 20 minutes, at 180 degrees or until the vegetables begin to soften.

Remove the tray, place the remaining lemon slices on top of the fish and stop with the lemon juice. Put back in the oven for about 20-25 minutes or until the fish is done.

Serve hot, serving a fish on a plate on a bed of vegetables and lemon slices.

Baked trout with 3 kinds of bell peppers (red, yellow and green)

2 seasoned trout
1 red bell pepper
1 green bell pepper
1 onion
3-4 cloves of garlic
2 large tomatoes, well cooked
a lemon
approx. 100 ml of oil
salt and pepper to taste
aromatic herbs: thyme, coriander, rosemary & # 8211 approx. 1 teaspoon each
green parsley for decoration

Gutted trout, washed well in several waters, dry with a paper towel, sprinkle with a little oil and lemon juice.
Season both outside and inside with salt, pepper and herbs from the list.
Grease a pan with oil, place all sliced ​​vegetables or slices as appropriate (including garlic and lemon slices), sprinkle a little salt and place the trout on top of the vegetable layer. If you want, you can add 4-5 tablespoons of water. I did not put, they left their vegetables and fish enough water to form a sauce in combination with the oil on the bottom of the pan.
Cover the pan with aluminum foil and bake in the oven at 180 degrees for 20 minutes.
Remove the aluminum foil, sprinkle the fish with the sauce formed in the pan and leave it in the oven for another 10 minutes to brown a little on top.
Serve with freshly chopped parsley.

I kept it in the pan

Rustic trout with new rustic potatoes. The trout is ready of the miller, which may sound pretentious, but it just means & # 8220in the style of the miller's wife & # 8221. It can also be made with white fish fillets, just reduce the frying time depending on the thickness.

Ingredients I kept the pan

  • 2 trout (not very large)
  • 1 lemon
  • 40 gr butter
  • 1 tablespoon oil
  • 1/4 bunch of parsley
  • 2 tablespoons flour
  • 1 teaspoon sweet paprika
  • salt
  • black pepper
  • fulgi chili

Preparation Trout in the pan

Clean the trout from the intestines, then cut off the head and tail and if you want the wings. Wipe well with paper towels.

Mix the flour with the paprika on a large plate.

Sprinkle trout with lemon juice everywhere, including inside. Then sprinkle with salt, black pepper and chili if desired, including inside. Roll in flour, cover well, then shake off excess flour.
In a large frying pan (containing fish) heat the oil and half of the butter (use clarified butter here if you intend to fry the trout in several rounds or if the pan is cast iron and heats very hard). Put the trout in the pan and turn the heat to low.

Fry the trout for 5 minutes / part.

Remove the fish on a heated plate (be sure to keep it in the oven until you need it). Sprinkle with chopped parsley.

Drain most of the remaining fat in the pan, leaving about an ochiometric spoon. Add the rest of the butter and shake the pan with back and forth until it melts. Add 3 tablespoons of lemon juice and leave for about 15 seconds.

Pour the lemon butter sauce over the trout, all over the surface.

Serve immediately while hot. I garnished them with new potatoes in the pan, but this time I seasoned them with salt, pepper and chopped clouds (seaweed leaves). I also go well with natural potatoes or steamed broccoli.


I kept it in the oven

You'd say it's very easy to cook a good fish in the oven, but is that so? I have seen many recipes on the net and in all kinds of magazines but tested I can not say that they had a great result. The recipe for baked trout below is an invention of its own, the ingredients are known to everyone but the way it is made, the spices used and a few little tricks make this recipe a Master Chef recipe.

Because today's fish is about 70% aquaculture and is grown with all kinds of grains, the taste is no longer the same as in the wild, so it requires some spices to alleviate the taste. I used parsley and thyme for flavor, wine and butter for a special taste. The trout is a dry fish and does not get along well with olive oil or sunflower but goes well with butter. It is very important that when baking in the oven, grease the fish with the mixture of wine and oil from the pan so that the skin does not dry out or burn.

The vegetables next to it are something that everyone has in the pantry, potatoes, carrots, onions and peppers. Now honestly I added the pepper for the color but the base of the garnish to this recipe remains the potato, the carrot and the cooked red onion. The hot pepper is not too hot :), but it gives a flavor to the vegetables and my advice to try, lately I test almost any food with hot peppers and I see that it works great.

Baked trout with vegetables is a recipe that you can prepare for Easter, Christmas or New Year's Eve and why not on any Sunday. It is a noble food, easy to prepare even for inexperienced housewives with an amazing result and many appreciations from those who will taste it. I recommend you try this wonderful baked trout recipe and follow each step as shown below. I recommend drinking it with a glass of white, semi-sweet wine.


Classic baked trout - Recipes

OUT OF THE OVEN

It's as clear to me as spring water
In which the proud forest mirrors:
He'll like baked trout
And the one who is not a fish fan

  • 2 trout
  • juice from a lemon
  • 50 ml olive oil
  • salt, pepper, dried rosemary, coriander berries, marjoram

WORK PLAN trout in the oven

  1. we clean and wash the fish. Put each piece of fish on baking paper. Massage the fish with the spice mixture and olive oil. We also add the bay leaf
  2. Pour the lemon juice, then close each baking paper at the ends and on top. Place the fish wrapped in baking paper in a heat-resistant tray
  3. We can pour a little water on the bottom of the tray, so that the tray does not burn.
  4. Leave the trout in the oven at 170 degrees for about 1 hour.
  5. Good appetite

The trout is a species of fish that lives especially in low temperature waters, in mountainous, submontane or hilly regions. It is rich in Omega3 fatty acids, vitamin D, folic acid, vitamin B12 and protein, being one of the fish with a low amount of mercury.
It is recommended to consume two servings of fish per week. One serving should not exceed 150 grams.


Classic baked trout - Recipes

Posted by Postolache Violeta on March 24, 2021 in trout recipes recipes with fish recipes for quick release | Comments: 0

Trout "en papillote" meaning baked trout, in baking paper, with which I chose to put some vegetables. The steam that forms inside cooks the fish, and the vegetables will leave their juices, which will give a special flavor. It is an extremely simple technique for preparing fish, in addition it comes with the advantage of no longer having washing dishes, and less smell in the house.
I recommend you too fried trout with polenta and garlic, trout on a bed of vegetables, trout in Meuniere sauce or trout with flavored butter. You can find more trout recipes here. You can find more fish recipes here. (click on the underlined words to reach the recipe page)


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Baked trout

When you find fresh trout, don't miss this experience.

What do you need?

  • 1 trout of 400 g cleaned of scales and eviscerated
  • 2-3 sprigs of fresh thyme
  • 2-3 threads of fresh oregano
  • 2 slices of lemon
  • 5 - 6 cloves of garlic
  • salt, pepper, olive oil.

How do you proceed?

  • Grease the pan with olive oil
  • Salt and pepper the fish on the inside
  • Fill the fish with thyme, oregano, 2 - 3 peeled garlic cloves, 2 halves of lemon slice
  • Salt and pepper the fish on the outside
  • Garnish with thyme, oregano and lemon
  • Sprinkle with a few drops of olive oil
  • Put in the pan 4 cloves of garlic crushed with the side of the knife, uncleaned
  • Preheat the oven (on gas) to 220 ° C
  • Place the tray with the fish in the oven for 20 minutes, then 5 minutes on the grill (with the flame in the oven vault).

Gasket suggestion:

  • polenta and garlic sauce
  • mashed vegetables cooked in chicken soup (carrots, parsnips, celery, potatoes) with butter flavored with herbs.

Wine suggestion:

Have fun and see you healthy again!


Video: Τυρόπιτα κλασική. Yiannis Lucacos (December 2021).