Trout amber: recipes, caloric content. How to cook trout deliciously and quickly?

Many of us like to eat delicious and healthy fish. Choosing a product in the store for dinner or dinner, we often pay attention to the trout. Amber or marble, rainbow or flathead, river or lake - any of these species will be an excellent decoration of a homemade meal.

The meat of this fish is different: pink, yellow or white. There is a version that the color of the fillet depends on the food of the fish. In any case, regardless of the color of the carcass, it is rich in vitamins and amino acids. Trout is a fatty fish. It is good in fried or boiled. Delicious and fillet steamed or baked in the oven.

Amber trout: caloric content and composition

The fish fillet is very nutritious and tasty. It is valued primarily for the content of useful fatty acids: omega-3 and omega-6. In addition, the composition of the fish includes vitamins B, as well as A, E and D. As for minerals and trace elements, we should mention the presence of phosphorus, sodium, potassium, calcium and magnesium. Trout is amber, the caloric content of which is 97 kcal per 100 grams of the product, is rich in valine, leucine, lysine, alanine, phenylalanine, arginine, aspartic and glutamic acids. Riboflavin and pyridoxine are present in its composition.

Many people do not know how to determine the variety to which trout refers - rainbow and amber? The difference between them is significant - skin color. Thus, the belly of the iridescent has a silver hue. Her back is green, with black spots, on her side a noticeable rainbow strip, which gave the name of this species. At the same time, golden color is characteristic of amber, its fins are painted in orange or red palette.

Technology of preparation

Let's say you decided to please your guests with delicious fish. And the main heroine of your menu is amber trout. For the process to pass as harmoniously as possible, it is necessary to prepare for it. First, the carcass should be scraped off, if any, washed and dried. Secondly, it needs to marinate. This stage is one of the most responsible: to add a lot of spices and seasonings is not necessary, the fish itself has a pleasant delicate taste. Your main task is to strengthen it, to reveal it in full glory, and not to muffle, thus ruining the dish.

How to cook trout deliciously and quickly? The most important secret is simple: remember the components with which fish are most in harmony. This citrus - lemon, mandarin and orange, as well as dairy products - cream, sour cream and yogurt. A very good combination of fillet with cranberries, ginger and white wine. Season it best with thyme and rosemary. After marinating, the fish should be placed in the refrigerator, preferably for a whole night. Remember that different oils for pickling trout are not usually used, as it is a very fatty product by itself.

Trout baked in the oven entirely

This method of cooking is the most acceptable, since it allows to preserve all the nutritious and useful properties of fish as much as possible. In addition, it should be resorted to if the size of the carcass you bought is small. More dimensional fish is better, of course, cut into portions, but a small trout, baked in the oven entirely, will be an excellent solution. Remember that before you send fillets to the oven, you need to marinate it. Use for this purpose the juice of one lemon and a couple of branches of rosemary. Further put the carcass in a special sleeve for baking or wrap it with foil.

Fish is cooked quickly - no more than 30-40 minutes. It is very important not to overcook it. By the way, this recipe is ideal for baking trout not only in the oven, but also in the microwave. It can also come in handy for the owner, who decided to make a carcass for a couple in a multivark. Whichever way you choose, know that the whole fish should be served on a large dish with a side dish: rice, potatoes or vegetables. It can also be cut into portions and spread out on plates.

Recipe for boiled trout

There is another way. Thanks to him you will know how to cook trout deliciously and quickly. This is a boiled fish, which is served with butter and eggs. The ingredients that you will need are: one carcass of fish, a lemon, 200 grams of any vegetables (except cabbage), a little greens. Also, you must first boil a few chicken eggs and buy olive oil, if you do not have one.

Fish cut into large pieces and boil them for 15 minutes. In this case, add to the water bay leaf, a few peppercorns and vegetables: this may be onions, carrots, kohlrabi, parsley. Ready fish is laid out on a dish, decorated with sliced pieces of boiled eggs, and poured with olive oil. Garnished with herbs: dill, parsley or basil.

Steaks of trout

Of course, you can cook fish in any of the above ways, but the fried amber trout in the form of steaks has an excellent taste and aroma, which will especially please your loved ones. In addition, this dish looks royal. And if you decorate it with greens, add garnish and a spoonful of red caviar, you will get the impression that the landlady was working on it for half a day. Ingredients that you need are: 700 grams of trout, half a lemon, 3 tbsp. L. Olive oil, rosemary, pepper and salt to taste.

The fish must be cleaned and gutted. Cut the carcass into steaks, sprinkle with salt, pepper and rosemary, sprinkle with lemon juice. We leave for half an hour to marinate. While the fish absorbs the aromas of spices, we heat the frying pan. Spread the pieces of trout on it and fry it in olive oil for about 8 minutes on one side. We turn to the side. We endure another 5 minutes. After that, we reduce the fire to a minimum. Close the frying pan with a lid and leave the trout stew for another few minutes. Ready steaks are decorated with slices of lemon and greens. As a garnish, serve potatoes in a rustic or plain sauce.

Gefilte fish

With the filling is very good amber trout. Recipes provide and stuffing this fish. To do this you will need: a large carcass of trout, 200 grams of any mushrooms, one piece of lemon, bell pepper and onions, two cloves of garlic, 100 ml of cream, vegetable oil, pepper and salt. Trout should be cleaned, gutted and removed backbone along with bones. Then marinate the fish. First, salt it and pepper, then sprinkle with lemon juice. Leave for 20 minutes.

During this time we prepare the filling: we chop the garlic, cut the onion into half rings, and pepper with straws. Heat the frying pan. On vegetable oil fry onions, then pour mushrooms to it, after 10 minutes - pepper. Then add garlic to the mass, pour in the cream and stand on the fire until it thickens. Cut the remainder of the lemon mugs and put them on a baking sheet, we have our trout on top. Inside the fish, carefully put the filling, the edges of the belly fastening with toothpicks. Cooking at 200 degrees for about half an hour. Before serving, sprinkle with the prepared carcass greens.

Festive dish

Unusually, amber trout can be served on the table. For example, it makes delicious rolls with pineapple and nuts. To prepare the dish you need: 500 grams of fish fillets, a can of canned pineapples, 200 grams of walnuts, one lemon. You will also need a clove of garlic and olive oil.

For starters, we cut trout meat: stripes 1.5 cm thick. Marinue them for 20 minutes in lemon juice and olive oil, pre-salt.

We prepare the filling for rolls: grind the nuts, garlic and pineapples. Mix all the ingredients. We spread on each part of the fillet stuffing, roll up in the form of rolls and place them in a baking dish. We set for five minutes in a preheated oven to 200 degrees. Then we pour the juice from the jar into the fish, in which were the pineapples. And bake for 20-25 minutes at a temperature of 180 degrees. After that, we serve trout to the festive table. Bon Appetit!