How to cook trout
You will need - trout, water, salt, herbs and spices to taste
1. Peel the entrails of the trout, cut out the gills, fins, tail, head, rinse the outside and inside of the fish.
2. Put the trout in a saucepan, pour 2-3 liters of fresh cool water to cover the whole trout, cover, leave to boil over medium heat.
3. Reduce heat to low, simmer for 15-20 minutes.
4. Remove the trout from the broth, carefully remove the top skin.
Your trout is cooked!
Trout soup for children
ProductsTrout fillet - 300 grams
Millet - half a glass
Potatoes - 2 tubers
Onions - 1 head
Carrots - 1 piece
Tomato - half
Salt - half a teaspoon
Bay leaf - 1 leaf
How to make trout soup for kids
1. Rinse the trout fillet under running water.
2. Put the fillets in a saucepan, pour 1.5 liters of cold water, let it boil over medium heat.
3. Reduce heat to low, cook fillets for 15 minutes.
4. Wash millet in warm water, pour boiling water for a few seconds.
5. Wash, peel, cut the potatoes in half.
6. Remove a piece of fish from the broth with a slotted spoon, leave the saucepan with the broth over medium heat.
7. Add millet and potatoes to the pan with fish broth, after boiling, cook for 10 minutes.
8. Peel the onion, cut into small squares.
9. Wash carrots, peel, grate on a medium grater.
10. Pour half a tomato with boiling water for a minute, remove the skin, cut into transverse plates 0.5 centimeters thick.
11. Pour oil into a frying pan, heat over medium heat until bubbles appear.
12. Fry onions for two minutes, add carrots, fry for 3 minutes.
13. Put a tomato to the fried vegetables, simmer for 5 minutes.
14. Remove the bones from a piece of fish, cut it into small pieces by hand.
15. Mash boiled potatoes in the soup with a crush.
16. Add fish, fried vegetables, salt, bay leaf to the soup, mix, once again heat the contents of the pan with a crush for several minutes, cook for 10 minutes.
Trout fish soup
Trout fish soup recipeTrout - 500 grams
Potatoes - 3 pieces
Rice - 3 tablespoons
Carrots - 1 carrot
Onion - 1 onion
Garlic - 3 prongs
Lavrushka - 4-5 sheets
Salt, black pepper, dill, parsley, basil, coriander - to taste
Trout fish soup recipe
Peel, gut and rinse the trout; cut into pieces and cook, adding chopped carrots, chopped onion rings and peeled garlic cloves. Divide the boiled trout into boneless pieces, return to the broth.
Peel and dice the potatoes, add to the broth. Rinse the rice and add to the broth too. Add salt and spices and cook together for 15 minutes. Sprinkle generously with herbs before serving. Infuse the ear for 10 minutes under the lid. Serve trout fish soup with boiled chicken eggs.
Fusofacts
How to cut trout1. Use kitchen scissors to rip open the belly of the trout, starting from the side of the tail and moving towards the head, remove the insides.
2. Cut the fins and gills - from the cut along the belly, start cutting the fin on one side, continue cutting, capturing the gills, then make an incision in the middle of the fish's mouth, cutting off the lower jaw, continue cutting the gills and fin on the other side of the carcass.
3. Cut off the fins on the belly, back and tail.
4. Take the trout by the head so that the thumb and forefinger are in the place of the lower jaw, bend the head back and pull towards the tail of the fish. The skin of the trout will stretch and peel behind the head.
5. Cut off the tail.
6. Inside the trout, cut the dark film under the ridge with a knife, scrape off and wash off with running water.
- To increase the chances of buying trout with caviar, you need to acquire a female. The fishes with more saturated color of fins are males. Unlike females, their heads look larger. body and looks pointed.
- The cost frozen trout - from 600 rubles / kilogram (on average in Moscow for July 2019).
- The calorie content of trout is 97 kcal / 100 grams.
- Trout can very rarely be of poor quality, because this fish is sensitive to pollution and dies almost immediately in toxic water.
How to salt trout
ProductsTrout - 1 fish
Sugar - 1 teaspoon
Salt - 2 teaspoons (preferably coarse sea salt)
Pepper, coriander - to taste
Lemon juice - tablespoon
Salted Trout Recipe
Wash the fish under cold water, peel, remove the ridge and bones. Grate trout fillet for salting with a mixture of sugar and salt, to taste - pepper, lemon juice. Wrap in cheesecloth, put under a press and put in the refrigerator. After a day, the trout is salted.
Very fatty trout is salted for 2-3 days, it is better to rub it with a lot of salt (2 tablespoons). It is better to store salted trout in the freezer in a vacuum dish or plastic bag. Cutting salted trout is easier when frozen.