Trout is a royal fish, very oily, juicy and tender, but to have its meat melted in the mouth, the fish must be properly cooked and seasoned. In the recipes below we will tell you how to keep the tenderness of a trout during cooking, using cream as one of the main ingredients.
Trout in cream in the oven
Trout, baked in cream, will be a wonderful decoration of both festive and casual table.
Ingredients:
- trout - 500 g;
- lemon juice - 2 tbsp. spoons;
- dill (chopped) - 1 teaspoon;
- salt, pepper - to taste;
- cream - 600 ml;
- bread breading - 2 tbsp. spoons.
Preparation
Filleted trout are washed and check for the absence of bones. Lubricate the fish outside and inside with lemon juice, sprinkle with chopped dill, salt and pepper. Place the fish on a baking tray and sprinkle with breadcrumbs.
We put trout with cream in the oven for 20 minutes at 200 degrees. We serve ready fish with a light garnish and cream sauce from under it.
Soup with trout and cream
A good use for such nutritious fish as trout will be using it as a basis for soup, for example soup .
Ingredients:
- soup trout set (head, bone) - 1 kg;
- trout fillets - 300 g;
- potatoes - 2-3 pieces;
- carrots - 1 piece;
- leeks - 1 piece;
- onions - 1 pc .;
- cream - 150 ml;
- water - 2 l;
- bay leaf - 1 piece;
- salt, pepper - to taste.
Preparation
Onions, washed soup set, peas of black pepper and bay leaf pour two liters of water and put on fire. Cook the broth for the soup 20 minutes after boiling, taking off the resulting foam.
Finished broth filter, return to a clean pan and put into it diced carrots, potatoes and thin ringlets of leeks. Cook the fish for another 20 minutes, before softening the vegetables,
If you want the soup from the trout with cream to get thicker, then take 3-4 potatoes, boil, and then pour and add the mashed potatoes to the soup.
This dish is very economical, it is not necessary for him to take trout fillets separately, you can buy soup set and carefully disassemble it by typing fish pulp for 3-4 servings.