The trout not for nothing is in great demand among adherents of healthy food. This fish contains a lot of useful substances, since vitamins and finishing with irreplaceable acids an omega-3. And still it is incredibly simple to prepare this product, thus that dishes from it turn out very tasty. The easiest the full-fledged dinner is ready to roast or bake steak – only 20 minutes and.
It is required to you
- - trout steak;
- - salt, black sprinkling pepper;
- - greens;
- - lemon;
- - orange;
- - olive oil;
- - cream;
- - yogurt;
- - honey;
- - mustard;
- - soy-bean sauce.
Instruction
1. Trout steak in preparation time doesn't demand some special marinade or technology of roasting to spoil gentle meat of this fish very difficult –. Nevertheless, you shouldn't keep it long in lemon juice, a soy-bean sauce or any other marinade, otherwise steak will begin to break up during cooking. Time of heat treatment usually varies within 15-20 minutes. If to prepare pieces of such fish longer, meat can become dryish.
2. When it is necessary to prepare really useful dish, bake a trout in a foil – it will turn out juicy and will keep the most part of useful substances. If in shop it was necessary to buy fish entirely, wash up and draw a trout. Carefully wash out an internal part, dry a paper towel. Cut a trout on steaks. Put pieces in a foil, salt also a sprinkling pepper. Add small cut greens. From above put lemon segments. Water with olive oil.
3. Accurately inwrap a trout in a foil. Oven temperature - about 220 wasps. Bake within 20 minutes. The trout is ready. For a delicate, refined taste before roasting, besides a lemon and greens, it is possible to add nuts, fruit, pomegranate juice. It is possible to put also together with fish a few vegetables, for example, the onions cut with thin ringlets, tomatoes or an asparagus – thanks to it also a useful garnish will turn out at once.
4. In traditional option steak is cooked on coals. Here it is important to watch intensity of heat and to use good charcoal. Coals have to be rather hot that fish became covered by a crust, and all juice remained inside. Unlike the professional furnace on which train the cook on a grill it is impossible to establish accurately temperature therefore we measure readiness by eye. Before frying sprinkle trout steak lemon juice. The fish piece is preparing on a grill no more than 10 minutes. As a garnish for a trout give fried or boiled potatoes, rice, vegetables, mushrooms.
5. Use special seasonings for fish. The taste of a dish of basilicas, rosemary, a thyme, garlic, a lemon is perfectly emphasized. Fennel, onions, garlic, a carnation, a chaber, fennel are suitable for stewed, boiled fish more. For a fried fish it is better to use caraway seeds, a melissa, parsley, a coriander, garlic, a garden cress.
6. That the trout had even more delicate taste, it can be pickled previously. For preparation of two steaks will be to mix enough juice of a half of a lemon, couple of tablespoons of olive oil, salt, a black or white pepper - the most suitable option of marinade for this fish. Add a grass or special seasonings at will. Mature steaks in this marinade about 15-20 minutes at the room temperature, and then prepare them in a frying pan or in an oven. In both cases oil doesn't need to be used as it already is a part of marinade, and the small fish won't burn.
7. If there is a wish to regale on a small fish with a crisp, roast steaks in well heated frying pan. Batter or flour aren't necessary – they will only spoil a delicate taste of a trout. On time there is enough 10 minutes – on 5 from each party. Only try to overturn fish accurately to keep a steak form. If a fried fish there is not a hunting, bake it in an oven, having laid out on a foil, but don't close it that the ruddy crust was formed.
8. Very tasty the trout turns out in creamy sauce. For this purpose peel accurately steaks from a thin skin, put in fire-resistant ware with high boards, salt, strew with ground white pepper, sprinkle white dry wine and pour in 100 ml of cream on each steak. Bake within 20 minutes at a temperature of 220 wasps. Strew a ready-to-eat meal with fresh fennel and give to a table with an asparagus or paste.
9. The trout prepared with honey and mustard has unusual taste. For pickling of 1 steak mix in separate capacity couple of tablespoons of a soy-bean sauce, on a teaspoon of Dijon mustard and honey. Smear a piece with this mix and remove during cold for 15 minutes. Later the put time lay out steaks on the baking tray laid by a foil and send to the oven warmed up to 190 wasps for 20 minutes. As a garnish the boiled Indian rice will approach such dish.
10. As marinade it is possible and just to use a soy-bean sauce and seasonings. The trout pickled thus can be baked in an oven in the way described above and to shade its taste, it is better to serve to it mustard and yogurt sauce. For its preparation shake up 100 ml of yogurt with 2 tablespoons of lemon juice, a pinch of a white pepper, a tablespoon of olive oil and 1 h a mustard spoon. Cool and give then to hot steaks of a trout.
11. Tasty the trout prepared in a frying pan or in an oven will seem also with other sauces. For example, it can be given with "Aioli". For its preparation pound couple of garlic gloves in a bowl, it is a little salts and pinch of sugar, add a crude yolk and 100 ml of olive oil. Properly shake up the blender before obtaining dense consistence, then pour in a tablespoon of lemon juice, again shake up, and at the end add small chopped parsley.
12. The juicy dish also turns out from the trout pickled in an orange dried peel. For this purpose mix a pinch of salt, sugar, a little black pepper and a dried peel of one orange. Smear with it steak and remove in the fridge for half an hour. Then rub off a napkin a piece and prepare it on a skovorda or in an oven. To a ready small fish make sauce, having mixed juice of one orange, 2 tablespoons of sour cream, 1 h a spoon of horse-radish and 0.5 h a spoon of apple cider vinegar. Add to it small cut fennel and cool. Serve fish with such sauce and a garnish from new potato. And the glass of dry white wine will be fine addition.