Recently, fish dishes have become very popular. Everyone knows about the benefits of omega-3, acids and vitamins contained in such a food product. The hostesses especially liked the trout. This fish is not only low-calorie and healthy, but also very tasty. In addition, there are a lot of options for cooking trout, which cannot but rejoice.
Variety of recipes
Stuffed trout, perhaps, is not only the most popular fish dish among cooks, but also the most refined and effective when served. The fish is in perfect harmony with forest mushrooms. Spicy minced spinach with fennel can add a touch of zest to the trout.
This fish is especially good with creamy sauce, flavored with capers or fresh herbs. Even the seemingly usual combination of fried onions and carrots will give the stuffed trout a special taste and saturate with an incredibly alluring appetizing aroma.
How to cut trout
The preparatory stage plays an important role in the preparation of any dish. Fish is no exception. Trout is recommended to wash, get rid of scales, bones and viscera. The head is not removed. The abdomen rips open along the center line, but not to the end. Allow enough space for future toppings.
Stuffed Trout in the Oven with Mushrooms
For cooking, you must take, in addition to 5-6 trouts, the following products:
- 350 g of champignons.
- One small onion.
- 30 g of almonds.
- Half a can of black olives.
- Fresh parsley.
- Salt.
- A small lemon.
- Vegetable oil.
- Ground pepper.
How to cook
Fish cleaned from the insides should be cut on one side, removing the ridge and ribs along the way. Inside the fish, it is recommended to sprinkle with lemon juice, add a little salt and sprinkle with pepper.
Now go to the preparation of the filling. Stuffed trout baked with mushrooms is prepared according to this recipe. Therefore, we wash the mushrooms, cut the bottom of the legs and cut the mushrooms into small elongated pieces. Do not forget to leave a couple of the most delicious and outwardly attractive mushrooms to decorate the dish. Mushrooms can be fried both in olive and in ordinary vegetable oil. Add finely chopped onion to the mushrooms.
While the mushrooms are fried, finely chop the olives, and chop the almonds with a grater. Mix mushrooms with onions and olives with almonds. We begin the fish with the obtained minced meat. If there are a lot of fillings, fix the edges of the abdomen with toothpicks so that the contents do not leak out during baking.
The oven warms up to 150 ° C. Preparing trout stuffed with extraordinary filling, about 15-20 minutes. To make the fish juicier and softer, pack each carcass in a foil bag.
Trout with vegetables
- Fish - 5-6 pcs.
- Sweet bell pepper in two colors (red, green, yellow, orange - to choose from) - 2 pcs.
- 50-60 g zucchini.
- 50 g of mushrooms (champignons).
- Salt.
- Lemon juice.
- A sprig of parsley.
- Pepper.
- Oil.
Cooking method
The process of preparing fish is exactly the same as in the first recipe. Do not forget about lemon juice, salt and pepper. Fry the mushrooms for the filling lightly in oil. When the excess moisture is gone, add chopped pepper and zucchini to them. Salt a little, add black ground pepper.
For flavor and an extra flavor, put a fresh sprig of thyme or rosemary at the very end of the roasting process. It is not forbidden to add a couple of spoons of high-quality (better than home-made) tomato paste to the filling.
We lay out a square of foil on the table. Sprinkle it a little with vegetable oil. We lay the stuffed trout in the center and wrap the envelope. The oven should already be preheated to + 170 ... + 180 ° C. We send the fish there for 15-20 minutes. This will be enough. 5 minutes before the appointed time we take out the envelopes, open the top, give the fish a little brown on top.
Trout is served, decorated with mushrooms, a sprig of fresh parsley and a slice of lemon.