Trout - very tasty and useful fish, it has a refined, delicate flavor, it is rich in vitamins fillets and essential amino acids. The best option of cooking fish - it is baking in the oven in foil. Why in foil? Because with this method of cooking retains all the nutritional and aromatic characteristics of the product, the dish turns out juicy and tasty.
Baked whole trout not only amaze your taste, but please appetizing appearance, making your usual gala dinner!
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Preparation of necessary products
For the preparation of this wonderful dish we need:
This list is enough for baking trout on a simple classic recipe. Since trout has a refined taste, when it is not necessary to prepare a large number of ingredients and spices. Although some interesting options worth paying attention to, and we will discuss below. In the meantime, prepare trout in the classic version.
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The process of cooking
Clean the fish, cut the fins and tail, remove the entrails and gills, well washed and dried with paper towels.
We spread the fish on foil, folded in two layers. Trout carcass rubbed with salt and pepper inside and out.
Cut off a few thin circles of lemon, the rest of the parts of Juice.
Mix the lemon juice with the olive oil and pour the fish from the outside and inside.
Prepared previously mugs lemon cut in half. On one side the carcass do some cross cuts, holding the knife at an angle of 45 degrees and inserted into these incisions slices of lemon peel out.
We fill the belly of salmon chopped parsley.
Raise the edge of the foil and wrap the fish well, so that when baking not emerged juice, while the foil should not fit too tightly. It should be noted that the outflow of juice will cause the fish will dry and will burn, consider this point.
The oven must be preheated. We send our fish in it. Baking temperature - 180 ° C, Time - 30-40 minutes depending on the size of the fish. After 20-30 minutes of baking to get it, we open the top foil and return the trout back into the oven for another 10 minutes to give the fish a bit browned.
Done! We spread our beautiful delicious fish on a platter, sprinkle with lemon juice, sprinkle with chopped herbs. It will be very elegant, if the pre-lay at the bottom of dishes and salad leaves on top of already - fish. Will give a special fresh trout laid out around the sliced vegetables. On a slice of lemon, inserted into the carcass cuts, you can put slices of chopped black olives. To decorate the dish boldly show imagination and your table will be a work of art.
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Try other options for cooking
As we have noted above, an excessive amount of ingredients and spices obscures the real taste of trout. These products, in this case applies to mayonnaise. Yes, baking in the oven with mayonnaise can make any product tasty enough, but the trout, we will not spoil. And the extra calories we do not need. One option preparation for bake cooking can be a simple sauce. To a mixture of juice, lemon and olive oil from the basic recipe add a tablespoon of soy sauce and as much white wine. Soak in this sauce the fish to withstand 15-20 minutes. Then we do everything according to the above recipe.
You can also experiment with stuffing fish before sending it into the oven. We filled the belly of a fish just chopped greens, but greenery can add diced tomatoes and onions. For gourmets there is another option. Try the stuffed trout chopped canned pineapple cubes, add a sprig of rosemary. The filling may also serve boiled rice with a little soy sauce. Another classic stuffing - carrots, grated on a coarse grater, mix with chopped onions with the addition of chopped greens. There are many other variants of the original filling, you can come up with something special for your taste, but do not forget that we are preparing not just fish, and has a unique taste trout, and should not try to drown out the other flavors of its excess.
In conclusion trout as a unique food product.
As a dietary product, trout surely ranks among the delicacies.
Although this fish is not cheap, it is still quite accessible to at least occasionally delight you with their presence at your desk. Bon appetit and good luck!
Red - means a holiday
What do you associate the color red? - In winter, of course, a most beloved and magical holiday - New Year: a shiny balls on the Christmas tree, rosy cheeks walk up the cold rebyatni with Santa hat and colorful dishes of the holiday table.
Special color New Year's feast give gastronomic masterpieces of red fruits - tomatoes and peppers: they not only serve as decoration feast harmoniously flowing into the overall palette of flavors and aromas, but also give owners and their guests a lot of nutrients.
If you find a ripe and fragrant tomatoes in winter is not possible, do not worry - in most of their dishes can be replaced ketchup: prepared with Mediterranean tomato sauce flavor palette profitable emphasize other products. However, before using it, always make sure that ketchup - natural, such as Heinz, that is, prepared directly from the tomatoes without the use of any artificial additives were. This natural sauce, among other things, contains a large number of powerful natural antioxidant lycopene.
So, after we have decided on the basic colors of the festive table, let me offer you some recipes that will make seeing the old year and the new appointment - a small home-cooking show.
To make the evening meal most intense and interesting, for the awakening of appetite, you can start with a "vegetable plate", lined with lettuce leaves, which washed and chopped tomatoes and peppers will look wonderful in conjunction with basil and cilantro, parsley and arugula. They were followed by a hearty snack - fruit stuffed with rice, vegetables, cheese or shrimp.
Tomatoes stuffed with eggs and prawns
Ingredients:
8 tomatoes, ½ kg shrimp, 4 eggs, 2 garlic cloves, 8 tablespoons mayonnaise, herbs, salt and pepper.
Cooking method:
Shrimp boil, drain, cool, peel and finely chop. Cut off tops of tomatoes, using a teaspoon, remove the pulp and seeds, lightly salt the inside. Boil eggs, cool and finely chop (or grate). Garlic chop, mix with chopped eggs, shrimp and herbs, salt and pepper to taste, season with mayonnaise. The resulting mixture Stuff the tomatoes and serve them on the beautiful flat dish.
Because fresh shrimp on the eve of the winter celebrations can be found, perhaps, in an expensive boutique fish, feel free to use frozen. But seafood is not to have caused sickness, you must purchase them in the big stores and under the famous brand.
Peppers stuffed with rice and vegetables
Ingredients:
1 tbsp olive oil 1 zucchini, cut lengthwise into 4 pieces and then into slices the thickness of 0, 5 cm, 1 cup chopped into 4 pieces mushrooms, ½ cup finely chopped onion, 1 chopped clove of garlic, 1 cup of chopped tomatoes, 1 cup cooked rice, 1 can (400g) red kidney beans in their own juice, 1½ cups of tomato ketchup Heinz, 1/3 cup grated Parmesan cheese, 1 tsp dried basil, ½ tsp salt, ¼ tsp dried oregano, 3 cut in half lengthwise peppers
Cooking method:
In a frying pan over medium heat, heat the oil, fry the zucchini, mushrooms, onion and garlic until golden brown, add the tomatoes, rice, beans, ketchup, half of the Parmesan cheese and spices, mix well. Stuff peppers halves with this mixture and put them in the form of drizzle with olive oil or skillet. Cover with a lid or foil and bake in oven for 35 minutes. at 190 ° C. Then open the lid, pour the juice precipitated peppers, sprinkle with remaining cheese and bake for about 20 minutes.
For the preparation of this dish can be used as mushrooms and pre-soaked and boiled mushrooms - they give a wonderful aroma of stuffed vegetables.
In recent years, more and more popular warm salads. Surprise and delight guests
"
Warm tomato salad assorted "
.
Ingredients:
1 kg of red, yellow and orange cherry tomatoes, finely chopped 1 red onion, 8 quail eggs, 4 chopped anchovies, chopped 1 clove garlic, ½ teaspoon grated orange peel and lemon 5 tbsp olive oil, 2 tbsp. l. wine vinegar, salt, pepper, basil and parsley.
Cooking method:
In a frying pan, heat a little olive oil and put it anchovies, garlic and zest. The glassware marinate onions in vinegar for 10-15 minutes. At the same time cook soft-boiled eggs, cool in cold water, peel. Cut tomatoes in halves salt and pepper, sprinkle with pickled onions, fried anchovies simmered, halved eggs, chopped parsley and basil.
Anchovies - small fish, which are sold as salted or in oil. They are better known under the name "hamsa." Some amateur chefs consider it possible to replace them in the dishes spicy salted herring - a matter of taste.
What do you usually served on hot? Maybe this year, for a change, to change the familiar menus and cook delicious and satisfying, but until we have received proper distribution
"Shepherd's pie"
?
Ingredients:
1 tsp olive oil, 400 grams of minced beef, 1 chopped onion, 100 ml tomato ketchup Heinz, 2 sl.l. Sauce "Uochester", 400 ml of water, 200 g of finely chopped carrots, 700-800 g potatoes, 100 ml of milk, 100 g of grated cheese durum (divided in a proportion of 2/3 and 1/3), ¼ tsp thyme, 1 tsp classic mustard, 1 tsp corn starch.
Cooking method:
Heat the oil in a frying pan and quickly fry the minced meat in it to brown in color, add the water and evaporated to 10 min., Stirring occasionally. Add the chopped carrots and onions and continue to cook for another 15 min., Until the stuffing obtains delicate texture. Stir in tomato sauce and Heinz ketchup "Uochester" simmer, stirring occasionally, 10 minutes. At the same time, boil the potatoes, mash with milk, mustard and 2/3 of the cheese and season to taste. Dissolve starch in a little water and stir into the stuffing, to a slightly thickened. Season to taste. Put mince and vegetables in ovenproof dish, cover with a layer of mashed potatoes, sprinkle with the remaining cheese. Bake in a preheated 200 ° C oven for 15-20 minutes. until golden brown. Serve with green peas.
"Uochester", which is also known as "Worcester" - classic English sweet and sour sauce, which is based on vinegar, sugar and fish. Today it is found in many popular recipes, so far it can be used not only in the "shepherd's pie".
Tomato carpaccio
- The original analogue vegetarian classic Italian dish of beef.
Ingredients:
40 g cheese "Parmesan", 100 g pitted black olives, 1 red onion, 1 kg of large tomatoes, 2 tablespoons olive oil, 1 lemon and salt - to taste.
Cooking method:
Scald the tomatoes, remove the peel, cut into 4 pieces, remove seeds. Arrange on a wide flat dish, cover with cling film and press down with something heavy. After 10 minutes, remove the load and the film, the tomatoes with salt, pepper, drizzle with lemon juice, put sliced thin semicircles onions until transparent and sprinkle with finely chopped black olives. Pour a little olive oil and give authentic for half an hour.
If you are not lucky enough to get a real Italian "Parmesan", it will be a worthy substitute for the Lithuanian "Goyus" and "Dzhyugas", or the familiar already "Tilsit cheese".
A lot of joy and take home
"Tender meat lasagna"
That, certainly, will be enjoyed by all without exception.
Ingredients:
1 tbsp. l. olive oil, 1 chopped onion, 1/2 green pepper pod, 200 g sliced mushrooms, 2 cloves of garlic, 1, 5 hours. l. oregano 1/2 tsp thyme leaves, 400 g of ground beef, 150 ml red wine, 400 grams of chopped tomatoes, 4 tablespoons tomato ketchup Heinz, 1 tbsp. l. Sauce "Uochester", 100 g of grated cheese "Cheddar" low fat sheets for lasagne and 800 ml of milk, 80 g of margarine, 100 g of flour and 1/3 hours. l. nutmeg - sauce "Bechamel".
Cooking method:
Place the pan over medium heat, heat the oil and pour, place the stuffing and fry for about 5 min., Until brown. Add onions, peppers, mushrooms, garlic and herbs, cook for 10 minutes. Pour in the wine, reduce heat and stir in tomato ketchup Heinz, tomatoes and sauce "Uochester." Bring to boiling for 10 minutes and evaporated. on low heat.
Prepare the sauce "Bechamel". To do this, pour the milk into the pan with non-stick coating, add the nutmeg and bring to a boil. In a separate container, mix the margarine and flour thoroughly whisk mixture and heat for 2 minutes. Remove the milk from the heat and pour in a little margarine and flour mixture, mix well. When the milk is absorbed, continue to add small portions, stirring constantly.
In a non-stick container lay layers, alternating, meat sauce, sheets for lasagne and "Bechamel" so that the top layer of sauce proved. Sprinkle with cheese, put in a preheated 180 ° C oven and bake for about 40 minutes. To the cheese burnt on the first 20 minutes. cover with foil shape.
Nutmeg has a characteristic peculiar smell and taste rather sharp. For the first time offering home-cooked meals with sauce "bechamel", you can replace that spice any more than usual, such as clove or black pepper.
Many people can not imagine a meal without first courses. Make it a pleasant, cook, choice, cold gazpacho Mediterranean or American hot tomato soup.
Cold soup "Gazpacho"
Ingredients:
½ kg of tomatoes, 300 grams of red pepper, 300 grams of fresh cucumbers, 150 grams of onion, 2 cloves of garlic, 100 ml of olive oil, 2 teaspoons vinegar or juice of ½ lemon, salt and pepper - to taste.
Cooking method:
Cut onion half rings, chop the garlic, peel peppers from seeds and chop into cubes, brushing cucumbers, cut them into slices. Tomatoes pour over boiling water, remove the peel and cut each into 4 pieces. Pour everything into a blender, chop, add vinegar, salt, pepper, butter and whisk. Serve with finely chopped greens and toast.
As the toasts are ideal figured sliced pieces of dried wheat or rye bread, which can be improved, greased with butter, sprinkle with cheese and just a couple of minutes, putting it in the oven.
Tomato soup
Ingredients:
½ kg of tomatoes, 60 g butter, 2 onions, 2 garlic cloves, 2 tablespoons of tomato paste, 1 liter of broth, salt, pepper, parsley, celery and parsley - to taste.
Cooking method:
Chop the garlic, grind it with salt, place in a saucepan, add the finely chopped herbs, roots and onions, pour 200 g of broth, cover the pan with a lid and heat until boiling, then leave on low heat. Scald the tomatoes, peel, cut into cubes and add to the pan along with the tomato paste, salt and pepper. Cook over high heat, stirring occasionally, 15 minutes.
Many people prefer a conventional bulb onions red varieties, but they are more suitable for salads, while the soup is optimally reveals the taste and consistency especially white varieties.
If you are going to celebrate the New Year in nature, grab is easy to prepare and easily warmed up snack - something simple and, at the same time, the original, for example, Mexican
"Chicken Quesadilla"
.
Ingredients:
1 cup chili sauce, 1/2 cup of acute ketchup Heinz, 1 cup sour cream, 8 wheat tortillas, tortilla chips, 3 cups chopped cooked chicken fillets, 3 cups grated Monterey Jack cheese or mild Cheddar, 1 cup chopped red or green pepper, 1 / 4 cup chopped red or white onion, 1/4 cup chopped parsley and coriander.
Cooking method:
Combine chili sauce with ketchup and divide in half the resulting mass. Connect one half of the mixture with sour cream - get the sauce to the finished dish. The second half of smear on tortillas, spread it evenly on top of the chicken, cheese, peppers, onions and chopped fresh herbs. Fold each tortilla in half. Heat over medium heat a large frying pan, drizzle with olive oil and fry the tortillas on both sides until golden brown. Cut into triangles and serve with prepared sauce.
The classic tortilla corn flour will have to search. And if you do not have time for it, replace it with a conventional thin wheat pita. Believe me, the taste of the dish will not be harmed, and the difference is noticeable only frequenter of Mexican restaurants.
