River trout under Worcestershire sauce with anchovies in the oven
Simple recipe for brown trout, baked in the oven
Recipe Oven trout slices
Amazing fish - trout! Its meat can be either red or white, depending on the species. It is found in the seas - large size, weighing several kilograms, as well as in rivers and lakes - small, 10-30 centimeters long. Dishes made from it, are of extraordinary taste. In trout contains polyunsaturated omega-3, an amino acid, a complex of minerals (potassium, calcium, phosphorus, zinc, iron, magnesium, etc.), a number of vitamins and protein in large quantities. In diseases of the cardiovascular system, doctors recommend to eat the fish, because it stimulates the removal of cholesterol from the blood.
It is well known that baking as a way of cooking - it is possible to save the maximum amount of its beneficial properties.
Brown trout can be baked in different ways.
Someone like cooking a whole, many people like to share directly into portions. Today, there are many recipes for baking in the oven for this wonderful fish. Cooking can be a separate product, and can combine with potatoes and other vegetables and cheese.
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River trout under Worcestershire sauce with anchovies in the oven
Ingredients are based on 1 fish. 1 serving - 1 trout. You will need:
1 fish;
1 lemon;
1 tablespoon mayonnaise;
Olive oil;
For the sauce:
1 head of onions;
2 cloves of garlic;
3 tablespoons mustard seeds;
Cinnamon sticks 2, 5 cm;
1, 25 ginger root;
0, 5 teaspoon red pepper;
1 teaspoon black pepper peas;
0, 5 tsp cardamom;
1 teaspoon of clove buds;
0, 5 cups of sugar or its substitutes;
3 anchovy;
0, 5 cups of dark soy sauce;
0, 5 cups sweet soy sauce;
3 tablespoons of salt;
0, 25 cup tamarind pulp;
2 cups of vinegar;
0, 5 teaspoon curry;
0, 5 cups of water.
Cooking method:
First, prepare the sauce. To do this, garlic and onions should be cut as finely as possible. Ginger rub on a coarse grater. Grind the anchovies. The gauze bag to put the mustard seeds, onion, red and black pepper, cardamom, cloves, cinnamon, ginger. Firmly tie. Put it in a pot with a mixture of vinegar, tamarind, soy sauce and sugar. Place the container on the stove and wait until boiling. Reduce the heat and cook for no more than 45 minutes. Anchovies, water, curry and salt together.
Pour into the pan and remove from heat. Wait for the complete cooling of the sauce and pour it into a glass container. Two weeks in the refrigerator to defend, with stirring every 2-3 days, after squeezing the contents of the bag. After 14 days, throw away the gauze with spices and pour prepared sauce a bottle and store in refrigerator.
We turn to cook the trout. The fish gut and rinse well. Rub the pepper and sprinkle with lemon juice. Worcestershire sauce mixed with mayonnaise. Thoroughly lubricate the carcass inside and out with the mixture. Sheet of foil folded in half and fold the edges so as to obtain a boat. Well greased with olive oil. The fish is put on the middle and adjust skirting so they fit snugly. Heat oven to 190 degrees. Preparation time - 25 minutes. Before serving, you can sprinkle a little Worcestershire sauce.
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Simple recipe for brown trout, baked in the oven
This method of preparation is necessary by the way, when a bit of time, and to the table should be something special.
Ingredients:
1 bird brown trout;
0, 5 lemons;
1 teaspoon sugar;
1 teaspoon salt;
Black pepper to taste;
A mixture of pepper to taste;
Provencal herbs to taste.
How to bake
Sugar, salt, a mixture of peppers, black pepper and Provencal herbs mix well in a bowl. Squeeze half a lemon. Juice pour into a container and spices. The fish is gutted and washed well. Coat it with the mixture. Withstand 10 minutes. After tightly wrapped in foil trout. Heat oven to 200 degrees. Add to the workpiece. Bake for 20-25 minutes. Then remove, deploy, and wait for baked fish has cooled slightly, and serve.
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Recipe Oven trout slices
Through this method, you will get a roasting tasty and healthy food in a few minutes. To do this you will need:
1 kg of trout;
100 g of olive oil;
1 lemon;
Olives;
1 teaspoon salt;
Ground black pepper to taste;
Salad.
Cooking method
The fish gut and rinse very well. Then cut portions. In a bowl pour the olive oil, add salt and pepper. The resulting mixture pickle trout pieces should "redeem" in the marinade. Put on a baking sheet and drizzle with lemon juice. Heat oven to 180 degrees. Cook for 15-20 minutes. Lettuce wash and dry. Put them on a plate with olives and lemon slices. Baked fish a little cool and put into portions.
Baked trout - is one of the most useful and delicious food that is simple and a little cooking time.
Contents:
What kind of meat is suitable for ribeye steak?
And how to fry this beautiful piece of meat?
From theory to practice go
Another time to use a different recipe
Let's try to marinate the steak before cooking
If you do not have time to marinate
It is no secret that the steak - it is American cuisine. There is even an opinion that it is the only truly American dishes. Because each come in large numbers to the continent of Europe a native brought a recipe for his favorite cuisine.
Fry the meat were able to even the ancient Romans and Celts.
Preparation of the American steak - an art which is subject to certain rules, making it unique in its own dish, typical for this country.
The recipe is both simple and complicated at the same time.
Fattening calves for meat special beef Aberdeen Angus breed in the United States is controlled by the state. It is a little not the beef that is familiar to the average Russian consumer. Gobies fattened grain feed. Meat obtained from this "marble", with layers of fat between the meat fibers. When cooking fat melts and infiltrates the muscle fibers, giving a juicy steak desired.
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What kind of meat is suitable for ribeye steak?
For ribeye steak take only a piece of meat from the carcasses of the area under the shoulder blade where the muscle tissue adjacent to the edge. There are different types of muscle, and cut ribeye obtained if composed of various pieces of meat with a layer of fat in the middle. Figure similar to the eye, making the name in Russian - "eye-to-edge."
This Ribeye not prepared from fresh and frozen meat. But, because Russia does not have its tradition of cultivating such meat can be bought in supermarkets, luxury cooked meat for steak fast freezing or refrigeration. At the same time it cut pieces of the required thickness, strictly from 3 to 5 cm. Difficult? Expensive? But it's worth it ...
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And how to fry this beautiful piece of meat?
The steak house meat cooked in the oven - josper. Specially trained people constantly maintains the desired temperature. From his work depends on half the battle in preparing the perfect steak. Ordinary Americans when cooking a steak house grill is used, that is roasted meat on the grill over hot coals.
You can cook a ribeye steak on a pan-grill pan or normal.
When cooking at home is very nice to get a thermometer to measure the internal temperature of the food probe, which can plug into a piece of meat, thereby ensuring the necessary degree of roasting it.
First, we define what is necessary to achieve the degree of roasting. They are seven:
"Blue" - quickly fried to form a layer of coagulated protein, to not leak juice. The temperature inside the piece - 46-49 ° C.
"With the blood" - roasted at 200 ° C for 1-1, 5 min. on each side, inside temperature - 50-55 ° C.
"Weak roasting" - at 200 ° C, fry 2-2, 5 minutes on each side, inside temperature - 55-60 ° C, bright pink juice.
"Medium rare," - fried at 180 ° C for 3-3, 5 minutes on each side, the meat temperature 60-65 ° C, light pink juice.
"Almost roasted" - at 180 ° C for 4-4, 5 minutes on each side, in the piece temperature - 65-69 ° C, clear juice.
"Roasted" - cook like the previous one, after roasting bake in the oven, the temperature of the piece - 71-100 ° C, a little bit of clear juice.
"Strong-done" - roasting, baking in the oven. The temperature of meat - 100 ° C, the juice is not highlighted.
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From theory to practice go
To prepare the dish will need:
Ribeye Steaks - packaging is different, the number of optional; if they are frozen, the defrosting may need up to 24 hours straight in the package, in the refrigerator;
Black pepper - 2 tsp .;
Salt - about 0, 5 tsp
And all for a good meat and nothing else is needed. Well, the correct recipe, of course, will not spoil it for frying.
Completely thawed piece should be left to lie at room temperature for half an hour, so that it is uniformly warmed both inside and outside.
Black pepper grind and pour onto a flat plate.
So, to determine the extent to which we roast meat? Put the pan on the fire and it is heated to 200 degrees. Just turn on the oven and, if you will prepare roasted meat.
In the meantime, we salt the steak and sides collapses (not wide plane and the side cover piece) in freshly ground pepper.
And spread ribeye steak in the pan. Frying pan-grill is at the bottom of the rib special, they will leave on the meat striped pattern. To get the characteristic pattern of American steak "in the box" bars have a 90 ° turn in the middle of a piece of cooking on one side.
Flip and also with rotation if desired, fry the meat on the other side.
Time for cooking on each side choose according to the desired degree of roasting. Usually doing moderate to strong roasting. If you select the latter two degree after roasting steak in a frying pan immediately need to shift into a preheated 200 ° C oven on the grill grill for a few minutes.
The meat from the oven and be sure to give it to stand under cover or deep dish.
Swallowing saliva, wait five minutes until the ribeye steak rest and juice it is uniformly distributed.
Then, anticipating, cut the meat into thin slices and ... enjoy.
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Another time to use a different recipe
To prepare meat in this manner you will need a grill. So enticing smell of smoke from the browned ribeye steak and so beautiful podpekaetsya flank from tomatoes in the summer, on the lawn of the house any Russian citizen is quite ready to feel one hundred percent American. Well, if you do not have a grill, lawn or snow, we will manage versions in a skillet. We are still in Russia and not accustomed to this.
The recipe called "Tomahawk" requires such products:
Ribeye, T-bone steak - 400 g;
Cherry Tomatoes on the branches - 2 sprigs;
Garlic - 2 heads;
Champignons small number of pieces, to taste;
Butter for frying;
Several bulblets shallots;
Red wine;
Vinegar;
Whisky - 15-20 ml;
Sea salt, sugar, black pepper - to taste.
Steak with salt and pepper sea salt and freshly ground pepper. Then fry over hot coals until the desired degree of roasting.
If there is no thermometer at hand, the degree of roasting with good accuracy can be defined so. Connect the tips of the thumb and forefinger, without strain. Press pad several times on the thumb, the palm. The meat of such rigidity would correspond approximately to a weak degree of roasting. The thumb and middle - Medium Rare, big and a ring - almost roasted, big and little finger - roasted.
Meat put on the plate for the "rest".
While vegetables cook.
We cut off the tops of heads of garlic, garlic roast on the grill.
Cherry tomatoes hold over the coals, sprinkling salt and sugar.
Mushrooms quartered, fried with shallots, salt and pepper in butter. When stand out the juice from the mushrooms, remove them, and add the juice of red wine and vinegar. Sauce hold on the fire until thickening.
On Steak put fried mushrooms and onions. On both sides of the steak put a head of garlic and sprigs with tomatoes.
Whiskey will need to supply to surprise and please the guests themselves or loved ones. When everything is nicely laid out on a plate, it is necessary to pour a little whiskey around and burn the steak, flambéed. The alcohol will burn quickly, leaving a subtle and delicate fragrance will add a little flavor to meat noticeable.
They say that the recipe flambe appeared in France due to the fault of a careless cook. But the king liked it so much! Try, too, not all the kings indulge in gourmet cuisine.
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Let's try to marinate the steak before cooking
Necessary:
Ribeye steak - 400 g;
One lime;
Soy sauce - tablespoon;
Olive oil - 2 tbsp .;
Chili sauce, black pepper, bay leaf and salt - to taste.
Recipe several non-classical steak in his homeland preparing for no marinade. But to try something new is always helpful. At least in order to decide how to be tastier.
For the marinade, mix the lime juice, soy sauce, oil and chilli sauce. All stir and add salt and spices.
Pre-thawed steak pour the marinade well drag into the meat and leave it for a couple of hours at room temperature, turning the piece from side to side after some time, to well marinated.
Fry the steak on the grill or pan until the desired degree of roasting.
Set aside the meat on a plate to rest and prepare the garnish to decorate dishes and any vegetables. You can fry in a pan, where roasted meat, quarters peppers, cherry tomatoes, garlic head and thick onion rings - everything you want.
Serve on a plate and absorb, purring and purring with pleasure.
Here's another recipe for steak marinated rib eye - for those who like the garlic smell of roasting meat.
Products:
Ribeye steak weighing about 400 g;
Unsweetened yogurt - half a cup;
Lemon or lime juice - 0, 5 tbsp .;
Garlic - two cloves, but the taste;
Ground paprika, black pepper, salt - to taste;
Chopped fresh or dried herbs: parsley, celery.
Mix all ingredients for the marinade. Garlic to push this through the press.
The marinade evenly on the meat and wrap it in foil. Leave in the refrigerator overnight.
Before cooking Preheat the oven to heat and pan.
Quickly fry meat for about 2 minutes on each side, until ready to bring into the oven.
You can use any recipe for pickling marinade for meat - each family has its own secret. The main thing - do not make a cult of the original dishes. In violation of the traditions are always new masterpieces are born.
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If you do not have time to marinate
If you simply can not wait the extra few hours, until the meat marinate or uninvited guests on the threshold, and the steaks just had time to thaw, what do you do in that case?
Will recipe ribeye steak on the cowboy, with the Argentine sauce chimichuri.
Need to take:
Ribeye steak with bone - so called cowboy;
Salt and pepper to taste.
Sauce recipe requires ingredients such as:
Fresh parsley - 200 g;
Garlic - 5 large cloves;
Green onions - 50 g or more;
The pod of red pepper, spicy;
Oregano - 1 tbsp .;
Vinegar - 3 tbsp .;
Olive oil - half a cup;
Salt -1 tsp .;
Black pepper - to taste
For the sauce, herbs and pepper pod with seeds finely chop or grind in a blender, add the oregano and black pepper, salt, vinegar and oil. Let it brew, and yet to do steak.
Red-hot frying pan and fry the steaks to desired degree. Put on a plate and allow the meat to rest for about 5 minutes, covering it with foil.
If you wish to cook grilled vegetables for garnish.
Serve the meat on a plate, top watering sauce chimichuri.
Another recipe will feed a guest house or something brand new again.
Products for cooking:
Ribeye steak - two of 450 g;
Butter - 100 g;
Cognac - 2-3 tbsp .;
Lemon zest;
Salt and coarsely ground black pepper;
Fresh frozen pea pods;
Shallot;
Fresh Thyme - 2-3 sprigs;
Vegetable oil - 2 tablespoons;
Boiled Potatoes - 1 kg;
The yolks of 2 eggs;
Parmesan - 50 g;
Muscat, salt and pepper - to taste.
Thawed steaks left on the table, warmed to. Turn the oven.
Potatoes mashed crush, mix with egg yolks, grated cheese, seasoning and salt. Put in a pastry bag and prepare crispy potato cakes for garnish.
Cover the baking tray with baking paper, to transplant from a pastry bag cakes of any shape, bake at 200 ° C.
In the softened butter gradually add the brandy carefully interfering with each serving. Sodium zest and add the butter, salted and pepper.
Share on foil, form the sausage and cool.
Frozen pea pods quickly cook in 5-7 minutes, Throw in a colander.
Grind the onion and thyme. Fry them in butter, then add the peas. Set aside and let us keep the warm side dish.
Fry in hot skillet steak, let rest and serve an garnished with vegetables and potato cakes. On a piece of meat put brandy butter, let melt slowly, soaking the meat cognac flavor.
Well, everyone at the table! Enjoy your meal, fried fans!
