Trout is one of the fish that is excellent for grilling.
- olive oil
- salt ,
- garlic and yogurt
Preparation time: less than 90 minutes
RECIPE PREPARATION Grilled trout:
1. The fish cleaned of scales is grown on both sides approximately every 3 centimeters, salted well, greased with olive oil mixed with basil and lemon juice and left to cool for at least an hour.
2. During this time, the garlic sauce can be prepared as follows. Crushed garlic (2-3 cups) mix with salt, a teaspoon of olive oil and a little lemon juice, add basil and mix with yogurt.
3. The most delicate part is to place the trout on the grill and turn it from side to side without sticking. To do this, make sure that the temperature of the grill is high enough and immediately before placing the trout will be greased. fat.
It fits perfectly with grilled zucchini.
Crispy crust carp
Oatmeal makes fried carp more interesting, tastier.
- 2 carp fillets
- 100 g oatmeal
- 1 or
- 4 tablespoons flour
- frying oil
Method of preparation
Beat the egg, season, then pass each piece of fish through the flour, then through the egg and flakes and fry them for 5 minutes in a hot oil bath. Remove the fish on towels to absorb excess fat. Serve with lemon and a sauce you like.
How to make grilled or pan-fried trout with vegetables and miller's sauce, without getting caught ?!
Today I will explain step by step how to grill or fry trout with vegetables and miller's sauce, without catching it ?!
Have you tried so many times to make fish on the grill or in the pan and it caught the bottom ?! No problem, from now on if you follow a few simple steps you will have a guaranteed success!
I made this simple recipe following your messages and no matter what kind of fish it is, it will have to be prepared the same way.
Why trout ?! Because it is a boned fish, a whole piece and it will have to be handled with care, being a little harder to make than fish fillets.
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During this time we clean the vegetables, we cut the carrot into slices, the bell pepper into slices, the zucchini into half thicker slices, the broccoli if it is too big we cut it into 2-3 pieces.
Prepare the vegetables as follows: put half the amount of butter in a saucepan on the fire, add the carrots, salt and a little water to suffocate. Cook for 7-8 minutes, then add the bell pepper, zucchini and broccoli, sauté for another 3-4 minutes on high heat and set aside.
It's time for the trout, which we will put on a kitchen towel and wipe it very well from excess water, inside, but also outside, so that when you touch it you do not feel it sticking to your fingers.
Season with salt and pepper. And leave it aside for another 10-15 minutes, you will see that after seasoning the salt will extract more water from the fish, so we will wipe it again with a kitchen towel both inside and outside.
Heat a pan with 1-2 tablespoons of sunflower oil and put the pieces of fish only when the pan is hot enough, that means it sizzles well. Let it cook for 1 minute and a half on each side, then reduce the heat to medium, turning the fish again on the first part that was put in the pan and cook for another 2 and a half minutes on each side.
For the sauce, we will put all the ingredients and the remaining butter on low heat, until the butter starts to soften, then we take it off the heat and mix until the composition emulsifies. Do not boil and do not rush that the sauce will be cut.
Preheat the grill beforehand.
The trout are washed inside and out with cold water and dried by dabbing.
Grate the peel of 1 lime, squeeze and cut into slices. The rest of the green lemons are cut into 8 slices each.
Peel the garlic and onion. Crush the garlic, cut the onion in half and into thin slices. Aromatic herbs are washed, drained and the leaves are broken.
The trout are filled with pieces of lime, garlic cloves, half the onion slices and the stalks of herbs.
Using a thread, tie 4 slices of lime on both sides of the trout.
Peel a squash, grate it and slice it into thin slices.
Blanch the peas for 2 minutes in salted water, drain and pass through cold water.
The leaves of the herbs are cut into thin strips and mixed with the rest of the onion, cucumber slices and peas.
The stuffed trout are salted and fried on both sides for 8-10 minutes, over a direct heat, on the grill.
Mix the lemon juice and peel, honey, sesame oil and Wasabi and drizzle over the salad. Remove the thread and slices of lime from the trout and the latter are served with cucumber salad and Wasabi.
Grilled fish (trout)
Grilled fish in the kitchen, without ragging its skin, without confusing it on all sides and especially to choose with a crispy skin and juicy meat.
To the ingredients I would say just that: trout. How many do you need. I had 4, we were 4 in the house.
For a nice grilled fish, I chose to follow a few rules:
- The fish must be well dried by water. Very good. If you choose to salt it before cooking, give it time to leave its water for an hour or two. Which, of course, we'll swallow, absorb with kitchen towels. Even inside the fish, after, of course, I gutted it.
- Do not grease the fish with oil or the grill.
- The grill very, very well heated before putting the fish.
I didn't cut the trout, they were medium in size, but I cut off their heads and tails, which I usually keep for fish soup or stock.
After the grill was very well heated, over high heat, I put the fish on the grill.
I watched when the skin underneath is browned, gently lifting the fish from the tail. It is also easy to see when the meat is white inside, on the grilled side. Then I turned the fish over.
It is preferable not to fry them until they are browned.
I made sure they were made on the other side and that was enough. I took them out on the plate.
I put them on the table with a green salad and basmati and wild rice with lemon
Grilled trout after Jamie Oliver
Cut each trout about 10 times on each side (a cut should be 0.5 cm deep). Grease the fish with olive oil and season with salt and pepper. Fill the fish belly with chopped parsley and lemon slices. Then place the two fish on the hot grill (about 15 cm above the hot coals).
Cut a few small pieces of butter and place them together with the pieces of lemon peel on top of the fish, and the two halves of lemon on the grill next to the fish (obviously with the cut side up).
Leave the fish on the grill for about 6 minutes on each side until the fish turns golden and the skin is crispy. When serving, squeeze the lemon halves over the fish.
- 100 ml of olive oil
- fresh lemon juice
- 3 cloves of garlic
- 2 chili peppers
- ground green pepper (you can also use black pepper)
- a pinch of salt
1. As usual, each grill preparation should start with the preparation of the grill - clean the grill with a wire brush, grease it with oil and heat the grill to a high temperature.
2. Wash the trout in cold water and wipe with a paper towel, ideally.
3. Cut the lemon into slices or pieces and mix it in a larger bowl with the olive oil, lemon juice, chopped chili peppers, ground green pepper and salt.
4. Grease the trout well with this marinade - outside and inside. Put pieces of lemon, a little butter and parsley leaves in her belly. Let the fish ready to rest for about 10 minutes.
5. Place the trout on the grill in aluminum foil or on a grill pan, otherwise it may stick and break.
6. Fry the fish on each side for 7–10 minutes and during this time grease it permanently with marinade.
7. When the trout is ready, season it with salt, put lemon slices around it and sprinkle with the rest of the parsley leaves. You can serve it with boiled potatoes with butter or with a light vegetable salad. Good appetite.
Baked trout & # 8211 step by step recipe
Baked trout & # 8211 step by step recipe with pictures, quick and delicious. How to make a trout in the oven with very crispy skin and juicy meat.
This baked trout recipe was a real revelation when I discovered it. Even so, is it possible to make a trout made in the oven so good and with such crispy skin that it tastes more pleasant than potato chips? Not to mention the taste and the so pleasant contrast between the fine flesh and the crunchy and reddish skin. I said at once that I will never prepare the trout in any other way, especially since, in addition to all the amazing qualities of taste and texture, this wonderful trout is ready in 30 minutes, even less, if you are lucky enough to find the fish ready to fillet as required by the recipe!
In fact, the whole thing goes so fast that you need to carefully synchronize with the garnish & # 8211 which in my case was a polenta, as seen in the pictures & # 8211 so that once the trout came out of the oven to you can serve it immediately, enjoying the incredibly tasty and crunchy skin and the whole tasting experience.
And since I promised you a quick dish, there's no point in telling you stories for too long, I say let's get to work quickly, not before I tell you that I discovered this amazing recipe at Jamie Geller's at Joy of Kosher, adapting it to the equipment provided.
Baked trout with lemon and olives
Baked trout recipe with lemon, black olives, tomato, sliced mushrooms, carrots and onions
Trout with sage dill and tarragon
Trout stuffed with various herbs (dill, sage and tarragon), prepared on a tray with lemon juice and peel
Trout in white sauce
Trout recipe prepared with breadcrumbs, served in white sauce, seasoned with basil, thyme and garlic
2 whole trout, clean
sea salt and black pepper
chopped leaves from a large bunch of fresh parsley
small pieces of butter
2 lemons, one peeled and cut into slices, the other cut into two
Turn the oven to maximum.
Grow each trout 10 times on each side. Each notch must be 0.5 cm deep.
Grease the fish with olive oil, season with salt and pepper.
Fill the abdominal cavity with plenty of chopped parsley and lemon slices.
Place the fish on a wire rack in the oven tray.
Sprinkle the lemon peel on top, add the lemon halves to the tray.
Cover the fish with butter cubes and place in the oven, about 15 cm from the grill.
Bake for about 6 minutes on each side, until crispy and golden.
Squeeze the lime & acircia from the pan over the fish and serve with a salad.