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Fried trout

Fried trout


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I like fish, and trout is my favorite. I also tried the oven version, but I still think that the best is fried fish. (even if not the healthiest).

  • -trout
  • -salt pepper
  • -White flour
  • -oil for frying
  • -Lemon

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Fried trout:

The trout are cleaned, washed, I prefer them without a head, even if the whole fish is good, I have to say I don't like to see them with my head. :) Salt it, pepper it, if you like it you can also add aromatic herbs, add it to the white flour and fry it in hot oil. Serve with french fries, nature, rice, vegetables, whatever you like. And definitely with lemon. ;)


Recipes with trout Simple and easy to prepare recipes. Baked trout, fried trout, trout plate are just some of the recipes I propose in this collection.

Here you will find tips and ideas for preparing trout.

Before you see what trout recipes I prepared you be careful to buy fresh fish. It must have a transparent cornea and black pupils. The skin of the fish must be elastic, shiny.

If you don't like cleaning fish you can ask some stores to do it for you.

CLICK ON THE TITLE OF EACH RECIPE AND REACH THE WANTED RECIPE.


7 comments to & bdquoPastrav fried & rdquo

Grease the potatoes with a little olive oil and bake them in a tray covered with aluminum foil for 30 minutes. Then I take the foil and leave it for a few more minutes. I hope I helped you :)

Hi Amalia, before I made trout with corn flour, but they are better that way, at least we like it more, more recently I put a little rosemary (dried and chopped) it's very good, it would give a more interesting aroma. Do you know any other methods of cooking trout? I kiss you and I know a lot of people say that, but I still can't help it.

Dear Ancuta, thank you very much, today I posted a recipe with trout, I have another one that I hope to post tomorrow :).


Recipes with trout

See a series of trout recipes and apply them if you want to cook something healthy, consistent and tasty. You will find the best trout dishes in these recipes: baked trout, grilled, fried, salmon trout or rainbow.

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    Recommendations for the introduction of fish (and solid foods & icircn in general) & icircn diet of a baby have changed.

    Fish soup is a cocktail of energy and health for the whole family, Choose a boneless fish, full of Omega 3 fatty acids, and.

    Carrot and fish puree can be a more pleasant alternative for the capricious baby to chicken and vegetable purees.

    Smoked trout salad is a surprise on the traditional Easter table, proposing a tasty combination of vegetables and fish, which will be.

    Potato fish is the favorite dish of the British and not for nothing. I invite you to try fish with au gratin vegetables, a recipe from.

    I rarely ate tasty fish, and that only at fish restaurants, where it was super fresh. But, if you know what to combine it with, really.


    Pan-fried trout with fried pumpkin meatballs

    We want, we don't want, but also on the heat we have to serve something on the plate when your house sits at the table and looks at you for a long time, as if to say & # 8211 well what are you doing, don't you see that we are waiting for you to put something in plate ?!

    It may be hot, but the colds bought from the market or even home-made colds, served with cheese, tomatoes, cucumbers and bell peppers go one day, come two days in a row, no more.

    What to do? Housewives think of recipes that are prepared as quickly as possible to populate the kitchen as little as possible. The thought that does not give them peace, to serve on the plate not anything to find it, but something to please the greedy, is not to be neglected, even if the capricious little ones have grown up and do not turn their heads or open their mouths when you want to put something.

    Every housewife has her own emergency solutions, combining quickly, through pans, ingredients that can be prepared quickly. Among the successful combinations are meat / fish with vegetables, in the pan or on the grill and, as rarely as possible, in the oven.

    Fried or baked vegetable meatballs can be a popular solution. Vegetables of all kinds, fresh, can be found on stalls, in the market (ours, Romanian) and in the market, especially from Turkish or Greek, but also Dutch or Egyptian.

    What ingredients do we use for vegetable meatballs? Only one vegetable or a mixture of vegetables can be used to prepare the meatballs. As vegetables we can use: potatoes, new cabbage, zucchini, bacon, cauliflower, broccoli, carrots, parsley root, celery root, goulash, etc.

    There is no shortage of: dried onions and green onions, dried garlic and green garlic, parsley and green dill.

    To bind the vegetables and give them the shape of meatballs, chicken eggs, grated cheese, wheat flour and breadcrumbs are irreplaceable.

    There are also culinary sophistications in the preparation of vegetable meatballs! Inventive housewives also mix fish with vegetables (canned tuna, white cod, smoked mackerel, smoked trout, etc.).

    They also use spices (especially from the Asian ones), other than the usual Romanian ones: coarse salt, ground pepper, dried thyme, hot peppers, smoked paprika, etc.

    Ingredients needed in the recipe: fresh trout, pumpkin, celery, carrots, parsley root, lemon, yogurt / sour cream, fresh butter, chicken eggs, extra virgin olive oil, rapeseed oil, mutton of sheep / smoked cheese, flour, breadcrumbs, parsley and dill green, garlic, coarse salt, peppercorns, thyme, hot pepper flakes.

    Preparation of pumpkin meatballs.

    Pumpkin meatballs are prepared as in the recipe from turkey liver with fried pumpkin meatballs.

    What other vegetables can be used as a base in this recipe? Fried fish goes well with meatballs from tuchini or new cabbage, with or without potatoes, mixed.

    Preparation of garlic sauce with yogurt and green dill.

    Use fresh garlic, ground in special tongs / wooden spoons, extra virgin olive oil, finely chopped green dill, fatty yogurt, coarse salt, freshly ground peppercorns, lemon juice.

    Ingredients

    • fresh trout,
    • pumpkins,
    • fat yogurt,
    • chicken eggs,
    • fresh butter,
    • extra virgin olive oil,
    • sheep cheese,
    • garlic,
    • Lemon.

    Mix the ingredients in a bowl using a long-tail kitchen spoon.

    Don't mess with the greedy!

    Until the fish is fried, the lustful waiters who roam the kitchen, attracted by the mysterious smells that surround them, can serve on the corner of the table or standing, at the horse's muzzle, as it were, 2-3 hot meatballs, dipped in the sauce prepared for hot. .

    The greedy ones eagerly wait for the pan in which the first series of pumpkin meatballs is fried. When the ready-fried meatballs are removed, on the plate, you can't stop them because they have to cool down.

    If the housewife has not made the mujdei and the appetite does not know edges and / or oprelisti, the meatballs from the pumpkin can be served rolled in fatty yogurt or fat cream.

    The greedy don't need bread, but a slice of fresh homemade bread would work. They will immediately check if the beer put in the freezer has been cooled, preventively, 5-10 minutes before.

    What fish are we buying?

    In this recipe we use fresh trout or salmon trout, fresh.

    Rarely do you find by gallantry over the uneviscerated, even if it is Romanian. The reason invoked by the sellers would be that the owners had access to European funds and that they were forced to eviscerate the fish that is exposed in the gallantry. I guess something else is added to the price (and so quite peppery).

    Directions

    1. Preparation of pumpkin meatballs.
    2. Preparation of garlic sauce with yogurt.
    3. Cleaning fish from scales, gills and inside, washing and drying.
    4. Heat a mixture of extra virgin olive oil and fresh butter in a special fish pan. In the mixture add garlic cloves, anchovies and hot pepper flakes.
    5. Fry whole trout, in a mixture of fresh butter and extra virgin olive oil, over high heat.
    6. Assembly and serving prepared on flat, heated plates.

    Rarely does it stay fresh by gallantry, from one day to the next, to think that the evisceration could be due to the fact that it is not seen that the fish is older than 1-2 days ?!

    Cleaning over scales and inside.

    He would have gutted the fish and removed the mats, but the gills are not removed, and the scales are still in place.

    Clean the fish well, wash under running cold water and let it drain. The ready-drained fish is tamponed with absorbent paper and rolled / not rolled (according to the housewife's preference / will) through wheat flour.

    Rolling in flour can give a more pronounced taste of & # 8220cooking & # 8221 to the fish, which is why many housewives do not roll the fish in flour. I roll it through corn or I don't roll it at all.

    Fry trout in a special fish pan.

    Heat a mixture of fresh butter and extra virgin olive oil in a special fish pan. Add garlic cloves and hot pepper flakes to the formed liquid.

    Well kept secret by professionals! A special flavor is obtained for fried fish if 2-3 anchovies are added to the oil mixed with fresh butter that is heated, which will accentuate the taste of the fish.

    The housewife's secret! The fish rolled in flour, when fried, will form a crispy crust. Fish not rolled in flour can be broken when you turn it over, using a spatula / kitchen tongs.

    The fish is left to fry over high heat, even hot, on one side and turned (using a kitchen spatula) once, so as not to break.

    How do we watch fish fry? Frying the fish is followed on its back, gently stinging the meat with the tip of a knife. The fish is fried when no more blood comes out.

    When the fish is ready fried on each of the sides, sprinkle with lemon juice.

    Assembly and serving of the preparation.

    The dish is served hot on heated plates, with fried sauce dripping on top.

    Next to the fish, put lemon for those who want it more sour.

    Another garnish can be served, for example baked potatoes.

    A cup of garlic sauce is placed around, within reach of the greedy.

    The preparation is served with a glass of white wine, sec.

    Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Fish with vegetables should not be missing, 2-3 times a week, from dishes served for lunch or dinner, if we are concerned about the health of our body. Try this recipe and you will not regret it.


    Method of preparation

    After cleaning and washing the fish well, wipe it with a napkin and squeeze the lemon juice over it and salt and pepper it. Finely chop the sage, put it in a bowl and add the flour, garlic and flakes. We mix them and roll the fish well through the mixture, so that the fish coats nicely on all sides, then we sprinkle it with a little olive oil.
    Heat the pan with 1 tablespoon of oil and fry the trout on both sides.
    Serve immediately, with slices of tomato and lemon, next.

    Fried trout

    The fish is cleaned, washed, salted and sprinkled with the juice of 1/2 lemon. Dry ingredients


    Method of preparation

    After cleaning and washing the fish well, wipe it with a napkin and squeeze the lemon juice over it and salt and pepper it. Finely chop the sage, put it in a bowl and add the flour, garlic and flakes. We mix them and roll the fish well through the mixture, so that the fish coats nicely on all sides, then we sprinkle it with a little olive oil.
    Heat the pan with 1 tablespoon of oil and fry the trout on both sides.
    Serve immediately, with slices of tomato and lemon, next.

    Fried trout

    The fish is cleaned, washed, salted and sprinkled with the juice of 1/2 lemon. Dry ingredients


    2 trout (not very large)
    1 lemon
    40 gr butter
    1 tablespoon oil
    1/4 bunch of parsley
    2 tablespoons flour
    1 teaspoon sweet paprika
    salt, black pepper, chili flakes

    Preparation I kept it in the pan

    1. Clean the trout from the intestines, then cut off the head and tail and if you want the wings. Wipe well with paper towels.
    2. Mix the flour with the paprika on a large plate.
    3. Sprinkle trout with lemon juice everywhere, including inside. Then sprinkle with salt, black pepper and chili if desired, including inside. Roll in flour, cover well, then shake off excess flour.
    4. In a large frying pan (containing fish) heat the oil and half of the butter (use here clarified if you intend to fry the trout in several rounds or if the pan is cast iron and heats very hard). Put the trout in the pan and turn the heat to low.
    5. Fry the trout for 5 minutes / part.
    6. Remove the fish on a heated plate (keep it in the oven until you need it). Sprinkle with chopped parsley.
    7. Drain much of the fat left in the pan, leaving about an ochiometric spoon. Add the rest of the butter and shake the pan with back and forth until it melts. Add 3 tablespoons of lemon juice and leave for about 15 seconds.
    8. Pour the lemon butter sauce over the trout, all over the surface.
    9. Serve immediately while hot. I garnished them with new potatoes in the pan, but this time I seasoned them with salt, pepper and chopped clouds (seaweed leaves). I also go well with natural potatoes or steamed broccoli.

    Method of preparation

    After cleaning and washing the fish well, wipe it with a napkin and squeeze the lemon juice over it and salt and pepper it. Finely chop the sage, put it in a bowl and add the flour, garlic and flakes. We mix them and roll the fish well through the mixture, so that the fish coats nicely on all sides, then we sprinkle it with a little olive oil.
    Heat the pan with 1 tablespoon of oil and fry the trout on both sides.
    Serve immediately, with slices of tomato and lemon, next.

    Fried trout

    The fish is cleaned, washed, salted and sprinkled with the juice of 1/2 lemon. Dry ingredients


    Fried trout in corn crust

    I have told you before that I have been and still am quite capricious when it comes to eating fish. But, as he said a few weeks ago when I published the recipe for nile pikeperch with cream and lemon sauce, I decided to overcome my “fear” of the many bones that fish has and to introduce it more often. in the menu.

    And not only that. I decided to experiment with recipes with different fish that I used to avoid, as is the trout I had heard about because, well, it would have some bones, because it doesn't have many. And I said to convince myself so I started cooking trout.

    I also baked parsley and lemon, but the hunger was too great so it didn't end up being photographed and, implicitly, the recipe won't reach the site yet. More fortunate was the trout fried in cornmeal crust that I managed to photograph, as you can see.

    In other words, and in short, today we have "on the menu" fried trout in cornmeal crust for which we used 2 pieces of ready-gutted trout, about 500 grams.


    Pan-fried trout with fried pumpkin meatballs

    We want, we don't want, but also on the heat we have to serve something on the plate when your house sits at the table and looks at you for a long time, as if to say & # 8211 well what are you doing, don't you see that we are waiting for you to put something in plate ?!

    It may be hot, but the colds bought from the market or even home-made colds, served with cheese, tomatoes, cucumbers and bell peppers go one day, come two days in a row, no more.

    What to do? Housewives think of recipes that are prepared as quickly as possible to populate the kitchen as little as possible. The thought that does not give them peace, to serve on the plate not anything to find it, but something to please the greedy, is not to be neglected, even if the capricious little ones have grown up and do not turn their heads or open their mouths when you want to put something.

    Every housewife has her own emergency solutions, combining quickly, through pans, ingredients that can be prepared quickly. Among the successful combinations are meat / fish with vegetables, in the pan or on the grill and, as rarely as possible, in the oven.

    Fried or baked vegetable meatballs can be a popular solution. Vegetables of all kinds, fresh, can be found on stalls, in the market (ours, Romanian) and in the market, especially from Turkish or Greek, but also Dutch or Egyptian.

    What ingredients do we use for vegetable meatballs? Only one vegetable or a mixture of vegetables can be used to prepare the meatballs. As vegetables we can use: potatoes, new cabbage, zucchini, bacon, cauliflower, broccoli, carrots, parsley root, celery root, goulash, etc.

    There is no shortage of: dried onions and green onions, dried garlic and green garlic, parsley and green dill.

    To bind the vegetables and give them the shape of meatballs, chicken eggs, grated cheese, wheat flour and breadcrumbs are irreplaceable.

    There are also culinary sophistications in the preparation of vegetable meatballs! Inventive housewives also mix fish with vegetables (canned tuna, white cod, smoked mackerel, smoked trout, etc.).

    They also use spices (especially from the Asian ones), other than the usual Romanian ones: coarse salt, ground pepper, dried thyme, hot peppers, smoked paprika, etc.

    Ingredients needed in the recipe: fresh trout, zucchini, celery, carrots, parsley root, lemon, yogurt / sour cream, fresh butter, chicken eggs, extra virgin olive oil, rapeseed oil, mutton of sheep / smoked cheese, flour, breadcrumbs, parsley and dill green, garlic, coarse salt, peppercorns, thyme, hot pepper flakes.

    Preparation of pumpkin meatballs.

    Pumpkin meatballs are prepared as in the recipe from turkey liver with fried pumpkin meatballs.

    What other vegetables can be used as a base in this recipe? Fried fish goes well with meatballs from bacon or new cabbage, with or without potatoes, mixed.

    Preparation of garlic sauce with yogurt and green dill.

    Use fresh garlic, ground in special tongs / wooden spoons, extra virgin olive oil, finely chopped green dill, fatty yogurt, coarse salt, freshly ground peppercorns, lemon juice.

    Ingredients

    • fresh trout,
    • pumpkins,
    • fat yogurt,
    • chicken eggs,
    • fresh butter,
    • extra virgin olive oil,
    • sheep cheese,
    • garlic,
    • Lemon.

    Mix the ingredients in a bowl using a long-tail kitchen spoon.

    Don't mess with the greedy!

    Until the fish is fried, the lustful waiters who roam the kitchen, attracted by the mysterious smells that surround them, can serve on the corner of the table or standing, at the horse's muzzle, as it were, 2-3 hot meatballs, soaked in hot sauce. .

    The greedy ones eagerly wait for the pan in which the first series of pumpkin meatballs is fried. When the ready-fried meatballs are removed, on the plate, you can't stop them because they have to cool down.

    If the housewife has not made the mujdei and the appetite does not know edges and / or oprelisti, the meatballs from the pumpkin can be served rolled in fatty yogurt or fat cream.

    The greedy don't need bread, but a slice of fresh homemade bread would work. They will immediately check if the beer put in the freezer has been cooled, preventively, 5-10 minutes before.

    What fish are we buying?

    In this recipe we use fresh trout or salmon trout, fresh.

    Rarely do you find by gallantry over the uneviscerated, even if it is Romanian. The reason invoked by the sellers would be that the owners had access to European funds and that they were forced to eviscerate the fish that is exposed in the gallantry. I guess something else is added to the price (and so quite peppery).

    Directions

    1. Preparation of pumpkin meatballs.
    2. Preparation of garlic sauce with yogurt.
    3. Cleaning fish from scales, gills and inside, washing and drying.
    4. Heat a mixture of extra virgin olive oil and fresh butter in a special fish pan. In the mixture add garlic cloves, anchovies and hot pepper flakes.
    5. Fry whole trout, in a mixture of fresh butter and extra virgin olive oil, over high heat.
    6. Assembly and serving prepared on flat, heated plates.

    Rarely does it stay fresh by gallantry, from one day to the next, to think that the evisceration could be due to the fact that it is not seen that the fish is older than 1-2 days ?!

    Cleaning fish from scales and inside.

    He would have gutted the fish and removed the mats, but the gills are not removed, and the scales are still in place.

    Clean the fish well, wash it under a stream of cold water and let it drain. The ready-drained fish is tamponed with absorbent paper and rolled / not rolled (according to the housewife's preference / will) through wheat flour.

    Rolling in flour can give a more pronounced taste of & # 8220cooking & # 8221 to the fish, which is why many housewives do not roll the fish in flour. I roll it through corn or I don't roll it at all.

    Fry trout in a special fish pan.

    Heat a mixture of fresh butter and extra virgin olive oil in a special fish pan. Add garlic cloves and hot pepper flakes to the formed liquid.

    Well kept secret by professionals! A special flavor is obtained for fried fish if 2-3 anchovies are added to the oil mixed with fresh butter that is heated, which will accentuate the taste of the fish.

    The housewife's secret! The fish rolled in flour, when fried, will form a crispy crust. Fish not rolled in flour can be broken when you turn it over, using a spatula / kitchen tongs.

    The fish is left to fry over high heat, even hot, on one side and turned (using a kitchen spatula) once, so as not to break.

    How do we watch fish fry? Frying the fish is followed on its back, gently stinging the meat with the tip of a knife. The fish is fried when no more blood comes out.

    When the fish is ready fried on each of the sides, sprinkle with lemon juice.

    Assembly and serving of the preparation.

    The dish is served hot on heated plates, with fried sauce dripping on top.

    Next to the fish, put lemon for those who want it more sour.

    Another garnish can be served, for example baked potatoes.

    A cup of garlic sauce is placed around, within reach of the greedy.

    The preparation is served with a glass of white wine, sec.

    Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Fish with vegetables should not be missing, 2-3 times a week, from dishes served for lunch or dinner, if we are concerned about the health of our body. Try this recipe and you will not regret it.



Comments:

  1. Adron

    Where can I find it?

  2. Dreyken

    May I help you?

  3. Vaughan

    the post is catchy. all the girls are yours. :)

  4. Doramar

    Bombay!

  5. Fezilkree

    I congratulate, the excellent idea

  6. Harrison

    hmm ... I was expecting MUCH MORE pictures after reading the description))) although that's enough)



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