Trout in creamy sauce

Trout is a family of salmonids. It is famous for its excellent taste and is considered an extremely useful product. There are many recipes for cooking trout.

Here is one very simple way of preparing thisfish, which allows to get an unusually tasty and juicy dish. In order to prepare a dish of "trout in cream", the recipe is given below, you will need: 600 g trout fillets, onion bulb, one bell pepper, 50 g butter, half lemon, 100 g sour cream or cream, salt, sunflower oil , pepper.

First we start to prepare the sauce. To do this, it is necessary to cut the onion with semicircles, and the Bulgarian pepper - with straw. In order to cook trout in a creamy sauce, it is preferable to take pepper green, so that it contrasts in color with the reddish trout meat.

The frying pan needs warming up, melting on itButter and simmer a little onion. Then add the pepper to the onions and fry the vegetables for five minutes. To fried vegetables should put cream or sour cream and continue to stew for 5 minutes. The sauce for trout is almost ready, now you should prepare the fish directly. For this, the trout fillet should be washed, cut into pieces 5 cm thick and rub each of them with a mixture of pepper and salt. You can still put a small amount of dry garlic (if desired). Then you have to lay the fish on a baking sheet, greased with vegetable oil. At this stage, the trout can be slightly flavored with lemon juice.

Now you need to take the prepared sauce along withvegetables and cover them with every slice of trout. Cover the fish with foil and put in the oven for baking at a temperature of 200 degrees for 10 minutes. After the time has elapsed, we remove the foil and continue to bake the trout in the cream sauce in an open condition for 5 minutes. Now the dish can be considered ready.

You can also cook trout in sour cream sauce, for this you will need: 3 small trout, half a glass of sour cream, yolks from two eggs, a spoonful of lemon juice.

For marinade it is necessary to take: 0.5 bottles of semi-dry rose wine, a teaspoon of black peppercorn, half a teaspoon of dry thyme and rosemary, a laurel leaf, 1 small onion, salt, 0.5 tablespoons of chopped parsley, black pepper.

First you need to prepare a marinade, mixing allcomponents, put the trout there and hold it for 2-3 hours. Then put the dishes with the trout in the marinade for a small fire and simmer for about half an hour. Lay the trout on a heated dish. The marinade must be filtered and boiled over low heat until about half the glass remains. Egg yolks should be mixed with sour cream, put 1 tablespoon of hot sauce. Then gently pour the mixture into the dishes with the sauce and boil on low heat for 3 minutes, stirring constantly. Put the pepper and salt to taste. Ready trout should be poured half the sauce, and the rest of the pour into the saucepan and serve separately.

You can also cook trout in a creamy saucewith caviar. To do this, you need: half a lemon, pepper, salt, 100 ml of cream 20%, 2 spoons of red caviar, 50 ml of white wine, a plate of processed cheese, a teaspoon of starch, white pepper.

It is necessary to take trout steaks, pepper, salt andpour lemon juice. Put the steaks on a pre-heated frying pan and fry for 10 minutes. It is better to take a grill pan so that the fish is not too greasy. While the trout is roasting, prepare the sauce. To do this, in the heated frying pan you need to pour a little wine, bring to a boil, but do not evaporate. Sprinkle a little, sprinkle with white pepper. Mix the cream with the starch so that no lumps appear, and pour into a frying pan. A little boil. If there is cheese, you can put it.

Then the sauce needs to be cooled a little until warmstatus, otherwise he can take the color from the calf. And only in the cooled sauce add caviar, gently stir and pour the fish with the mixture obtained. Trout in cream sauce with caviar is ready. You can be sure that this dish will appeal to all your household members and guests.