A fish

Trout in a creamy sauce


Ingredients for making trout in a creamy sauce

  1. Fresh trout steak 200-250 grams
  2. Small lemon 1 piece
  3. Salt to taste
  4. Ground black pepper to taste
  5. Butter 1 tablespoon
  6. Wheat flour 1 teaspoon
  7. Cream 10-15% fat 150-200 milliliters
  8. Olive oil 1 tablespoon
  9. Fresh dill to taste
  10. Vegetable oil for greasing a baking sheet
  • Main ingredients: Trout, Butter, Cream
  • Serving 1 serving

Inventory:

Kitchen paper towel, Juicer, Cutting board, Knife, Plate, Baking tray, Oven, Frying pan with lid, Kitchen stove, Wooden spatula, Saucer, Serving dish, Hand whisk, Kitchen gloves, Pastry brush

Cooking trout in a creamy sauce:

Step 1: prepare the lemon.


We wash the lemon under running water and put it on a cutting board. Using a knife, cut the citrus into two halves. And now, using a juicer, squeeze the juice from each part of the fruit. From a small lemon should be no more 50 milliliters of juice, and that’s enough for us to marinate the fish.

Step 2: prepare the trout.


We wash the trout steak under running cold water and then wipe it dry with a kitchen paper towel. We spread the fish in a free plate, sprinkle with salt and black pepper to taste, pour freshly squeezed lemon juice, sprinkle the trout with olive oil and set aside to marinate for 20-30 minutes. Over this period of time, it is saturated with the aroma of spices and absorbs lemon juice, which will make the fish softer and more juicy.

Step 3: prepare the dill.


We wash the dill under running water, shake off excess liquid above the sink and put it on a cutting board. Using a knife, finely chop the greens and transfer to a free saucer.

Step 4: prepare the creamy sauce.


Put butter in a pan and put on a small fire. With constant stirring with a wooden spatula, bring it to a liquid state.

Immediately after this, pour the flour into the pan, but at the same time continue to stir everything with a hand whisk so that no lumps form in the sauce. Then pour a thin stream into the mixture of cream and continue to intensively stir everything with the improvised inventory. In the end, if desired, add chopped dill to the sauce, mix everything well again and bring the mass to a boil. After we turn off the burner, and set the sauce aside to insist under the lid.

Step 5: cook the trout in a creamy sauce.


Lubricate the pan with vegetable oil, not forgetting the sides of the container. This can be done with clean hands or use a pastry brush. Then put the trout steak on a baking sheet and bake in the oven at a temperature 180 ° - 200 ° C during 20 minutes. Immediately after that we turn off the oven, and we take out the container with fish by the kitchen tacks. We shift the finished trout with a wooden spatula to a special serving dish (until it has cooled down) and pour it with creamy sauce. Everything, the dish is ready!

Step 6: serve the trout in a creamy sauce.


While trout in a creamy sauce is still hot, the dish should be served. But you can decorate the fish with red caviar or cherry tomatoes and treat the guests with a salad of fresh vegetables and slices of fresh flavored bread.
Good appetite!

Recipe Tips:

- Instead of trout, you can use salmon. That one thing, that the other meat of these fish is very tender, almost boneless and cooks quickly.

- In addition to the spices indicated in the recipe, you can add any other seasonings to your dish at your discretion. The main thing is that they are combined with fish and you like.

- If you use frozen fish, then be sure to defrost it in advance. To do this, simply remove the trout from the freezer and set it aside. Let the fish itself reach room temperature. In no case do not defrost it under running hot water or in the microwave, otherwise the taste of the dish will be spoiled.

- As a side dish for trout in a creamy sauce, boiled rice, mashed potatoes or baked potatoes, as well as all kinds of vegetable salads, are perfect.