Trout - expensive fish, from which from time immemorial to cook the most delicious and tasty dishes, such as dishes to the royal table. However, over time the fish become much more accessible thanks to its artificial breeding. Today trout dishes at least occasionally can not afford one. The main thing - properly cook fish to fully enjoy its delicate flavor.

The first acquaintance

It is interesting that in stores under the name "Trout" can be sold different kinds of salmon. It is the most gentle and Norwegian trout and the famous Sevan and marble trout, and salmon Clark, and rainbow trout, and big-trout and many other types of river, lake and sea fish. To distinguish the different types of external differences can be very difficult even for an expert, to say nothing of ordinary consumers.

Coloration of even one species is very variable: it depends on the conditions in which the trout grew. Meat trout can also be of different colors - from white to yellow and from pale pink to deep orange. It is believed that the freshwater trout meat is paler than the sea. When growing trout in artificial conditions to feed the fish special pigments are added, so that the meat becomes attractive trout rich pink hue.

All species of trout in its own tasty. But the best are considered to Norwegian and rainbow trout, and from freshwater - Sevan trout, which is caught in Armenia.

Tasty and healthy

Trout is not only very tasty but also extremely useful. As part of this fish is high in protein and healthy fish oils, vitamins and minerals. Trout contains large amounts of omega-3 fatty acids, which are essential for the health of the heart and blood vessels. It is believed that regular consumption of trout for many years to help maintain health, serve for preventing a variety of diseases.

At the same time, many doctors are skeptical and trout do not recommend too carried away dishes from her. Paradox? Not at all. Raised in the wild trout is really very useful, but this fish - a rare guest on the shelves. More often, the sale can be found in farmed trout. And this fish, often stuffed with growth hormones and other artificial additives, is really better not to abuse.

Trout can be prepared a variety of dishes - from appetizers and soups to pies and hot. It is best to buy the whole trout, possibly even nepotroshenoy. This fish is always fresh and cheaper than fillets, steaks and cuts, in addition, it can be prepared from several dishes. For example, fillets go for pickling, and from bones, tail and head had an excellent ear.

Culinary secrets

Trout deservedly loved by gourmets and chefs for their surprisingly delicate taste, a small amount of bone, as well as for the fact that this fish when cooking is almost impossible to screw up. Trout can be eaten even raw, it is no coincidence that this fish is often used for cooking Japanese sushi Sushi - Japanese delicacy   and sashimi. However, safer still be subjected to a heat treatment the fish before cooking or freezing.

Perhaps the worst thing that can be done with trout - is it dry up. So cooks do not recommend prolonged heat treatment for this species of fish. It is better to finish cooking for a few minutes before the required than a couple of minutes later.

Another secret of making delicious dishes from trout should not be abused spices. They do not spoil the dish, but the natural taste of trout is so good that "interrupt" his other flavors - is superfluous. Usually only well enough to salt the fish to flavor it with lemon juice and perhaps a pinch of pepper. Do not interfere, and a small amount of fresh greens.

Trout goes well with almost all vegetables, rice, roasted, baked and boiled potatoes, puff pastry Puff pastry: lacy splendor , Cream, sour cream Smetana: untold riches of Russian cuisine , Fresh cheese. Very refined combination of salty trout and trout eggs or seafood. The combination of the products having the sharp flavor, will not be so successful, however, for example, instead of onion and garlic is better to take a leek.

Appetizers, soups, hot

The most popular appetizer of trout - a salted fish, which is good in salads and on sandwiches, in and of itself. Of course, you can buy a salty trout in the shop, but easy to prepare this delicacy and independently. To do this, you just need to take 300-400 grams of trout fillet the fish and rub on all sides with a mixture of salt and sugar (one tablespoon of salt you need to take a teaspoon of sugar) with a drop of vegetable oil. If desired, the mixture can be added a little pepper (black or white) and dried dill.

The thus prepared pieces of trout left in a sealed container in the refrigerator for a day, then the fish can be cut into slices and serve. Stored this fish no more than three days, but, as a rule, home-salted trout so tasty that is eaten immediately.

Salted trout - perfect ingredient for various salads such as cucumber, avocado, boiled rice. It is best to combine the trout salad with products having a mild, neutral taste that perfectly accentuate the taste of fish.

Soups trout different taste. Typically, first brewed broth from waste fish - bones, fins, head - with vegetables, and then the broth quickly boiled sliced, portioned fillets. Sometimes soups Trout add white wine or champagne.

Hot dishes from trout are very diverse. Trout fatty enough that it can be baked not only in sauces, but also in its natural form. Fragrant trout steak on the grill or pan, delicious kebabs, baked whole fish perfectly with the cool white dry wine. Stewed in a sauce or with vegetables trout - also an excellent dish, delicious and tender.

Maria Bykov

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