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Baked trout with Meuniere sauce

Baked trout with Meuniere sauce

Peel a squash, grate it and sprinkle with salt and pepper, grease the pan with butter and put in the oven.

Suni Meuniere:

Melt the remaining butter in a pan, put the parsley and leave for 2-3 minutes. then add a little lemon peel and juice from a whole lemon. Leave it on the fire for another 3-4 minutes. The sauce thus obtained is poured over the fish taken out of the oven.


I kept it in the oven

Universal recipe valid for several types of fish.

I like baked trout because it is more tender, it cooks quickly plus I get rid of the smell of fried fish in the kitchen.

  • 1 gutted trout
  • 2-3 slices of lemon
  • salt
  • pepper
  • a little bit of oil

Wash the fish well and wipe it with a paper towel. Season with salt and pepper and put the lemon slices inside.

Put a little oil in a heat-resistant dish, place the fish and bake it for 10 minutes in the oven heated to 180 degrees C.

I try it with a fork, if it enters the fish easily it means that it is ready.

Serve with vegetables, rice, polenta.

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I kept it in the oven

The oven is heated to 230 degrees C. The tray is lined with baking paper or foil.


Finely chop the onion and fry in butter. Add the garlic and lemon peel (only the yellow part).


Squeeze the lemon juice and pour half of the amount into the pan.
Season the fish with salt and pepper, and cover with the mixture in the pan. Sprinkle with a few sprigs of dill.


Bake for 12-17 minutes.

At the end, sprinkle with the remaining lemon juice and sprinkle with fresh dill.


Trout in the pan with white sauce

1. Clean the trout and wash them in some water. Allow to drain in a sieve and season with salt, thyme and peppercorns and ground.
2. Place on a plate and refrigerate for about 40 minutes. During this time, clean the garlic and peppers, wash and finely chop.
3. Fry in a little sunflower oil and season with salt and pepper. Sprinkle the sauce with the juice of a lemon and leave at room temperature.
4. Grease a pan with oil and place the trout. Sprinkle with garlic sauce, then add the wine and dried thyme. Put lemon slices on top and put in the oven. After they have browned, they are served with a garnish of peasant potatoes and garnished with fresh dill.

5 / 5 - 1 Review (s)

Preheat the oven to 200 ° C and insert two baking trays to heat. Put the potatoes cut into quarters in length in a large pot and fill with boiling water. Bring the potatoes to a boil again, then simmer for 5 minutes. Drain and bring back to the pot.

Sprinkle the potatoes with olive oil and mix. Spread on one of the hot trays and bake for 10 minutes. Turn and bake for another 10 minutes, turn again and bake for another 5 minutes, or until tender.

Meanwhile, season the cleaned and thawed trout, inserting a tarragon thread into them. Cut 4 pieces of aluminum foil, large enough to wrap a fish. Cut into two slices of orange and lemon. Divide half of the citrus slices into 4 sheets, place the trout on top and cover with the rest of the slices. Sprinkle each fish with 1 tablespoon of orange juice.

Fold the foils, twisting the edges and squeezing them so that the fish are tightly packed. Place the packages on the second baking tray and bake for 20 minutes.

While the fish and potatoes are cooking, prepare the sauce. Grate the cucumbers, put them in a strainer and press until all the water drains from them. Mix the yogurt, cucumbers and chopped mint and season with salt and pepper to taste.

Arrange the fish, orange slices, lemon slices and potatoes on hot plates. Garnish with watercress and serve with cucumber sauce.


Baked trout in foil

The trout are cleaned of intestines, washed with cold water, then sprinkled with salt and left to stand for 20 minutes. Then each piece is cut over the entire surface.

Put small cubes of butter and thin strips of peppers and tomatoes inside.

Then in each notch made alternately put lemon slices and thinly sliced ​​tomatoes.

Sprinkle with a little wine and sprinkle with pepper.

Wrap in foil, taking care that the foil is folded at the ends so as not to lose the sauce that results from baking.

The trout thus prepared are placed in a tray and put in the preheated oven at 200 degrees for 30-40 minutes.


Wipe the trout well with a napkin.

Boil the sour cream with salt, add the trout and cook for about 10 minutes.

After it is cooked, add dill, tarragon, pepper. It boils.

The recipe "Trout with sour cream" is part of the project "Discover Romanian culinary traditions" developed at the restaurant "Clever Chef" with the support of public relations agency, Russenart Communications and is received from Pension Liliana, Campulung Moldovenesc, Suceava County (Bucovina) .

The “Trout with sour cream” product can be tasted at a promotional price, between February 18 and 25, 2013, daily, between 4 and 9 pm, at the restaurant Bucatarasul cel dibaci, str. Olteni no. 3, sector 3, Bucharest (P-ta Unirii area - P-ta Sf. Vineri).


Method of preparation

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Baked trout with Meuniere sauce - Recipes

published in Health on November 20, 2020, 12:45 p.m.

Bake trout? An interesting proposal, isn't it ?! Especially for fasting days when there is fish release.

Baked trout # Recipe 1

Ingredients I kept the oven
trout & ndash 3 pcs
carrot & ndash 2-3 pcs
onion & ndash 1 pc
parsley & ndash 2-3 bundles
salt
pepper
Suni Meuniere:
50-100 g butter
Salt + pepper
1-2 lamai

Preparation Baked trout

Peel a squash, grate it and sprinkle with salt and pepper, grease the pan with butter and put in the oven. Peel a squash, grate it and slice it. Grease a pan with butter and then put a bed of chopped parsley, carrot and onion. Put the square and cover it with parsley, onion and carrot.
Put in the oven. It can also be served with lemon sauce (miller's sauce).

Suni Meuniere:
Melt the butter in a pan, put the parsley for 2-3 minutes, then add a little lemon peel and the juice of a whole lemon. Leave on the fire for another 3-4 minutes.

Baked trout with Meuniere sauce and vegetables # Recipe 2

Ingredients Baked trout with Meuniere sauce and vegetables
2-3 trout (depending on the size of the fish)
1-2 bunches of parsley
1 onion
1 Carrot (who wants)
1-2 tomatoes
2-3 potatoes
250 ml white wine
50-100 g butter
Salt + pepper
1-2 lamai

Preparation Baked trout with Meuniere sauce and vegetables
Peel a squash, grate it and sprinkle with salt and pepper, grease the pan with butter and put in the oven.

Suni Meuniere:

Melt the remaining butter in a pan, put the parsley and leave for 2-3 minutes. then add a little lemon peel and juice from a whole lemon. Leave it on the fire for another 3-4 minutes.

The sauce thus obtained is poured over the fish taken out of the oven and vegetables.

Vegetables are made according to the preference of fiacaruia & hellipla oven, steamed, in a pan & hellip

Baked trout # Recipe 3



Ingredients I kept the oven
2-3 trout
1-2 leg parsley
1 onion
1 Carrot (optional)
1-2 tomatoes (optional)
250 ml white wine
50-100 g butter
Salt + pepper
a large lemon for the lemon sauce

Preparation Baked trout
Peel the trout and add salt and pepper, then put it in the yena bowl that was previously greased with butter. Put the onion and parsley over the trout and then pour the wine and put in the oven.
Serve with lemon sauce which I make as follows:
Melt the remaining butter in a pan, put the parsley for 2-3 minutes, then add a little lemon peel and the juice of a whole lemon. Leave on the fire for another 3-4 minutes.
The sauce thus obtained is poured over the trout.
Good appetite!

Baked trout # Recipe 4

Ingredients I kept the oven
3 pastravi
1 box of tomatoes
1 onion
1/2 lemon
salt

Preparation Baked trout
Clean and wash the trout. Cut the onion into rounds and place in the pan. Add half of the tomato box over the onion and sprinkle a little salt. Put the trout in the pan, add the rest of the tomatoes, add a little more salt and on top of the sliced ​​lemon. Fill with a cup of water, cover the tray with aluminum foil and place in the oven.
When the water has dropped by half, remove the tray from the oven, remove the aluminum foil and put it back in the oven for about 20 minutes, after which it can be served.

Baked trout # Recipe 5

1 large trout, 3 potatoes, 1 carrot, 1 celery, 100 ml oil, 1 glass of white wine, salt, pepper

Preparation Baked trout

Cut the vegetables into cubes and cook for 10 minutes. The trout is washed, cleaned and dried with a napkin, salted and peppered to taste. Fill the trout with one part of the vegetables, put the other in the tray next to the fish and pour the oil. Put in the oven for about 20 minutes (depending on the oven) and quench with a glass of white wine.

Baked trout with sauce # Recipe 6

Ingredients I kept the oven
2 trout
3 tablespoons butter
half an onion (strips)
4-5 cloves of garlic
2 slices of lemon
faina da grau
1 tablespoon corn flour
500 g sour cream
50 ml wine
3 tablespoons conjac
salt, pepper, bay leaf, oregano

Preparation Baked trout
The trout passed through the wheat flour is browned evenly in the pan with hot butter. Place the fish in a yena bowl greased with butter. Place 2-3 slices of onion and garlic slices inside the fish. Garnish the fish with onion, garlic and lemon.
Sauce:
Heat a tablespoon of butter, add sour cream, season, add a tablespoon of wheat flour and a tablespoon of corn flour in the rain, wine, cognac and spices. Let it boil for 2-3 minutes, spread the sauce over the fish in the bowl. Cover with aluminum foil and bake for 15 minutes.
Good appetite!

Baked trout stuffed with walnuts in foil # Recipe 7

It happened that I arrived on Sambata de Sus just at the time when the one who was going to be my host was cleaning the trout that were going to arrive at the plate at lunch. The pond is only a few meters from the kitchen door and I had no doubt that the fish is fresh and fresh. What intrigued me was the recipe: Trout stuffed with walnuts in foil, and I couldn't resist asking how it was prepared.
For two trout, we need 100 g onion, 100 g walnut kernels, an egg, 10 g garlic, 50 ml oil, 10 g salt, 1 g pepper, 100 g puff pastry, 1 g rosemary. & bdquoWith a well-sharpened knife, the trout splits on the spinal cord, removing the string and ribs, eviscerating, and then washing. Drain and season (salt, pepper).

Prepare the filling: finely chopped onion, simmer in oil and a little water, add chopped walnut kernels, rosemary and crushed garlic. Take it off the fire. When it is almost cold, mix this composition with the egg and spices.
The trout is filled with this filling, wrapped in a sheet of foil on the diagonal and placed on a grill. Place in the preheated oven at 200 & degC for about 30 minutes, for the thermal processing of the fish and the growth and browning of the mantle in the foil.
It is served with a garnish of vegetables and champagne sauce, being a dish specific to special feasts & rdquo. Recipe collected by Simona Lazar.
Good appetite!

Baked trout with vegetables, like at the monastery # Recipe 8

Ingredients I kept the oven
3 trout, 200 g green beans (can also be canned), two onions, two green bell peppers, white wine, oil, salt, pepper, thyme.
Preparation Baked trout

Clean the fish, eviscerate and wash in a little cold water, grease with oil and salt. Boil the beans (if they are fresh, otherwise the one in the jar will just drain). Wash the peppers and cut them into cubes, cut the onions into scales (not as small as trout scales & ndash!). In a tray put oil, make a bed of vegetables, then place the fish, over which pour white wine and water, sprinkle with salt (if needed) and pepper. Cover with aluminum foil and bake for 30-40 minutes, and when removed, sprinkle with thyme. Recipe from Bistrita Monastery, Neamt County, by Simona Lazar.

Baked trout with vegetables # Recipe 9

Ingredients I kept the oven
trout

oil, salt, pepper, tarragon, parsley

Preparation Baked trout
We clean the fish, salt it and pepper it on both sides. Cut carrots, onions, peppers, tomatoes. Place the carrots, onion, bell pepper and tomatoes on top of the fish. Put salt and pepper over the vegetables, and then pour the white wine. Sprinkle with tarragon and parsley. Put in the oven. Let it brown.

Baked trout with polenta and garlic sauce # Recipe 10

Trout-2 pcs, salt, oil, garlic pepper, white wine

Preparation Baked trout
Wash the trout, increase it, sprinkle with oil, wine, add garlic through it and bake for 45 minutes. When it is ready, it is mounted on a plate and it is served with polenta and garlic sauce.


8 comments to & bdquoPastray fried in the oven & rdquo

the fish is not to my liking, but this method of preparation caught my eye. I'm going shopping tonight :). thanks for the idea!

Allessia trout is very easy, I say try :). Kiss you !

when do you have time to prepare all these goodies ??
I don't kill myself with fish, but since I saw how you cook it I started eating & # 8230
many kisses

Vera I cook every day but in smaller portions & # 8230 I make more soup but now if it's hot I make soups less often:) & # 8230I like fish very much I would advise you to try sea bream (I have a recipe Sea bream under salt crust), in Romania it is not so well known but it is found everywhere. Kiss you and get to work!

it looks very good and it is a very good idea not to fill the house with smell, I would also like to find out the recipe for sea bream in salt crust. It is one of the fish I like. we always buy

The star recipe for sea bream in the salt crust can be found in the recipes with fish, seafood.

I am a beginner but I love my wife and I want to surprise her tonight with a pangasius with & # 8230 & # 8230 .. WHAT TRIM AND HOW IT IS MADE.
I'm a beginner (I think it's the third time & # 8230)

With vegetables, rice, potatoes & # 8230 you can find in fish recipes if you read them :).