Trout is a fish that is used for salting, boiling, frying, baking, and in all cases it turns out amazing.
A dish from it can not be spoiled, but they can be very easily prepared.
It is enough to trust a kitchen assistant - a slow cooker.
This wonderful saucepan copes with a wide variety of products and trout is no exception.
Indulge in a delicious fish?
Trout in a slow cooker - general principles of preparation
To prepare trout in a slow cooker, you can use fillets, steaks and even illiquid pieces, for example, tails, heads, ridges. They are great for fish soups. Pre-washed trout, dried. Often pieces are pickled to make the taste of red fish even richer.
What season trout:
• black pepper;
• lemon;
• salt;
• garlic;
• seasonings for fish;
• different greens.
Trout is fried, stewed or baked in different sauces. It goes well with vegetables: potatoes, eggplant, tomatoes, zucchini, onions. Of cereals, it is best to give preference to rice. Based on this duet, there are many interesting recipes.
In a slow cooker, trout can also be steamed. To do this, use a special tray. It is important not to put the pieces in it tightly so that the steam circulation is free. So that the product prepared in this way is really tasty, rub the pieces with different spices, you can marinate in advance. Also flavored additives are thrown into the water for evaporation.
Recipe 1: Steamed trout in a slow cooker
Recipe for steam trout in a slow cooker. The fish turns out juicy, tasty, while it does not contain excess calories. It goes well with boiled and fresh vegetables.
Ingredients
• trout pieces 0.7-0.8 kg;
• 1 lemon;
• salt and black pepper;
• 2 tablespoons of olive oil;
• 2 branches of thyme.
Cooking
1. Cut the trout into slices or use ready-made steaks. Rinse with water, dry with napkins.
2. Combine olive oil (you can take any other) with salt, pepper and squeeze the juice from the lemon to them.
3. Rub the pieces of trout with the prepared mixture and leave for an hour.
4. In a slow cooker we pour a glass of water, it is better to immediately take boiling water. Throw sprigs of thyme.
5. We take out pieces of trout, rub it with juice and sauce from the bottom of the vessel and transfer to a special tray.
6. Cooking on the program "Steaming" exactly twenty minutes. After the signal, remove the tray and the fish can be served immediately.
Recipe 2: Trout in a slow cooker with sour cream and cheese
A variant of a juicy trout dish in a slow cooker, which features an amazing sauce. It is advisable to take sour cream with high fat content, any hard cheese goes.
Ingredients
• 2 trout steaks;
• 50 grams of cheese;
• 180 grams of sour cream;
• 1 sweet pepper;
• 1 tomato;
• greens, oil.
Cooking
1. Lubricate the slow cooker with oil, one spoon is enough. We include the program "Baking".
2. Rub the steaks with salt and cook in this mode for about 10 minutes on each side.
3. Mix sour cream with grated cheese, add herbs, spices.
4. We spread the sauce to the fried trout, but not all. About half should be left.
5. On top we put the Bulgarian pepper, cut into strips.
6. Put the tomato slices on top of the pepper.
7. Grease the tomatoes with the remaining sauce.
8. Close the slow cooker, cook on the same program for about twenty minutes.
9. After the signal, take out a delicious trout, serve as an independent dish. Decorate with herbs.
Recipe 3: Steam trout in a slow cooker with rice
A very convenient way to cook healthy fish at the same time as a side dish. Rice can be used any, even brown and brown. Calculation of ingredients in three servings. Instead of steaks, you can use a piece or several pieces of fillet.
Ingredients
• 2-3 trout steaks;
• 1 glass of rice;
• 2 glasses of water;
• 1 pinch of oregano;
• 2 cloves of garlic;
• 3 tablespoons of oil;
• spices;
• 2 glasses of water.
Cooking
1. Rub the trout with a mixture of oregano, salt and black pepper. Before this, you need to rinse and dry the fish well. Leave for a while.
2. Rice washed several times, as for pilaf. This will not allow the grains to stick together.
3. Lay the cereal into the multicooker, add the prescription oil, fill in the water and stick the cloves of garlic. The liquid can be immediately salted, but not much, since spicy juice will drain from the trout.
4. We put the fish on the tray for steam cooking, set over rice.
5. We turn on the “Steaming” program and prepare the dish for 20-25 minutes, depending on the size of the fish and the type of rice.
Recipe 4: Trout in a slow cooker with potatoes
To prepare a hearty dish of trout in a slow cooker, it is advisable to use young potatoes. But if there is none, then we take any existing root crop.
Ingredients
• 0.5 kg trout fillet;
• 2 tablespoons of oil;
• 6 potatoes;
• 50 grams of butter;
• 50 grams of cheese;
• 220 ml cream;
• spices for fish;
• 2 tsp lemon juice.
Cooking
1. Wash the trout fillet, cut into small strips and sprinkle with spices. Pour lemon juice and rub it all into pieces with your hands. Leave to marinate for thirty minutes.
2. Peel the potatoes, cut into slices two or three millimeters thick. If you make the largest, then the potatoes will take longer to cook.
3. Pour vegetable oil into the capacity of the multicooker and spread the pieces of potato. Salt a little.
4. Now we lay out the fish fillet marinated in spices.
5. Add the butter. It just needs to be cut and laid out on top.
6. Fill everything with cream.
7. Grate a large piece of cheese and sprinkle the dish on top.
8. Close the slow cooker.
9. Set the "baking" mode for cooking for 50 minutes. In the end, you will need to open and pierce the potatoes. If she is not quite ready, then increase the time.
Recipe 5: Trout in a slow cooker with vegetables
For this dish you will need fresh vegetables. The set indicated in the recipe can be slightly modified to your taste.
Ingredients
• 1 onion;
• 1 carrot;
• 1 zucchini;
• 1 tomato;
• 1 sweet pepper;
• 30 ml of oil;
• 1 eggplant;
• 30 grams of trout fillet.
Cooking
1. Turn on the multicooker for baking mode and pour oil into the bowl.
2. Add onions with carrots, cut them into arbitrary slices. Fry for ten minutes.
3. Cut bell peppers and toss to the vegetables, fry for a couple of minutes.
4. The fillet must be washed well and cut into small cubes, but it can also be cubes. Add to vegetables.
5. Now we throw zucchini and eggplant, which, if necessary, can be soaked to remove bitterness. Just pour the chopped vegetable with salt water and leave for half an hour. Then rinse and wring.
6. Take a tomato, cut in half and rub, throw the skin. Pour juice into the dish.
7. All salt, pepper, stir.
8. Close, put "Extinguishing". Cooking for 40 minutes.
Recipe 6: Baked Trout in a Slow Cooker with Lemon
A variation of baked trout steak with an amazing lemon flavor. Despite its simplicity, the dish turns out to be very elegant and tasty.
Ingredients
• 2 trout steaks;
• 1 lemon;
• 4 cloves of garlic;
• salt pepper;
• 3 tablespoons of oil.
Cooking
1. Cut the lemon in half.
2. Rub the washed trout steaks with salt and pepper.
3. Set the slow cooker for the baking program, pour oil into it.
4. In the heated oil, put the steaks, sprinkle with chopped garlic on top, pour the juice from half a lemon.
5. Cover and cook for 20 minutes.
6. The second half of the lemon is cut into thin circles.
7. Take the trout to the dish, serve with sliced lemon.
Recipe 7: Simple Trout Ear in a Multi Cooker
Recipe for fragrant trout soup in a slow cooker. The dish is light, healthy, very tasty and at the same time dietetic. Unclaimed parts from the trout carcass are used: tail, ridge, head, fins. But you can take individual pieces.
Ingredients
• trout;
• 6 potatoes;
• 2 carrots;
• 1 onion;
• spices, herbs;
• 30 ml of oil.
Cooking
1. We wash trout pieces, we pay special attention to the head. It should be clean, you can use a brush. We put in the bowl of the multicooker.
2. Add 2 liters of water, close and cook the broth for 40 minutes on the "Soup" program, adding chopped carrots and onions, cut into several pieces.
3. Remove the fish from the broth, filter the broth.
4. Pour the oil, throw the grated carrot and the cut white leek into the slow cooker. But you can use onion. Fry vegetables until transparent.
5. Return the broth to the multicooker.
6. Add chopped potatoes, salt.
7. We again set the "Soup" mode and cook the ear for half an hour.
8. While the potatoes are boiling, we sort out the boiled trout, separate the flesh and put in a clean bowl. We throw out bones and ridges.
9. As soon as the signal announces the end of cooking, add greens to the soup, throw salt and pepper to taste.
10. Put the pieces of boiled trout in plates, fill it with hot ear and you can serve it!
Trout in a slow cooker - useful tips and tricks
• Salmon and trout are very similar to each other, but how not to mix them up? The weight of a trout carcass rarely exceeds 3 kilograms. River species often weigh several times less. Scales smaller than salmon. There are streaks on the sides of the trout.
• The most delicious dishes come from fresh fish. You must be able to choose her. The scales should be shiny, the skin is wet, the smell inherent in raw fish without impurities. Do not buy a product with damage to the carcasses.
• A large number of spices drowns out the aroma characteristic of red fish. It is undesirable to add a lot of spices, enough salt, pepper, a little lemon or garlic. Remarkably emphasize the delicate taste of fish, dairy products: cheese, cream, sour cream.
