River trout cooked in a steamer

How to cook “Trout in a double boiler” step by step with photos at home

To cook in a double boiler, take fresh trout fillet, lemon, coarse salt, sunflower oil and spices for a light marinade and steam.

Rinse trout (500 g) well and dry with a paper towel. Using tongs or a knife, remove the spinal transverse bones; this is done very easily.

Steamed dishes are always more dietary (compared to stewed or fried), which is why everyone who is losing weight, as well as children and people with gastrointestinal diseases, try to eat them. For those who consider such treats tasteless and even bland, it’s time to suggest steaming trout at home. Fish from the salmon family has a delicate taste; if you use exquisite seasonings and spices in addition to it, it will turn out to be many times better than expensive fish delicacies.

In just about half an hour you can easily cope with the preparation of steamed trout. Using simple technology and a minimum of ingredients (most of which can be found in every home), you can quickly make an exquisite healthy dish that all members of your family can appreciate.

But the most important thing is that you won’t gain a single extra kilogram from eating steamed steaks, since the recipe does not involve frying in oil or high-calorie dressings.

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Recipe: “Baking trout in a slow cooker”

Preparing a dish using a multicooker is very easy and requires a minimum of time and a small amount of ingredients. To prepare you need to take:

• Portioned pieces of fish;
• Salt and spices to taste;
• Lemon – 1 pc.

First, the carcass must be thoroughly washed, cleaned, dried with a towel, cut into portions, and then sprinkled with lemon juice, rubbed well with the selected spices, and left to marinate for 15 - 30 minutes. On the multicooker, select the “Baking” mode and you can start cooking.

The bottom of the bowl does not need to be greased with either vegetable or butter beforehand, so everything will cook in its own juices. The total time for such a dish will be from 40 to 50 minutes, it all depends on the thickness of the pieces. First, the fish will fry for 20 - 25 minutes on one side, and then it should be turned over and left for the same time. When serving, such a treat can also be supplemented with fresh herbs, a light side dish, and vegetables.

Steamed trout steaks in a double boiler

Ingredients

• Trout steaks - 2 pcs. + —
• Salt - 2 pinches or to taste + -
• Lemon juice - 2 tbsp. + —
• Greens - favorite + -
• Vegetable oil - 2 tbsp. + —
• Ground black pepper - a pinch or to taste + -
• Garlic – 2 cloves + –

Cooking steamed trout at home

1. Make a dressing for steamed trout: mix chopped herbs, finely chopped garlic, vegetable oil, lemon juice in a bowl.
2. Salt and pepper the fish steaks and dip them thoroughly on both sides in the prepared dressing.
3. Place the fish pieces on a steamer tray and pour the remaining garlic-lemon dressing on top.
4. Steam the dish for 10-15 minutes. Then you can remove the steaks from the steamer and serve them along with the side dish. It is also advisable to take a dietary side dish; steamed fish and low-calorie light salads will perfectly complement it.

If you wish, you can make steaks yourself without buying them in the store. To do this, you will need to clean the whole fish from scales, gut it, cut off its head, tail, and fins. Next, all that remains is to rinse the carcass under running water, dry it with paper towels and cut into portions.

How to gut trout correctly

Watch the process of cutting trout in the step-by-step video recipe.

Trout with new potatoes

For this recipe you will need: - 300 g trout fillet; - 300–400 g new potatoes; - 50 g butter; - juice of half a lemon; - sea salt, ground white pepper to taste; - ½ bunch of fresh dill.

Trout in this recipe can be replaced with salmon fillet or steaks. Salmon is fattier than trout, so the dish will be more filling and nutritious

Remove the skin from the washed trout fillet. Cut the fish into portions and marinate in a mixture of lemon juice, salt and pepper in the same way as in the previous recipe. Wash and peel the potatoes. Cut large tubers in half.

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Fill the steamer with water. Place the prepared potatoes in the lower bowl. Add salt to taste and stir. Place small pieces of butter on top.

Place the cereal cooking insert in the upper bowl. Place marinated trout pieces into the insert. If desired, you can also put a little butter on them. The juice that will be released from the fish during cooking will accumulate at the bottom of the insert. Use it as a gravy for potatoes.

Turn on the steamer. The trout will be cooked in 15–20 minutes. Remove the fish and place it in a warm place for a while.

Turn on the steamer for another 15-20 minutes and cook the potatoes until cooked. When serving, place the potatoes on a plate and pour over the fish juice. Place a piece of trout on top, sprinkle with finely chopped dill. It will turn out very appetizing - no worse than in a restaurant.

How to steam trout in a slow cooker

The recipe for steamed trout in a slow cooker is similar to the technology for cooking steamed fish in a double boiler. However, cooking in a multi-machine has one big advantage - trout can be cooked in 2 different ways: with and without foil.

In the recipe below we will describe the classic technology of steamed trout steaks, i.e. without the use of food foil. However, if you want to make fish in its own juice in foil, then use Cook's Tips.

Ingredients

• Water – 1 glass (200 ml);
• Trout – 1 pc. (weighing no more than 1 kg);
• Dried thyme – 2 sprigs;
• Salt - to taste;
• Lemon juice – 1 tsp;
• Ground black pepper - to taste.

How to cook steamed trout in a slow cooker

1. We gut the fish carcass and divide it into steaks.
2. Sprinkle the fish pieces with salt (coarse), dried thyme, and ground pepper.
3. Sprinkle the trout with lemon juice and leave it to marinate for 15 minutes.
4. Pour a glass of water into the bottom of the multicooker bowl, place a special dish for steamed dishes in the bowl, and place the marinated fish in it.
5. Close the multicooker lid, set the “Steam” mode, and cook the trout for 20 minutes. Serve steamed trout steaks with fresh herbs, raw vegetables or vegetable puree.

In general, the cooking time for steaming fish in different multicookers (in fact, as in steamers) will differ. It all depends on the model and power of your unit.

Steamed trout in foil in a slow cooker

Those who want to steam trout in foil in a slow cooker should know that you can cook it in 2 ways: open and closed.

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By making steaks openly (i.e. in a basket formed from foil), the fish will turn out more juicy, thanks to the juice released from it. Fish cooked in a closed way will be drier, and much less juice will be released from it.

The first method (open) cooks trout for about 30 minutes, the second (closed) - no more than 40.

Preparation:

Wash the fish thoroughly, clean, gut and remove the head and tail. Cut the fillet, pepper and salt. Cut the carrots and lemon into slices, and the onion into half rings. Place the food on the steamer grate as follows: first lemon slices, then fish, onions on top, carrots on top. Cover all this with foil so that its edges are pressed tightly against the walls of the bowl. Cook the fish on standard mode for forty minutes.

In each recipe described, it is not at all necessary to use only the fish indicated in the recipe. You can freely, according to your taste, replace salmon with trout and vice versa.

• Lightly salted trout salad
• Trout soup with cream
• How to salt salmon at home?
• How to cook salmon in a slow cooker?
• How to cook fish in a steamer?
• Salmon in foil in the oven

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Trout is a very tasty, tender, low-calorie fish, rich in Omega-3 fatty acids, vitamins and microelements. Cooking trout in a double boiler, unlike traditional cooking in boiling water or frying in oil, allows you to preserve the maximum of nutrients. To make steamed fish more appetizing, cook it with vegetables or new potatoes.

Text: Sashirka · May 29, 2014

Calorie content of steamed trout

Not all types of this valuable and nutritious fish are suitable for steaming trout. To make the dish truly dietary, it is necessary to use less fatty and less calorie varieties of this fish. These, in turn, include: rainbow, river, amber, Karelian.

These types of trout have quite tender meat and a low calorie ratio, so these varieties are ideal for preparing steamed dietary fish dishes.

Calorie table for steamed trout

The table shows the average calorie content, so in each individual case it may differ slightly or significantly. Everything will depend on the additional ingredients of the dish, time and, of course, the method of preparation (in its own juice/without it, in a slow cooker/steamer, with/without the addition of vegetable fats).

Using the data in the table, you will always know how to steam dietary trout so that it is not only healthy, but also tasty.

Happy cooking!

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We decided to cook fish. And not just like that, but in a double boiler. The fish we chose was the simplest and most uncomplicated one – trout. They say that she is from Lake Sevan - spotted with spots. The set of spices was completely traditional for freshwater fish. And salt, of course. Having listened and read from all sorts of different sources that when vegetables are cooked in a steamer, they do not lose any of their beneficial properties, in terms of taste and vitamins, these same vegetables were used... well, let it be, as a side dish. And that's how everything was laid out. In accordance with the instructions for the device - on a perforated tray.

The easiest recipe in a frying pan

Trout dishes, recipes for which involve frying in a frying pan, are characterized by juicy and tender meat. During the frying process, the fish is covered with a golden brown crust, thanks to which all the juices remain in the meat.

Trout dishes. Recipe for cooking fish in a frying pan.

The delicacy can be prepared for the holiday table.

What ingredients will you need?

Making a trout dish is possible if you have the following food products:

• parsley – 1 bunch;
• lemons – 300 g;
• sunflower oil - for frying;
• butter – 50 g;
• milk - at your discretion;
• flour - at your discretion;
• trout – 2 pcs.

For frying, it is permissible to use whole fish carcasses or steaks.

Parsley leaves serve as decoration. If you don’t like the taste of greens, you can replace them with dill, green onions or cilantro.

From the specified number of components it will be possible to make 2 servings.

Step-by-step cooking process

The detailed process of making a delicious fish treat is described in the following paragraphs:

1. The trout needs to be washed under a stream of water, then cleaned of the insides and salted outside and inside.
2. Next, the semi-finished product should be placed in milk and rolled in flour.
3. You will need to pour sunflower oil into a saucepan and fry the trout until golden brown on both sides.
4. Then you need to melt the butter, stir with lemon juice and roll the fried fish in the resulting sauce.

At the end of cooking, the delicacy can be served for tasting.

Serving rules, decoration

Fried trout carcasses must be supplemented with chopped parsley leaves. For a side dish, you can prepare mashed potatoes or rice porridge. If desired, the fish can be seasoned with sauce in the form of sour cream or ketchup.