Trout in soy sauce. Trout in honey mustard sauce

Trout, like any red fish, is a decoration for any feast. Lightly salted and aromatic snacks are served on sandwiches with green butter, canapes, in tartlets with cheese and herbs, baked in the oven, grilled or over coals.

You can get the delicacy to the table on a budget and reliably by salting the fish at home. You need to choose fresh, but chilled fish, with a clear look and pink gills. If you buy cut fillets, pay attention to the smell - it should be fishy. When using a frozen carcass, defrost gradually in the refrigerator.

There is a dry salting method that uses salt, sugar and spices. There are recipes for salting trout in marinades:

with an aqueous solution of salt, sugar and spices;
with wine or vodka;
with lemon juice and spices.

Black and allspice, cumin, coriander, cumin and basil are combined with fish. To make the taste of trout brighter, the pieces are topped with lemon slices and fresh herbs, and served with horseradish sauce.

Glass, porcelain or plastic dishes are suitable for salting fish, preferably with a lid. Use the salt that you have on hand, most importantly, coarsely ground. Salting is carried out at a temperature of +10…+15°C. If you want to get a lightly salted product, the procedure will take a day. For a greater degree of salting, the fish should be kept for two days or more.

The classic way to salt trout

In this simple way you can salt any fish correctly.

If you want to surprise your guests, prepare a delicacy “with smoke” - rub the fillet with ¼ tsp of a “liquid smoke” solution. For a hot-smoked effect, wrap the salted pieces in foil and bake for 5-7 minutes on the coals of a fire - it will turn out very unusual and tasty.

Ingredients:

trout fillet – 500 g;
salt – 25 g;
sugar – 10 g;
ground black pepper – 0.5 tsp;
allspice peas – 2-3 pcs;
bay leaf – 1-2 pcs.

Ingredients:

medium trout – 2 pieces;
sea salt – 2 tbsp;
soy sauce – 3-4 tbsp;
ground allspice – 1 tsp;
dried basil – 1 tsp;
coriander grains – 1 tsp.

Cooking method:

Remove heads and tripe from trout carcasses, rinse thoroughly and drain.
Dilute soy sauce in 150 ml of water, add salt, spices, mix.
Place the fish in a salting bowl, cover with marinade and leave in a cool place for 1-2 days.

Salting trout in wine and lemon

Cut the fillet prepared according to this recipe into thin strips, roll into rolls and serve in tartlets filled with cream cheese. Top with a slice of lemon.

Cooking time: 24 hours.

Ingredients:

fresh trout fillet – 400 g;
white wine – 150-200 ml;
sea salt – 30-40 g;
lemon – 1 piece;
rosemary and parsley - 2 sprigs each.

Cooking method:

Squeeze the juice from the lemon and drizzle it over the chilled trout fillet.
Then rub the fish with salt and place it in a suitable container.
Pour wine over the fillet, top with sprigs of herbs and leave to salt for 20-30 hours. During this time, turn the fish 2-3 times.

Salting trout in honey-mustard marinade

In a marinade of honey and mustard, the fish is quickly salted.

Try cooking lightly salted trout in this sauce and frying it on the grill, after greasing the fish with vegetable oil.

Cooking time: 1 day.

Ingredients:

fresh trout – 1 kg;
liquid honey – 30-50 g;
table mustard – 1-2 tsp;
salt – 2-3 tbsp;
set of spices for fish – 2 tsp.

Cooking method:

Wash the trout carcasses, remove the heads and entrails and separate the fillets from the bones.
Mix honey, mustard, salt, spices and rub the resulting mixture onto the fish.
Place the fillets in a container with a lid and leave in a cool place for a day.

Quick salting of trout in a spicy marinade in Korean

The fish is salted quickly - salted in the evening, and lightly salted trout is ready for lunch.

Instead of spices for Korean carrots, take ground coriander and heat in a dry frying pan until golden brown.

Cooking time – 12-15 hours.

Ingredients:

trout fillet with skin – 600 g;
salt – 2 tbsp;
sugar – 1 tbsp;
tomato paste – 1 tbsp;
grated ginger root - 1 tbsp;
vegetable oil – 2 tbsp;
vinegar - 1 tbsp;
garlic – 1 clove;
onions – 1 piece;
greens – 2-3 sprigs;
ground red pepper – 0.5 tsp;
spices for Korean carrots – 1 tsp.

Cooking method:

Wash fish fillet with skin, dry and cut crosswise into thin strips.
Mix the ingredients for the marinade and rub the resulting mixture onto the trout pieces.
Place under the press overnight in a cool place, but not in the refrigerator. In the cold, the salting lasts longer.
Place the finished fillet on a fish dish, arrange with onion rings, sprinkle with herbs and serve.

We hope that now you have no questions about how to pickle trout at home.

Bon appetit!

Trout is the cleanest fish. She will never live in dirty water with sewage, she carefully chooses her habitat, which cannot but affect the quality of the product.

Grilled trout - general cooking principles

On sale you can find trout steaks, whole carcasses, fillets with or without skin. All of these can be used for grilling, but the timing will vary. The fish must be prepared first: scrape the skin, remove all excess, and rinse thoroughly. If the ridge sticks out, then it needs to be leveled with the level of the pulp so that the piece lies flat on the grill grate. Prepared fish is always marinated.

What does trout go with:

Citrus;

Soy sauce;

Fish spices, herbs, ginger, and vegetable oil are often added to marinades. The fish is rubbed or poured. It is important to cover the vessel so that the pieces do not dry out. If you plan to marinate the trout for several hours, it is better to put it in the refrigerator or take it out to the balcony.

Trout cooks perfectly on any electric grill, over hot coals, as well as on a regular grill pan. The time depends on the method chosen, as well as the size of the pieces and temperature, but red fish bakes very quickly. If it has been in the marinade for a long time, then a few minutes on each side is enough. It is important not to dry out the trout.

Grilled trout with lemon

Lemon juice is an ideal addition for any sea and river fish, including grilled trout. The dish is very simple to prepare, but incredibly tender, juicy, and aromatic.

Ingredients

2 trout steaks;

Salt, peppercorns;

1 tbsp. l. olive oil.

Preparation

1. Take peppercorns, 5-8 of them are enough, put them in a mortar and grind them to a powder. There will be an amazing aroma; this cannot happen in ground spices from a bag.

2. Add a couple of pinches of salt to the pepper and mix.

3. Wash the trout steaks and wipe dry with napkins.

4. Rub the pieces with a mixture of salt and pepper.

5. Squeeze the juice from the lemon. First we water the fish on one side, then on the other. Leave for at least 20 minutes. Let it marinate.

6. Take the fish out of the bowl, take olive oil, rub it over the cuts on both sides so that a beautiful crust appears on the steaks.

7. Place the trout on a preheated grill or on a grate over hot coals. Cook until nicely browned on one side.

8. Turn over and wait until the second side is also baked.

9. Immediately transfer the fish to serving plates; they should already have vegetables and herbs on them. Place thin slices of lemon on top of the trout.

Grilled trout with white wine

An amazing marinade option for grilled trout. But it is also suitable for any type of other fish. Dry white wine should be used.

Ingredients

2 trout steaks;

50 ml wine;

0.5 lemon;

Salt pepper;

1 spoon of oil;

3-4 sprigs of dill.

Preparation

1. Wash the dill, mash in your hands, but do not chop. It is necessary that the greens slightly release their juice, become moist, and release their aroma. Place it on the bottom of the container.

2. Squeeze the juice from half a lemon and combine with wine.

3. Rub the washed fish pieces with salt, pepper and grease on one side with the wine mixture.

4. Place this side on the dill branches.

5. Sprinkle the remaining marinade on top of the fish.

6. Cover the container and put the trout in the refrigerator for two hours.

7. Remove, shake off the wine, sprinkle with oil, and place the trout on the grill prepared in advance.

Grilled trout in soy sauce

Soy sauce is ideal for trout; fish marinates in it quickly. The recipe calls for balsamic vinegar. You can take a little wine or apple, it will also turn out delicious.

Ingredients

0.6 kg trout;

80 ml soy sauce;

30 ml wine vinegar;

A little coriander, literally 5-7 grains.

Preparation

1. Grind coriander in a mortar, mix with soy sauce, add wine vinegar. Set the marinade aside.

2. Rinse the fish. If there is anything extra on the carcass, you need to carefully clean it off or trim it with a knife. Cut crosswise into 1-2 cm pieces and make steaks.

3. Pour the marinade over the trout and place in a bowl. Simply pour the rest of the sauce on top.

4. Cover the dish and leave for an hour. No need to put in the refrigerator.

5. Remove the trout from the marinade. Take paper towels and remove all the moisture.

6. Transfer the fish pieces to the grill. Cook the trout on both sides until golden brown.

7. Transfer the fish from the grill to a plate and serve with parsley and lemon. Serve immediately, but it also remains very tasty when cold.

Grilled honey trout

There are a huge number of options for marinade with honey. They often add soy sauce and onions, but trout is best complemented with lemon juice.

Ingredients

3 pieces of fish;

2 lemons;

50 g honey;

Preparation

1. Honey needs to be melted so that it becomes liquid and easily combines with other ingredients.

2. Rinse the lemons. Cut 3 slices, set aside, they are needed for serving.

3. Squeeze the juice out of the remaining citrus fruits and strain through a strainer to get rid of any pulp and seeds that may have gotten in.

4. Combine lemon juice with previously melted honey. Dissolve.

5. Wash the trout pieces, dry them and rub with salt.

6. Pour honey marinade over the fish, cover and leave for at least half an hour.

7. Remove the trout, shake off any droplets from the pieces, and place on the prepared grill.

8. Cook the delicious fish until golden brown. It will appear quite quickly, since the marinade contains honey.

9. Serve the trout pieces immediately, adding previously set aside lemon slices and any fresh herbs.

Grilled whole trout with fennel

This recipe is ideal for small trout, which are easy to cook whole. The size of the carcasses is approximately from 0.4 to 0.6 kg. You will need 2 green fennel without roots, that is, stems and small twigs.

Ingredients

2 trout;

2 fennel stalks;

1 spoon of oil;

Salt and pepper;

0.5 tsp. seasonings for fish.

Preparation

1. Clean the surface of the fish, but there is no need to cut off the fins. If the trout is not gutted, then we fix it. Wash thoroughly inside.

2. Mix fish seasonings with pepper and a little salt, rub the carcasses inside and out. Leave for half an hour.

3. Lubricate the fish inside and outside with any vegetable oil. Let it sit for about another half hour.

4. Cut the lemon, 6 pieces are enough.

5. Wash the fennel, cut the branches, but do not make them small. We make large pieces of 4-5 cm.

6. Place 3 slices of lemon in the belly of each fish.

7. Stuff with fennel greens.

8. Now take the twine and wrap it several times. But you can also use toothpicks. If you can securely sew up the abdomen.

9. Place the stuffed carcasses on the gilt and bake until done. You can periodically grease the crust with vegetable oil.

10. Serve the trout from the grill immediately, but do not forget to remove the twine or toothpicks. You can complement the dish with fresh cucumbers and tomatoes.

Grilled trout with aromatic sauce

What makes this recipe special is not only the delicious trout, but also the amazing red paprika sauce. It can be served with any fish, it is not necessary to take gourmet varieties. The marinade for trout is prepared from orange juice; similarly, you can take a drink from a block.

Ingredients

0.2 liters of orange juice;

40 ml soy sauce;

1 tbsp. l. honey;

1 tsp. grated ginger;

1 tbsp. l. oils for lubrication before frying;

2 trout steaks.

Paprika sauce:

6 large red peppers;

15 g fresh ginger;

10 ml lemon juice;

Salt, red pepper;

2 tablespoons of tomato sauce, good ketchup.

Preparation

1. Prepare the marinade. It is best to use fresh orange or apple juice. Add soy sauce to it, add chopped ginger, mix well and add honey. Continue stirring until dissolved. You can add other spices to your taste.

2. Rinse the steaks, pour in the marinade, and leave for an hour.

3. Rinse and dry the peppers. Place on the grill in front of the trout and bake until browned.

4. Remove the crust from the baked peppers and remove the seeds. Place the juicy pulp into a blender.

5. Add ginger to the pepper, add salt to the sauce, and blend with a blender until smooth.

6. Add tomato sauce. You can use ketchup or add a little juice, which will thin the consistency.

7. Now add lemon juice and hot red pepper. Here it is better to taste the sauce so as not to make it too spicy or sour. If the pepper is not very ripe, then you can throw in a pinch of sugar and grind everything until smooth. Let the sauce sit for a while to soak in the flavors of the additives.

8. Remove the trout from the orange marinade and bake the pieces on the grill.

9. Transfer the fish to a dish, serve with the prepared paprika sauce, serve with herbs and fresh orange slices.

There is no need to add a lot of ready-made fish seasonings from a bag to the trout. Usually the mixtures have too pronounced an aroma; it will overshadow the natural, delicate smell of red fish.

If the trout is grilled with slices of fresh lemon. There shouldn’t be too much of it, otherwise bitterness may appear from the crusts and the dish will simply be ruined.

Grilled fish is usually served with fresh vegetables, but it also tastes delicious with baked tomatoes and peppers. You can cook young eggplants. It is better to pre-marinate vegetables, like trout.

08. 12.2014

Catherine's blog
Bogdanova

Hello everyone, readers and guests of the “Family and Childhood” website. We all know soy sauce as an invariable attribute of Japanese sushi and rolls. The whole secret is that this piquant taste and spicy aroma go perfectly with fish and rice dishes, especially if you take noble red fish such as trout. Today we will prepare a wonderful dish, trout in soy sauce, for the festive table, which will definitely delight you and your loved ones at a celebration for any occasion.

For cooking at home, chilled fish is usually used, as it is fresher. The sales period for such a product is usually about two weeks, and the seller can deliver it to the market or supermarket in no less than a week, so when choosing fish, pay special attention to its appearance, the absence of unpleasant odors and other points

Unlike salmon, trout is rarely sold cut into steaks. Most often, sellers, trying to emphasize the freshness of the product, offer to purchase a whole carcass, the weight of which can reach from 3 to 4 kg, or a half carcass (at your request they can cut it into steaks).

If you choose not chilled, but frozen fish, then this may be a second-class product, which means a little cheaper. If your plans include salting trout yourself, then it is not recommended to take such fish. But for baking in the oven in any way, this fillet is quite suitable.

Trout in soy sauce

So, let's cook trout in soy sauce. And, of course, we can’t do without lemon, as it perfectly emphasizes the taste of red fish dishes. For piquancy, take a little honey. Note that soy sauce, lemon and honey create a unique, salty-sweet flavor that does not require the use of salt.

For four servings we will need:

Two to four trout steaks or fillets;

Juice from half a lemon;

Soy sauce: 4 tablespoons;

Vegetable oil (for greasing the mold);

Green onions, dill, sesame (to taste).

Preparation:

1. Prepare the marinade. Mix the juice from half a lemon with soy sauce. Heat the honey in a water bath to make it softer and add it to the marinade.

2. Immerse the trout in the marinade for 10-15 minutes. Do not leave the fish in the marinade for longer, as it may begin to “spread.” At this time, you can turn on the oven so that by the time the dish is placed it will heat up to 200 degrees C.

3. Grease the oven dish with vegetable oil and lay out the fish.

4. Pour the remaining marinade over the top of the fish, trying to pour the sauce onto the fish so that it is absorbed and not into the mold.

5. Bake the trout in a preheated oven for 20-25 minutes.

6. Decorate the finished fish with lemon slices, sprinkle with herbs and sesame seeds to taste.

Since this is an Asian dish, you can serve boiled rice as a side dish.