Podnya fish with rice and trout. Salmon with rice at Dututsi

I prepared savory fish for dinner this evening, improvised the recipe... it turned out great! - pepper. From halves of lemon and pomegranate, add juice, brush steaks with it, place them in a container and pour in juice; Cover the deco with foil, place the fish, pour over the juice, and prepare the side dish in the yakoma. I have BASMATI rice (a mixture of white and wild). boil, boil 15 khvilins over low heat, soak, wrap for 10 khvilins. Remove the foil from the oven, add the cheese and bake until the cheese melts. All is ready ...

Small in size and small in size, the trout fish has a variety of colors depending on the place of residence. This makes everything incredibly tasty and ideal for a light evening. The finished trout fillet is brushed with olive oil and lightly salted. We fry the shafa, heated to a temperature of 250 degrees, for 15 minutes.

Bell pepper and cibul are cut into strips. Lightly sauté the vegetables in olive oil with the addition of 1 tablespoon of wine sauerkraut. Continue to grease until ready, sometimes stirring. Vegetables should be left soft, without wasting any cob color.

While the trout is baking and the vegetables are greased, let's make the sauce. Grate the ginger root. Place grated ginger in a saucepan, pour one tablespoon of wine juice and lemon juice. Mix everything intensively with a whisk, adding 6-8 tablespoons of olive oil.

Place rice on a wide flat plate, forming a cola shape. Carefully place the vegetables on it, then the fish. We pour ginger sauce over the animal. You can try painting razzniki with sauce on the edges of the plate. And don’t rush to savor the delicate taste of trout, which goes well with the piquant spice of ginger.

Details

Salmon with rice is not only more tasty, but also a cinnamon herb. The preparation of the herb is simple, so if the gentleman could prepare it. And the worst thing is that this herb includes both the main herb and the garnish. An excellent option for a family evening or another for lunch. The fish in the oven comes out tender and even more delicious. The rice is also not less tasty, but even more aromatic. It turns out to be low-calorie, so it can be eaten by those who are on a diet and those who like proper eating. Rich in vitamins and other cinnamon-colored herbs, they are perfect for indulging both children and half of the family.

Salmon with rice and sour cream, baked in the oven.

Required ingredients:

• lemon – 1 pc.;
• salmon - 1 steak;
• rice - 150 gr.;
• salt and spices - for relish;
• sour cream – 2 tbsp.

Preparation process:

After drying the salmon steak, rub it with salt and spices, you can just use black pepper. Cover the salmon with sour cream and sprinkle with lemon juice. You can add a little rosemary to the eggplant rib.

While the salmon is marinating, boil the rice. It’s better to take basmati, but since there is nothing else, you can just take long-grain rice.

Place the cooked rice on foil. Place salmon on top. Lightly light the foil so that steam escapes.

Bake the salmon with rice for 15-20 minutes|minutes| at a temperature of 250 degrees. When the dish is ready, carefully light the foil. Transfer the salmon and rice to a plate and serve while it is still warm.

Salmon, baked with rice and tops in the oven.

Required ingredients:

• salmon – 1-1.5 kg;
• soy sauce – 70 ml;
• pepper and salt - for relish;
• rice - 300-400 gr.;
• tops – 100 ml.

Preparation process:

To prepare this herb, you can use fillets and steaks. If you have a whole fish, then you need to clean it, drain it, cut off the head and swimmers.

Remove the fish and cut into portions. Don't forget to take all the vologa z ribi.

Sip the salmon and salt it with pepper. Place the salmon on its side.

Wash the rice well. Boil the rice until tender, adding two parts of water. During the cooking process, add salt to the rice.

Transfer the cooked rice to the form in which you will bake the fish. Pour soy sauce over the rice.

Place salmon on top of rice. Water it to the top. Place the pan in the oven at 180 degrees for 20 minutes.

Serve the finished herb on the table in front of a hot bowl.

Salmon, baked with rice and tomatoes in the oven.

Required ingredients:

• salmon - 1 steak;
• tomato – 0.5 pcs.;
• rice - 100 gr.;
• bell pepper – 0.5 approx.;
• kukuruza – 2 tbsp.
• olive oil;
• crepe;
• salt and pepper - for relish.

Preparation process:

Wash the fish thoroughly, then blot it with a paper towel. Salt and pepper the fish. You can use spices for the fish.

Wash the rice and cook until done. Wash and clean the bell pepper. Cut the pepper into small cubes. Mix the rice with bell pepper and corn.

Place sumish on foil. Then add a couple of mugs of tomatoes. Then add the salmon and drizzle it with olive oil. Light the foil and place in the oven.

Bake the fish with rice for 30 minutes|minutes| at a temperature of 240 degrees. Five minutes before it’s ready, carefully open the foil envelope and pat the salmon into chopped pieces.

Serve the dish hot.

INGREDIENTS

• chilled fillet on the skin of salmon or trout - 500-600 g or steaks from these same varieties of fish - 2 tons (with grilled wag about 700-800 g)
• juice about ¼ of a small lemon about 100 g or until savory
• salt for relish
• Meleniy black or mix 4 types of pepper - for relish
• green crop for decoration (neobov'yazkovo)
• lemon for decoration - 2-4 mugs (optional)

ROCK RECIPE

Turn down the oven and heat it to number 3 (about 170 °C). Wash the lemon and dry it with a paper cutter. Pour dill over the eggplant to remove a ball of preservatives from its surface.

Prepare a small aluminum sheet (dimensions 17.5x27.5 cm, height 4 cm, or any other heat-resistant material of suitable size that you have available) and pour a little cold water on its bottom (about 10 0-150 ml ) (she then covered Yogo with a thin ball). Tear 1-2 pieces of foil in a length of the size and number of pieces of fish to be cured.

Rinse the fish with cold running water and place on a sheet of foil, salt and pepper until relished, sprinkle evenly with lemon juice. Carefully burn the skin of the fish pieces in the foil (with the ends burned so that the final “bag” does not enclose the fish pieces too tightly). Keep an eye on this so that the foil bag does not burst (otherwise, sear the fish in another ball of foil).

Place the sheet with the fish in the heated oven. Boil them at number 3 (about 170 ° C) for about 30 minutes (depending on the mixture) until white juice appears on the surface.

Serve the finished fish to the table, removed from the foil onto a serving plate, pouring over the juice that was seen during the baking process, garnishing with some herbs and a slice of lemon, with a side dish of your choice (for example, boiled rice, steamed vegetables) i/ or green salad .

Excess fish should be immediately transferred to closed containers, metal or enamel dishes and stored in the refrigerator at 0-6 ° C until full. Before serving, you can warm it up or keep it cold.

Baked in the oven you can’t help but enjoy it. Prepared with added ingredients and spices, baked in the oven - a miracle herb that is suitable for the whole homeland.

Selecting trout for baking

On store shelves it looks different: chilled or frozen, cut into fillets, whole. It’s difficult to measure its vigor if it’s sold fresh. However, it remains even rare, because it is practically impossible to find a live one for sale. In addition, fillets are often presented without skin, which complicates the assessment.

When you choose, you should know that they can “slip” you salmon instead. Before you waste it, take a good look at the product. For trout:

• - wider body, square tail;
• - weight 3...4 kg;
• - On the sides there is a violet or silver streak.

Often sold as steaks and fillets (without brushes).

Rules for choosing fish for baking in the oven

The process of assessing the quality at the time of purchase is carried out visually. Garna fish looks like it was caught from the sea. Unclear may:

• - dry and curled tail;
• - uneven and/or beaten, dry luster.

Trout and yak can be bought:

• - without any damage or white spots, not sticky, not too shiny; Vona Vologa, Ale Mokra;
• - pure gold, bright red or erysipelas, with daily stains on them;
• - eyes of vision;
• - the body of the fish, the fillet of the spring - if you press it with your finger, the dent will not disappear;
• - daily “fishy” smell;
• - no other components are visible when pressed with a finger;
• - veins in the meat are white in color;
• - Light russet fillet;
• - there are no “dosage” words on the packaging;

Homemade trout turning: fresh fish, like water, placed in water, dry; it is unclear to be lost on the surface.

Preserving trout before cooking

Trimati is deprived of the refrigerator. Refrigerated carcasses can be there without problems at a viscosity of up to 3 dB. If you need to save more important ingredients, place them in the freezer. The fish will be deprived of food for life for up to 12 months.

Recipes for trout baked in the oven

Baking trout in foil

At the pita bread

Strava for cooking contains the following products: about the size of a fish, 2 cibulins, 2 lemons, a couple of bunches of greens, 4 Vermen pita bread, 8 tbsp. l. mayonnaise, salt, spices, pepper - everything to taste.

The procedure for preparing the herb is as follows:

1. Clean the fish, clean it, gut it, remove swimmers, tails, heads. Salt and pepper in the middle.

2. Cut cibulin and lemon with drinks.

3.Detail the greens.

4. Lay out the pita bread and coat with mayonnaise.

5. Place tsibula, lemon, greens (offal) on the edge of the cake.

6. Place the trout on top and stir in the ingredients themselves.

7. Close the stalk and apply cibul, greens, lemon.

8. Sunbathe the skin of the trout in the pita bread, then in the foil.

9. Place everything on the deck and transfer to the oven. Bake for 30...40 minutes. Baking temperature 170 °C.

10. Portions are cut into foil, served with herbs, garnished with pepper rings, for example.

Baked trout with rice in the oven

This recipe for trout (4 pieces) requires a bottle of rice, 2 tomatoes, cibulin and various spices.

Preparing for this is carried out with the following operations:

1.Cut the tsebul into slices and the tomatoes into slices.

2. Place the mixture on a lined foil until the rice is ready.

3. Place a piece of fish on top.

4. Cover with tomatoes and tsibule. Salt, pepper.

5.The edges of the foil are tanned.

6. Place the prepared handfuls near the deco, at 20 minutes. turn on the oven. Temperature 190 °C.

Baked trout at the sleeve

Preparing the herb will require the following ingredients: trout carcass, cibulin, carrots, vershkova oil (40 g), dry wine (half a bottle), salt, pepper, tsp. chebretsyu.

Procedure for preparing your food:

1. Clean the fish, remove the leeks, remove the gills and entrails. Salt, pepper, sizzle with thyme, sprinkle with a fifth of wine and drain for 15 minutes. marinate.

2. Carrots are detailed, for example, in Korean.

3.Cut the cibul with puffballs and 2…3 min. coat with vikorist and vershkova oil. Vogon is average. Continuous mixing.

4. Rob more than half a half, add carrots, 3…4 minutes. pass. They pour in the wine and steam it up in the countryside.

5. Vegetables are cooled and settled in the casserole.

7.Place the fish in the sleeve, place it at 15 minutes. at the oven. Temperature 180 °C. Then cut the bag and add another 5-7 pieces. bake in an uncovered oven until crispy.

Baked trout with vegetables

Baked trout with potatoes

Products needed for the recipe: 0.5 kg each of fish and young potatoes and spices for it, a 200-gram glass of sour cream, 3 tbsp. l. olive oil, 2 tbsp. l. soy sauce, half tsp. rosemary, lemon juice, salt for relish, 2 chasnik cloves.

You can eat baked trout by finishing everything in the following order:

1. Wash the potato skins, do not remove the skin. Cut the skin into several pieces.

2. Chop the watchmaker with scraps.

3. The potatoes are placed in a heat-resistant container.

4. Add more details, rosemary. Water with olive oil. After mixing the dishes with vegetables and spices, place for 15 minutes. at the oven. Bake at 200°C.

5. Prepare the fish. Remove the fillets from the carcass, gut them, and wash them. Then blot it with a paper towel and make transverse cuts along the hurt sides.

6. Rub the fish with sill in the middle. Insert lemon slices one at a time into a cut on the trout body.

7. Remove the potatoes from the oven, pour in sour cream and carefully diluted water (50 ml).

8. Place the fish on the vegetables, cover the fish with foil and leave for 20 minutes. at the oven. Bake at a temperature of 180 °C.

9. Drain, remove foil, coat with soy sauce, drain any excess from the potatoes. Bet on 10 min. in the oven, without twisting it.

10. Serve the fish before the table, cooled, in the same form in which it was baked. The average calorie content of the dish is 160 kcal.

Baked trout with sauce

Vershkova

Buy a steak for a quarter of a kilogram. Until next time: a small lemon, black pepper, per tbsp. l. tops and olive oil, tsp. wheat bean, bottle of tops, fat content 10% ... 15%, fresh crepe.

Prepare this grass like this:

1. Cut the lemon halfway and squeeze out the juice.

2. Rinse the steak, dry it, crusting it with a paper towel.

3. Place the fish on a plate, add salt and pepper (for relish). Drizzle with olive oil and set aside to marinate.

4.Cut tightly and cut finely with a knife.

5. Prepare the sauce.

5.1. Heat about a liter of butter in a frying pan. Stir gradually with a wooden spatula.

5.2.Add thoroughly. After breaking it up, carefully pour in the tops. Add cutting strength. Everything will be shaken steadily. When the heat is boiling and the fire is boiling, put the sauce on low.

6. Place the steak on a surface coated with deco oil. Return the oven to 200°C in advance. Trimayut 20th century

8. Place the fish on a plate and pour the sauce over it. Serve rice as a side dish.

Trout at the top

Stock up on one kilogram trout, a bottle of tops, two egg spoons, tbsp. l. lemon juice, half tsp. zest. You can’t do without mustard, ground pepper, and salt, as they taste to the fullest. Do not overload with greens – crepe, basil, parsley.

Take the fish from the beginning, clean it, gut it, mince it. Then cut into pieces, cutting across into small steaks 1...2 cm thick. Place them tightly in a deep, hot container. Salt, sprinkle with lemon juice, pepper.

Prepare the sauce:

• - place the tops in a bowl with beans;
• - coarsely trim the greens;
• - Combine everything and mix well.

Pour the sauce over the fish.

Place the pan in the oven. It is heated up to 200 °C beforehand. In 20...25 min. trout is ready.

Rice, potatoes, pasta are suitable as a side dish. When serving, pour the prepared sauce over it.

Other recipes

Trout baked in salt

Necessary products: 2...3 kg of trout and salt, fennel (1 pc.).

The preparation of the dish is even simpler.

1.Cut the fennel into pieces and stuff the stalk with it.

2. Place half the salt on a sheet and place the stuffed carcass on the animal.

3. They sizzle the fish if they lost it - the responsibility is covered entirely.

4. Heat the oven strongly - up to 220 °C. Place a sheet of paper on it, 30…40 x. bake. From the finished trout, remove the salted shell from the skin.

5. Serve with vegetable salad and side dishes.

At the test

Preparation consists of: 200 gram piece of fillet, sheets of yeast-free dough, 20 ml of olive oil, one egg, salt and spices, which is added to taste.

Prepare in this order:

1. Mash the fillet, dry it, cut it into portions.

2. You can feel the leafy dough, but not thinly. Place the fish under the pieces and lay them out.

3.Season with sill, spices, drops of olive oil.

4. Wrap the fish in the dough - peel off the envelopes. Pinch the edges so they don't fall apart.

5. Oil deco. Place on the back of the throat. Prick them with a fork several times. Cover with beaten egg.

6. Preheat the oven to 200 degrees. Place at 15...20 minutes. she has a leaf. Finally, when baked, the dough turns golden brown. Find sandwich-like ingredients that you can take with you on a walk.

With an orange

You need to stock up on trout, orange, marjoram or purple basil, lemon juice, and olive oil.

When preparing to complete the following operations:

1. Clean the fish, clean it, remove the head.

2. Make a number of cuts on the carcass to allow it to deform during cooking. Brush with lemon juice, pepper and add salt.

3. Place parsley leaves in the stalk.

4.Cut the orange into several pieces.

5. The prepared carcasses are placed in a roasting pan. Add citrus fruits before the fish. Sprinkle with oil. Heat the oven. Temperatures can reach 200 °C. Place fish dishes at her place. Once ready, remove and place on a plate.

Trout baked with mushrooms

Recipe: trout steak, 200 gr. boiled mushrooms, cibulini, 2 tbsp. l. siru, art. l. roslin oil.

The viciousness of operations that must be terminated before the hour of preparation of food:

1. Place the glass in hot dishes, salt and pepper the animal.

2.Cut the little cibul.

3. Heat the frying pan and add olive oil. Eat the tsibul, mushrooms and pass them.

4. Place the roast on the trout steak.

5. Grate the cheese and sizzle it on the dish

7.Put in the oven. Temperature 200 degrees, baking hour 20...25 min.

Trout with tomatoes

For the recipe prepare: half a kilogram of fish fillet, 4 cibulini, 2 tomatoes, carrots, hard cheese, crepe, salt - three to taste, 2 tbsp. l. roslin oil.

The way to prepare grass is as follows:

1.Take trout fillet and cut it into centimeter-sized pieces.

2.Cut the tsibul with pvkilts.

3. Mash the carrots, peel them, grate them coarsely, using a grater.

4. Cut the tomatoes into small pieces.

5. Add a little olive oil to a frying pan, set on fire. Add cibul.

6. After about an hour, add grated carrots and chopped tomatoes. Bring to readiness.

7.Take a baking dish and bake the trout in it. Cover the bottom with a thin ball of vegetables.

8. Place fillet pieces in one row and place them thickly.

9. Salt and cover the fish with vegetables. They wheeze with crops.

10. In the oven, which is heated to 200 °C, place the mold on the surface. Wash, sprinkle with grated cheese and for 10 minutes. Turn the oven over hot until the crust is golden brown.

In mayonnaise

Cook herbs with trout steaks - 0.5 kg, 250 gr. mayonnaise and one lemon. The order of operations for this is as follows:

1. Cook the fish: salt, pepper, sprinkle with spices. Brush the trouts with lemon juice. Fold the container and leave for 20 minutes. marinate.

Then place trout steaks on a sheet whose bottom and sides are greased with vegetable oil. Cut the lemon into rings and place them between the pieces of fish.

2. Coat the animal with mayonnaise. Add 2/3 of a bottle of hot water.

3. Heat the oven and after reaching a temperature of 200 degrees, set the oven to 30...40 degrees. leaf with rib. You can't let mayonnaise burn.

4. Serve by placing one steak on a plate. Add a slice of lemon.

Serving baked trout in the oven

What could be lower than this fish! You can feed someone alone, without adding any side dish. Ale adds even more flavor if it comes with beautifully arranged rice, potatoes, pasta, especially if everything is garnished with herbs and lemon.