How long to cook and how to cook trout?

Recipe Fish trout soup

An original and very simple recipe for puree soup will diversify the diet of any family. This soup is perfectly digestible thanks to the pre-processing of the products.

To prepare this dish you need:

• 600 grams of trout
• potatoes - 1 pc.
• small carrots - 1 pc.
• cream 20% fat - 150 ml
• salt, ground black pepper to taste

The washed trout pieces are placed and filled with water. The water should completely cover the contents of the pan. When removing foam from the surface, you need to boil the fish for about half an hour. Once ready, the pieces are removed from the broth, and it is filtered and divided in half. In one of the parts, peeled potatoes and carrots, cut in any way, will be boiled.

The readiness of the products allows you to move on to the main stage of preparation: vegetables are chopped in a blender, fish, freed from bones and skin, if any, is kneaded with a fork. After this, all the ingredients are placed back into the broth, and the cream is poured into it.

It is at this stage that you need to add salt and pepper and, if necessary, the second half of the broth. It depends on the thickness of the resulting mass. The entire contents of the pan are brought to a boil and finally mixed with a blender.

Crauts will be an excellent addition to a plate of hot soup, and you can decorate this creation with a sprig of parsley.

How long to cook trout

The cooking time for trout depends on the size of the pieces and the cooking method. In a regular saucepan, this process takes no more than 20 minutes. Small pieces of fish can be cooked even in 15 minutes. If trout is cooked using a double boiler or multicooker, its cooking time will increase. In a pressure cooker, on the contrary, fish will cook faster.

Cooking time for trout depending on the cooking method:

• in a regular pan, trout will cook in a maximum of 20 minutes;
• in a double boiler, the cooking process will take an average of 30 minutes;
• in a multicooker, fish is cooked in 20 minutes (in the “Cooking”, “Baking” or “Stewing” mode);
• In a pressure cooker, the trout will be ready in 15 minutes.

In a double boiler, water is poured into a special container. To enhance the aroma and taste of trout, it is recommended to first rub it with a small amount of lemon juice and salt. You can marinate the trout for some time in vegetable oil and spices. Steamed fish differs in taste from trout cooked in a regular pan, but in taste and aroma it is in no way inferior to traditional cooking methods.

Boiled trout is no less tasty than baked or fried. Fish prepared in this way can be consumed by children, people on a diet and those who simply monitor their health.

How long to cook trout

Cooking trout is a quick and uncomplicated process, while the cooking time for trout depends on the chosen cooking method and the dish being prepared:

• How long to cook trout as a separate dish for a side dish? A whole trout carcass (without head and entrails) should be cooked in a saucepan for an average of 20 minutes, and trout cut into pieces should be cooked for an average of 15 minutes until tender.
• How long to cook trout for fish soup (for fish soup)? When cooking fish soup (fish soup), trout should be cooked for 15 minutes.
• How many minutes to cook trout in a slow cooker? In a slow cooker, fish should be cooked for an average of 20 minutes in the “Cooking”, “Baking” or “Stewing” mode.
• How long does it take to cook trout in a double boiler? You can steam trout in a steamer in 30 minutes.

Having learned how long to cook trout before it’s done, let’s look at a step-by-step example of how to boil trout in a saucepan so that the meat turns out tender and tasty, and also retains its beneficial properties.

How to cook trout in a saucepan?

Boiled trout is a very tasty addition to many side dishes, so many will be interested in learning how to cook it correctly in a pan:

• First of all, you need to clean the fish: cut off the head and fins (you can then use them separately to prepare fish soup), remove the entrails and the film in the belly, rinse thoroughly and cut into small pieces.
• Place the prepared chopped trout in a saucepan and fill with cold water so that it completely covers the fish.
• Place the pan over high heat and bring to a boil, then skim off any foam that has formed on the surface of the water, reduce the heat to medium (the water should not boil too much) and add salt to taste.
• Cook the trout for 15-20 minutes after the water boils in the pan.
• We take the cooked trout out of the pan and carefully remove the skin from it, after which we serve it to the table.

An equally popular recipe for preparing trout is trout fish soup (trout fish soup), which can be cooked from the carcass of the fish, as well as from the head and trimmed tail and fins.

How to cook fish soup (fish soup) from trout

• If you use a whole fish carcass, first thoroughly clean it, remove the insides, wash it and cut it into pieces. If you are using a trout soup set (head, trimmed fins), wash them thoroughly before cooking and remove the gills from the head.
• Place the prepared pieces of fish, chopped onions and carrots (1 piece each), as well as 2 cloves of garlic into the pan. Fill with water 3-4 cm below the level of the full pan and bring to a boil over high heat.
• After the water boils in the pan, reduce the heat to medium, add chopped potatoes (2-3 pieces) and 2-3 tablespoons of washed rice, as well as salt to taste and spices (peppercorns and bay leaves), then cook the fish soup for 15 minutes .
• At the end of cooking, check the potatoes and rice for readiness and if they are cooked, set the pan off the heat and leave the fish soup covered for 10-15 minutes, after which you can add chopped greens (cockerel, dill) and serve.

In conclusion to the article, it can be noted that knowing how and how long to cook trout for soup and for a side dish, you can quickly prepare this tasty and healthy red fish for yourself and your loved ones. We leave our reviews and useful tips on how to deliciously cook trout in a pan in the comments to the article and share it on social networks if it was useful to you.

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How to cook trout

You will need: trout, water, salt, herbs and spices to taste

1. Clean the trout from the insides, cut out the gills, fins, tail, head, rinse the outside and inside of the fish. 2. Place the trout in a saucepan, pour in 2-3 liters of fresh cool water so that it completely covers the trout, cover with a lid, and leave until boiling over medium heat. 3. Reduce heat to low and cook trout for 15-20 minutes. 4. Remove the trout from the broth, carefully remove the outer skin. Your trout is cooked!

Fkusnofacts

How to cut trout

1. Using kitchen scissors, rip open the belly of the trout, starting from the tail and moving towards the head, removing the entrails.
2. Cut out the fins and gills - from the cut along the belly, start cutting out the fin on one side, continue cutting, grabbing the gills, then make an incision in the middle of the fish’s mouth, cutting off the lower jaw, continue cutting out the gills and fin on the other side of the carcass.
3. Cut off the fins on the belly, back and tail.
4. Take the trout by the head so that your thumb and index finger are in place of the lower jaw, bend the head back and pull it towards the fish’s tail. The skin of the trout will be pulled behind the head and removed.
5. Cut off the tail.
6. Inside the trout, cut the dark film under the ridge with a knife, scrape it off and rinse with running water.

— To increase the chances of buying trout with caviar

, you need to buy a female. Fish with more intensely colored fins are males. Unlike females, their head looks larger than the body and looks pointed. — Calorie content of trout — 97 kcal/100 grams. — Trout can very rarely be of poor quality, because this fish is sensitive to pollution and dies almost immediately in toxic water.

How to salt trout

Products

Trout - 1 fish Sugar - 1 teaspoon Salt - 2 teaspoons (preferably coarse sea salt) Pepper, coriander - to taste Lemon juice - tablespoon Cognac / vodka - 50 grams.
Recipe for salted trout
Wash the fish under cold water, remove the skin, remove the backbone and bones. Rub the trout fillet for salting with a mixture of sugar and salt, pepper, lemon juice and cognac (or vodka) to taste. Wrap in gauze, put under a press and put in the refrigerator. A day later the trout was salted. Very fatty trout takes 2-3 days to salt; it is better to rub it with plenty of salt (2 tablespoons). It is better to store salted trout in the freezer in a vacuum container or plastic bag. It is easier to cut salted trout when frozen.

How to salt trout

Products

Trout - 1 fish Sugar - 1 teaspoon Salt - 2 teaspoons (preferably coarse sea salt) Pepper, coriander - to taste Lemon juice - tablespoon

Salted trout recipe

Wash the fish under cold water, remove the skin, remove the backbone and bones. Rub the trout fillet for salting with a mixture of sugar and salt, pepper and lemon juice to taste. Wrap in gauze, put under a press and put in the refrigerator. A day later the trout was salted.

Very fatty trout takes 2-3 days to salt; it is better to rub it with plenty of salt (2 tablespoons). It is better to store salted trout in the freezer in a vacuum container or plastic bag. It is easier to cut salted trout when frozen.

It's no secret that any dish prepared from trout has an exquisite taste. However, in order for this fish to be cooked correctly, several nuances need to be taken into account.

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Before cooking, the fish must be cleaned of scales, as well as, by making an incision on the abdomen, and the entrails. Then rinse thoroughly with cold water. After this, the fish must be divided into pieces, placed in a pan with cold water and put on fire. Experienced chefs recommend salting trout only after the water has boiled. Bay leaves and black pepper are commonly used as spices.

Boil the trout for 10 -15 minutes.

Trout fish soup is amazingly tasty. To do this, the whole fish, as well as carrots and onions, are placed in a pan and cooked until half cooked. Then add diced potatoes, some rice and cook for about 15 minutes.

Coriander and basil are ideal additions to this dish. The fish soup is served with plenty of fresh herbs, and half a boiled chicken egg is placed on each plate.

Boil the trout for 10 -15 minutes.

It is quite obvious that by answering the question “How long to cook trout?”, you will be able to prepare dishes that experienced chefs can do and decorate not only a festive, but also an everyday table in a worthy way.

Boiled trout can be eaten as an independent dish, added to salads, and soups made from the broth. The process of preparing trout is not very long, but in order for the fish to retain its traditional taste characteristics, some rules must be followed. It is important not only to cook the fish correctly, but also to prepare it for heat treatment.

The process of preparing trout for cooking:

• trout must be thoroughly washed with cold water;
• fins, tail and entrails must be removed;
• if you need to remove the skin from a trout, it is recommended to do this using an incision in the head area (the skin is also removed from the side of the fish’s head);
• There is a dark film inside the trout’s belly that must be removed (this is done quite easily);
• you should not cook fish with entrails (this nuance applies not only to trout, but also to other varieties of fish);
• after removing the entrails, the fish must be washed again (especially from the inside);
• You can cook trout whole or sliced;
• trout goes well with vegetables, so when cooking trout soup, these ingredients can be immediately added to the broth;
• You only need to cook fresh trout (if the fish has even the slightest signs of spoilage, then you should definitely refuse to eat it);
• The trout head can be boiled separately (you will get a rich and tasty broth).

The nuances of cooking trout:

• You can cook trout in a regular saucepan, pressure cooker, slow cooker or double boiler (the significant difference will be the cooking method and cooking time);
• You should only put trout in boiling water (you shouldn’t put trout in cold water, otherwise the pieces of fish will quickly boil, lose their shape, and their taste properties may be impaired);
• You can bring the water to a boil over high heat, but after placing the trout in the pan, the heat must be reduced;
• if you cook fish over high heat, the liquid will quickly begin to evaporate, and the trout pieces will begin to boil (high heat also does not affect the cooking speed);
• the liquid should completely cover the trout (otherwise the fish may be partially cooked);
• you need to cook the trout without a lid (during the cooking process, foam will accumulate on the surface of the water, which must be skimmed off with a slotted spoon or a spoon);
• It is better to salt the water in advance;
• when choosing spices, one must take into account the fish’s ability to absorb the flavors of additional components as much as possible;
• ideal spices when cooking trout are lemon juice or citric acid, peppercorns, bay leaves and fresh herbs (greens are added only before serving or at the final stage of cooking);
• You can cook trout with or without skin (the choice of a specific option depends on individual preferences);
• you can add a small amount of vegetable oil during the cooking of trout (it is believed that such an ingredient guarantees uniform boiling of the fish and preservation of its structure);
• You can determine the readiness of trout by the degree to which the meat is separated from the bones (with cooked trout, this process is easy).

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How to cook trout fish soup

Every housewife asked herself the question of how to prepare a delicious fish soup. The answer is very simple: preparing trout fish soup involves going through several stages. Follow them strictly, then you will surprise your family by placing an appetizing dish of valuable fish on the dinner table. Here they are:

• Bouillon. It is important to clean the fish well and cook it correctly - make sure that it is not overcooked, otherwise it will become tough.
• Vegetable frying. Onions, carrots and tomatoes are fried in a hot frying pan. They are added to the soup last.
• Filler. To make the soup taste richer, you need to add potatoes or cereal.
• Additional ingredients. Before serving the dish, you can sprinkle it with herbs, season with butter or sour cream.

How long to cook trout for fish soup

This seafood takes relatively little time to prepare. The finished fish should have a soft structure: to achieve this result, 15-30 minutes is enough. But the cooking time for trout depends on its size and variety: you will spend about 20 minutes cooking river fish, and sea fish – only 10. If you cut it into small pieces, the cooking time will be significantly reduced.

Trout soup

Ingredients for making trout fish soup

• Trout – 500 grams
• Potatoes - 3 pieces
• Rice - 3 tablespoons
• Carrots - 1 carrot
• Onion - 1 onion
• Garlic – 3 cloves
• Lavrushka - 4-5 sheets
• Salt, black pepper, dill, parsley, basil, coriander - to taste

Trout soup recipe

Clean, gut and rinse the trout; cut into pieces and cook, adding chopped carrots, chopped onion into rings and peeled garlic cloves. Divide the boiled trout into boneless pieces and return to the broth.

Peel and cut the potatoes into cubes and add to the broth. Rinse the rice and also add to the broth. Add salt and spices and cook everything together for 15 minutes. Before serving, generously sprinkle trout fish soup with herbs. Infuse the ear for 10 minutes under the lid. Serve trout fish soup with boiled eggs.

Additional ingredients in trout head soup

• Butter

It can be added to soup cooked according to any of these recipes. Oil will add tenderness and depth to the taste.

For 2 liters, 5 minutes before turning off, add 2 tbsp.

• Celery

Celery root is good both fresh and dried.

In the first case, we add literally 1 tsp if we decide to grate it, or a few circles if we cut it with a knife.

In the second, 1/2 tsp is enough. for this volume.

• Rice

If you don’t really like the taste of millet or simply don’t have this grain on hand, you can safely add rice to the soup.

Since it does not boil as much as millet, we put 6 tbsp per 2 liters of water. cereals

• Cream

We add them to the finished soup, to each serving plate instead of sour cream. With them, the ear will become richer and more tender.

You can use either 10% or 20% cream. 1-2 tbsp is enough. on a plate.

Now you know how to easily and quickly prepare delicious fish soup from trout heads without spending a lot of time. All ingredients are very simple and can be found in any store.

Try making this soup and treat yourself and your loved ones to an unusual, flavorful first course.

Trout head and tail fish soup recipe

Kitchen equipment: a spacious saucepan with a volume of 3 liters or more, three or four deep bowls, a cutting board, a sharp knife and other cutlery, oven mitts, a piece of gauze, a slotted spoon, towels.

Ingredients

How to choose the right ingredients

• Of course, it is better to purchase a whole carcass, but you can also make an excellent soup from individual parts of the fish. If you decide to cook fish soup from the head and tail or trout fillet, pay close attention to the scales of the offal: it should be clean and undamaged, and there should be no pronounced “fishy” smell. Choose fillets by color; fresh flesh has a pale pink hue.
• Never use old, stale millet to prepare a dish. Stale grains can completely ruin the taste of the soup and significantly shorten its shelf life.
• If you don't like using ready-made seasonings, choose an appropriate combination of spices instead of store-bought fish seasoning. Thyme, coriander, garlic, ground nutmeg and mint are ideal for trout.

Step-by-step cooking process

1. Fill the pan with 3 liters of water and place it on medium heat.
2. We clean all the vegetables, then rinse them thoroughly under running water.
3. We cut one carrot into equal cubes or circles, finely chop the onion, and prepare 4 potatoes according to our own preferences - to make the soup look more attractive, you can cut it into strips.
4. Clean and thoroughly wash 2 fish heads and 3 tails in cold water.
5. As soon as the liquid in the pan has boiled, add the prepared fish and immediately add table salt to taste.
6. When signs of re-boiling appear, arm yourself with a slotted spoon and remove the resulting foam from the surface of the broth. Did you know? How long to cook trout for soup? If you use tails, heads and frames, it will take about half an hour. It is better to cook a whole carcass for about forty minutes, and ten is enough for fillet.
7. After about half an hour, remove the pan from the heat and remove the finished fish from the broth.
8. We leave the offal to cool, and strain the broth through several layers of gauze or a fine sieve.
9. Place the pan with the broth back on the heat and bring the liquid to a low boil. As soon as the water begins to boil, add the prepared potatoes and stir the soup.
10. After boiling again, add chopped onions and carrots.
11. Take 55 g of millet, rinse it a couple of times, then pour it into the soup being prepared.
12. Mix the mass thoroughly, add all the spices to the broth: 10 pieces of dill seeds, 3-4 bay leaves, 20 g of chopped parsley, 10 g of fish seasoning and a few peas of allspice. Cover the pan with a lid and let the broth simmer for about 10 minutes.
13. Remove the bones and skin from the cooled heads and tails; you can also finely chop the resulting meat.
14. Pour the prepared fish into the boiling soup and bring it to a boil.
15. Lastly, add 25-30 g of butter to the soup and mix the mixture.
16. After 7-10 minutes, the soup can be removed from the stove.

Video recipe for making trout soup

This video shows in detail the process of preparing the most aromatic fish soup from trout.

Recipe for Finnish trout soup with cream

Cooking time: from 45 to 55 minutes. Number of servings: 8-12. Calories per 100 grams: 98-120 kcal. Kitchen equipment: a spacious saucepan with a volume of 4 liters, three or four deep bowls, a cutting board, a slotted spoon, a kitchen masher, sharp knife and other cutlery, oven mitts, towels.

Ingredients

Step-by-step cooking process

1. Fill the pan with 3.5-4 liters of water, cover with a lid and put on fire.
2. We wash 700 g of fish a little, remove the fins and tail tassels.
3. Pour the prepared fish into the pan as soon as the water in it begins to boil.
4. Peel and rinse the onion, then put it in the pan with the fish.
5. Cover the container with a lid and bring the broth to a boil. Remove any foam that appears using a slotted spoon.
6. Cook the broth for about fifteen minutes, meanwhile peel and wash 6-10 potatoes.
7. As soon as the time is up, remove the fish from the broth and place it in a separate container so that the ingredient cools completely. We leave the onion in the pan.
8. Place the prepared potatoes whole into the hot broth, without cutting them.
9. Cover the pan with a lid and move on to the cooled fish: it must be cut, separating the meat from the bones and skins. The resulting meat can be cut into small pieces, or you can leave it as is.
10. Having finished with the fish, test the potatoes for doneness - they should be soft, slightly falling apart.
11. We fish out an onion from the soup and begin to crush the potato mass with a masher right in the pan with the broth, turning off the stove. You can also let the soup cool a little and grind the mass using a hand blender - this way you will achieve a better result, the substance will be more homogeneous.
12. Heat the broth again and bring it almost to a boil. Place the prepared fish into the soup and pour in 180-200 ml of cream, mix the mixture intensively for a minute.
13. Add table salt and pepper to taste and cook the soup for about seven more minutes.
14. Place the hot brew on plates and sprinkle each serving with chopped dill.

Video recipe for making Finnish trout soup

The video below shows in detail the complete process of cooking Finnish trout soup.

Cooking tips

• Some chefs recommend boiling the trout until half cooked, that is, cutting the broth cooking time in half. In this case, it will be difficult to separate the meat from the skin and bones, but for experienced housewives this will not be a problem.
• If you warm the cream slightly before adding it to the soup, it will definitely not form a lump, and the dish will reach full readiness faster.
• In addition to standard vegetables, you can add additional vegetables to the soup - for example, bell peppers, zucchini or Chinese cabbage. Many gourmets also recommend adding a little chopped boiled beets to the dish; it colors the broth a pleasant pinkish color and gives the taste original notes.

Finnish trout fish soup

After peeling, it is always better to rinse potatoes under running water, washing off any remaining starch.

Creamy soup with the addition of red fish will delight you with its unforgettable taste and aroma.

Ingredients:

• Trout – 400 gr.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Butter – 30 gr.
• Cream – 200 ml.
• Salt
• Spices

Preparation:

Peel and chop the potatoes as you like.

Place the potatoes on the stove to cook and add salt to taste.

Clean the fish from bones and peel, chop into small cubes.

Chop the vegetables finely and fry until cooked.

After ten minutes of cooking the soup, add fish and spices.

At the end of cooking, add vegetables and cream.

Serve with finely chopped greens.

Trout soup for children

Products

Trout fillet - 300 grams Millet - half a glass Potatoes - 2 tubers Onions - 1 head Carrots - 1 piece Tomato - half Salt - half a teaspoon Bay leaf - 1 leaf

How to cook trout soup for children

1. Rinse the trout fillet under running water. 2. Place the fillet in a saucepan, pour in 1.5 liters of cold water, and let it boil over medium heat. 3. Reduce heat to low and cook fillet for 15 minutes. 4. Wash the millet in warm water, pour boiling water over it for a few seconds. 5. Wash the potatoes, peel them, cut them in half. 6. Using a slotted spoon, remove a piece of fish from the broth and leave the pan with the broth over medium heat. 7. Add millet and potatoes to the pan with fish broth, and after boiling, cook for 10 minutes. 8. Peel the onion and cut into small squares. 9. Wash the carrots, peel them, grate them on a medium grater. 10. Pour boiling water over half a tomato for a minute, remove the skin, cut into transverse slices 0.5 centimeters thick. 11. Pour oil into a frying pan and heat over medium heat until bubbles appear. 12. Fry the onion for two minutes, add the carrots, fry for 3 minutes. 13. Add tomato to the fried vegetables and simmer for 5 minutes. 14. Remove bones from a piece of fish and cut it into small pieces with your hands. 15. Using a masher, mash the boiled potatoes in the soup. 16. Add fish, fried vegetables, salt, bay leaf to the soup, stir, pound the contents of the pan again with a masher for several minutes, cook for 10 minutes.

Recipe for trout fish soup with cream

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 77 kcal/100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Trout soup with cream is an incredibly aromatic and tasty dish. A recipe with a photo will help a novice housewife prepare this culinary masterpiece. The attractive appearance of the fish soup makes it possible to serve it not only as a daily first course, but also to surprise guests. Cream adds tenderness and a pleasant shade, and tomatoes and herbs create a bright spring mood. The flavor combination of ingredients is perfect, so the result will be delicious.

Ingredients:

• trout – 350-480 g;
• potatoes – 450 g;
• tomatoes – 3 pcs.;
• onions – 1 pc.;
• carrots – 1 large;
• cream – 120-165 ml;
• greens - a bunch;
• salt – 9 g;
• vegetable oil – 45 ml.

Cooking method:

1. Cut the washed fish into medium-sized pieces.
2. Cut the onion, potatoes into cubes, and chop the carrots. Remove the skins from the tomatoes after scalding them with boiling water and chop them finely.
3. In a cauldron or thick-bottomed saucepan, sauté the onion until golden brown. Then add the carrots and fry until soft.
4. Add tomatoes, simmer for about 7 minutes. Then fill everything with 3 liters of water.
5. Add potatoes to boiling water and boil for 20 minutes. Place the fish and pour in the cream. Keep on the stove for another 10 minutes.
6. Before serving, garnish the finished soup with herbs or a slice of lemon.

How long to cook trout

The cooking time for trout depends on the size of the pieces and the cooking method. In a regular saucepan, this process takes no more than 20 minutes. Small pieces of fish can be cooked even in 15 minutes. If trout is cooked using a double boiler or multicooker, its cooking time will increase. In a pressure cooker, on the contrary, fish will cook faster.

Cooking time for trout depending on the cooking method:

• in a regular pan, trout will cook in a maximum of 20 minutes;
• in a double boiler, the cooking process will take an average of 30 minutes;
• in a multicooker, fish is cooked in 20 minutes (in the “Cooking”, “Baking” or “Stewing” mode);
• In a pressure cooker, the trout will be ready in 15 minutes.

In a double boiler, water is poured into a special container. To enhance the aroma and taste of trout, it is recommended to first rub it with a small amount of lemon juice and salt. You can marinate the trout for some time in vegetable oil and spices. Steamed fish differs in taste from trout cooked in a regular pan, but in taste and aroma it is in no way inferior to traditional cooking methods.

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Trout is cooked for 10-15 minutes.

Cook the trout in a steamer for 30 minutes.

In a multicooker, cook the trout for 20 minutes on the “Baking” mode.

Basic steps for preparing fish soup

To prepare trout fish soup, you need to follow the instructions, which include a few very simple steps.

1. Preparation of broth. The fish must be properly prepared for it. It should be washed well, cleaned, gills, entrails and fins removed. You should also cook it properly so that it does not boil over and fall into pieces during the cooking process. This will ruin the appearance of the finished dish.
2. Roasted vegetables. In order for the soup to be filled with new notes of taste, vegetables sautéed in oil are added to it. They should be fried one at a time and added to the soup almost at the very end of cooking.
3. Main filler. It is imperative to add potatoes or cereal to the fish soup. This will make the dish satisfying and rich.

After cooking, it is also necessary to use additional ingredients in the form of fresh herbs, sour cream, cream or butter.

Additional products add new notes of taste and aroma to the dish, and also make the broth richer

Preparing fish for cooking

It doesn't take long to cook trout, but it is important to follow some rules. This is the only way to preserve the taste and beneficial characteristics

First of all, it is worth preparing the fish for heat treatment. Initially, the carcass is washed in cold water. The tail and fins are removed. Be sure to cleanse the entrails.

If it is necessary to remove fairly dense trout skin, this is done by making an incision at the head. Also, inside the carcass there is a black film, which can also be removed without fail. Like any other fish, trout is not boiled with its entrails. After complete cleaning, the fish is washed again under cold water.

You can cook it whole or in pieces. This type of product goes well with vegetables. Therefore, it is tasty and healthy to cook broths and soups from seafood. It is recommended to cook only fresh, not frozen product. If there is the slightest sign of spoilage in the fish, it should not be eaten. When cooking, the trout head can be left or removed. Also, the head can be cooked separately to make the broth more rich.

Helpful information

• If you love unusual soups, I advise you to prepare a wonderful low-calorie Bonn soup, distinguished by its unrivaled aroma and long-lasting memorable taste.
• The famous pea soup with smoked ribs turns out amazingly appetizing - only a truly reliable recipe will meet all your expectations.
• Don't miss the original dried porcini mushroom soup, which attracts with its delicate texture and surprisingly fresh aroma.
• Delightfully tasty will appeal to those who adore first courses with a pleasant “sourness”.

Thanks everyone for your attention to the recipes! Maybe you have additional information regarding the preparation of trout soup, or do you use other, unusual ingredients when cooking it? Share your experiences in the comments, I will be happy to discuss all the details with you! Bon appetit everyone and more impressive culinary victories!

Trout head soup with millet

The soup prepared according to this recipe will be more satisfying than the previous version. It is especially good in the winter season.

For a two-liter pan we need the head of 1 large fish or 3 smaller trout.

• Fill them with cold water and set to cook. If you want the broth to have a richer taste, add 1 peeled onion to the heads after boiling.
• Let the heads simmer for an hour and remove them with a slotted spoon, strain the broth, and put them back on the fire.
• Pour 4-5 tbsp into the broth. washed millet and bring to a boil again.
• Meanwhile, peel 2 medium potatoes, 1 carrot and 1 onion. Cut as in the previous recipe. Place the potatoes in the broth, and sauté the onions and carrots in butter until golden.
• When the frying is ready, send it to the fish soup, also add salt to taste and spices (coriander, cumin, black pepper, turmeric - it goes well with fish broth and gives the fish soup a beautiful golden hue).

We remove the meat from the heads, put it in the soup, boil for another 2-3 minutes and turn it off.

Trout soup is ready!

Classic recipe for trout fish soup at home

Kitchen appliances and accessories: frying pan, knife, scissors, fine sieve, spoon, saucepan.

Ingredients

How to choose a good trout for fish soup

• Trout can be purchased on store shelves in various forms. The fish is offered whole and cut into pieces or fillets. It can also be fresh or frozen.
• Visually, fresh fish should look like it was just caught from the sea. The main sign of long-term storage of trout is a dried and curled tail.
• The fish scales should be undamaged. It is not recommended to buy trout with dried areas of scales. Such fish will have impaired taste due to the accumulation of harmful bacteria in areas of damage.
• You should not buy trout with cloudy eyes and sticky scales. This fish has been stored for a long time and begins to deteriorate. Press down on the fish with your finger. If liquid or other components are released from it, then such fish is also not for you.
• Good fresh fish will have smooth, moist scales and clear eyes. The gills of this fish are bright red.

Step-by-step preparation

1. We wash the head of the fish well, pick out the eyes and take out the gills.

   

2. Pour 2-2.5 liters of water into a saucepan and put on fire. Place the washed fins, tail and fish head into the pan. After boiling, cook the fish for 20-25 minutes.

   

3. Meanwhile, cut 200-250 grams of carrots and 180-200 grams of onions into cubes. Cut 2-3 large potatoes into cubes. Pour 15-20 milliliters of vegetable oil into a frying pan and put on fire. Fry the onions and carrots in a frying pan in vegetable oil until soft.

   

4. When the head is cooked, remove it from the pan and strain the broth through a very fine sieve or cheesecloth.

   

5. Put the fish broth back on the fire and add chopped potatoes and 80-100 grams of long grain rice. After 15 minutes, add the carrot and onion mixture.

   

6. Remove the meat from the fish head and tail and add it to the fish soup.

   

7. Now you can salt and pepper the fish soup to your taste, add a bay leaf if you like. Cook the fish soup over medium heat for another 10 minutes. Serve in plates, sprinkled with your favorite herbs.

   

Video recipe

Dear friends! Watch this video for a trout chowder recipe that uses the head and tail of the fish.