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Most culinary masterpieces are actually quite easy to prepare. The classic recipe for trout cutlets will be a real discovery for fish and seafood lovers. A variety of cooking methods will allow everyone to choose the ideal combination of ingredients that suits their taste preferences.
How to cook trout cutlets
The basis of a quality dish is fresh fish. Commercial trout are prepared for sale, then frozen and sent to shopping centers, where they are again brought into marketable condition and put up for sale. When freezing cycles are repeated many times, the meat becomes loose and loses its juiciness.
The main ingredient can be either chopped fillet or minced fish.
To choose the freshest fish possible, you need to pay attention to several parameters. The eyes should be clear and the gills slightly pinkish. When pressing on the dorsal part of the carcass, the deformation from the finger should disappear in 1-2 seconds. If you buy trout steaks for cutlets, you need to look at the color of the meat - it should be bright red.
To obtain fillet, the carcass is cut, removing bones and skin. The resulting mass is cut into small pieces. As a base for cutlets, you can use not only fillet, but also minced fish. Such cutlets are slightly inferior to the traditional recipe.
It is also worth paying attention to the briquettes with minced red fish presented in supermarkets. Many manufacturers produce it immediately during trout processing. To avoid purchasing a low-quality product, you should pay attention to the date of manufacture and give preference to trusted companies.
In addition to the main ingredient, traditional binding components are used - eggs, flour, onion, salt and ground pepper. Depending on the recipe, you can use milk, loaf, mayonnaise, sour cream, garlic or breadcrumbs. For a brighter taste of fish, add thyme, lemon juice and sesame seeds.
Classic recipe for trout fish cutlets
The traditional method of preparing fish fillet dishes is suitable for almost any fish. Karelian or Far Eastern trout turns such cutlets into a real work of culinary art. To prepare them you will need:
- 300 g fish fillet;
- 100 g loaf pulp;
- 100 ml fat milk;
- ½ onion;
- salt to taste;
- breadcrumbs.
Breadcrumbs guarantee a golden brown crust
The trout is cut into small cubes with a knife. Finely chop the onion and sauté over low heat until transparent. The loaf is soaked in milk for several minutes, then squeezed out. The pulp is broken and mixed with trout, onions and a small amount of salt.
Small balls are formed from the resulting mass.They are rolled in breadcrumbs and then fried on each side in a large amount of vegetable oil. Boiled rice or baked potatoes are best as a side dish.
Chopped trout cutlets
Preparing a real delicacy is quite simple. To make the recipe for trout fish cutlets very tasty, you need to follow a few simple requirements. Fresh trout fillet is cut into cubes 0.5-0.7 cm in size. For 300 g of the main ingredient you need:
- 1 egg;
- 2 tbsp. l. mayonnaise;
- 50 g chopped onion;
- salt and seasonings to taste.
Cutlets made from minced minced meat are more juicy
Mix all the ingredients in a small saucepan, salt and pepper them. The consistency of the cutlet mass should resemble thick sour cream. Using a tablespoon or a small ladle, place the cutlets in a hot frying pan, like pancakes, and fry them on each side until golden brown.
Minced trout cutlets
If the carcass is too frozen, you can grind the fillet collected from it using a meat grinder. Fish cutlets made from minced trout will definitely please seafood lovers. For the recipe you will need:
- 400 g minced meat;
- 1 small onion;
- 1 egg;
- 1 tbsp. l. flour;
- salt to taste.
To prepare the dish, you can use purchased minced meat in briquettes.
Minced trout prepared independently or thawed is mixed with finely chopped onion, wheat flour and egg. To avoid raw onions in the finished product, it is recommended to fry them separately until transparent. It is not recommended to add oil, so as not to make the finished dish too greasy.
The mass is salted and seasoned with ground black pepper. Small cutlets are formed from minced meat.They are rolled in breadcrumbs to obtain a golden brown crust during further heat treatment. The dish is prepared in a frying pan, frying on each side for 3-4 minutes until golden brown.
Trout cutlets in the oven
You can cook a delicious dish not only in a frying pan. Trout fish cutlets in the oven turn out even juicier. The presence of a convection function in the device guarantees a golden brown crust and preservation of juice inside the dish. To prepare this delicacy you will need:
- 1 kg trout fillet;
- 2 onions;
- 200 g white bread;
- 100 ml milk;
- 1 egg;
- 2 tbsp. l. mayonnaise;
- 2 cloves of garlic;
- ½ tsp. nutmeg;
- salt to taste.
The “Convection” function will allow you to get a golden-brown baked crust
The fish fillet is passed through a meat grinder, then mixed with chopped onion, loaf soaked in milk and mayonnaise. They add an egg, crushed garlic, salt and seasonings. The mass is stirred until smooth, then small cutlets about 3 cm thick are formed from it.
Semi-finished products are placed on a baking sheet greased with butter or covered with baking paper. The cutlets are baked for 40-45 minutes at 150-160 degrees with the convection mode turned on. About 20 minutes after the start of frying, it is recommended to turn them over. The finished dish is served with rice or boiled potatoes.
Conclusion
The classic recipe for trout cutlets is a real find for fish and seafood lovers. Depending on your culinary preferences, you can make a minced delicacy or a traditional minced meat dish. By following a few simple rules, you can prepare a real masterpiece that will surprise even seasoned gourmets.
