How and how much to cook trout?

Boiled trout can be used as an independent dish, add it to salads, and make soups based on broth. The process of cooking trout does not differ in length, 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:

• the trout must be thoroughly rinsed with cold water;
• fins, tail and entrails must be removed;
• if it is necessary to remove the skin from the trout, then it is recommended to do this with 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 belly of the trout, which 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 types of fish);
• after removing the entrails, the fish must be washed again (especially from the inside);
• you can cook trout whole or chopped;
• 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 must definitely refuse to use it);
• the head of the trout can be cooked separately (you get a rich and tasty broth).

The nuances of cooking trout:

• you can cook trout in a regular saucepan, pressure cooker, multicooker or double boiler (the cooking method and cooking time will be a significant difference);
• it is necessary to lay the trout only in boiling water (you should not put the trout in cold water, otherwise the pieces of fish will quickly boil up, lose their shape, and their taste properties may be disturbed);
• you can bring the water to a boil over high heat, but after placing the trout in the pan, the fire must be reduced;
• if you cook fish over high heat, the liquid will quickly begin to evaporate, and pieces of trout will begin to boil (high heat also does not affect the cooking speed);
• the liquid must completely cover the trout (otherwise the fish may be partially cooked);
• you need to cook trout without a lid (during the cooking process, foam will accumulate on the surface of the water, which must be removed with a slotted spoon or spoon);
• it is better to salt the water in advance;
• when choosing spices, it is necessary to take into account the ability of fish to absorb the tastes of additional components as much as possible;
• Lemon juice or citric acid, peppercorns, bay leaves and fresh herbs are considered ideal spices for cooking trout (herbs are added only before serving or at the final stage of cooking);
• you can cook trout with or without skin (the choice of a particular 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);
• the readiness of the trout can be determined by the degree of meat separation from the bones (in cooked trout, this process is easy).

How much 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 in even 15 minutes. If the trout is cooked with a steamer or multicooker, then the cooking time will increase. In a pressure cooker, fish, on the other hand, will cook faster.

Trout cooking time depending on the cooking method:

• in a regular saucepan, trout will be cooked in a maximum of 20 minutes;
• in a double boiler, the cooking process will take on average 30 minutes;
• in a multicooker the fish is cooked in 20 minutes (in the “Cooking”, “Baking” or “Stewing” mode);
• in the 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 the trout, it is recommended to first grate it with a small amount of lemon juice and salt. You can marinate the trout in vegetable oil and spices for a while. Steamed fish tastes differently from trout cooked in a regular saucepan, but in taste and aroma is in no way inferior to traditional cooking methods.