Trout cutlets: recipes with photos

Most culinary masterpieces are actually quite easy to prepare. The classic recipe for trout cutlets will be a real discovery for lovers of fish and seafood. A variety of cooking methods will allow everyone to choose the perfect combination of ingredients that satisfies their taste preferences.

How to cook trout cutlets

The basis of a quality dish is fresh fish. Commercial trout is prepared for sale, then frozen and sent to shopping centers, where it is re-branded and put up for sale. With repeated repetition of freezing cycles, the meat becomes loose and loses its juiciness.

Both chopped fillet and minced fish can act as the main ingredient.

To choose the freshest fish, 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 trout steaks are purchased for cutlets, you need to look at the color of the meat – it should be a bright red hue.

To obtain a fillet, the carcass is cut, removing the bones and skin. The resulting mass is cut into small pieces. As a basis 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 make it immediately when processing trout. To avoid buying a low-quality product, you should pay attention to the date of manufacture and give preference to trusted companies.

As an addition to the main ingredient, there are traditional binders – eggs, flour, onions, 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, thyme, lemon juice and sesame seeds are added.

Classic recipe for trout fish cakes

The traditional way of cooking a fish fillet dish 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:

• Xnumx fish fillet;
• 100 g of loaf pulp;
• 100 ml of fat milk;
• ½ onion;
• salt to taste;
• breadcrumbs.

Breadcrumbs guarantee a crispy fried crust

The trout is cut with a knife into small cubes. The onion is finely chopped and sautéed over low heat until transparent. The loaf is soaked in milk for several minutes, then squeezed out. The crumb 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 cakes 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 Art. l mayonnaise;
• 50 g chopped onion;
• salt and seasonings to taste.

Cutlets from chopped minced meat are more juicy

All ingredients are mixed in a small saucepan, salt and pepper them. The consistency of the cutlet mass should resemble thick sour cream. With the help of a tablespoon or a small ladle, cutlets are laid out in a hot pan, like pancakes, and fried on each side until golden brown.

Trout cutlets

If the carcass is too frozen, you can grind the fillet collected from it with a meat grinder. Seafood lovers will definitely like minced trout fish cakes. For the recipe you will need:

• Xnumx minced;
• 1 small onion;
• 1 egg;
• 1 Art. l flour;
• salt to taste.

For cooking, you can use purchased minced meat in briquettes

Homemade or defrosted minced trout is mixed with finely chopped onions, wheat flour and an egg. To avoid raw onions in the finished product, it is recommended to fry them separately until transparent. In this case, it is not recommended to add oil, so as not to make the finished dish too fatty.

The mass is salted and seasoned with ground black pepper. Small cutlets are formed from minced meat. They are rolled in breadcrumbs in order to get a golden crust during further heat treatment. The dish is cooked in a 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 pan. Trout fish cakes in the oven are even more juicy. The presence of the convection function in the device guarantees a golden crust and the preservation of juice inside the dish. To prepare such a delicacy you will need:

• 1 kg trout fillet;
• 2 bulbs;
• 200 g white bread;
• 100 ml of milk;
• 1 egg;
• 2 Art. l mayonnaise;
• 2 cloves of garlic;
• ½ tsp. nutmeg;
• salt to taste.

The “Convection” function will allow you to get a ruddy baked crust

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 laid out 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, they are recommended to be turned over. The finished dish is served with rice or boiled potatoes.

Conclusion

The classic recipe for trout cutlets is a real find for lovers of fish and seafood. Depending on your culinary preferences, you can make a minced delicacy or a traditional minced meat dish. Following a few simple rules, it is really possible to cook a real masterpiece that will surprise even experienced gourmets.