Content
Most of the culinary delights 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 allow everyone to choose the perfect combination of ingredients to suit 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 brought back to market and put up for sale. With repeated repetition of the freezing cycles, the meat becomes loose and loses its juiciness.
Chopped fillets and minced fish can be used as the main ingredient.
To choose the freshest fish possible, you need to pay attention to several parameters. The eyes should be clear and the gills should be slightly pinkish. When pressing on the back 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 fillet, the carcass is cut, removing bones and skin. The resulting mass is cut into small pieces. As a basis for cutlets, you can use not only fillets, but also minced fish. Such cutlets are not much 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 firms.
The traditional binders - eggs, flour, onion, salt and ground pepper - act as an addition to the main ingredient. Depending on the recipe, you can use milk, loaf, mayonnaise, sour cream, garlic, or bread crumbs. Thyme, lemon juice and sesame seeds are added for a brighter fish taste.
Classic Trout Fish Cakes Recipe
The traditional way of preparing 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:
- 300 g fish fillets;
- 100 g of loaf pulp;
- 100 ml of 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 up and mixed with trout, onions and a little 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 served as a side dish.
Chopped trout cutlets
Making a real delicacy is pretty simple. In order for the recipe for fish cakes from trout to turn out very tasty, you need to follow a few simple requirements. Fresh trout fillets are cut into 0.5-0.7 cm cubes.For 300 g of the main ingredient you need:
- 1 egg;
- 2 tbsp. l. mayonnaise;
- 50 g chopped onions;
- salt and seasonings to taste.
Minced meat cutlets are juicier
All ingredients are mixed in a small saucepan, salt and pepper. The consistency of the cutlet mass should resemble thick sour cream. Using a tablespoon or a small ladle, the cutlets are placed in a hot frying pan, like pancakes, and fried on each side until golden brown.
Minced trout cutlets
If the carcass is too frozen, you can grind the fillets collected from it using a meat grinder. Fish cakes made from minced trout are sure to please seafood lovers. The recipe will require:
- 400 g minced meat;
- 1 small onion;
- 1 egg;
- 1 tbsp. l. flour;
- salt to taste.
For cooking, you can use purchased minced meat in briquettes
Homemade or defrosted minced trout are mixed with finely chopped onions, wheat flour and eggs. To avoid raw onions in the finished product, it is recommended to fry it separately until transparent. In this case, 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 in order to obtain a golden brown crust upon 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 frying pan. Oven trout fish cakes are even juicier. The presence of the convection function in the device guarantees a golden brown crust and preservation of the juice inside the dish. To prepare such a delicacy, you will need:
- 1 kg trout fillet;
- 2 onions;
- 200 g of white bread;
- 100 ml of 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 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 with a thickness of about 3 cm 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, 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 preference, you can make a minced delicacy or a traditional minced meat dish. Following a few simple rules, you can really cook a real masterpiece that will surprise even seasoned gourmets.
