Prepare trout in the oven

Preparation of the trout

1. Wash trout thoroughly. First, wash the fish under running water thoroughly inside and out.
2. Remove remaining flakes. Brush your hands away from the tail fin towards your head. Feel any rough spots and use a blunt knife to carefully scrape against the direction of growth of the scales.
3. Dry off the fish. If the fish feels smooth, dab it on the outside and inside with kitchen paper.
4. Season the fish. Season the trout both inside and out before preparing it. To do this, use coarse salt and white pepper, put fresh thyme and slices of a lemon in the fish.

Preparation on aluminum foil

1. Cover the grate. Cover your grate with a layer of aluminum foil.


Low temperature recipes for tender fish from the oven

Cooking at low temperatures in the oven takes a little longer, but that ...

2. Manufacture supports. Also roll two long sausages per fish out of aluminum foil, with which you will later support the trout.
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3. Turn trout. After seasoning, lay the trout on their backs so that the open belly side is facing up.
4. Fill fish. Place the "aluminum foil sausages" around the fish so that the fish cannot tip over. In this position, you can add herbs or butter to the abdominal cavity and the skin will be crispy.
5. Use tools. If you have large trout, use small fireproof cups on which you place the trout with the belly open. So the cups are in the trout's abdominal cavity and the back is facing up.

Preparation in the oven takes about 30 minutes at 220 ° C.

Prepare juicy trout in aluminum packets

1. Pack trout. To make the trout meat particularly juicy in the oven, wrap the fish in aluminum foil. To do this, spread a sheet of aluminum foil for each fish on the work surface and lay the prepared trout flat on one side.
2. Add side dishes. If you would like to add something to the fish to refine its taste, such as pieces of lemon or tomato, do this now. Because now the package is closed so that the juice the trout does not leak and the fish cannot dry out.
3. Close the aluminum foil. Fold one side of the aluminum foil over the fish. Now the foil is still open on three sides. Fold the edges upwards so that a fold of at least one centimeter is created.

Here, too, the trout have to bake for 30 minutes at 200 ° C to 220 ° C.

Prepare trout in the oven

In the casserole dish, the trout can be prepared a little more elaborately.

1. Place the trout in the pan. Lay the prepared trout flat next to each other in the baking dish.
2. Cut off the head and tail. The trout can also be left in one piece when they are prepared in the baking dish. To save space, however, you should cut off the head and tail.
3. Layer vegetables on top. For example, layer onion rings, pieces of tomato or other vegetables on top. Pour cream over everything and carefully cover the baking dish.

Bake the trout at 175 ° C to 200 ° C for 20 minutes on top / bottom heat.

Cooking test

It is difficult to give an exact baking time as the trout are usually not equally heavy and large. So check before that Servethat the fish are done.

You can tell by the eyes, for example - provided the head is still there, because they turn milky-white during preparation.

The bones come off easily when the fish is cooked meat. Test this by cutting into the tail of the fish with a knife. Now move the knife blade under the spine. If this comes off immediately and pulls the bones with it, then it is Trout at all.

Side dishes

Trout don't take much to make a tasty dish. Use spices and vegetables only to round off the trout.

You can go with the trout as boiled potatoes or fried potatoes with herb curd Dip serve. Also fits salad with a herbaldressing good with trout, of course.