Table of contents:
- Ingredients for baked trout in creamy coconut sauce
- A method of cooking baked trout in a creamy sauce with coconut for the holiday
Baked trout in a creamy coconut sauce is a quick and tasty fish dish for a festive table. It takes only half an hour to cook, resulting in a full-fledged hot dish, to which you can serve baked sweet potatoes, mashed potatoes or fresh vegetable salad as a side dish. A few hours before the arrival of guests, you can make a creamy sauce, marinate the trout in lemon juice, and before serving, quickly fry the fish (this will take only 2 minutes) and bake in the oven for a few more minutes, pouring the sauce over it.
- Cooking time: 25 minutes
- Servings: 2
Ingredients for baked trout in creamy coconut sauce
- 300 g chilled trout;
- 200 ml heavy cream;
- 30 g butter;
- 10 g wheat flour;
- 1 lemon;
- 1 tablespoon of coconut flakes
- black pepper;
- frying oil;
- fresh dill.
A method of cooking baked trout in a creamy sauce with coconut for the holiday
You will need a thick piece of fresh trout about two centimeters thick, by the way, salmon is also suitable for this recipe.
We cut the skin, carefully remove it first from one side, then from the other side. Carefully remove the spinal bone, remove the small bones with tweezers, if any. This will make 2 large fillets, one per serving of baked trout.
Squeeze the juice from half a lemon directly onto the fish, sprinkle with salt, leave to marinate for several minutes, then dry each piece with a napkin.
Sprinkle the pan with frying oil. Put pieces of fish on a hot frying pan, fry for literally 1 minute on each side, gently turn over.
Put butter in a saucepan, melt, add wheat flour. Fry butter with flour until golden brown.
Pour cream into a saucepan, salt to taste, bring to a boil, heat, stirring occasionally, over low heat for 6-7 minutes.
Remove the saucepan from heat, squeeze 2 teaspoons of lemon juice into the sauce. To prevent pits from getting into the sauce, squeeze the lemon juice through a strainer.
It is best to cook baked trout in a creamy coconut sauce in portions. Take a small frying pan or baking dish, mix the sauce, pour half of the sauce for one portion into a portioned pan.
Gently spread the fried trout fillet on the sauce. The fish is very tender, transfer the piece with a spatula.
Sprinkle each piece of fish with coconut flakes and freshly ground pepper. We heat the oven to a temperature of 200 degrees Celsius. We put the fish in a hot oven for 5-6 minutes.
The finished trout will turn out juicy, in the middle the piece will remain pink. If you cook it for a couple of minutes longer, then it will be completely baked.
Before serving, decorate with sprigs of fresh dill and a slice of lemon. Serve the baked trout in a creamy sauce with coconut on the table warm. Bon Appetit.
This recipe can be prepared for lean and vegetarian menus. It is necessary to replace butter with olive oil, and instead of regular cream, use coconut milk, it will also turn out very tasty. Happy New Year and Merry Christmas!