Food & Recipes

Baked trout in cream sauce with coconut for the holiday

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Baked trout in a creamy sauce with coconut - a quick and tasty fish dish for the festive table. It takes only half an hour to cook, as a result - a full-fledged hot, to which you can serve garnished with baked sweet potatoes, mashed potatoes or a salad of fresh vegetables. A few hours before the guests arrive, you can prepare a creamy sauce, pickle trout in lemon juice, and before serving, quickly fry the fish (it will take only 2 minutes) and bake in the oven for a few more minutes, pouring it with sauce.

Baked trout in cream sauce with coconut for the holiday
  • Cooking time: 25 minutes
  • Servings Per Container: 2

Ingredients for Baked Trout in a Creamy Coconut Sauce

  • 300 g chilled trout;
  • 200 ml of heavy cream;
  • 30 g butter;
  • 10 g of wheat flour;
  • 1 lemon
  • 1 tablespoon of coconut flakes;
  • black pepper;
  • frying oil;
  • salt;
  • fresh dill.

The method of preparation of 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 ossicle, remove small bones with tweezers, if any. The result is 2 large fillets, one per serving of baked trout.

Squeeze the juice from half the lemon directly onto the fish, sprinkle with salt, leave it to marinate for several minutes, then dry each piece with a napkin.

Take a thick piece of fresh trout about two centimeters thick Prepare 2 large fillets Pickle fish and dry with a napkin

Spray the pan with frying oil. Put the pieces of fish on a hot pan, fry literally 1 minute on each side, gently turn it over.

Fry fish literally 1 minute on each side

Put butter in a stewpan, melt, add wheat flour. Fry the butter with flour until golden brown.

Pour the cream into a saucepan, salt to taste, bring to a boil, warm, stirring, over low heat for 6-7 minutes.

Remove the stewpan from the heat, squeeze 2 teaspoons of lemon juice into the sauce. To prevent seeds from falling into the sauce, squeeze lemon juice through a strainer.

Fry the butter with flour until golden brown Bring the cream to a boil, warm, stirring, over low heat for 6-7 minutes Squeeze 2 teaspoons of lemon juice in the sauce

Baked trout in a creamy sauce with coconut is best prepared in portions. We take a small frying pan or a baking dish, mix the sauce, pour half the sauce in one portion into a portioning pan.

Pour half the sauce in one portion into a serving pan

Gently spread the fried trout fillet on the sauce. The fish is very tender, carry the piece with a spatula.

Gently spread the fried trout fillet on the sauce

Sprinkle each piece of fish with coconut flakes and pepper, freshly ground pepper. We heat the oven to a temperature of 200 degrees Celsius. We put the fish in a red-hot oven for 5-6 minutes.

Sprinkle the fish with coconut and pepper, send to the oven

The finished trout will turn out juicy, in the middle the piece will remain pink. If you cook for a couple of minutes longer, then it will be baked completely.

The finished trout will turn out juicy, in the middle the piece will remain pink

Before serving, decorate with sprigs of fresh dill and a slice of lemon. Serve the baked trout in a creamy sauce with coconut on a warm table. Bon Appetit.

Serve baked trout in a creamy sauce with coconut on a warm table

Fish according to this recipe can be prepared for a lean and vegetarian menu. You need to replace the butter with olive, and instead of using ordinary cream, use coconut milk, it will also turn out very tasty. Happy New Year and Merry Christmas!

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