Trout in a slow cooker

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to bake trout in a slow cooker? Prepare your food. You can take the trout in the form of a steak, like I did, or in the form of a trout fillet on the skin - specifically on the skin, because without skin the trout will quickly lose its shape and fall apart into pieces. Take fresh fish, preferably not frozen - such fish contains much more useful substances. Chilled trout has a pleasant pink color, the same fish that has been frozen has an orange tint.

2. STEP 2

   

   If your fish is frozen, then defrost it as delicately as possible - transferring it from the freezer to the bottom shelf of the refrigerator. Wash the fish and dry well with paper towels.

3. STEP 3

   

   We only need lemon juice. Therefore, you can also use ready-made factory-made lemon juice - you will need 2 tablespoons. If you squeeze juice directly from a lemon, first wash it with very hot water or even scald it with boiling water - this will allow the lemon to release more juice. I also recommend squeezing the juice through a small sieve so that all the lemon seeds remain in it. Lemon will remove the fishy smell from the fish.

4. STEP 4

   

   In a slow cooker, you can cook trout either steamed or directly in the bowl. Today I preferred to cook in a bowl. Pour vegetable oil into the multicooker bowl. Since we will be heating the oil, take refined, odorless oils of any plant origin - olive, sunflower, etc.

5. STEP 5

   

   Place the fish on the bottom. Place the bowl in the multicooker, set the mode to Stew or another mode that is in your model. The standard cooking time in multicookers usually starts at 30 minutes, but for our fish this is a lot and it can turn out a little dry. Therefore, if your model allows, reduce the time to 20 minutes or select the Steam cooking mode - in this mode, the time, as a rule, starts at just 10-15 minutes.

6. STEP 6

   

   Salt the finished fish to taste. You can also add some of your favorite herbs or seasonings, for example, herbs de Provence, thyme or rosemary. To my taste, such a noble fish as trout is just wonderful in its taste and does not need any additives. The maximum is a pinch of ground pepper - it will not be superfluous. Serve the finished fish to the table immediately with a side dish or vegetables. Bon appetit!

Comments on the recipe

Lady A.

18.12.2023

4.7

Trout steaks can be baked in a sauce of mustard, honey and lemon juice.