Creamy Baked Trout Steaks

This fish will be delicious with any side dish. I used to not like red fish. In the 2000s, parents often bought fresh pink salmon. Cutting it and salting the caviar (and it was then sold ungutted and my father could very well determine whether it had caviar or not, so our fish almost always had caviar) took half the evening. The main part of the fish was then fried. The leftovers were dried. And I didn’t really like fish either fried or dried. Everything changed when I tried my mother-in-law’s baked trout. I’m sharing another interesting recipe.
cook time: 45 min
Caleb Huxley
Creamy Baked Trout Steaks

Nutrition Facts (per serving)

213
Calories
13g
Fat
4g
Carbs
13g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Dry spices (for fish) 1 tsp
Cream (20% fat) 250 ml
Potato starch 1 tbsp
Trout steak 500 g
Mixed peppercorns 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare trout steaks in cream, we will need: a whole piece of trout or already chopped steaks, cream (20% fat), starch, a mixture of peppercorns, a mixture of spices for fish, salt.

Step 2

Step 2
Combine cream, starch, fish seasonings and pepper mixture. My cream from Parmalat 23% fat turned out to be so fatty and thick, as if it was all 33%. I didn’t pour them, but spooned them out. Thatʼs why I didnʼt add starch to them. The consistency is like thick sour cream. If the cream is from other manufacturers, then starch is needed.

Step 3

Step 3
Mix everything well.

Step 4

Step 4
Rinse the trout thoroughly in running water, removing mucus from the skin. Pat the fish dry with paper towels. Cut into equal, not very thick steaks.

Step 5

Step 5
Place the fish in a baking dish. There is no need to grease the pan with anything, since the trout will already release a lot of fat when baking.

Step 6

Step 6
Pour (or in my case spread) the trout with the creamy mixture. Bake the fish in an oven preheated to 180°C for about 30 minutes. Bon appetit!

Additional rubrics

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