Recipe for homemade trout in the oven
Trout is one of the very popular fish here, and it is usually quite easy to get hold of, both in the supermarket and at the fishmonger. It is a super good alternative to salmon because the two fish are very similar. Therefore, they can be used in many of the same ways and easily replace each other in different contexts, depending on what you feel like.
Here I have made a whole trout in the oven – a beautiful dish that also tastes amazing in all its simplicity!
How to tell the difference between trout and salmon?
Because trout and salmon are so similar, many people actually have a hard time distinguishing between the two. It’s understandable, because at first glance they do look very much alike. However, there are a number of characteristics that can distinguish the two.
Body: The trout is somewhat rounder and broader and “robust” to look at, whereas the salmon is more slender or agile in appearance.
Eyes: The “corners” of a trout’s eyes align almost with the corners of its mouth, whereas the eyes of a salmon are further back on its head.
Tail fin: Furthermore, the tail fin of a trout is flat at the end, while the tail of a salmon has an inward “V” at the end.
Spots: Both species have spots on the side of the body, but on a trout, the spots extend further down towards the belly. The spots are also more prominent than on a salmon.
There are more characteristics, but the four mentioned are good markers!
The season for trout
Fortunately, you can get fresh Danish trout most of the year. Whole oven-baked trout, however, is a very summery and light dish, where the fish really comes into its own. When you cook your trout whole, you get all the juice and flavor from the entire fish!
Trout is really delicious served with a light white wine sauce and steamed green asparagus. It’s just the taste of full summer.
If you feel like trying your hand at another trout recipe, you can find a really good one here.
Bon appétit!
Trout in the oven recipe
Homemade Trout in the Oven
Equipment
- Oven
- Tinfoil
- Chef’S Knife
- Ovenproof dish
- Pot
Ingredients
Whole oven-baked trout
- 1 pcs. Trout one whole trout, cleaned
- Butter
- 1 pcs. Lemon into slices
- 1 bunch Broad leaf parsley
- Spices salt and pepper
Sauce with white wine and dijon mustard
- Olive Oil
- 1 pcs. Shallots finely chopped
- 150 gram White Wine
- 250 gram Whipping Cream
- 10 gram Dijon Mustard
- Lemon Juice
- Spices salt and pepper
Instructions
Whole Oven-Baked Trout
- Coat a large piece of aluminum foil with butter.
- Make a few cuts in the skin on each side of the fish. You don’t need to cut all the way through, just enough to make room for the filling inside the fish.
- Sprinkle salt and pepper inside the fish and stuff it with lemon slices and whole, rinsed parsley stems.
- Wrap the foil around the fish and place it in a baking dish.
- Bake the fish in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 30 minutes.
Sauce with White Wine and Dijon Mustard
- Heat a pot with olive oil and sauté the shallots until they become translucent without browning.
- Add white wine and let it reduce by half.
- Add cream, and cook until the sauce reaches a creamy consistency.
- Remove from heat and season the sauce with Dijon mustard, lemon juice, salt, and pepper.
- Sauté shallots over low heat in a small pot with olive oil for a few minutes. Add white wine and let it simmer until only 1/3 of the wine is left in the pot. Pour in cream and cook until it becomes creamy in consistency. Remove from heat and whisk in some Dijon mustard. Season with salt, pepper, and a little lemon juice.
- Serve the fish with steamed green asparagus, boiled rice, and the white wine sauce.