Many of us have heard and at least once tried the trout. This gorgeous salmon fish has delicious tastes as well as many beneficial properties. In the process of cooking, like most products, the fish loses some of these beneficial properties. Therefore, the choice of the process of cooking is very important to preserve the valuable properties of the products. The most common method of cooking - roasting fish in the oven. 
How to cook the trout in the oven can be decided on the basis of its size: large - slices, and small - whole. The whole fish is wrapped completely in a large envelope of foil for baking, and the small pieces are wrapped each separately.
Trout is a rather expensive fish, often it becomes the main dish of the holiday table. Gentle fish meat is soaked with the aroma of spices, in which it is baked and marinated. The taste of fish harmonizes well with the aroma of ginger, lemon and orange, white wine, sour cream and cream. Sprinkling trout with leaves of rosemary or thyme, the fish will have a delicious aroma. All these products are an excellent marinade for trout, its meat is saturated with the soft flavors of the marinade and becomes even tastier and more tender. In cooking fish, experiments with spices are always welcome , you just have to trust your taste.
Fats are rarely used to cook trout, because trout meat contains a lot of fat. For cooking, it is best to use fresh, not frozen fish, this ensures the best taste of meat.
Recipe for whole trout baked in a creamy sauce.
Trout weighing up to 1.5 kg are cleaned of scales and viscera, rubbed with salt and black pepper, and then spread in a baking dish. Fish in the form of pour two cups of cream, which added chopped parsley, lemon balm, mint and bay leaf. The oven is heated to 180 degrees and put fish in it. Baked such fish for about 30 minutes. Cooked fish neatly spread on a pre-warmed dish, and the remaining sauce boil over the fire and served separately in a sauceboat.
Recipe pickled trout.
The day before cooking trout, a marinade is made from half a liter of kefir, two tablespoons of sour cream and a small amount of spices and salt. In the marinade, you can add chopped garlic, onion rings, bay leaves. Put the fish in the marinade for the night. Before baking, the trout is packaged in a foil envelope and baked for about 35 minutes. Serving ready fish is best with rice or vegetables, and from drinks it will be well combined with white wine trout.
Recipe for trout in its own juice.
Clean the fish and wash thoroughly. Drain the fish with a paper towel. Salt and pepper the trout, grate with spices and sprinkle with lemon juice. Sprinkle the sheet of foil with vegetable oil so that nothing adheres to it, put a layer of sliced potato previously boiled to half-cooked, and put fish on the potatoes and pour with mayonnaise. Put the onion rings on the fish. Connect the edges of the foil tightly so that the juices do not flow out. Bake in a preheated oven for about 35 minutes. Cooked fish served with baked potatoes. In addition to potatoes, you can use other vegetables, such as carrots, tomatoes, sweet peppers.
