Trout steak
A cross-cut slice of a trout carcass on the spinal bone with pink-orange fatty tender meat and a delicate sweetish taste, for pan-frying and grilling, baking in foil.
Trout steak is a cross-cut slice of a trout carcass on the spinal bone 2–3 cm thick, with pink-orange fatty tender meat, thin layers of fat, a delicate sweetish taste and a pleasant fresh aroma. It is pan-fried and grilled, baked in foil and under sauce, steamed, marinated in lemon and herbs and served with vegetables, potatoes and a cream-dill sauce.
Calories, proteins, fats and carbohydrates per 100 g of product
Trout steak, Raw: Calories 141.0 kcal, Proteins 19.9 grams, Fats 6.2 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Baked trout steak is the embodiment of European culinary elegance. The tender trout fillet, soaked in a brine solution beforehand, gains special juiciness, while rosemary adds subtle herbal notes. Baked at an optimal temperature, it retains its natural softness and rich flavor highlighted by freshly ground black pepper and refreshing lemon acidity. This dish is perfect for both festive dinners and everyday meals, pairing well with vegetables, light wine, or aromatic sides. Its simple yet elegant preparation method makes it a favorite among gourmets and seafood lovers.
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