1. Main Page
  2. Second course
  3. Trout cutlets

Trout Cutlets

A delicious take on this prized fish, done a whole new way! Trout cutlets feel more like special-occasion fare than everyday cooking. This preparation even wins over people who normally shy away from trout for fear of stray bones. The already tender, delicious fish turns even softer, lighter, and melt-in-your-mouth!

faustinaAuthor avatar
Recipe author
Trout cutlets
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 11 g
Fats 37 % 14 g
Carbohydrates 34 % 13 g
226 kcal
GI: 14 / 0 / 86
  • How do you make trout cutlets?
  • Unless you're working with the most common, budget fish — and trout isn't one of them — you won't find ready-made fillets, so you'll fillet it yourself. Wash and dry the cleaned fish, scale it inside and out, and remove the head and fins. Fillet it: make a deep cut along the backbone, then work the knife down along the ribs in firm strokes. Trout isn't very bony, so the fillet usually comes out clean, but pull out any stray bones with tweezers. Then remove the skin — slip a sharp knife under the edge, lift it, and make small cuts where it clings. Cut the finished fillet into large pieces and run it through a meat grinder. It's worth grinding the fish twice — the cutlets come out more tender that way. Wash, peel, and chop the onion (if it's large), and grind it along with the second pass of the fish. Remove the rind from the fatback and grind it with the onion. Soak the white bread or loaf in milk. Once the crumb has softened, squeeze it lightly and add it to the fish mixture. Add ground pepper and salt. Stir in chopped herbs too, if you like — they're optional. Knead the mixture, first with a fork and then with your hands, until fully smooth. Heat a skillet with vegetable oil. With wet hands, shape the cutlets, roll them in breadcrumbs, and set them in the hot skillet. Fry over medium heat for 3–4 minutes until golden, then flip and brown the other side. Trout cutlets are very delicate and cook fast, so that's it. Serve them hot with any side — boiled potatoes, pasta, or rice. Enjoy!
  • Tip: the wrong pan can ruin even the best recipe. For how to choose the perfect pan for different dishes, see our guide.
  • Oils are only healthy up to a point — their smoke point, where the oil starts to burn and form harmful compounds. For how to pick the right frying temperature and the best oil for the job, see our guide.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk, 3.5% fat - 64  kcal/100g
  • Milk, 3.2% fat - 60  kcal/100g
  • Milk, 1.5% fat - 47  kcal/100g
  • Concentrated milk, 7.5% fat - 140  kcal/100g
  • Milk, 2.5% fat - 54  kcal/100g
  • Pork fat - 871  kcal/100g
  • Rendered pork fat - 947  kcal/100g
  • Pork cracklings - 895  kcal/100g
  • Pork fatback - 797  kcal/100g
  • Cured fatback - 658  kcal/100g
  • Trout - 97  kcal/100g
  • Smoked trout - 132  kcal/100g
  • Boiled trout - 89  kcal/100g
  • Lightly salted trout - 186  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Frozen packaged soup greens - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • White bread - 273  kcal/100g

Similar recipes

Related and additional categories: