Trout in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to bake trout in a slow cooker? Prepare the products. You can take trout in the form of a steak, like me, or in the form of a trout fillet on the skin — on the skin, because without the skin, the trout will quickly lose shape and fall apart into pieces. Take fresh fish, preferably not frozen — such fish contains much more useful substances. Chilled trout has a pleasant pink color, the same fish that was frozen has an orange hue.

2. Step 2:

   

   If your fish is frozen, then defrost it as delicately as possible — by transferring it from the freezer to the bottom shelf of the refrigerator. Wash the fish and dry it well with paper towels.

3. Step 3:

   

   We will only need juice from lemon. Therefore, you can also use ready—made factory-made lemon juice - you will need 2 tablespoons. If you squeeze the juice directly from the lemon, then pre—wash it with very hot water or even scald it with boiling water - so the lemon will give more juice. I also advise you to squeeze the juice through a small sieve so that all the lemon seeds remain in it. Lemon will remove the fishy smell from the fish.

5. Step 4:

   

   In a slow cooker, you can cook trout either steamed or directly in a bowl. Today I preferred to cook in a bowl. Pour vegetable oil into the bowl of the slow cooker. Since we will heat the oil, take refined oils without odor of any vegetable origin — olive, sunflower, etc.

6. Step 5:

   

   Put the fish on the bottom. Put the bowl in a slow cooker, set the Quenching mode or another one, which is in your model. The standard cooking time in slow cookers usually starts from 30 minutes, but for our fish this is a lot and it can turn out to be dry. Therefore, if your model allows, reduce the time to 20 minutes or choose the Steaming mode — in this mode, the time usually starts from just 10-15 minutes.

7. Step 6:

   

   Salt the finished fish to taste. You can also add some of your favorite herbs or seasonings, for example, herbs of Provence, thyme or rosemary. To my taste, such a noble fish as trout is just fine in its taste and does not need any additives. At most, it is a pinch of ground pepper — it will not be superfluous. Serve the finished fish to the table immediately with a side dish or vegetables. Enjoy your meal!