Steamed Trout in a Multicooker

Steamed trout in a multicooker is not only extremely healthy but also an incredibly delicious dish that is very easy to prepare. Due to its high taste qualities, this fish does not require complex marinades or numerous spices. It is best to emphasize the tenderness of its red meat with simple ingredients: salt, pepper, and lemon juice. For convenience, they can be replaced with a ready-made fish seasoning that contains lemon zest and black pepper.

Using a multicooker significantly simplifies the cooking process, eliminating the possibility of ruining the product. Fatty trout, rich in polyunsaturated fatty acids, remains juicy and tender, avoiding drying out.

Yield: 5 steaks, and the head and tail are for fish soup.

Cooking time: 30 minutes.

Caloric content: 156 kcal per 100 grams of the dish.

Ingredients

• sea trout - 1 piece (weighs 1 kg);
• coarse salt - 1/3 tsp per piece;
• fish seasoning - 1/2 tsp per piece;

Preparation

1. Prepare the ingredients. In this example, the fish is cooked in a "Tefal" multicooker, but the sequence of work is the same as for other brands of multicookers and steamers. It should be noted that river trout is small in size, so it can be cooked whole or divided into two parts. Sea trout, on the other hand, is larger and is cut into portioned steaks for ease of cooking.

2. Usually, such fish is sold already gutted, so it only remains to scale it (the scales are very small and easily scraped off with a knife), then remove the gills and fins. Rinse the trout in running water and pat dry with a paper towel.

3. Cut the body into portion-sized pieces of 4-4.5 centimeters. The head will be useful for making a rich fish soup.

4. If there is no need to cook all the fish at once, part of the steaks can be frozen, and the required amount can be salted and sprinkled with fish seasoning. Leave the steaks to sit for 3-5 minutes.

5. Pour 1 liter of water into the bottom bowl of the multicooker. Place a special steamer tray on top.

6. Place 2 steaks (or the desired amount). More fish pieces can be arranged on the tray, but they must be laid in a single layer and have at least small gaps between them for steam to escape.

7. Clip the multicooker lid shut. Press the "menu" button and set the mode to "steamer". Next, use the cursor to select "type of product" - "fish", at which point the cooking time will automatically display - 25 minutes. It can be increased by 5 minutes in manual mode if the tray is completely full or decreased by 5 minutes if 1 steak is being cooked. Press the "start" button.

8. After the set time, an audio signal will sound, indicating the end of the cooking process. If the fish is not immediately removed, the multicooker will automatically switch to warming mode and keep the fish warm for up to 1 hour, after which it will turn off by itself.

Steamed trout in a multicooker is considered a stand-alone dish. The steaks are enough to complement them with pieces of tomatoes and fresh herbs. But if desired, it can be served with boiled potatoes or rice. With this cooking method, the fish retains all its beneficial properties and taste qualities, resulting in a juicy, appetizing dish that is easily digestible. Such steaks will look wonderful on a festive table.