John Myers
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Fruity Glazed Salmon Trout Fillet
The perfect fruity glazed salmon trout fillet recipe with a picture and simple step-by-step instructions.
Fruit icing
- 1 tablespoon Butter for frying
- 1 tablespoon Salt
- 1 tablespoon Pepper from the grinder
- 1 tablespoon Butter for the mold
- 1 tablespoon Apricot jam
- 1 tablespoon White balsamic vinegar
- 2 tablespoon Sunflower oil
- 2 tablespoon Salt
- 2 tablespoon Chilli from the mill
general preparations
- Preheat the oven to 220 degrees – brush the heat-resistant serving platter with butter
Prepare the fruit glaze
- Mix the apricot jam with oil and vinegar – season with salt and chilli from the mill
preparation
- Wash the salmon trout fillet, pat dry – pull out the bones with tweezers – season well with salt and coarse pepper – fry in hot butter on the skin side for 2 minutes and fry again for 1 minute – then the fish with the skin side down on the prepared buttered Place the serving plate and spread the fruit glaze evenly and thinly – slide into the preheated oven and finish cooking at 220 degrees (only top heat) for 5 minutes
- I served the salmon trout fillet with an ice wine risotto – recipe under: ice wine risotto
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