John Myers
Fish: Salmerino in Padella
The perfect fish: salmerino in padella recipe with a picture and simple step-by-step instructions.
- 2 piece Brook trout fresh, medium-sized
- 8 piece Garlic cloves
- 0,5 bunch Parsley
- 2 Branches Thyme, fresh
- 4 Stalk Oregano, fresh
- 2 piece Bay leaves, fresh
- 3 piece Juniper berries
- 1 piece Organic lemon
- Salt and pepper
- 40 g Butter
- 4 tablespoon Extra virgin olive oil
- Peel the garlic and chop half of it into small pieces. Clean the herbs and pluck all the leaves from the stems. Chop very finely together with the bay leaves and juniper berries.
- Wash the lemon with hot water, peel the peel thinly, also finely chop it, cut three to four thin slices and squeeze out the juice from the rest.
- Mix the chopped garlic, finely chopped lemon zest and the herbs and mix with a tablespoon of lemon juice and a little olive oil.
- Wash the fish thoroughly, pat dry and cut off the head and tail. Pepper and salt inside and out. Then distribute about half of the herb mixture on the fish bellies.
- Heat the butter and oil in a pan and fry the fish for about 4 – 6 minutes on each side. (It depends on the size. Medium-sized fish need about 5 minutes.)
- Take the fish out of the pan and keep warm. Briefly fry the remaining herbs and the remaining halved garlic cloves together with the lemon wedges in the fish pan.
- Arrange the fish on a platter, drizzle with a little lemon juice and garnish with the herbs and lemon peel.
- Serve immediately – ideally with a mixed salad and fresh ciabatta
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