John Myers
Grilled Salmon Trout with Sunflower Seed Filling, Baked Potatoes and Sour Cream
The perfect grilled salmon trout with sunflower seed filling, baked potatoes and sour cream recipe with a picture and simple step-by-step instructions.
- 500 g Plaice fillet
- 8 piece Salmon trout fillet
- 200 g Roasted sunflower seeds
- 1 piece Egg
- 5 piece Potatoes
- 500 Milliliters Lemon juice
- Dill
- Creme fraiche Cheese
- Salt and pepper
- Walnut oil
- Wash the plaice fillet under cold water, pat dry and freeze briefly. Remove the remaining bones from the salmon trout fillets and wash. Then sprinkle the inside with salt, pepper and lemon. Brush the outside with walnut oil.
- Roast the sunflower seeds in a fat-free pan, let them cool and chop finely. Finely chop the frozen plaice fillets as well. Chop the dill with the egg yolk, mix the creme fraiche with the plaice fillets and the sunflower seeds and season to taste.
- Distribute the farce evenly on one underside of the fillet and then put the 2 fillet on top as a lid. Close with a roulade spiker or tie it with a ham cord. Now place in aluminum foil and close. Grill each side for 10 minutes.
- Separate the mushrooms from the stem and clean them. Season the crème fraîche with herbal salt and fill the mushrooms with it. Then distribute the grated cheese. Bake in the oven at 140 degrees for 20 minutes.
- Clean the potatoes and brush with olive oil. Then salt and wrap in aluminum foil. In the oven at 140 degrees for 80 minutes.
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