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Salmon Trout Fillet in Poppy Seed Crust
The perfect salmon trout fillet in poppy seed crust recipe with a picture and simple step-by-step instructions.
the salmon trout
- 3 size Salmon trout fillets
- 50 ml Gin
- 50 ml Sea-Salt
the poppy seed crust
- 50 ml Flour
- 1 whole Egg
- 1 shot Mineral water
- 30 g Ground poppy seeds
- 20 g Breadcrumbs
- 20 g Salt
the potato / lamb’s lettuce
- 1 kg Potatoes
- 200 ml Vegetable broth
- 200 ml Salt and pepper,
- 1 teaspoon Mustard
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Oil
- 1 half (green) Spring onion
- 1 half (green) Chives
- 1 Cup Lamb’S lettuce
Preparation of salmon trout fillet
- Wash the fish fillets and pat dry – remove the bones with tweezers – brush each fillet individually with gin in a sealable box and then season it with plenty of salt – close the box and let the fish marinate for 1 hour in the refrigerator
Prepare the potato / lamb’s lettuce
- Boil the potatoes in their skins until soft – meanwhile prepare the salad marinade made of vegetable broth, apple cider vinegar, salt, pepper and mustard – after the potatoes are cooked, they are peeled and cut into small slices – add the prepared marinade to the potatoes and mix everything well – Cut the green part of a spring onion into slices and add – Fold in the chives and let the whole thing steep – Wash the lamb’s lettuce and spin dry (important: add to the potato salad before serving!)
the poppy seed batter for the fish
- 3rd for the Panierstrasse: put some flour in the 1st plate – in the 2nd plate there is an egg, which you have shaken vigorously with some mineral water in a closed Tupperware jar so that it is mixed well and creamy – mix in the 3rd plate we ground poppy seeds with breadcrumbs and salt
- Since the thinner parts of the fish are cooked through faster in the pan than the thick part, we now divide the fillets into smaller, evenly thick pieces (see photos) – first turn each piece in the flour, then pull it through the egg and Finally turn in the poppy seed / crumb mixture – fry while swimming in hot oil – ATTENTION: Note the different cooking times of thin and thick pieces … approx. 2 to max. 4 minutes per side! – Immediately afterwards place the fish on kitchen paper to soak up the excess fat
finish
- Now only add the washed lamb’s lettuce and plenty of oil to the potato salad and mix everything well (ATTENTION: lamb’s lettuce collapses after a short time in the marinade, so it is always added immediately before serving!) – the potato / lettuce Put the preheated plate on top and put the baked salmon trout on top …
my conclusion …
- optically, the dish was an exciting highlight that elicited an astonished “WOW” from all guests … and in terms of taste it was also a hit … after the first bite there were pleasantly surprised faces around the table and everyone was enthusiastic! !! And the best part is: the dish is quick and easy to prepare, so it is also suitable for less experienced cooks – mashed potatoes are also an excellent accompaniment
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