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Salmon Trout Fillet in Poppy Seed Crust

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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

  1. 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

  1. 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

  1. 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
  2. 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

  1. 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 …

  1. 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
Dinner
European
salmon trout fillet in poppy seed crust

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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