John Myers
Salmon Trout Fillet on Green Herb Sauce with Roasted Potatoes and Potato Straw
The perfect salmon trout fillet on green herb sauce with roasted potatoes and potato straw recipe with a picture and simple step-by-step instructions.
- 20 Pc. Waxy potatoes
- 2 Pc. Potatoes big
- 400 g Bouquet garni (bunch of mixed herbs)
- 250 g Creme fraiche Cheese
- 5 tbsp Mayonnaise
- 2 tsp Mustard
- Salt
- Murray River Salt
- 2 Pc. Squeezed lemons
- 8 tbsp Olive oil
- 2 Pc. Bio lemon zest
- 5 Pc. Salmon trout fillet
- Peel and clean the potatoes.
- Use a spiral cutter to cut the large potatoes into straw. Wash it again and then dry it well with kitchen paper. The potato straw must be completely dry for later deep-frying.
- Wash the small waxy potatoes and cook for 20 minutes. Then drain the potatoes and let them cool down.
- Rub the peel of two untreated organic lemons
- Wash the mixed herbs and pluck the leaves from the stems and dry. Put some leaves aside for decoration.
- Finely puree the remaining herbs with creme fraiche, mayonnaise and mustard and season to taste with the juice of a lemon, salt and cayenne pepper.
- Preheat the oven to top and bottom heat and 160 degrees C.
- Wash and dry the salmon trout fillets (skinned) and remove any remaining bones.
- Cut each fillet in two.
- Make five aluminum blanks, each 40 cm long.
- Spread 1/2 tablespoon of oil in the middle of each foil and put some salt and pepper and a little lemon zest on it.
- Arrange two pieces of fillet on top of each other on the foil and sprinkle again with ½ tablespoon oil from above and sprinkle with salt, pepper and lemon zest.
- Seal the ends of the aluminum foil so that a small package is created. Make sure that nothing can leak.
- In the meantime, prepare the deep fryer.
- Bake the fish fillets in the oven on the middle rack for about 15 minutes.
- In the meantime, peel the boiled potatoes and fry them in a pan with 1 tablespoon of oil until crispy brown, season with salt and pepper.
- Fry the potato straw for about 6 minutes and then place on kitchen paper, lightly salt.
- Mix 2 tablespoons of oil with the juice of 1 lemon.
- Generously apply the herb cream in the middle of the plate and carefully place the fish from the oven on the cream. Put some lemon zest on top and a few flakes of Murray River salt.
- Place 4 potatoes on each plate and place the potato straw on the fillets.
- Drizzle a little lemon oil around the green sauce and decorate with the herbs that were set aside.
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