Salmon Trout Fillet on Spinach Parmesan Cream

We need a high-performance mixer, a blender is not enough!

Roast the almonds until golden brown

Grate the Parmesan. Put both in the blender.

Wash and clean the spinach. Peel the shallot and cut into fine cubes.

Let the butter froth up. Sauté shallot cubes. Add the spinach and let it collapse over high heat. This takes about 3 minutes. Salt.

Add to the other ingredients in the blender. Mix at the highest level to a silky, very fine puree

Debone the fish. Let the butter froth. Place the fish skin side down in the hot butter. Fry for 60 seconds over high heat. Pull off the fire completely and put the lid on the pan and let it stand for three minutes (on a cold plate). Serving.

We also had an onsen egg, instructions in the cookbook. Mixing gives the spinach a very fine consistency. With their roasted aroma and nutty taste, the almonds deliver the same to the spinach. The Parmesan has depth and full-bodiedness thanks to its umami taste. You are just indulging in laziness. The fish is crispy and tenderly cooked on the skin and contains slightly iodine components.