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Salmon trout fillets on vegetables and barley

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Ingredients for 2 servings:

  • 150 g carrot(s)
  • 150 g celery
  • 150 g savoy cabbage
  • 1 small onion(s)
  • 100 g barley (rolled barley)
  • 4 dl vegetable broth
  • 300 g salmon fillet(s), (salmon trout fillet), without skin, boned
  • ½ tbsp butter
  • ½ tsp salt
  • pepper
  • 1 tbsp chervil, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fish, quick and tasty

Cut the carrots diagonally into approximately 5 mm thick slices, the celery into approximately 1 1/2 cm cubes, and the savoy cabbage into strips. Chop the onion. Heat the butter and sauté the vegetables. Add the barley and sauté briefly. Pour in the stock and simmer for approximately 25 minutes. Cut the fish fillets diagonally into approximately 1 cm wide strips, season, place on the vegetables, and let stand, covered, for approximately 4 minutes. Serve the fish and vegetables, scattering the chervil over the top.

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Written by John Myers

Professional Chef with 29 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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