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Salmon Trout in Honey Curry Sauce

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 213 kcal

Ingredients
 

Ingredients for salmon trout fillet

  • 1 large Salmon trout fillet
  • Freshly squeezed lemon juice
  • Salt and pepper
  • Clarified butter

Crumbly crust

  • 1 Crispbread
  • 1 Salt and pepper
  • 1 Purple curry
  • 2 tsp Flour

Ingredients for honey-curry sauce

  • 2 small Spring onion
  • 1 tbsp Clarified butter
  • 100 ml Cream
  • 2 tsp Honey liquid
  • 50 g Creme fraiche Cheese
  • 50 g Salt and pepper
  • 2 tsp Purple curry
  • 7 Cardamom pods
  • 100 ml Vegetable broth

Instructions
 

Preparation of salmon trout

  • Remove the bones with tweezers - pour freshly squeezed lemon juice over the salmon trout - season with coarse salt and pepper - wrap in cling film and leave to marinate for at least 30 minutes

Preparation of the honey-curry sauce

  • Cut spring onions into rolls or small cubes - fry in butter - pour in cream - add honey - stir in creme fraiche - season with salt, pepper and purple curry - add cardamom capsules - add a little vegetable stock - let simmer for a few minutes

Crumbly crust for the salmon trout

  • Break the crispbread into pieces and place in the mulinette - add salt, pepper and a little purple curry - switch on and let it run until even crumbs are formed - remove the salmon trout from the cling film - place the skin side in the crust of the crumbs and press firmly

Preparation of salmon trout

  • Fry the fish with the skin side first in hot clarified butter very slowly (not too much heat otherwise the crispy crust will burn) - turn over after about 3-5 minutes (depending on the thickness of the fish) and then fry the 2nd side very briefly - (The middle should remain "glassy" - then let the fish "rest" for a few minutes on a preheated plate in the oven at a maximum of 100 degrees

Arrange and decorate

  • Place the quinoa tartlets on the preheated plate (available as an extra recipe in my cookbook from tomorrow), add the fish and the sauce - add a little marinated ruccola

Nutrition

Serving: 100gCalories: 213kcalCarbohydrates: 14.3gProtein: 2.5gFat: 16.3g
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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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