Contents
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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