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Salmon Trout with Asparagus and Lemon Butter

5 from 3 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Salmon trout: (For 3 people!)

  • 1 kg / 45 cm long (excepted, ready for kitchen) 1 large salmon trout
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 3 Discs Lemon
  • 2 Stalk Basil
  • 2 tbsp Olive oil

Asparagus:

  • 1 kg / cleaned / peeled approx. 680 g Fresh, white asparagus
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Butter
  • 1 piece Lemon

Lemon butter:

  • 90 g Butter
  • 1 tbsp Olive oil
  • Zest of a lemon
  • 2 big pinches Coarse sea salt from the mill

Serve:

  • 2 Pieces Serve:
  • 2 piece Basil tips
  • 2 * ½ Cherry Tomato

Instructions
 

Salmon trout:

  • Wash the salmon trout thoroughly with cold water and pat dry with kitchen paper. Carefully cut the brown trout diagonally 3 times on both sides with a sharp knife and season the inside and outside with coarse sea salt from the mill and colored pepper from the mill. Line a baking sheet with aluminum foil and place the salmon trout on it diagonally due to its size. Drizzle olive oil (2 tablespoons) into the stomach cavity of the salmon trout and insert 3 lemon wedges and 2 stalks of basil. Preheat the oven to 200 ° C and cook / bake the salmon trout on the middle rack for about 30 - 35 minutes.

Asparagus:

  • Peel the asparagus with a peeler, remove the ends and cook in salted water (1 teaspoon salt), with sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for approx. 8-10 minutes until al dente and remove .

Lemon butter:

  • Heat the butter (90 g) with olive oil (1 tbsp) and season with the zest of a lemon and 2 big pinches of coarse sea salt.

Serve:

  • Serve the salmon trout whole on the tray and portion at the table. Serve portioned salmon with asparagus and lemon butter, each garnished with a piece of lemon, a basil tip and half a cherry tomato.
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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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