John Myers
Contents
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Ingredients
Salmon trout:
- 600 g / except, ready to cook 1 salmon trout
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 tbsp Olive oil
- 3 Discs Lemon
- 2 Stalk Basil
Broccoli:
- 400 g / cleaned approx 1 broccoli
- 1 liter Water
- 2 tsp Salt
- 2 piece Garlic cloves
- 1 tsp Beef broth instant
- 2 tbsp Flakes of butter
- 2 big pinches Coarse sea salt from the mill
Baby jacket potatoes:
- 300 g / 10 pieces Baby jacket potatoes:
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 Discs Lemon
- 2 basil tips
- 2 * ½ Cherry Tomato
Instructions
Salmon trout:
- Wash the salmon trout thoroughly with cold water and pat dry with kitchen paper. Season the brown trout 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 top. Drizzle olive oil (1 tbsp) into the salmon trout's abdominal cavity and insert 3 lemon wedges and 2 stalks of basil. Preheat the oven to 200 ° C and cook / bake the salmon trout in it on the middle rack for about 25 minutes.
Broccoli:
- Divide the broccoli into florets, wash and drain well. Place the broccoli florets in a steamer and fill the saucer with water (1 liter), salt (2 teaspoons), instant beef broth (1 teaspoon) and garlic cloves (2 pieces). Steam everything for about 10 minutes, then cover with flakes of butter and season with coarse sea salt from the mill (2 big pinches).
Baby jacket potatoes:
- Wash the potatoes, cook them in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Serve the salmon trout whole and portion at the table. Serve portioned salmon with broccoli and baby jacket potatoes, each garnished with a piece of lemon, a basil tip and half a cherry tomato.
