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Salmon Trout with Crumbs Crust and Stir-fries Vegetables

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 95 kcal

Ingredients
 

  • 1 large Salmon trout fillet
  • Ghee for frying
  • 1 bulb Chinese garlic

Marinate the fish with:

  • 1 bulb Coarse salt
  • 1 bulb Coarse pepper
  • 1 half Lime

Crumbly crust

  • 1 Crispbread
  • 1 Salt
  • 1 Pepper from the grinder
  • 1 tsp Herbs de Provence
  • 1 tbsp Flour

The stir-fry vegetables

  • 1 Zucchini
  • 2 large Red Onion
  • 4 medium Tomatoes
  • Salt and pepper
  • 1 tsp Herbs de Provence
  • 1 tbsp Ghee for frying

Instructions
 

Marinate the salmon trout

  • Wash the salmon trout and pat dry - place on cling film - remove all bones with tweezers - season with salt and pepper - pour the juice of half a lime over it and wrap the fish in cling film - marinate for at least 30 minutes and refrigerate

Stir-fry vegetables

  • Cut the zucchini into slices - cut the onion into large pieces - quarter the tomatoes - fry the onions in ghee briefly and vigorously - then add the zucchini - again briefly and vigorously - season with salt, pepper and herbs from Provence - first Then add the tomato pieces and cover the vegetables for about 10 minutes (without adding any heat) - they should stay crisp and firm to the bite

the crumb of crumbs

  • Grind the crispbread with salt, pepper and flour in the moulinette to fine crumbs - mix in the herbs of the provece - then put the crumbs in a bowl and place the fish on the skin side - press firmly

Fry the salmon trout

  • in ghee (= clarified butter - rz. In my kb) gently fry the fish first on the crumbled skin side - CAUTION if too much heat burns the crumb crust !! - then turn for a maximum of 1 minute - then place the fish in the preheated oven for approx. 10 minutes at 80 degrees

serve and decorate

  • Put the pan-fried vegetables on the bottom of the preheated plate - put the salmon trout on top and put a lemon wedge on top - grind some pink pepper over it

Nutrition

Serving: 100gCalories: 95kcalCarbohydrates: 19.2gProtein: 3.3gFat: 0.4g
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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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