Salmon Trout with Crumbs Crust and Stir-fries Vegetables

Marinate the salmon trout

1. 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

1. 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

1. 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

1. 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

1. 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