Contents
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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