John Myers
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Salmon Trout with Dill Crust
The perfect salmon trout with dill crust recipe with a picture and simple step-by-step instructions.
Salmon trout
- 1 Salmon trout fillet
- 1 Lemon juice
- 1 Clarified butter for frying
Dill crust
- 40 g Butter
- 1 teaspoon Chopped dill
- 1 teaspoon Salt
- 1 teaspoon Red pepper
- 1 teaspoon Lemon juice
- 3 tablespoon Breadcrumbs
Lemon couscous
- 1 small Onion red
- 1 small Clarified butter
- 1 cup small Vegetable broth
- 1 teaspoon Lemon juice
- 1 pinch Sugar
- 1 pinch Salt and pepper
- 1 cup small Couscous
lemon sauce
- 100 ml White wine lovely
- 50 ml Vegetable broth
- 1 teaspoon Lemon juice
- 1 teaspoon Lemon sugar
- 1 teaspoon Salt and pepper
- 1 tablespoon Qimiq sauce base
Prepare salmon trout
- Wash the salmon fillet under running water and pat dry – remove all bones with tweezers – marinate with lemon juice for at least 15 minutes
Prepare the dill crust
- Melt the butter, salt, pepper, lemon juice and dill in the lukewarm oven – then add the breadcrumbs and mix well
Prepare the couscous
- Cut the onion into small cubes and sweat it in clarified butter – pour in the vegetable stock – season with salt, pepper, a pinch of sugar and a little lemon juice – stir and cover and leave to rest without heat
Prepare salmon trout
- Sear the marinated salmon trout in clarified butter on both sides – then peel off the skin and distribute the dill crust evenly on the fish – slide it under the preheated grill and brown the crust for about 5 – 10 minutes
lemon sauce
- Pour the roasted trout residues in the pan with white wine and vegetable stock – season with lemon juice, salt and lemon sugar – reduce a little and then thicken with the qimiq sauce base
serve and decorate
- Divide the salmon trout fillet in the middle into 2 portions – fill the lemon couscous in a serving ring and place on the plate – place the lemon sauce next to the fish – sprinkle with dille and decorate with balsamic cream
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