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Salmon trout with lemongrass in aluminum foil

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Ingredients for 2 servings:

  • 2 fish fillets (salmon trout)
  • 1 stalk of lemongrass
  • 1 clove(s) garlic
  • 1 bunch of dill
  • Ginger root
  • Chili or chili paste
  • Soy sauce
  • Lime juice or lemon juice
  • 80 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Place the salmon trout fillets skin-side down on aluminum foil. Fold the foil open at the edges, then drizzle with plenty of soy sauce, as it won’t be salted. Cut the lemongrass lengthwise and press it down with the back of a knife to release more flavor into the fish. Finely chop the garlic. Spread everything on the fish. If you like, sprinkle some ginger and chili or chili paste on the fish. Spread 2-3 small pieces of butter on each fillet. Squeeze the lime juice over the fillets, then arrange the dill and lemongrass on top. Wrap the fish in aluminum foil. Bake in the oven at 160-180 degrees Celsius for 15-20 minutes.

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Written by John Myers

Professional Chef with 29 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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