John Myers
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Salmon Trout with Pistachio and Lemon Sauce
The perfect salmon trout with pistachio and lemon sauce recipe with a picture and simple step-by-step instructions.
Salmon trout fillet
- 1 Salmon trout fillet – 700 grams
- Salt
- Pepper
- Lemon juice from it
- Oil
- Butter
- 2 Garlic cloves
Sauce
- Oil
- Butter
- 2 Shallots
- 25 g Pistachios
- 400 ml Fish stock
- 200 ml Cream
- 1 Lemon zest and juice
- Salt
- Pepper
Salmon trout fillet
- Wash the fillet, pat dry and cut into thick slices.
- Use a sharp knife to cut the skin diagonally, sprinkle lemon juice on the meat side and season with salt and pepper.
- Heat some oil in an egg pan and fry the fish skin side down, add the butter and the peeled garlic,
- After about 5 minutes, turn the fish and finish cooking, drizzle with the butter.
Sauce
- Peel the shallots, cut into cubes and sauté with the pistachios in oil and a little butter.
- Now deglaze with the fish stock and cream, simmer a little, add lemon zest and juice and season with salt and pepper.
- Place the fish on a plate with the sauce and a little lemon basil and serve with potatoes and vegetables
- I wish you bon appetit; 🙂
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