John Myers
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Salmon Trout with Prosecco Foam
The perfect salmon trout with prosecco foam recipe with a picture and simple step-by-step instructions.
TROUT
- 1 kilogram A salmon trout
- 1 tablespoon Instant flour
- 1 tablespoon Lemon zest
- Salt, white pepper, nutmeg, butter, clarified butter
PROSECCO FOAM
- 200 Milliliters Prosecco
- 100 Milliliters Water
- 3 Stripes Lemon peel
- 3 Stems Thyme
- 3 Stems Basil
- 3 piece Allspice grains
- 3 piece White peppercorns
- 1 leaf Laurel
- 1 Stü Juniper
- 3 piece Diced shallots
- 100 Milliliters Cream
- 30 g Ice cold butter
- Salt, white pepper and nutmeg to taste.
- Wash the trout, rub the skin well with salt, then it is no longer so soggy. Now cut through the fish behind the head down to the bone, make a cut along the back, pull the knife through from the head to the tail fin on the middle bone, turn the fish over and do the same on the other side. Separate the skin with a sharp knife. I looked it up on YouTube, but I didn’t really succeed. Alternatively, buy the trout fillets ready-made.
SEASONING THE FISH Season the fish
- Season the fish on both sides with salt, pepper, nutmeg and lemon zest, then flour both sides.
PROSECCO FOAM
- For the sauce, peel the shallots and cut into small cubes, put the drainage from the in a saucepan, sweat the shallots in them, they must not take any color, deglaze with the prosecco and the water, add the spices and lemon peel and all over low heat, open Let simmer for 30 minutes.
FRY FISH
- Melt 30 grams of butter and 20 grams of clarified butter in a large pan, add the fish, divided into four, to the pan and fry for 10 minutes on each side over a very mild heat. Meanwhile, cook the pasta (finished product) and finish the sauce.
Finish the PROSECCO FOAM.
- Remove everything coarse from the shallots from the sauce. Puree finely with a hand blender, add cream and butter and froth up vigorously.
DISPATCH
- Put a portion of pasta on a preheated plate, place the fish on it and drizzle with some prosecco foam, put some sauce around the pasta, DONE.
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