John Myers
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Tender Salmon Trout Fillet on Bed of Salt
The perfect tender salmon trout fillet on bed of salt recipe with a picture and simple step-by-step instructions.
Salmon trout:
- 500 g Salmon trout fillet
- 250 g Sea-Salt
- Parchment paper
Stewed cucumbers:
- 1 Cucumber
- 1 Shallot
- 1 tbsp Butter
- 1 tbsp Horseradish
- 50 ml Noilly Prat
- 100 ml Cream
- 1 tbsp Chopped dill
- 1 pinch Seasoned salt from my KB
- 1 pinch Telly cherry pepper
- 1 pinch Sugar
Salt potatoes:
- 4 Potatoes
- 4 Caraway seed
- 4 Telly cherry pepper
- 1 Bay leaf
- 1 Salt
- 1 tbsp Butter
- 1 Chives fresh
Salmon trout: set the oven to 180 degrees circulating air!
- Place baking paper on a baking sheet. Put the salt in the shape of the fish on the tray and place the trout skin on top of the salt. Lightly salt the top. Cook in the oven for 20 minutes!
Stewed cucumber & potatoes:
- Peel and dice the potatoes. Peel the cucumber if necessary, cut in half lengthways, remove the core and cut roughly. Peel and finely dice shallot. Heat the butter in a pot and toast the Schlotten in it. Cook the potatoes in salted water with caraway seeds and bay leaf!
- Add the cucumber and horseradish to the shallots and stir well. Then deglaze with Noily Brat. Simmer a little. Then refine with cream and season with seasoned salt, sugar, pepper and dill!
- Then sieve the potatoes. Add butter and season with salt and pepper. Add the chives.
Salmon trout:
- Portion trout and remove from the tray without skin. Serve with cucumber and potatoes! If you like, you can put freshly ground pepper over the fish!
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