Salmon trout fillet baked with tomato and cheese – SWR4

Fresh spinach and a tomato and cheese coating make salmon trout fillets a special treat. It goes well with hash browns.

whiter.  oval plate with lamb salad, fried salmon with spinach and a light cheese coating on the side (Photo: SWR, Alexandra Daub)


Alexandra Daub


1 kg of peeled potatoes
800 g of blanched spinach leaves
2 tomatoes
2 shallots, finely chopped
4 pieces of salmon trout fillet, 200 g each
200 g of grated mozzarella
2 tbsp crème fraîche
2 egg yolks
salt, pepper, nutmeg
1 lemon
Butter and rapeseed oil for frying


Grate the potatoes coarsely. Season with salt, pepper and nutmeg and briefly squeeze out excess liquid.

Then form four equal-sized roasts and fry them in rapeseed oil until brown on both sides. Place on a baking sheet and finish baking in the oven for 15-20 minutes.

Meanwhile, season the salmon trout fillets with pepper and salt, flour and fry in a little butter and rapeseed oil for about two minutes on both sides. Then place on a sheet pan.

Mix mozzarella with crème fraîche and egg yolk. Distribute the sliced ​​tomatoes on the fillets, spread the cream cheese on top.

Bake the stuffed fish fillets in the oven at 180°C for ten minutes.

Fry chopped shallots in butter, add spinach leaves and season with salt and pepper.

Put the roasts on a plate, spread the spinach leaves on top and spread the au gratin trout fillets on top. Garnish with lemon wedges and lamb’s lettuce.

And here’s another delicious salmon trout recipe idea:

And if you like sea bream, try this recipe:

Overview of all SWR recipes

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