Fresh spinach and a tomato and cheese coating make salmon trout fillets a special treat. It goes well with hash browns.
1 kg of peeled potatoes
800 g of blanched spinach leaves
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
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