Mediterranean Salmon Trout
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g fish, (salmon trout)
- 5 clove (s) garlic
- 5 tomato (s), dried
- 1 lemon (s)
- 30 ml olive oil
- 10 olives, black
- 6 small tomato (s), aromatic
- 200 ml Prosecco or dry white wine
- salt
- possibly herbs
Print Recipe
Pin Recipe Instructions
- Peel the garlic. Crush two of your toes with a pinch of salt. Squeeze the lemon.
- Mix the garlic sauce, lemon juice and olive oil with a pinch of salt (if you like, you can replace half of the lemon with 1 tablespoon of balsamic vinegar).
- Clean the salmon trout, acidify and salt well, also from the inside. Slightly scratch the fish at a distance of about 2 cm. Brush the fish generously with the olive oil mixture (also from the inside). Leave about 1 teaspoon. Let the trout marinate in it for about 10 minutes.
- Preheat the oven to 190 ° C top and bottom heat. Heat the roasting pan, add a little olive oil and place the fish on it.
- Put in the oven and cook there for about 20 minutes. Every 10
- Brush with the remaining oil for minutes. (Do not turn the trout as the fish can fall apart)
- Meanwhile, halve the tomatoes, dice the dried tomatoes and cut the olives into rings. Add this after 20 minutes with the prosecco and the 3 pressed garlic cloves. Cook for another 5-10 minutes. Then set the oven to the highest setting and grill function for about 5 minutes so that the skin becomes crispy.
- Serve decorated with lemon wedges.
- Tip:
- A bunch of lemon balm, parsley, bay leaf and garlic greens filled into the fish gives it a fine but not too strong aroma.
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