Salmon Trout Fillet with Rosemary Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), very finely diced
- 1 teaspoon rosemary, fresher, cut very finely
- 1 teaspoon mustard
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 1 clove garlic, crushed
- Pepper, freshly ground white
- salt
- 800 g fish fillet (s) (salmon trout fillet)
- 1 lemon (s)
- Olive oil, for frying
Print Recipe
Pin Recipe Instructions
- Wash and dry the fish fillet, cut into portions and drizzle with the lemon. Set aside and let it steep. Process the other ingredients into a richly flavored paste, it should be easy to spread. If necessary, work with more breadcrumbs. Spread the finished paste on the skinless side of the fillet. Heat the oil in the pan, when it is hot, insert the fish with the coated side. Fry briefly until the breading is lightly brown. It doesn`t take too long. Then turn the fish carefully so that the crust does not fall off. Roast on the skin side to the end.
- The paste on one side and the skin on the other keep the fish nice and juicy.
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