Salmon Trout on Herb Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g herbs, mixed, also youn wild herbs
- 120 g crème fraîche
- 2 tablespoon mayonnaise
- 1 teaspoon mustard, (medium hot)
- salt
- Cayenne pepper
- 1 lemon (s), untreated, juice and zest it
- 500 g potato (s), small (mainly waxy)
- 4 tablespoon olive oil
- 2 fish fillet (s), skinless salmon trout fillets a 50 grams
- pepper
- 30 g butter
- some cress, for garnish
Print Recipe
Pin Recipe Instructions
- Rinse the herbs (parsley, chervil, tarragon, chives, cress, pimpernell, dill, sorrel), pluck the leaves, cut the chives into rolls. Finely puree 2/3 of the herbs with creme fraiche, mayonnaise and mustard in a blender and season with cayenne pepper, salt and lemon juice.
- Cook the potatoes in boiling salted water and peel them.
- Preheat the oven to 160 ° C. Drizzle a large piece of aluminum foil with a little olive oil, sprinkle salt, pepper and grated lemon zest evenly on top.
- Rinse the fish and pat dry, place on the foil and season with salt, pepper and lemon zest. Drizzle some olive oil on the fish fillets and cover with a second piece of aluminum foil, seal the pieces of foil tightly around the edges. Place the wrapped fish on the grid in the oven and cook at 160 ° C for about 15 minutes.
- Pan the cooked potatoes in foaming butter. Unpack the fish and serve with the potatoes on the herb cream.
- Spread the remaining herbs and a little cress decoratively around the fish.
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