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🍽️ Salmon Trout with Lemon-Spice Topping and Potatoes

885 kcal · 30 min · 4 servings

Ingredients

• 500 g small, waxy potatoes
• salt
• 1 tsp wild fennel seeds
• 1 clove garlic
• 1 unwaxed lemon
• 600 g salmon fillet (kitchen-ready, skinless)
• butter (for the dish)
• pepper (from the mill)
• 1 sprig parsley
• 1 sprig dill
• 1 tsp coarse-grained mustard
• 50 g butter
• 3 tbsp breadcrumbs
• 400 g red bell peppers
• 1 shallot
• 5 tbsp olive oil
• 100 ml dry white wine
• 250 ml whipping cream (at least 30% fat content)
• 2 tbsp ajvar
• 6 sage leaves
• 1 tbsp butter
• 4 fresh bay leaves

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for 20 to 25 minutes until tender.
5. 5. Preheat the oven to 200 degrees Celsius using top and bottom heat.
6. 6. Grind the fennel seeds finely in a mortar.
7. 7. Peel the garlic.
8. 8. Press the garlic through a garlic press.
9. 9. Rinse the lemon under hot water.
10. 10. Grate the lemon zest.
11. 11. Squeeze the juice from the lemon.
12. 12. Wash the trout.
13. 13. Pat the trout dry with a kitchen towel.
14. 14. Divide the trout into 8 equal pieces.
15. 15. Grease a baking dish with butter.
16. 16. Place the trout pieces in the prepared baking dish.
17. 17. Drizzle some lemon juice over the fish.
18. 18. Season the trout with salt and pepper.
19. 19. Rinse the parsley and dill.
20. 20. Shake the herbs dry.
21. 21. Finely chop the parsley leaves and dill tips.
22. 22. Mix the chopped herbs with half of the lemon zest, the fennel seeds, the garlic, the mustard, and the butter.
23. 23. Spread the spice mixture evenly over the trout pieces.
24. 24. Wash the bell pepper.
25. 25. Halve the bell pepper.
26. 26. Remove the seeds and white inner walls of the bell pepper.
27. 27. Cut half of the bell pepper into very small cubes.
28. 28. Cut the remaining bell pepper into wide strips.
29. 29. Peel the shallot.
30. 30. Finely chop the shallot.
31. 31. Heat 2 tablespoons of hot oil in a pot.
32. 32. Sweat the shallot in the oil until translucent.
33. 33. Add the bell pepper cubes.
34. 34. Sauté the bell pepper cubes briefly.
35. 35. Deglaze the mixture with wine.
36. 36. Pour in the cream.
37. 37. Stir in the ajvar (a pepper relish).
38. 38. Season the sauce with salt and pepper.
39. 39. Simmer the sauce for 10 minutes over medium heat.
40. 40. Puree the sauce with an immersion blender.
41. 41. Taste the sauce again and adjust seasoning.
42. 42. Heat 2 tablespoons of oil in a pan.
43. 43. Fry the bell pepper strips in the pan.
44. 44. Add the fried bell pepper to the sauce.
45. 45. Serve the trout with the sauce and the potatoes.

Nutrition per serving

• kcal: 885
• Protein: 36 g · Fett/Fat: 66 g · Carbs: 32 g