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🍽️ Gentle Poached Salmon Trout with Nutty Celery

282 kcal · 30 min · 4 servings

Ingredients

• 4 salmon trout fillets (approx. 160 g each, kitchen-ready and halved)
• 200 ml white wine
• 100 ml fish stock
• 1 bay leaf
• 2 juniper berries
• 2 tbsp hazelnuts (ground)
• 4 stalks celery
• 1 bunch spring onions
• 0.5 orange (use the zest and juice)
• 2 tbsp oil
• salt
• white pepper (from the mill)

Instructions

1. 1. Rinse the trout fillets under cold water.
2. 2. Gently pat the fillets dry with a kitchen towel.
3. 3. Add white wine, fish stock, juniper berries, and a bay leaf to a pot.
4. 4. Bring the liquid to a gentle simmer.
5. 5. Place the trout fillets into the warm liquid.
6. 6. Poach the fish for 8 to 10 minutes until cooked through.
7. 7. Thoroughly wash the celery and spring onions.
8. 8. Remove any tough stems or ends (trim).
9. 9. Slice the celery and spring onions into very thin rounds.
10. 10. Heat oil in a frying pan.
11. 11. Sauté the chopped vegetables in the hot oil.
12. 12. Add the nuts and orange zest.
13. 13. Deglaze the mixture with orange juice.
14. 14. Let the sauce simmer on low heat for about 4 minutes.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Warm the serving plates in the oven or with hot water.
17. 17. Remove the fish from the liquid and place it on the warm plates.
18. 18. Distribute the warm nut-vegetable mixture over the fish.
19. 19. Serve the fish with boiled potatoes as desired.

Nutrition per serving

• kcal: 282
• Protein: 24 g · Fett/Fat: 13 g · Carbs: 8 g