Asian-style salmon trout fillets

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 387 Kcal, 33g Protein, 25g Carbohydrates, 17g Fat


  • Marinade & fish
  • 1 dl orange juice
  • 0.25 bunch coriander
  • 2 tbsp liquid honey
  • 5 tbsp soy sauce
  • 0.25 tsp salt
  • a little pepper
  • 4 salmon trout fillets
  • Vegetables
  • 1 onions
  • 1 tbsp peanut oil
  • 200 g leek
  • 400 g carrots
  • Garnish
  • 1 organic orange
  • salt and pepper to taste

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  • Marinade & fish

    To make the marinade, finely chop the coriander and combine with orange juice, soy sauce, honey, salt and pepper. Halve the fish fillets crosswise, drizzle with the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Set aside the remainder of the marinade.
  • Vegetables

    For the vegetables, finely chop the onions and thinly slice the carrots and leek. Heat the oil in a work or a wide-bottomed frying pan, stir-fry the onion and carrot for approx. 2 mins., add the leek and continue stir-frying for approx. 3 mins. Pour the reserved marinade over the vegetables, mix, bring to the boil. Simmer over a low heat for approx. 4 mins.
  • Garnish

    Quarter the orange and slice with the peel on, place on top of the vegetables with the trout fillets. Cover and leave to steep for approx. 5 mins. Arrange the fillets on plates, season the vegetables and serve with the fish.
  • Tip:

    Replace the salmon trout with trout.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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