Salmon trout fillet with potatoes

Total time: 1hr 05m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 463 Kcal, 38g Protein, 25g Carbohydrates, 22g Fat


  • Potatoes
  • 60 g cream cheese (herb Cantadou*)
  • 4 tbsp milk
  • 600 g new potatoes
  • 2 tbsp chervil leaves
  • 0.5 tsp salt
  • a little pepper
  • 3 tbsp white wine
  • 150 g baby spinach
  • Fish
  • 4 salmon trout fillets (approx. 170 g each)
  • 0.75 tsp salt
  • 1 organic lemon use grated zest and 1 tbsp of juice
  • 1 tbsp rapeseed oil
  • 1 garlic clove, pressed
  • 2 tbsp chervil leaves
  • 0.25 tsp mixed peppercorns, crushed

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  • Potatoes

    Place the cream cheese in a large bowl. Add the milk and stir until smooth. Slice the potatoes very thinly (max. 2 mm thick) and mix in immediately. Stir in the chervil, season. Spread the potatoes on a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Mix the spinach with the wine, season and arrange on top of the potatoes.
  • Fish

    Salt the fish fillets and place on top of the spinach. Mix the lemon zest with the remaining ingredients and use to coat the fish fillets. Cover with baking paper, pressing the edges down gently. Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

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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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