Salmon Trout Fillets with Nut Butter and Blue Potatoes


2hr 50m
Refrigerate: ca. 120m + Preparation/cooking time: ca. 50m

Servings
For 4 people


Nutritional Information

Contains 442 Kcal


Ingredients

  • 25 g hazelnuts, finely chopped
  • 50 g salted butter, soft
  • 1 tsp. peppercorns, rinsed with cold water, drained, finely chopped
  • 0.75 tsp. salt
  • 500 g Blaue St. Galler potatoes (blue potatoes), cut in half
  • 0.5 tbsp. butter
  • 4 Salmon trout fillets (approx. 120 g each)
  • clarified butter
  • 0.5 bunch chives, finely chopped

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  • Lightly toast the hazelnuts in an uncoated frying pan, leave to cool. In a small bowl, beat the butter until light and creamy. Pat the peppercorns dry, lightly crush, stir in with the hazelnuts. Place the butter on a piece of foil, roll up. Chill the nut butter for approx. 2 hours.
  • Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the potatoes, salt and cook over a medium heat, covered, for approx. 15 mins. until soft. Drain the potatoes. Melt the butter in the same pan. Add the potatoes and mix together.
  • Remove any bones in the fish fillets with tweezers. Heat the clarified butter in a non-stick frying pan. Fry the fish for approx. 2 mins. each side (starting with the skin side up), season with salt.

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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