Salmon trout with rhubarb


Total time: 55m
Preparation Time: 45m

Servings
For 4 people


Author

Stephi (FOOBY Team)


Nutritional Information

Contains 430 Kcal, 30g Protein, 42g Carbohydrates, 17g Fat


Ingredients

  • Rhubarb
  • 2 shallot
  • 250 g rhubarb
  • 0.25 tsp salt
  • a little pepper
  • 1 tbsp olive oil
  • 3 tbsp maple syrup
  • 1.5 tbsp white balsamic vinegar
  • 2 sprigs thyme
  • Fish
  • 2 salmon trout fillets (organic or ASC, each approx. 250 g)
  • 0.5 tsp salt
  • a little pepper
  • Swiss chard
  • 2 garlic clove
  • 500 g Swiss chard
  • Swiss chard rice
  • 1 tbsp olive oil
  • salted water, boiling
  • 150 g wild rice mix
  • a little pepper
  • 0.5 tsp salt
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased

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Instructions

  • Rhubarb

    Thinly slice the shallots, cut the rhubarb into approx. 5 cm batons.
  • Heat the oil in a non-stick frying pan. Sauté the shallots for approx. 5 mins., add the rhubarb and cook briefly, season.
  • Add the maple syrup and balsamic, transfer the rhubarb to the prepared dish, sprinkle with thyme leaves.
  • Fish

    Remove any bones using tweezers. Cut the fish in half crosswise, season, place on top of the rhubarb. Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.
  • Swiss chard

    Thinly slice the garlic cloves and slice the Swiss chard.
  • Swiss chard rice

    Cook the rice in salted water until soft, drain. Heat the oil in the same frying pan. Add the garlic and sauté briefly. Add the Swiss chard, cook for approx. 10 mins., stirring occasionally, season. Mix in the rice, serve with the fish and rhubarb.

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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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