Asia-graved salmon trout and chili potatoes

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 6
  • 2 TABLESPOONS Coriander seeds
  • 2 Sticks of lemongrass
  • 4 red chillies
  • 4 Kaffir lime leaves
  • 1 piece(s) (approx. 30 g) Ginger
  • 1 TABLESPOON black peppercorns
  • 50 g + approx. 1 teaspoon sea salt
  • 50 g Sugar
  • 2 salmon trout fillets of the same size with skin (approx. 500 g each)
  • 1.2 kg baby potatoes
  • 2-3 TABLESPOONS Oil
  • 200 g Fresh cream
  • 7-10 Tbsp Cling film

Directions

  1. 1

    2 days before: For the stain, roast coriander in a pan without fat. Remove. Remove the outer leaves of the lemon grass. Finely chop the lemon grass. Clean 2 chillies, cut lengthwise, remove seeds, wash and cut into rings.

  2. 2

    Wash lime leaves hot, dry and cut into strips. Peel and grate ginger. Crush coriander and peppercorns in a mortar. Mix with 50 g sea salt, sugar and the prepared ingredients.

  3. 3

    Wash fish fillets, dab dry and remove any remaining bones with tweezers. Place 1 fillet with the skin side on cling film. Spread the marinade evenly over it and place the second fillet with the meat side on top.

  4. 4

    Wrap fish firmly in foil. Place in a suitable bowl, place a board on the fillets and weigh down with full tins. Stain in the refrigerator for 2 days. Turn the fish once in between.

  5. 5

    45 minutes before: Wash the potatoes thoroughly, cover and cook in boiling water for about 20 minutes. Remove the fish from the foil and dab the marinade slightly.

  6. 6

    20 minutes before: Drain the potatoes. Clean the remaining chillies, cut lengthwise, remove seeds, wash and cut into rings. Heat the oil in a large pan. Fry the potatoes for 12-15 minutes while turning.

  7. 7

    Add chilli just before the end of the frying time. Season with about 1 teaspoon sea salt.

  8. 8

    10 minutes before: Cut the fish crosswise into thin slices with a long, narrow knife (e.g. salmon knife). Arrange salmon trout with potatoes. Stir the crème fraiche until smooth and add to the fish.

Nutrition Facts

KCAL
440 kcal
CARBS
33 g
FATS
17 g
PROTEINS
36 g