Italian salmon trout fillet with Caesar's salad

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 4 piece(s) Salmon trout fillet with skin (approx. 250 g)
  • 7-10 Tbsp juice of 2-3 lemons
  • 7 TABLESPOONS + some good olive oil
  • 7-10 Tbsp Sel, sucre, sel de mer
  • 80 g Parmesan (piece)
  • 200 g Mayonnaise
  • 1 TABLESPOON Mustard
  • 70 g Whipped cream
  • 2 Tomatoes
  • 4 Mini roman salads
  • 2 TABLESPOONS Pine nuts

Directions

  1. 1

    Rinse fish fillet and pat dry. Squeeze the lemons (you need 10 tbsp. juice). Mix 3 tablespoons of juice and 3 tablespoons of oil. Marinate the fish fillets in it for about 10 minutes. Then salt lightly.

  2. 2

    For the dressing, grate half of the Parmesan cheese. Mix with mayonnaise, mustard, 5 tablespoons lemon juice, 4 tablespoons oil and cream. Season to taste with approx. 1⁄2 TL salt and approx. 1 TL sugar.

  3. 3

    For the salad, carve tomatoes crosswise and scald them with boiling water. Rinse cold and remove the skin. Cut the tomatoes into small cubes. Clean, wash and spin-dry the lettuce and cut it into strips about 1 cm wide.

  4. 4

    Mix the lettuce strips and tomatoes with the dressing.

  5. 5

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place the salmon trout fillets on an oiled baking tray with the skin facing upwards. Cook in the hot oven for about 5 minutes.

  6. 6

    Meanwhile, roast the pine nuts in a hot pan without fat. Remove. Slice the rest of the Parmesan cheese into thin shavings. Remove the fish fillets and peel off the skin. Place the fillets on a plate and drizzle with 2 tablespoons of lemon juice and some olive oil.

  7. 7

    Season with sea salt. Arrange everything, sprinkle with pine nuts and Parmesan shavings. Roasted baguette tastes good with it.

Nutrition Facts

KCAL
720 kcal
CARBS
3 g
FATS
57 g
PROTEINS
44 g