Italian salmon trout fillet with Caesar's salad

Ingredients

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 about 1/2 tsp salt and about 1 tsp 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. Mix the lettuce strips and tomatoes with the dressing

4. 4

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

5. 5

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