Salmon trout with rhubarb

Salmon trout with rhubarb

Total: 55 min. | Active: 45 min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 430 kcal
, Fat: 17 g
, Carbohydrate: 42 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 shallots
250 g rhubarb
1 tbsp olive oil
¼ tsp salt
a little pepper
3 tbsp maple syrup
1 ½ tbsp white balsamic vinegar
2 sprigs thyme


2 salmon trout fillets (organic or ASC, each approx. 250 g)
½ tsp salt
a little pepper

Swiss chard

2 garlic cloves
500 g Swiss chard

Swiss chard rice

150 g wild rice mix
salted water, boiling
1 tbsp olive oil
½ tsp salt
a little pepper
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One ovenproof dish (holding approx. 2 l), greased

How it's done

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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.


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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