Salmon trout fillets with mustard sauce

Salmon trout fillets with mustard sauce

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / person: 695 kcal
, Fat: 40 g
, Carbohydrate: 28 g
, Protein: 53 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

1 tbsp butter
1 onion, finely chopped
1 garlic clove, pressed
200 g beluga lentils (beluga)
5 dl water
150 g baby spinach
¾ tsp salt

Fish

4 salmon trout fillets without skin (each approx. 200 g)
¾ tsp salt
a little pepper
clarified butter for frying
1 organic lemon, thinly sliced

Sauce

½ dl white wine
2 dl full cream
2 tbsp coarse-grain mustard
salt to taste
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How it's done

Lentils

Heat the butter in a pan. Briefly sauté the onion and garlic. Add the lentils, pour in the water, bring to the boil. Simmer the lentils (uncovered) for approx. 15 mins. until just soft. Add the spinach, allow to wilt, season with salt.

Fish

Season the fish. Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 2 mins. on each side, remove. Fry the lemon slices in the same pan for approx. 1 min. on each side, place with the fish.

Sauce

Pour the wine into the same pan and loosen any bits that have stuck to the bottom, pour in the cream, bring to the boil, stir in the mustard, season with salt. Place the fish and lemon slices in the sauce, heat gently. Serve the fish fillets with the lentils.

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