Salmon trout amandine with mangetout

Salmon trout amandine with mangetout

Total: 45 Min. | Active: 45 Min.
gluten-free, Low Carb
Nutritional value / person: 517 kcal
, Fat: 40 g
, Carbohydrate: 7 g
, Protein: 30 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

Mangetout

20 g salted butter
3 spring onions incl. green parts, cut into rings
360 g frozen mange-touts, defrosted
3 sprigs dill, finely chopped
salt and pepper to taste

Fish

4 salmon trout fillets with skin (each approx. 120 g)
½ tsp salt
a little pepper
clarified butter

Almond butter

80 g salted butter
50 g flaked almonds
1 organic lemon, a little grated zest, the whole juice
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Mangetout

Preheat the oven to 60°C, warm the plates. Heat the butter in a pan. Sauté the spring onions and mangetout for approx. 5 mins. Add the dill, season.

Fish

Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Remove, keep warm in the oven.

Almond butter

Heat the butter and flaked almonds in the same frying pan until the butter foams and smells nutty. Add the lemon zest and juice with the parsley, mix. Serve the fish with the mangetout and almond butter.

Good to know
Serve with: Boiled potatoes

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