Salmon trout fillet with potatoes

Salmon trout fillet with potatoes

Total: 1 hr 5 Min. | Active: 20 Min.
Nutritional value / people: 463 kcal
, Fat: 22 g
, Carbohydrate: 25 g
, Protein: 38 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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60g cream cheese (herb Cantadou*)
4tbsp milk
600g new potatoes
2tbsp chervil leaves
½tsp salt
a little pepper
150g baby spinach
3tbsp white wine
½tsp salt
a little pepper


4 salmon trout fillets (approx. 170 g each)
¾tsp salt
1 organic lemon use grated zest and 1 tbsp of juice
1tbsp rapeseed oil
1 garlic clove, pressed
¼tsp mixed peppercorns, crushed
2tbsp chervil leaves
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How it's done


Place the cream cheese in a large bowl. Add the milk and stir until smooth. Slice the potatoes very thinly (max. 2 mm thick) and mix in immediately. Stir in the chervil, season. Spread the potatoes on a baking tray lined with baking paper.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Mix the spinach with the wine, season and arrange on top of the potatoes.


Salt the fish fillets and place on top of the spinach. Mix the lemon zest with the remaining ingredients and use to coat the fish fillets. Cover with baking paper, pressing the edges down gently.

Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.

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