Asian-style salmon trout fillets

Asian-style salmon trout fillets

Total: 1 hr 15 Min. | Active: 45 Min.
lactose-free
Nutritional value / people: 387 kcal
, Fat: 17 g
, Carbohydrate: 25 g
, Protein: 33 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Marinade & fish

¼bunch coriander
1dl orange juice
5tbsp soy sauce
2tbsp liquid honey
¼tsp salt
a little pepper
4 salmon trout fillets

Vegetables

1 onion
400g carrots
200g leek
1tbsp peanut oil

Garnish

1 organic orange
salt and pepper to taste
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How it's done

Marinade & fish

To make the marinade, finely chop the coriander and combine with orange juice, soy sauce, honey, salt and pepper. Halve the fish fillets crosswise, drizzle with the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Set aside the remainder of the marinade.

Vegetables

For the vegetables, finely chop the onions and thinly slice the carrots and leek. Heat the oil in a work or a wide-bottomed frying pan, stir-fry the onion and carrot for approx. 2 mins., add the leek and continue stir-frying for approx. 3 mins.

Pour the reserved marinade over the vegetables, mix, bring to the boil. Simmer over a low heat for approx. 4 mins.

Garnish

Quarter the orange and slice with the peel on, place on top of the vegetables with the trout fillets. Cover and leave to steep for approx. 5 mins. Arrange the fillets on plates, season the vegetables and serve with the fish.

Good to know
Tip: Replace the salmon trout with trout.
Serve with: Rice.

How-tos

Cutting and chopping herbs

Cutting and chopping herbs

Cutting onions

Cutting onions

Cutting carrots into strips, slices, sticks or cubes

Cutting carrots into strips, slices, sticks or cubes

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