Asian-style salmon trout fillets
Ingredients
for 4 person
| ¼ bunch | coriander |
| 1 dl | orange juice |
| 5 tbsp | soy sauce |
| 2 tbsp | liquid honey |
| ¼ tsp | salt |
| a little | pepper |
| 4 | salmon trout fillets |
| 1 | onion |
| 400 g | carrots |
| 200 g | leek |
| 1 tbsp | peanut oil |
| 1 | organic orange |
| salt and pepper to taste |
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.
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