Asia-graved salmon trout and chili potatoes

Name: Asia-graved salmon trout and chili potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 TABLESPOONS Coriander seeds; 2 Sticks of lemongrass; 4 red chillies; 4 Kaffir lime leaves; 1 piece(s) (approx. 30 g) Ginger; 1 TABLESPOON black peppercorns; 50 g + approx. 1 teaspoon sea salt; 50 g Sugar; 2 salmon trout fillets of the same size with skin (approx. 500 g each); 1.2 kg baby potatoes; 2-3 TABLESPOONS Oil; 200 g Fresh cream; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 TABLESPOONS Coriander seeds
2 Sticks of lemongrass
4 red chillies
4 Kaffir lime leaves
1 piece(s) (approx. 30 g) Ginger
1 TABLESPOON black peppercorns
50 g + approx. 1 teaspoon sea salt
50 g Sugar
2 salmon trout fillets of the same size with skin (approx. 500 g each)
1.2 kg baby potatoes
2-3 TABLESPOONS Oil
200 g Fresh cream
7-10 Tbsp Cling film

Directions

1
2 days before: For the stain, roast coriander in a pan without fat. Remove. Remove the outer leaves of the lemon grass. Finely chop the lemon grass. Clean 2 chillies, cut lengthwise, remove seeds, wash and cut into rings.
2
Wash lime leaves hot, dry and cut into strips. Peel and grate ginger. Crush coriander and peppercorns in a mortar. Mix with 50 g sea salt, sugar and the prepared ingredients.
3
Wash fish fillets, dab dry and remove any remaining bones with tweezers. Place 1 fillet with the skin side on cling film. Spread the marinade evenly over it and place the second fillet with the meat side on top.
4
Wrap fish firmly in foil. Place in a suitable bowl, place a board on the fillets and weigh down with full tins. Stain in the refrigerator for 2 days. Turn the fish once in between.
5
45 minutes before: Wash the potatoes thoroughly, cover and cook in boiling water for about 20 minutes. Remove the fish from the foil and dab the marinade slightly.
6
20 minutes before: Drain the potatoes. Clean the remaining chillies, cut lengthwise, remove seeds, wash and cut into rings. Heat the oil in a large pan. Fry the potatoes for 12-15 minutes while turning.
7
Add chilli just before the end of the frying time. Season with about 1 teaspoon sea salt.
8
10 minutes before: Cut the fish crosswise into thin slices with a long, narrow knife (e.g. salmon knife). Arrange salmon trout with potatoes. Stir the crème fraiche until smooth and add to the fish.