Fried salmon trout with honey dill sauce

Name: Fried salmon trout with honey dill sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 Federation flat leaf parsley; 2 untreated lemons; 25 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 650 g) Salmon trout; 7-10 Tbsp Oil; 4 TABLESPOONS Mustard; 4 TABLESPOONS Honey; 4 TABLESPOONS Vinegar; 60 ml Oil; 1/2 bunch Dill; 7-10 Tbsp Lemon slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 Federation flat leaf parsley
2 untreated lemons
25 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 650 g) Salmon trout
7-10 Tbsp Oil
4 TABLESPOONS Mustard
4 TABLESPOONS Honey
4 TABLESPOONS Vinegar
60 ml Oil
1/2 bunch Dill
7-10 Tbsp Lemon slices

Directions

1
Wash parsley, dab dry, pluck leaves from the stalk and, except for a few for garnishing, chop. Wash lemons, rub dry and peel lemon peel into strips with a julienne cherry brandy.
2
Set aside some of the chopped parsley and lemon peel. Mix the rest with the butter and season with salt and pepper. Wash the trout, dab dry, season with salt and pepper and fill with the herb and lemon butter.
3
Place the fish on the oiled fat pan of the baking oven and bake in the preheated oven (electric oven 200 ° C/ gas: level 3) for about 30 minutes. In the meantime, mix mustard, honey and vinegar for the sauce.
4
Add oil. Wash the dill, dab dry, pluck from the stalk and chop, except for a little to garnish. Stir into the sauce and season to taste with salt and pepper. 5 minutes before the end of the cooking time, sprinkle the fish with the remaining chopped parsley and lemon peel.
5
Arrange the salmon trout with the sauce on a plate and garnish with parsley, dill and lemon slices as desired. Serve with parsley potatoes and mixed salad.