Italian salmon trout fillet with Caesar's salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Rinse fish fillet and pat dry. Squeeze the lemons (you need 10 tbsp. juice). Mix 3 tablespoons of juice and 3 tablespoons of oil. Marinate the fish fillets in it for about 10 minutes. Then salt lightly.

2. 2

   For the dressing, grate half of the Parmesan cheese. Mix with mayonnaise, mustard, 5 tablespoons lemon juice, 4 tablespoons oil and cream. Season to taste with approx. 1⁄2 TL salt and approx. 1 TL sugar.

3. 3

   For the salad, carve tomatoes crosswise and scald them with boiling water. Rinse cold and remove the skin. Cut the tomatoes into small cubes. Clean, wash and spin-dry the lettuce and cut it into strips about 1 cm wide.

4. 4

   Mix the lettuce strips and tomatoes with the dressing.

5. 5

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place the salmon trout fillets on an oiled baking tray with the skin facing upwards. Cook in the hot oven for about 5 minutes.

6. 6

   Meanwhile, roast the pine nuts in a hot pan without fat. Remove. Slice the rest of the Parmesan cheese into thin shavings. Remove the fish fillets and peel off the skin. Place the fillets on a plate and drizzle with 2 tablespoons of lemon juice and some olive oil.

7. 7

   Season with sea salt. Arrange everything, sprinkle with pine nuts and Parmesan shavings. Roasted baguette tastes good with it.

Nutrition Facts

KCAL
720 kcal

CARBS
3 g

FATS
57 g

PROTEINS
44 g