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 about 1/2 tsp salt and about 1 tsp 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. Mix the lettuce strips and tomatoes with the dressing

4. 4

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

5. 5

   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. 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