pickled salmon trout

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the fillet, dab dry, remove any remaining bones. Place in a small mould with the skin facing down. Wash the dill, dab dry, put some aside for garnishing, chop the rest finely. Mix salt, sugar, 1/2 teaspoon mustard and 1 tablespoon oil well. Spread on the fish and press on. Peel the shallot and cut into fine rings.

2. 2

   Crumble bay leaf, crush juniper berries slightly. Spread on the fish. Cover and chill for about 24 hours. From time to time pour the liquid that forms on the fish. Roast pine nuts in a pan without fat until golden brown. Whisk vinegar, 2 tablespoons fish marinade, 1/2 teaspoon mustard and pepper. Gradually stir in 3 tablespoons of oil. Mix in pine nuts. Clean, wash and halve the fennel. Finely chop the fennel greens and stir into the vinaigrette. Cut or slice the fennel very thinly.

3. 3

   Gradually stir in 3 tablespoons of oil. Mix in pine nuts. Clean, wash and halve the fennel. Finely chop the fennel greens and stir into the vinaigrette. Cut or slice the fennel very thinly. Peel oranges so that the white one is completely removed. Cut out the fillets between the parting skins. Cut the fish fillet diagonally from the skin in thin slices. Arrange on plates with fennel and orange fillets. Drizzle with the vinaigrette. Garnish with dill and rocket

4. 4

   Peel oranges so that the white one is completely removed. Cut out the fillets between the parting skins. Cut the fish fillet diagonally from the skin in thin slices. Arrange on plates with fennel and orange fillets. Drizzle with the vinaigrette. Garnish with dill and rocket

5. 5

   waiting time approx. 24 hours

Nutrition Facts

KCAL
380 kcal

CARBS
13 g

FATS
28 g

PROTEINS
21 g