Salmon trout on leaf spinach

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean the salmon trout thoroughly and dab dry. Rub the inside and outside with salt and pepper. Place on a greased grease pan of the oven. Cut the fish crosswise several times.

2. 2

   Finely dice the bacon. Peel shallots, chop half finely. Wash and chop parsley. Wash lemons and dab dry. Grate the zest of 1 lemon. Halve the lemon and squeeze the juice.

3. 3

   Clean the mushrooms, wash them. Chop half finely. Cut the rest into slices. Mix the prepared ingredients. Fill into the incised slots and into the abdominal cavity. Cut the rest of the lemon into slices and place them in the abdominal cavity as well.

4. 4

   Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, cut the remaining shallots into slices. Clean, wash and quarter the tomatoes. Remove seeds.

5. 5

   Wash and sort spinach. Heat the fat. Fry shallots and mushroom slices briefly. Add the spinach and let it collapse while stirring. Season with salt and pepper. Dice tomatoes and fold in.

6. 6

   Arrange the fish and vegetables on a plate. Serve garnished with lemon wedges and parsley.