Salmon trout with oven potatoes
very easy
90 mins
90 mins
Ingredients
- 4 large baked potatoes
- 1 kg coarse sea salt
- 4 small salmon trout (400-600 g each)
- 7-10 Tbsp salt, pepper
- 3 TABLESPOONS Flour
- 4 TABLESPOONS Butter
- 1 collar Chives
- 400 g Fresh cream
- 7-10 Tbsp parchment paper
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Wash potatoes thoroughly and drain well. Spread sea salt evenly on a baking tray. Place potatoes on top and bake in the oven on the middle shelf for about 40 minutes.
- 2
Rinse trout cold and dab dry. Season inside and outside with salt and pepper. Turn fish in flour. Melt half of the butter in a large pan, fry 2 fish briefly on each side, remove.
- 3
Melt the rest of the butter and fry the other fish in it as well. Wrap each fish in a piece of parchment paper in such a way that they lie in an open parcel.
- 4
Put the fish parcels on a fat pan (deep baking tray). Slide potatoes on the tray onto the lowest rail. Fry fish on the middle shelf for 15-20 minutes at the same temperature.
- 5
Rinse chives cold, shake dry and cut into small rolls. Season crème fraîche with salt and pepper, whip briefly with a hand blender, stir in chives.
- 6
Cut the potatoes slightly and press them apart slightly. Fill in the cream of chopped garlic. Serve the salmon trout with baked potatoes.
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