Stained Asian salmon trout with chili potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the coriander in a pan without fat for approx. 4 minutes. Clean and wash the lemon grass, cut it in half lengthwise and cut the light-coloured leaves into fine strips. Wash and clean 2 chillies and cut into rings. Wash lime leaves hot, shake dry and cut into strips. Peel ginger and grate finely. Crush the coriander finely in a mortar.

2. 2

   Mix salt, sugar and other prepared ingredients. Fillet the fish, wash and pat dry. Remove middle bones with tweezers. Place 1 fillet with the skin side on cling film. Spread the marinade evenly over it. 2. place the fillet with the meat side on top. Wrap fish firmly in cling film and marinate in the refrigerator for 2-3 days. Turn the fish once in between. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash and clean the remaining chillies and cut them into rings. Remove fish from the foil and cut into thin slices with a long narrow knife (salmon knife). Heat the oil in a pan and fry the potatoes for about 10 minutes while turning.

3. 3

   Wrap fish firmly in cling film and marinate in the refrigerator for 2-3 days. Turn the fish once in between. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Wash and clean the remaining chillies and cut them into rings. Remove fish from the foil and cut into thin slices with a long narrow knife (salmon knife). Heat the oil in a pan and fry the potatoes for about 10 minutes while turning. Shortly before the end of the cooking time, season with coarse sea salt and chilli. Serve salmon with potatoes and crème fraîche

4. 4

   2 days waiting period

Nutrition Facts

KCAL
550 kcal

CARBS
35 g

FATS
28 g

PROTEINS
38 g