Salmon Trout with Saffron Sauce


Rating: 3.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:


















Instructions:

Prepare salmon trout, dry, sprinkle with juice of one lemon and pull ten minutes. Rub with salt and pepper and turn in flour to the other side.

Heat clarified butter and brown salmon trout.

Finely dice onions and sauté in olive oil until translucent. Now add the crushed garlic clove, tomatoes with the fennel seeds, coriander seeds, liquid and the crumbled bay leaf spice. Simmer on low heat for about ten minutes. Now spread through a sieve, mix with the cream and saffron and pour over the salmon trout form.

Cover and cook in the oven at 200 degrees for 15 minutes. Sprinkle with parsley and serve.

Note inventor: the mass of saffron threads is quite high, adjust as desired.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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