Salmon trout amandine with mangetout
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- Serves: 4 persons
- 20 gsalted butter
- 3spring onions incl. green parts
- 360 gfrozen mange-touts
- 3 sprigsdill
- salt and pepper to taste
- 4salmon trout fillets with skin
- ½ tspsalt
- a littlepepper
- clarified butter
- 80 gsalted butter
- 50 gflaked almonds
- 1organic lemon
- ½ bunchflat-leaf parsley
Step 2Preheat the oven to 60°C, warm the plates. Heat the butter in a pan. Sauté the spring onions and mangetout for approx. 5 mins. Add the dill, season.
Step 4Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the fish fillets for approx. 2½ mins. on each side. Remove, keep warm in the oven.
Step 5Almond butter
Step 6Heat the butter and flaked almonds in the same frying pan until the butter foams and smells nutty. Add the lemon zest and juice with the parsley, mix. Serve the fish with the mangetout and almond butter.