Salmon Trout in Asparagus Bed

For the salmon trout in asparagus bed, first peel the potatoes, peel the shallots and clean and rinse the leek and cut into 3-4 cm pieces.

Blanch the potatoes with the shallots for 4 minutes, then add the cleaned and trimmed asparagus tips and the leek and cook for another 4 minutes. Put the vegetables with the potatoes into a sieve.

Rinse the cooled trout, season with salt and pepper and rub with lemon juice. Arrange in the middle of a gratin dish, place the vegetables around the fish, season with salt and pepper, pour over the melted butter and cook at 200 °C for about 20 minutes, basting 2-3 times with the roast stock. Serve the salmon trout in the asparagus bed.

Preparation Tip:

The salmon trout with asparagus tips tastes great with a crisp leaf salad!

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