Salmon Trout Fillets with Kohlrabi Lentils and Beer Sauce
Salmon trout fillets with kohlrabi lentils and beer sauce is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g lentils
- 1 tsp fennel seeds
- 750 ml vegetable broth (instant)
- 250 g kohlrabi
- 150 g potatoes
- 1 thin stalk leeks
- 200 g spinach
- Salt
- black pepper (ground)
- 600 g salmon trout fillet (skinless)
- juice of one lemon
- 2 Garlic cloves
- 250 ml beer
- 100 g cold butter
- Lemon balm
Instructions
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1.
Bring the lentils with the fennel seeds and 600 ml vegetable broth to a boil and simmer for about 35-40 minutes until the lentils are tender but not falling apart. Peel and cube the kohlrabi and potatoes into roughly 1 cm pieces. Clean, rinse, halve lengthwise and cut the leeks into strips. Wash, strip, and drain the spinach. Sauté the leeks, potatoes, and kohlrabi in oil, season with salt and pepper, pour over the remaining broth, and cook for about 15 minutes. Add the spinach a few minutes before the end of cooking. Drain the vegetable lentils if necessary and taste.
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2.
Grill the trout fillets with lemon juice and season with salt and pepper. Peel the garlic, slice thinly, and bring to a boil in a large pan with beer. Place the fish fillets into the boiling liquid, cover, reduce heat, and simmer on low for about 4 minutes.
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3.
Remove the trout fillets and keep covered and warm. Reduce the cooking liquid by half. Cut the butter into pieces and stir into the sauce, seasoning with salt and pepper. Plate the trout fillets with a spoonful of sauce, lentils, and vegetables on warmed plates and garnish with lemon balm.
