Salmon trout with beans and pesto
Salmon trout with beans and pesto is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g small, firm potatoes
- Salt
- 400 g Green Beans
- 2 Garlic cloves
- 2 Handfuls Basil
- 100 ml olive oil
- 30 g pine nuts
- 30 g parmesan (freshly grated)
- 2 salmon trout fillets (skinless, 250 g each)
- liquid butter (for brushing)
- white pepper (ground)
- 4 tbsp rapeseed oil
Instructions
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1.
Wash the potatoes, halve them and cook in boiling salted water for 10–15 minutes. Wash the beans, trim, cut lengthwise and blanch in boiling salted water for about 7 minutes. Immediately shock in ice water.
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2.
Meanwhile peel and halve the garlic. Wash the basil, shake dry and blend with olive oil, pine nuts, garlic and parmesan using a stick blender to make pesto.
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3.
Preheat the oven to 210 °C (410 °F) fan‑forced. Rinse the trout fillets and pat dry with kitchen paper. Brush a baking dish with liquid butter, place the fillets side by side, brush again with butter, season with salt and pepper, and bake for about 10 minutes.
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4.
During this time heat rapeseed oil in a pan, sauté the drained beans and drained potatoes for 4–5 minutes. Season with salt and pepper. Plate the potatoes, beans and trout fillets on plates and drizzle the homemade pesto over the fish.
