Salmon Trout with Celery Vegetables
Salmon trout with celery vegetables is a recipe featuring fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g salmon trout mid‑section with skin (about 1 salmon trout)
- Salt
- Pepper
- 2 tbsp lemon juice
- 4 small apples
- 1 knoll of celery
- 1 tbsp butter
- 50 ml Vegetable broth
- 100 g walnuts
- 1 Shallot
- 100 g butter
Instructions
-
1.
Divide the fish into four parts and drizzle each with 1 tbsp lemon juice, seasoning with salt and pepper.
-
2.
Peel, core, and grate three apples; wash, core, and slice the fourth apple into thick rounds. Grate the remaining apple and mix all with lemon juice. Peel the celery and cut into thin sticks. Finely chop the shallot. Sauté half of the shallot in butter, add the celery, pour in broth, cover, and simmer gently until tender; fold in the grated apples, then reheat while adding the sliced apple rounds to warm through.
-
3.
In a separate pan heat butter, skim off foam, add the remaining shallot and walnuts, letting them soften. Sauté the fish pieces in 2–3 tbsp of this buttery mixture until translucent, finish with the remaining butter, plate the fish with celery and apples, and garnish with a celery leaf.
