Salmon Trout with Herb Sauce
Salmon trout with herb sauce is a recipe featuring fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 salmon trout (250–300 g each)
- Salt
- black pepper (freshly ground)
- 0.5 lemon (juice)
- 4 handfuls mixed herbs (e.g., parsley, chervil, dill)
- 100 g butter
- 600 g waxy potatoes
Instructions
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1.
Preheat the oven to 180 °C with top and bottom heat. Rinse the fish inside and out and pat dry. Make three shallow diagonal slits in each skin. Season the interior with salt and pepper, then drizzle with lemon juice. Shake off excess water from the herbs; pinch half of the leaves and stuff them into the fish. Finely chop the remaining herbs. Melt the butter and brush a large baking dish with it. Place the fish in the dish. Add the chopped herbs to the remaining butter and brush the fish with this mixture. Cover the dish with foil and bake for about 30 minutes. The fish is done when the tail can be gently pulled away.
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2.
Meanwhile, peel the potatoes and boil them in salted water for about 20 minutes.
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3.
To serve, place the fish on plates and accompany with the butter‑drenched potatoes.
