Salmon Trout with Red Wine Onions
A fresh seafood dish featuring salmon trout fillets cooked to a golden-brown finish and served over caramelized red onions in a rich red wine sauce, complemented by bright lemon zest and mint garnish from Spoonsparrow.
Ingredients
- 1 untreated lemon
- 2 tbsp butter
- 600 g salmon trout fillet
- 500 g red onions
- 1 tbsp sugar
- 100 ml red wine
- 50 ml Apple Juice
- Salt
- Pepper (freshly ground)
- a pinch cinnamon
- a pinch ground cumin
- mint (for garnish)
Instructions
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1.
Wash the lemon, dry it, zest the peel and briefly sauté the zest in 1 tbsp butter, then set aside. Halve the lemon and squeeze out the juice.
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2.
Rinse the fish fillets, pat them dry, and cut into four roughly equal pieces. Peel the onions, halve them, and slice into strips.
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3.
Caramelize the sugar in a pan until golden yellow, deglaze with red wine and apple juice. Add the onions, season with salt and pepper, spice with cinnamon and cumin, and simmer gently for about 10 minutes until softened, tasting with lemon juice.
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4.
Season the salmon trout with salt and pepper and cook in a non-stick pan with the remaining butter over low heat, about 3-5 minutes per side depending on thickness, until slowly golden brown. Plate over the onions, drizzle with lemon juice, and garnish with lemon zest and mint before serving.
