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Salmon trout with grape sauerkraut and salsa verde

Salmon trout

with grape sauerkraut and salsa verde

Duration
approx. 45 min.
Effort
Leicht

Ingredients for 4 people

  • For the salmon trout fillets
  • 2Salmon trout (400 g each)
  • 2–3 TbspOlive oil
  •  Salt
  •  Freshly ground pepper
  • For the grape sauerkraut
  • 1 JarKühne Fasskraut ready-to-serve
  • 125 gSeedless red grapes
  • 125 gSeedless green grapes
  •  Salt
  •  Freshly ground pepper
  • 2 TbspHoney
  • For the salsa verde
  • 1 BunchTarragon
  • 3-5 St.Kühne Fiery hot Jalapeño
  • 1 PinchBrown sugar
  •  Salt
  •  Freshly ground pepper
  • 1 TbspVegetable oil
  • For the garnish
  •  Kühne Balsamissimo creamy mild

Nutritional information

Approx. 466 kcal (1949 kJ) / 32 g protein / 21 g fat / 30 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Lachsforelle mit Traubenkraut und Salsa Verde

1. Wash and scale the fish. Pat dry and fillet, turn leaving the skin intact. Score the skin several times slightly and set the fillets aside.


2. Squeeze any excess brine out of the sauerkraut, and collect the brine. Wash the grapes and cut them in half, then lightly mash them. Add the grapes to the sauerkraut and season with salt, pepper and honey


3. For the salsa verde, wash the tarragon, shake dry and chop into fine pieces. Add the drained jalapeños to the sauerkraut brine collected earlier. Season with sugar, salt and pepper, add oil and purée.


4. Sear the fish fillets in hot olive oil skin side down for about 1 minute. Turn and continue to sear for 1 minute, season to taste.


5. To serve, brush some Balsamissimo on a plate. Arrange the grape sauerkraut, fillets and salsa verde on the plate.


1. Wash and scale the fish. Pat dry and fillet, turn leaving the skin intact. Score the skin several times slightly and set the fillets aside.


2. Squeeze any excess brine out of the sauerkraut, and collect the brine. Wash the grapes and cut them in half, then lightly mash them. Add the grapes to the sauerkraut and season with salt, pepper and honey


3. For the salsa verde, wash the tarragon, shake dry and chop into fine pieces. Add the drained jalapeños to the sauerkraut brine collected earlier. Season with sugar, salt and pepper, add oil and purée.


4. Sear the fish fillets in hot olive oil skin side down for about 1 minute. Turn and continue to sear for 1 minute, season to taste.


5. To serve, brush some Balsamissimo on a plate. Arrange the grape sauerkraut, fillets and salsa verde on the plate.