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Fried salmon trout fillets

Fried salmon trout fillets

Kastaniengarten restaurant Hof

Prep time
Cook time
Servings4 people
Skill levelEasy

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Fish, a valuable source of protein and vitamins. Served on light mashed potatoes with vegetables. It fish when wishing to do something good for health.


For the salmon trout fillets
  • 4 salmon trouts fillets, each 200 grams
  • 1 tablespoon butter
  • 1 stalk thyme
  • Juice of a half lemon
  • Ground black pepper
  • Salt
For the mashed potatoes
  • 500 grams floury potatoes
  • 2 tablespoon butter
  • Nutmeg
  • Ground white pepper
  • Salt
For the fennel
  • 2 fennel heads
  • 50 grams shallots
  • 1/2 tablespoon fennel seeds
  • 1/2 tablespoon thyme leaves
  • 1/2 cup fish stock
  • 3 tablespoons Noilly Prat vermouth
  • 1 teaspoon Pernod brand
  • 1 tablespoon cool butter
  • Ground black pepper
  • Salt
For the zucchini
  • 4 mini zucchini
  • Olive oil
  • Fresh garlic


  • Mashed potatoes: Peel and cook the potatoes in boiling water until fork-tender, about 25 minutes. Drain and strain them through a press or mash. Add room temperatured butter, season with salt, freshly ground pepper and nutmeg; mixing well. Keep warm.
  • Zucchini vegetable: Slice the mini zucchini in halfs. Head a bit olive oil in a pan, add zucchini vegetables, grill until zucchini are tender and browned; each side, 30 - 35 minutes. Season with salt and pepper. Keep warm.
  • Fennel vegetable: Slice the fennel and make fine 3 mm shavings of fennel and brown slightly in hot olive oil. Add shallot dices, 1/2 chopped garlic cove and very finely crushed fennel seeds. Glaze with vermouth and brand; stir well. Then add fish stock step by step, bring the liquid to a simmer until the fennel is soft. Season with salt, freshly ground black pepper; mix with cold butter shortly before serving.
  • Salmon trout fillets: Rinse the fillets and pat dry. Pick out fish bones by fish bones remover. Make several deep incisions skinside. Sprinkle with lemon juice, season with salt and freshly ground black pepper. Head olive oil in a non-stick pan and sear the fillets for a two minutes on the skinside. Add thyme stalk, crushed garlic clove and butter. Turn the fillets, sear for ten to twenty secondes in the foamy butter. Remove the fish. Serve the fish on the bed of mashed potatoes, fennel and zucchini topped with a squeeze of fresh lemon. It goes well with parsley sauce.

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