Cold Salmon Trout with Herbs

For the gravy, put water in a saucepan. Peel the shallot. Clean and rinse the parsley stalks. Add both ingredients as well as bay leaf, celery, carrot, peppercorns, salt and lemon slices to the water, bring to the boil and after about half an hour remove the pot from the heat.

Rinse the salmon trout under cold running water, dry it, put it into the fish broth and let it soak for about 17 minutes.

Put the tomatoes in boiling water for a short time, but do not do it, rinse them in cold water, skin them, remove the stalks and cut the tomatoes into cubes.

Rinse the onions, cut the white part into small pieces, halve lengthwise, cut the leek greens into fine rings, mix with the diced tomatoes and season with salt and pepper. add a third of the lemon juice and olive oil and mix carefully with the onions and the tomatoes.

Remove the cooked fish from the broth, cool, remove the skin and fillet the fish. Arrange the fillets on plates, drizzle with the remaining juice of one lemon and surround with the prepared vegetables. Sprinkle kitchen herbs on top. Rinse the lime, cut into thin slices and place on top of the fish and vegetables.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

Related Recipes:

Pike Perch Fillet on Lime-Fennel Sauce with CarambolaTrim the greens from the fennel bulbs and set aside. Cut the stalks into small pieces and rinse the bulbs... Salmon Fillet in Salt Crust with Fennel Salad and Sweet Braised VegetablesFor the salmon fillet in salt crust with fennel salad and sweet braised vegetables, first wash the fish well... Braised Trout Spring StyleBriefly wash the trout with cold water and dry with a paper towel. Season with salt and pepper inside and out... Stuffed CalamariFirst of all, prepare the vegetables for the side dish: Remove the skin from the onions and quarter them... Salmon Goulash with VegetablesRemove the peel from the potatoes and cut into cubes. Cut the greens of the fennel bulb into small pieces and... Brook Trout in Parchment with Young Garden VegetablesRinse the brook trout ready for cooking and dry. Remove the peel from the asparagus spears and cut off the... Curry Fish Rolls on Basmati RicePerfect in any role: Tender plaice fillets make their grand entrance here with spicy tomatoes and fragrant... Pike Perch on Carrot-Coriander VegetablesSeason the fish fillets on both sides with salt and season with pepper. Heat the oil in a frying pan over... Smoked Trout MousseSkin and bone the trout, save the skin. Heat the fish stock, add the fish skin and leave to infuse for 30... Chicken Pot with Mu-Err MushroomsA delicious mushroom dish for any occasion! Rinse the soup chicken inside and out under cold running water and...