Salmon Trout with Spinach and Potatoes
Ingredients
- Ingredients
- 700 grams waxy potatoes
- 4 Tbsps olive oil
- salt
- peppers
- 800 grams Spinach
- 1 shallot
- 1 garlic clove
- 1 stalk Celery
- 4 Steelhead trout
- 2 Tbsps lemon juice
- Nutmeg
- 2 Juniper berries
- 2 Tbsps butter
- 1 centiliter Juniper schnapps
- 150 milliliters Whipped cream (at least 30% fat content)
- 1 pinch sugar
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Peel the potatoes and cut in half lengthwise. Grease a baking sheet with 1 tablespoon of olive oil, put the potatoes on it, brush with oil and season with salt and pepper. Bake in the preheated oven for 25-30 minutes.
Rinse the spinach, trim, spin dry and coarsely chop. Peel the shallot and garlic and chop very finely. Rinse, trim and cut the celery into 1 cm (approximately 1/2 inch) thick slices. Brush the salmon trout with lemon. Saute the shallots and garlic in 1 tablespoon of olive oil until translucent, add the spinach and continue cooking. Season with salt, and nutmeg.
Crush the juniper berries. Pat dry the salmon trout fillets and season with salt and pepper. Place the butter in a pan and cook the juniper berries briefly. Place the salmon trout fillets in the pan and cook until brown on both sides in hot butter. Remove the juniper berries.
Add the celery and let cook briefly. Deglaze with gin, add the cream and season with salt, pepper, sugar and lemon juice. Serv together with the spinach and the potatoes in preheated bowls.
