Salmon Trout Fillet with Lukewarm Asparagus Salad

Carefully debone the salmon trout fillets (preferably with tweezers). Season with salt and a little lemon juice and, if desired, coat the skin side with flour. Heat sunflower oil or butter and slowly fry fillets on skin side (approx. 5-6 minutes) until crispy, turn and fry briefly on second side. Serve with the lukewarm asparagus salad. For the asparagus salad, peel asparagus, remove woody parts and cook in salted water for 15-25 minutes, depending on thickness, until not too soft. Rinse briefly, cut into pieces and marinate with a marinade of 2 parts oil and 1 part vinegar. Chop hard boiled eggs into small pieces if desired and mix in. Serve lukewarm.

Preparation Tip:

The fillets can also be placed on a greased sieve insert and steamed over boiling herb fish stock, covered, for about 3-4 minutes or placed on a greased plate or baking tray with some white wine and cooked in a preheated oven at about 200 °C for 5-6 minutes, depending on size.

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