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Salmon trout fillets with mustard sauce
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 695
  • Fat about 40g
  • Carbohydrates about 28g
  • Protein about 53g
This is needed
This is needed for 4 people
Lentils
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 150 g baby spinach
  • 200 g beluga lentils (beluga)
  • 0.75 tsp salt
  • 5 dl water
Fish
  • 4 salmon trout fillets without skin (each approx. 200 g)
  • clarified butter for frying
  • 0.75 tsp salt
  • 1 organic lemon, thinly sliced
  • a little pepper
Sauce
  • 0.5 dl white wine
  • 2 dl full cream
  • salt to taste
  • 2 tbsp coarse-grain mustard
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And that's how it's done
And that's how it's done
Lentils
Heat the butter in a pan. Briefly sauté the onion and garlic. Add the lentils, pour in the water, bring to the boil. Simmer the lentils (uncovered) for approx. 15 mins. until just soft. Add the spinach, allow to wilt, season with salt.
Fish
Season the fish. Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 2 mins. on each side, remove. Fry the lemon slices in the same pan for approx. 1 min. on each side, place with the fish.
Sauce
Pour the wine into the same pan and loosen any bits that have stuck to the bottom, pour in the cream, bring to the boil, stir in the mustard, season with salt. Place the fish and lemon slices in the sauce, heat gently. Serve the fish fillets with the lentils.