Salmon Trout with Fennel-Carrot Vegetables in Lemon Dill Broth

For the salmon trout with fennel-carrot vegetables, clean the fennel and cut into very thin rings using a food processor. Clean carrots and young onion as well and cut into rings about 4 mm thick.

Wash the lemons in hot water. Cut one lemon in half, squeeze one half and mix the juice with the vegetables and plenty of olive oil. Cut the other half into wedges and mix with the vegetables along with a sprig of rosemary.

Put everything in an ovenproof dish and cover with aluminum foil. Cook in the preheated oven at 175 °C for 30 minutes, then take out and mix well again, adding more olive oil if needed and mix.

Leave to cook for a further 20 minutes. Cut the salmon trout fillet into 4 equal pieces, marinate with the juice of half a lemon and salt. Fry in a hot pan with olive oil (here add the second sprig of rosemary to the oil for flavoring) on the skin side until crispy.

Remove the rosemary sprig from the vegetables, mix the vegetables with the juice of half a lemon, season with salt and pepper and mix with finely chopped dill.

Place the salmon trout fillets on top, cover again with aluminum foil and finish cooking for another 5 – 7 minutes. To serve, sprinkle the salmon trout fillets with a little dill.

Preparation Tip:

Salmon trout with fennel-carrot vegetables go well with boiled potatoes.

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