AV_POST_RECIPE_00116_FEATURED

“Butter fried salmon trout fillets with braised vegetables” recipe – Filetti di trota salmonata al burro con verdure

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Salmon trout is a very delicate species of trout. Its flesh is salmon pink and it tastes sweeter than that of rainbow or brown trout, as it feeds mainly on fresh water prawns.

The buttery taste of the tout meets the freshness of mint and lemon zest and it’s almost like a little magic. This delicious dish belongs to the cooking traditions Friuli Venezia Giulia, where these marvelous creatures populate the cold and crystal clear waters of Tagliamento and Arzino rivers and it has become a synonym and symbol of an immaculate clean environment.

Total Cost: UK/£ 14.53*

Cost/portion: UK/£ 3.63*

Utensils you will need


One sharp chef knife
One paring knife
One chopping board
One pestle and mortar
Three bowls
One zester
Two non-stick frying pans
One skillet
Kitchen towel

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Salmon trout fillets (already cut) - 4 (about 1.2KG)

  • Parsley sprigs - 35gr (both leaves and stalks)

  • Thyme sprigs - 6 to 8 [part 1 of 2]

  • Lemon (the juice) - 1

  • White onion - 80gr

  • Extra virgin olive oil - 40gr

  • cloves - 2 to 3

  • Thyme sprigs - 4 [part 2 of 2]

  • Carrot - 1(about120gr)

  • Red or yellow peppers - 2 large

  • Courgettes - 3

  • Spring onions - 6

  • San Marzano tomatoes - 2 to 3 (about 200gr)

  • Black pepper corns - 2gr

  • Salt - 1gr [part 1 of 2]

  • Tinned plum tomatoes (or tomato passata) - 150gr

  • Plain flour - about 80gr (for dusting)

  • Butter - 50 to 100gr [part 1 of 2]

  • Salt - a pinch [part 2 of 2]

  • Mint - 4 to 6 leaves

  • cloves - 1 small (peeled)

  • Lemon - 1 (the zest)

  • Butter - 35gr [part 2 of 2]

  • Salt - a pinch

Instructions

  • 1.
    Clean and scale the trout fillets

    • Salmon trout fillets (already cut) - 4 (about 1.2KG)

      With a sharp chef knife, halve the trout fillets running the blade along on side of the back line (step 1 - pic.A).
      Then do the same again cutting off the skin excess with the remains of the dorsal bones (step 1 - pic.B).
      Use a paring knife to scrape off the scales. Using the back of the blade, you will avoid damaging the skin (step 1 - pic.C).
      Clean the fillets from any trimming of skin.

  • 2.
    Marinate the trout fillets

    • The cleaned trout fillets
    • Parsley sprigs - 35gr (both leaves and stalks)
    • Thyme sprigs - 6 to 8 [part 1 of 2]
    • Lemon (the juice) - 1

      Separate the parsley leaves from the stalks and set both aside. Tear some parsley leaves by hand and place them at the bottom of a large enough bowl to keep all the fillets to marinate. Add some thyme sprigs and squeeze in some lemon juice (step 2 - pic.A).
      Arrange a layer of trout fillets and make another layer of parsley, thyme and lemon juice (step 2 - pic.B).
      Pun it the ret of the fillets alternating the layer and finish the top with more leaves and the rest of the lemon juice (step 2 - pic.C).
      Seal in cling film and marinate in the fridge for at least one hour and for no longer than two.

  • 3.
    Dice and cook the vegetables

    • The empty lemon halves
    • The parsley stalks
    • White onion - 80gr
    • Extra virgin olive oil - 40gr
    • "Suited garlic” - 2 to 3 cloves
    • Thyme sprigs - 4 [part 2 of 2]
    • Carrot - 1(about120gr)
    • Red or yellow peppers - 2 large
    • Courgettes - 3
    • Spring onions - 6
    • San Marzano tomatoes - 2 to 3 (about 200gr)
    • Black pepper corns - 2gr
    • Salt - 1gr [part 1 of 2]

      With a paring knife, clean the onion’s root and chop off its top end. Then halve it longwise and place each half flat onto a chopping board. With the chef knife, make parallel vertical cuts - 2mm apart from each other - running the blade as close as possible to the root but without cutting it (step 3 - pic.A).
      Hold the halved onion together with one hand and cut it into a regular brunoise with the chef knife (step 3 - pic.B).
      Put a large skillet over a medium-low heat with 40gr of extra virgin olive oil, 3 or 4 thyme sprigs, a couple of unpeeled garlic cloves, the parsley stalks and the halved empty lemon (step 3 - pic.C).
      Let the oil heat and flavour for a couple of minutes. Meanwhile, peel the carrot and wash it under running water. Halve it crosswise and cut each chunk into 1cm think slices (step 3 - pic.D).
      Cut each slice into a regular 1cmx1cm strips first, then into a regular “macedoine" cubes (step 3 - pic.E).
      Add the carrots to the hot oil in the pan and take out the lemon halves (step 3 - pic.F).
      Wash and dry the peppers. Cut off their ends and keep them aside. Make a longwise cut on a side, then insert the chef knife’s blade and run it flat, cutting the inner membranes and seeds while unrolling the pepper as a carpet (step 3 - pic.G).
      Cut the pepper large strip into regular slices, and then into regular squares (step 3 - pic.H).
      Take the parsley stalks out of the pan, add the diced peppers and set the meat to a medium-high power. Stir evenly (step 3 - pic.I).
      Walsh and dry the courgettes, then chop off their ends. Halve them longwise and then into regular strips and cubes like you did with the carrots. Set aside. (step 3 - pic.J).
      Was and dry the spring onions. Then with a paring knife, peel off their external layer to reach the fresh core of the stalks. Cut them into small rolls with the chef knife (step 3 - pic.K).
      Add the spring onions and the courgettes to the resto of the cooking vegetables. Set the heat to a high power and stir frequently to prevent them for burning and sticking to the bottom (step 3 - pic.L).
      Ash and dry the San Marzano tomatoes, then dice them as you did with the other vegetables. Add them to the frying pan (step 3 - pic.M).
      Finely crush the black pepper corns with mortar and pestle. Then season the vegetables with a generous pinch of salt and pepper. Stir evenly (step 3 - pic.N).
      Set the heat to a medium power and cook the vegetables for another ten minutes, letting them reduce their juices. Stir frequently.

  • 4.
    Add the plum tomatoes to the cooking vegetables

    • The cooking vegetables
    • Tinned plum tomatoes (or tomato passata) - 150gr

      Add the tinned plum tomatoes to the braising vegetables (step 4 - pic.A).
      Stir evenly again and let the vegetables cook for another 10 to 15 minutes over a low power heat (step 4 - pic.B).

  • 5.
    Dry the fillets and dust them in flour

    • The marinated trout fillets
    • Plain flour - about 150gr (for dusting)

      Meanwhile, take the marinated trout fillets out of the fridge and gently dry the excess of marinating liquors using a soft kitchen towel. Set aside (step 5 - pic.A).
      Put about 150gr of plain flour into a large bowl and dust lightly each trout fillet. Scroll off the excess of flour (step 5 - pic.B).

  • 6.
    Pan fry the fillets in butter

    • The dusted trout fillets
    • Butter - 50 to 100gr [part 1 of 2]
    • Salt - a pinch [part 2 of 2]

      If the fillets are too large, cook them separately into two frying pans as you don’t want to crowd the pan. The fillets will cook mainly only on one side. Heat the non-stick prying pan over a high power heat and add 50gr of butter to it (on each pan if you need two) (step 6 - pic.A).
      Let it melt completely and,when it starts foaming, add the fillets with the skins down. Do not touch them for the first minute. Then, when the edges turn pink and the centre still looks raw, set the heat to the highest power, slightly tilt the pan toward yourself and baste quickly the fish with the hot butter collecting it along the edge with a spoon. Do so until the fish has cooked to the centre (step 6 - pic.B).
      If you feel the meat might still be slightly raw at the centre, flip the fillets upside down and cook like so for 10 to 30 seconds (step 6 - pic.C).
      Take the fish out of the pan immediately otherwise it will go on cooking and drying out. Place it on some kitchen paper sheets to absorb the excess of frying butter, then arrange it on the serving plate and rest foe two minutes.

  • 7.
    Finish the braised vegetables and make the lemon and herbs sauce

    • The braised vegetables
    • The parsley leaves
    • Mint - 4 to 6 leaves
    • "Suited garlic” - 1 small clove (peeled)
    • Lemon - 1 (the zest)
    • Butter - 35gr [part 2 of 2]
    • Salt - a pinch
    • The fried trout fillets

      On a choking board, finely mince the parsley and mint leaves. Then separate them into two halves (step 7 - pic.A).
      With a paring knife, peel one garlic clove and pass it through a zester. Move the skillet away form the heat and add the garlic pulp and half of the minced leaves to the vegetables. Stir evenly and set aside (step 7 - pic.A).
      Quickly wash and dry a lemon and grate it’s skin with a zester (step 7 - pic.A).
      Quickly clean the frying pan form the frying butter. put it back on a low heat and melt in 25gr of butter. When melted completely, add the lemon zest and the rest of the minced leaves (step 7 - pic.A).
      Stir and season with a pinch of salt, then baste the fish fillets with the sauce. Serve with the vegetables on a side.

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Instructions

  • 1.
    Clean and scale the trout fillets

    • Salmon trout fillets (already cut) - 4 (about 1.2KG)

      With a sharp chef knife, halve the trout fillets running the blade along on side of the back line (step 1 - pic.A).
      Then do the same again cutting off the skin excess with the remains of the dorsal bones (step 1 - pic.B).
      Use a paring knife to scrape off the scales. Using the back of the blade, you will avoid damaging the skin (step 1 - pic.C).
      Clean the fillets from any trimming of skin.

  • 2.
    Marinate the trout fillets

    • The cleaned trout fillets
    • Parsley sprigs - 35gr (both leaves and stalks)
    • Thyme sprigs - 6 to 8 [part 1 of 2]
    • Lemon (the juice) - 1

      Separate the parsley leaves from the stalks and set both aside. Tear some parsley leaves by hand and place them at the bottom of a large enough bowl to keep all the fillets to marinate. Add some thyme sprigs and squeeze in some lemon juice (step 2 - pic.A).
      Arrange a layer of trout fillets and make another layer of parsley, thyme and lemon juice (step 2 - pic.B).
      Pun it the ret of the fillets alternating the layer and finish the top with more leaves and the rest of the lemon juice (step 2 - pic.C).
      Seal in cling film and marinate in the fridge for at least one hour and for no longer than two.

  • 3.
    Dice and cook the vegetables

    • The empty lemon halves
    • The parsley stalks
    • White onion - 80gr
    • Extra virgin olive oil - 40gr
    • "Suited garlic” - 2 to 3 cloves
    • Thyme sprigs - 4 [part 2 of 2]
    • Carrot - 1(about120gr)
    • Red or yellow peppers - 2 large
    • Courgettes - 3
    • Spring onions - 6
    • San Marzano tomatoes - 2 to 3 (about 200gr)
    • Black pepper corns - 2gr
    • Salt - 1gr [part 1 of 2]

      With a paring knife, clean the onion’s root and chop off its top end. Then halve it longwise and place each half flat onto a chopping board. With the chef knife, make parallel vertical cuts - 2mm apart from each other - running the blade as close as possible to the root but without cutting it (step 3 - pic.A).
      Hold the halved onion together with one hand and cut it into a regular brunoise with the chef knife (step 3 - pic.B).
      Put a large skillet over a medium-low heat with 40gr of extra virgin olive oil, 3 or 4 thyme sprigs, a couple of unpeeled garlic cloves, the parsley stalks and the halved empty lemon (step 3 - pic.C).
      Let the oil heat and flavour for a couple of minutes. Meanwhile, peel the carrot and wash it under running water. Halve it crosswise and cut each chunk into 1cm think slices (step 3 - pic.D).
      Cut each slice into a regular 1cmx1cm strips first, then into a regular “macedoine" cubes (step 3 - pic.E).
      Add the carrots to the hot oil in the pan and take out the lemon halves (step 3 - pic.F).
      Wash and dry the peppers. Cut off their ends and keep them aside. Make a longwise cut on a side, then insert the chef knife’s blade and run it flat, cutting the inner membranes and seeds while unrolling the pepper as a carpet (step 3 - pic.G).
      Cut the pepper large strip into regular slices, and then into regular squares (step 3 - pic.H).
      Take the parsley stalks out of the pan, add the diced peppers and set the meat to a medium-high power. Stir evenly (step 3 - pic.I).
      Walsh and dry the courgettes, then chop off their ends. Halve them longwise and then into regular strips and cubes like you did with the carrots. Set aside. (step 3 - pic.J).
      Was and dry the spring onions. Then with a paring knife, peel off their external layer to reach the fresh core of the stalks. Cut them into small rolls with the chef knife (step 3 - pic.K).
      Add the spring onions and the courgettes to the resto of the cooking vegetables. Set the heat to a high power and stir frequently to prevent them for burning and sticking to the bottom (step 3 - pic.L).
      Ash and dry the San Marzano tomatoes, then dice them as you did with the other vegetables. Add them to the frying pan (step 3 - pic.M).
      Finely crush the black pepper corns with mortar and pestle. Then season the vegetables with a generous pinch of salt and pepper. Stir evenly (step 3 - pic.N).
      Set the heat to a medium power and cook the vegetables for another ten minutes, letting them reduce their juices. Stir frequently.

  • 4.
    Add the plum tomatoes to the cooking vegetables

    • The cooking vegetables
    • Tinned plum tomatoes (or tomato passata) - 150gr

      Add the tinned plum tomatoes to the braising vegetables (step 4 - pic.A).
      Stir evenly again and let the vegetables cook for another 10 to 15 minutes over a low power heat (step 4 - pic.B).

  • 5.
    Dry the fillets and dust them in flour

    • The marinated trout fillets
    • Plain flour - about 150gr (for dusting)

      Meanwhile, take the marinated trout fillets out of the fridge and gently dry the excess of marinating liquors using a soft kitchen towel. Set aside (step 5 - pic.A).
      Put about 150gr of plain flour into a large bowl and dust lightly each trout fillet. Scroll off the excess of flour (step 5 - pic.B).

  • 6.
    Pan fry the fillets in butter

    • The dusted trout fillets
    • Butter - 50 to 100gr [part 1 of 2]
    • Salt - a pinch [part 2 of 2]

      If the fillets are too large, cook them separately into two frying pans as you don’t want to crowd the pan. The fillets will cook mainly only on one side. Heat the non-stick prying pan over a high power heat and add 50gr of butter to it (on each pan if you need two) (step 6 - pic.A).
      Let it melt completely and,when it starts foaming, add the fillets with the skins down. Do not touch them for the first minute. Then, when the edges turn pink and the centre still looks raw, set the heat to the highest power, slightly tilt the pan toward yourself and baste quickly the fish with the hot butter collecting it along the edge with a spoon. Do so until the fish has cooked to the centre (step 6 - pic.B).
      If you feel the meat might still be slightly raw at the centre, flip the fillets upside down and cook like so for 10 to 30 seconds (step 6 - pic.C).
      Take the fish out of the pan immediately otherwise it will go on cooking and drying out. Place it on some kitchen paper sheets to absorb the excess of frying butter, then arrange it on the serving plate and rest foe two minutes.

  • 7.
    Finish the braised vegetables and make the lemon and herbs sauce

    • The braised vegetables
    • The parsley leaves
    • Mint - 4 to 6 leaves
    • "Suited garlic” - 1 small clove (peeled)
    • Lemon - 1 (the zest)
    • Butter - 35gr [part 2 of 2]
    • Salt - a pinch
    • The fried trout fillets

      On a choking board, finely mince the parsley and mint leaves. Then separate them into two halves (step 7 - pic.A).
      With a paring knife, peel one garlic clove and pass it through a zester. Move the skillet away form the heat and add the garlic pulp and half of the minced leaves to the vegetables. Stir evenly and set aside (step 7 - pic.A).
      Quickly wash and dry a lemon and grate it’s skin with a zester (step 7 - pic.A).
      Quickly clean the frying pan form the frying butter. put it back on a low heat and melt in 25gr of butter. When melted completely, add the lemon zest and the rest of the minced leaves (step 7 - pic.A).
      Stir and season with a pinch of salt, then baste the fish fillets with the sauce. Serve with the vegetables on a side.

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