Wild Salmon Trout with Asparagus, Peas and a Citrus Butter Vinaigrette

Pan-fried salmon trout served with blanched spring vegetables and a zesty, clarified citrus butter vinaigrette.

Healthy Dinner Seafood Salmon Asparagus French Technique

Estimated Nutrition

Calories

606.6

kcal / serving

2426.5 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

45.6g

per serving

182.2 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Butter

Unsalted

Fruits

tsp

Lemon Zest

Grated

Liquids

150

White Wine

Dry

NutsSeeds

Salt

For seasoning

White Pepper

Freshly ground

Black Pepper

Freshly ground

OilsFats

tbsp

Olive Oil

Light

Seafood

500

Wild Salmon Trout

Large fillet, deboned, scaled, and cut into four portions

Vegetables

spear

Asparagus

Peeled and chopped into 1cm pieces

125

Pea

Shelled fresh

piece

Leek

Sliced into 1cm slices

handful

Pea Shoot

Optional

tbsp

Shallot

Finely chopped

Method

Plate the vegetables, drizzle with butter vinaigrette, and top with the fish.

Clean, scale, and cut the fish into four portions before brushing with olive oil.

Boil shallots and white wine together until the liquid reduces by half.

Add lemon zest to the wine reduction and set it aside to infuse.

Clarify the butter by melting and skimming off the foam.

Combine the clear butter with the wine reduction and season with salt and black pepper.

Fry the seasoned fish skin-side down in a hot pan for 5 to 8 minutes until crisp.

Boil the asparagus, peas, and leeks in salted water until they are tender.

Drain the vegetables and mix in pea shoots if using.