Grilled trout
Recipe for 4 people
Ingredients
Grilled salmon
150-200g skinless salmon fillet (per person)
(Salmon can also be fried with the skin on, but the skin must be scraped free of scales).
Salt and pepper
Grilled summer cabbage
1 head of summer cabbage – cut into wedges
Coleslaw
1 piece fennel
2 carrots
1-2 nepers
6-8 radishes
½ lemon
½ dl chopped herbs (lovage, flat-leaf parsley, chervil, chives, tarragon, wild garlic, or similar)
salt
Butter sauce
3 dl cream
200 g butter
½ lemon
50 ml finely chopped herbs as desired (chives, dill, chervil, wild garlic etc.)
How to
Grilled salmon
Season the fillet with salt. Grill or fry (in a non-stick pan) the pieces on a high heat on the «fatty side» (the side where the skin was) until golden brown. Turn and fry for a further 1-2 minutes, or until the piece is almost halfway cooked, it should still have a raw centre. Remove the piece from the grill/frying pan and let it rest for a few minutes before serving. The piece will then have finished resting and should be perfectly cooked with a juicy pink centre.
Grilled summer cabbage
– Grill the summer cabbage wedges until golden on both sides and marinate/season with olive oil, salt and pepper.
– Keep warm/cosy until serving. Alternatively, the cabbage can be reheated for serving.
Coleslaw
– Slice/shave all the vegetables as thinly as possible (preferably on a mandoline or alternatively with a peeler).
Tips! For vegetables to become extra crisp and «lively», they can be placed in ice water/cold water for a while, but remember to drain/shake off all the water before marinating.
– Marinate and season with olive oil, lemon juice, salt and herbs
Butter sauce
– Simmer and reduce the cream to about half the quantity, whisk in tempered butter on low heat.
– season with salt and lemon juice. Stir in finely chopped herbs just before serving.
The dish can also be served with boiled new potatoes or other vegetables if desired...