Salmon Trout Steaks Baked in Their Own Juices

Name: Salmon Trout Steaks Baked in Their Own Juices (Steaks de truites saumonées dans leurs jus)
Cuisine: French
Ingredients: 675 g (1½ lb) fillet of salmon trout, skinned; 40 g (1½ oz) onion cut into thin julienne strips; 50 g (2 oz) carrots cut into thin julienne strips; 65 g (2½ oz) leek cut into thin julienne strips; 100 g (4 oz) raw mushrooms cut into thin julienne strips; 12 tarragon leaves; 40 ml (8 tsp) fish stock; salt and freshly ground pepper; salt and freshly ground pepper

Steaks de truites saumonées dans leurs jus

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Always open and serve the ‘packages’ in front of the guests, as only then is the taste and aroma fully appreciated.

Ingredients

675 g (1½ lb) fillet of salmon trout, skinned
40 g (1½

Europe
Switzerland
France
Fish course
Gluten-free
Pescatarian

Method

Carefully remove any bones from the salmon trout and cut into four steaks. Season with salt and pepper.
Sweat the onion in a non-stick pan without browning until it is transparent.
Add the carrots and leek and continue to sweat for a further 2 minutes.
Finally, add the mushrooms and sweat for a further minute.
Add four tarragon leave