Salmon Trout with Tarragon Salsa Verde


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Lovely, fresh, summery and easy. Serve with sliced new potatoes boiled in their skins. Don’t throw the broth away. Keep it to make a fish risotto later


  • 250 ml (9 fl oz/1 cup) water
  • 125 ml (4 fl oz/½ cup) white wine
  • 1 small white onion, peeled and halved
  • 1 small celery stick
  • small bunch of parsley
  • a few black peppercorns
  • 1 salmon trout (ocean trout), about 850 g (1 lb 14 oz), filleted with skin left on salsa verde


Choose a nice wide pot where the fish fillets won’t be compromised. Add the water, wine, onion, celery, parsley bunch, peppercorns and a good pinch of salt and bring to the boil. Clean the fish fillets and remove any bones. Add the fish to the broth, skin side down, cover and simmer for 10 minutes or so. Make sure you splash some of the liquid over the top of the fish. Remove from the heat and leave for about 5 minutes, then carefully remove each fillet to a plate. Keep the broth to make risotto. Put another plate on top, upside down, and flip it over so it holds the fish, skin side up. Peel the skin away. Flip with the plate-over method once more to have the best side up for presentation. Serve with salsa verde on the side, and boiled new potatoes.

For the risotto, chop ½ small white onion and sauté in 2 tablespoons olive oil in a wide pan. Add l60 g ( oz) arborio or carnaroli rice (or 4 fistfuls per person, so 8 here). Stir for a couple of minutes, then add some hot water. When it’s absorbed, stir in the strained leftover fish broth and simmer for 20 minutes, until the rice is tender. To finish, add a tablespoon of olive oil and 2 tablespoons of grated parmesan. Turn through some chopped parsley or any other herb you like. Serve with extra grated parmesan and a grinding of black pepper.