Salmon trout filet in caper butter
Salmon trout filet in caper butter (4 portions)
- 4 salmon trout filets with skin, scaled, each appr. 150 g
- 2 tbsp butter
- 150 ml warm water
- 400 g wheat flour
- 1 tbsp flour for rolling out
- 1 egg
- ½ tsp Byodo Atlantic Sea Salt, fine-grained
- 2 tbsp raw deep sea prawn meat, finely diced
- 1 tsp mint, finely chopped
- 1 tsp shallots, finely diced
- 1 tsp carrots, finely diced
- 1 tsp pine nuts, roasted, finely chopped
- 20 g capers
- 3 tsp Byodo Cider Vinegar, filtered
- Byodo Atlantic Sea Salt, fine-grained
- black pepper, fresh ground
- 2 tbsp Byodo Frying Oil Olive
- 1 tsp garlic, finely-chopped
- 400 g fresh leaf spinach, cleaned
Melt 1 tbsp butter and mix with flour and salt. Knead into dough together with warm water and egg. Form a ball and leave covered for 30 min.
Meanwhile mix prawn meat, mint, shallots, carrots and pine nuts. Knead dough again and roll out thin on flour covered work surface. Cut dough into 4 cm squares. Place 1 tsp filling in centre of each square. Fold all corners togehter to enclose filling. Carefully press edges together, boil in salt water for approx. 8 min until "al-dente".
Season salmon filets with salt and pepper. Melt 1 tbsp in frying pan. Add capers and brown filets, turn after 2 min and fry for further 2 min. Remove filets from pan and keep warm. Heat olive oil, brown garlic and add fresh leaf spinach. After wilting the spinach season with salt and pepper and serve immediately.