Salmon Trout on Lentils

For the salmon trout on lentils, soak the lentils in water for one night. Sauté diced carrots and onion in 1/2 tablespoon butter. Drain the lentils and add with the soup. Bring to a boil and simmer on low heat for 40 minutes. Season to taste with salt and freshly ground pepper.

Reduce fish stock and white wine with the star anise by 2/3. Season salmon trout fillets with salt, season with pepper and roast in a coated frying pan with 1/2 tablespoon butter for 8 minutes on the skin side until crispy. Turn and sauté for 2 minutes until done. Let rest briefly.

Clean and finely slice the leeks. Simmer for 2 minutes in the fish stock. Add 50 g cold butter pieces and season again. Arrange the salmon trout on lentils and serve.

Preparation Tip:

The salmon trout on lentils goes very well with fried potatoes.

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