Lachsforelle al‘Irene
Every Christmas Eve, we go to the Kleinmarkthalle in Frankfurt and buy one of the fish from the fish tanks, which we then prepare in this way that evening. The rainbow trout is pink and, in fact, genetically and in terms of taste, related to both the brown trout and the salmon.
Ingredients · Servings 2
- 1 Lachsforelle
- 3 bell peppers
- 10 shallots
- 150 g streaky bacon / jerky
- Pfeffer
- Salt
- Parsley
- rapeseed oil
Method · 1 h
- Peel and slice the shallots into rings, dice the bell peppers, dice the bacon, clean the salmon trout, season with salt and pepper.
- Sauté the bell peppers until lightly browned, then remove and set aside.
- Fry the onions and bacon evenly and set aside. Alternatively, you can add everything to the pan one after the other and then together if you can accurately estimate the ideal cooking times.
- Pan-fry the salmon trout, about 10 minutes on each side. Salmon trout are generally quite large, so don't underestimate the cooking time. I had to remove the head and tail of this one because of its size. Five minutes before the trout is done, add the mixture of roasted bell peppers, onions, and bacon.
- Serve with boiled potatoes and parsley.
