Stuffed salmon trout
Serves 4
Ingredients
2 salmon trout (600–700 g each)
Juice of one lemon
Salt
2 shallots
2 cloves of garlic
50 g small capers
1 egg yolk
2 tbsp olive oil
2 slices of white bread
Chilli powder
Pepper, freshly ground
Method
Rinse the salmon trout, pat dry, drizzle
with lemon juice inside and out and
season with salt and pepper.
Peel and finely dice the shallots and
garlic. Dice the white bread. Mix
together the capers, egg yolk, shallots,
garlic, oil and bread and season with
salt, pepper and chilli powder.
Stuff the fish with this mixture and seal
the opening with small wooden
skewers.
Place the fish in the universal tray and
cook in the oven.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
2
Temperature
160–180 °C
Amount of water
approx. 200 ml
Shelf level
1
1st burst of steam
10 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration
30–40 minutes
Recipes
146
