The fillet of salmon trout with dill, lemon, and pink peppercorns is a tasty and economical fish main course. Trout is both a freshwater and marine fish with a delicate flavor, usually farmed. The salmon variety is slightly fattier than the white one, named for the color of its flesh, similar to salmon. For the recipe, I decided to cook it simply, flavoring it with dill, lemon zest, and pink peppercorns.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 person
- Cooking methods: Oven
- Cuisine: Fish
- Seasonality: All seasons
Ingredients
- 1 fillet salmon trout
- 1 lemon
- 1 teaspoon extra virgin olive oil
- to taste dill
- to taste fine salt
- to taste pink peppercorns
Tools
- Cutting board
- Tweezers
- Paper towels
- Baking tray
- Parchment paper
- Grater
Preparation
To prepare the fillet of salmon trout with dill, lemon, and pink peppercorns…
Take the fillet of salmon trout (most of the time they are already cleaned or partially cleaned), remove any remaining bones with the fish tweezers, being careful not to break the flesh.
Rinse it under cold running water, pat it dry with paper towels, and place the fillet of salmon trout on a baking tray lined with parchment paper.
Season with the extra virgin olive oil, flavor the fish with dill, grated lemon zest, salt, and pink peppercorns.
Bake the fillet in a preheated oven at 356 degrees Fahrenheit (180 degrees Celsius) and cook for 15 minutes in fan mode.
Serve the fillet of salmon trout with dill, lemon, and pink peppercorns hot with your preferred side dish.
Variation
In the same way, you can cook the white rainbow trout. As an alternative to oven cooking, it can be cooked in a pan in just a few minutes.
