Salmon Trout on Lime Foam on a Bed of Colorful Vegetables

Preparation (about 35 min):

Rub mushrooms with kitchen paper and cut into slices. Cut the snow peas into strips. Peel and core tomatoes and cut into fillets. Cut trout fillets diagonally in half, fry in hot olive oil on both sides until golden, season with chili salt, add fresh butter and capers, turn to the other side to sauté.

Sauté vegetables briefly in a little olive oil, season with salt and pepper, sauté until al dente, add tomato fillets. Beat egg yolks, white wine and lime juice over hot water until creamy, season with salt and pepper. Arrange vegetables as a bed on plates, place fish halves on top, form caper butter over, cover lime foam on sides, garnish with chervil.

387 Kcal – 19 g fat – 39 g egg white – 10 g carbohydrates – 0, 5 Be

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