Truite Saumonée Recipe

Name: Les Faux Bourgeois TRUITE SAUMONÉE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Steelhead salmon fillets; 2 tbs Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 lb Red potatoes; 0.5 cups Fresh parsley, chopped; 0.25 cups Red onion, diced; 2 tbs Apple cider vinegar; 1 tbs Dijon mustard; 0.5 tsp Salt; 0.25 tsp Black pepper; 1 whole Red bell pepper, roasted; 2 cloves Garlic, minced; 0.5 cups Mayonnaise; 1 tbs Lemon juice; 0.25 tsp Salt

Inspired by Les Faux Bourgeois

Time45m

Serves4

Steelhead salmon, warm red potato salad, red pepper rouille.

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Frequently paired with

The best thing to pair and share with TRUITE SAUMONÉE

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HORS ROYALE MARTINI

armagnac FOIE wine CHICKEN

rich · savory · spicy

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Ingredients

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Fish

4 pieces Steelhead salmon fillets

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Salad

1 lb Red potatoes

1/2 cups Fresh parsley, chopped

1/4 cups Red onion, diced

2 tbs Apple cider vinegar

1 tbs Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Rouille

1 whole Red bell pepper, roasted

2 cloves Garlic, minced

1/2 cups Mayonnaise

1 tbs ReaLemon lemon juice

1/4 tsp Celtic sea salt

Method

Preparation

Prepare the Salad

Boil red potatoes in salted water until fork-tender, about 15 minutes. Drain, let cool slightly, then dice. In a bowl, combine potatoes, parsley, red onion, vinegar, mustard, salt, and pepper. Toss gently and set aside.

Make the Rouille

In a blender, combine roasted red bell pepper, garlic, mayonnaise, lemon juice, and salt. Blend until smooth and adjust seasoning to taste.

Cook the Salmon

Preheat a skillet over medium heat. Season steelhead salmon fillets with olive oil, salt, and pepper. Place skin-side down in the skillet and cook for about 4-5 minutes per side, or until cooked through and flaky.

Serving

Plate the Dish

On each plate, place a serving of warm red potato salad. Top with a piece of the cooked steelhead salmon. Drizzle with red pepper rouille before serving.