Salmon trout in pistachio crust

Name: Salmon trout in pistachio crust
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Salmon trout (4 fillets) 1.3 lbs; Ground pistachio ½ cup; Panko 0.8 cup; Mustard 1 spoonful; Garlic 1 clove; Lemon peel ½; Dill to taste; Extra virgin olive oil 4 spoonfuls; Fine salt to taste; Salt to taste; Natural plain yogurt 2 spoonfuls; Mayonnaise 2 spoonfuls; Salted capers 2 tsp; Taggiasca olives 2 tsp; Shallot 1; White wine vinegar to taste; Water to taste; Lemon juice to taste; Dill to taste; Fine salt to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4 persone
Cost: High

PRESENTATION

Recipe by
Cooker Girl

The New Year's Eve dinner is the perfect occasion to delight your guests with an extraordinary and refined Christmas main course like salmon trout in pistachio crust. This succulent salmon trout is wrapped in a golden pistachio and panko coating and delicately baked. Accompanying the fillets is a dill-flavored yogurt sauce, made even more enticing with the addition of olives and capers. This exceptional dish combines bold flavors and crunchy textures to refresh your holiday menus with a gourmet twist!

Here are more ideas for your main courses based on trout:

Orange Salmon Trout
Salmon Trout Stuffed Ravioli

INGREDIENTS

Salmon trout 1.3 lbs (600 g) - (4 fillets)

Ground pistachio ½ cup (60 g)

Panko 0.8 cup (40 g)

Mustard 1 spoonful

Garlic 1 clove

Lemon peel ½

Dill to taste

Extra virgin olive oil 4 spoonfuls

Fine salt to taste

Salt to taste

for the sauce: Natural plain yogurt 2 spoonfuls; Mayonnaise 2 spoonfuls; Salted capers 2 tsp; Taggiasca olives 2 tsp; Shallot 1; White wine vinegar to taste; Water to taste; Lemon juice to taste; Dill to taste; Fine salt to taste

Preparation

How to prepare Salmon trout in pistachio crust

To prepare the salmon trout in pistachio crust, clean and chop the shallot 1, then soak it in a bowl with equal parts vinegar and water 2 to soften its flavor. Take the cleaned trout fillets with skin on, remove the bones 3. If you bought whole fish, you can follow our guide: how to clean salmon trout.

Pat them dry with paper towels 4, then cut them in half 5 and place them on a baking sheet lined with parchment paper 6.

Season with salt 7 and brush with a little mustard 8. Prepare the coating: in a bowl, pour the panko and chopped pistachios 9.

Add grated lemon zest 10, dill 11, grated garlic 12, and oil.

Mix to combine 13 and cover the fillets with the coating 14, achieving a thickness of about 0.4 inches 15. Drizzle with oil and bake in a preheated fan oven at 375°F for 12-13 minutes (the time may vary depending on the thickness of the fillet).

Meanwhile, prepare the sauce: chop capers and olives 16 17 and place them in a bowl. Drain the shallot 18.

Add it to the bowl 19 with yogurt 20, mayonnaise, and lemon juice 21.

Flavor with dill 22, mix, and salt to taste 23. Remove the salmon trout from the oven 24.

Plate the salmon trout in pistachio crust and garnish with flaked salt 25, then add the sauce on the side 26. Finish with a few drops of raw oil 27!

Storage

The salmon trout in pistachio crust can be stored in the fridge for a couple of days without the sauce.

Tip

The mustard helps the coating adhere better; alternatively, you can brush the fillets with a slightly beaten egg white.

Panko is a Japanese-style breadcrumb in flakes; you can substitute it with breadcrumbs or coarsely crushed breadsticks.

Instead of salmon trout, you can choose the type of fish you prefer: the important thing is to keep the skin, remove the bones, and adjust the cooking time based on the thickness of the fillet!

For the translation of some texts, artificial intelligence tools may have been used.