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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
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.
Recommended settings
H 6x0x
Oven function
Temperature
Heating-up
phase
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
2nd burst of
steam
Duration
Fish
H 6x6x
H 6x9x
d
160–180
Rapid
1
2
2/time controlled
See display
Release after 5 minutes
Release after 15 minutes
30–40
1
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