Salmon Trout with Paprika Rice and Avocados


Rating: 3.3333 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














For the paprika rice:










For The Avocados:










Instructions:

Remove any remaining bones from salmon trout fillets, season with salt and juice of one lemon. Rinse the mushrooms and cut them into quarters. Heat 1 tbsp olive oil in a frying pan, sauté mushrooms in it, add the olives briefly. Cut the parchment paper into squares (they should be a little longer than a fish fillet). Place parchment paper against each other and brush with olive oil. Place fish fillets, skin side up, on the paper. Form mushroom-olive mixture over top, season with rubbed thyme and coarsely plucked basil leaves. Cut cherry tomatoes in half and add.

Fold parchment paper, form parcels and close tightly. Cook in oven heated to 180 °C for 15 minutes. For the paprika rice, chop the onion. Heat butter in a saucepan, sauté onion and long grain rice briefly. Add boiling water, season with salt and cook until soft. Cut bell bell pepper halves without seeds into fine cubes, sauté in olive oil. Remove skin from avocados and cut in half, remove stone, cut flesh into slices. Mix yogurt with juice of one lemon, salt and pepper, cut basil leaves into strips and mix in. Drizzle the sauce over the avocados. Mix in diced peppers and tomatoes into the finished steamed long grain rice. Remove cooked salmon trout from oven and unwrap. Place fish and vegetables on plates. Serve with paprika rice and avocados.

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