Trout-saltimbocca with creamed carrots and green asparagus tips

01. April 2016

Fish pan: For 4 persons (starter)

Preparation time: 50 minutes
Cooking time: 20 minutes

Ingredients trout fillets

  • 4 trout fillets without skin and bones
  • 10 g lemon juice, fresh
  • 8 dill tips
  • 8 slices of smoked salmon
  • Freshly ground salt and pepper
  • 20 g white plain flour
  • 40 g clarified butter

Preparatory work trout fillets

  • Halve the trout fillets, place a strand of dill on every piece of fish, cover with smoked salmon and fix in place with tooth picks.

Ingredients creamed carrots

  • 15 g butter
  • 15 g onion, peeled, chopped finely
  • 200 g carrots, peeled and cut into small cubes (5mm)
  • 60 g white wine (Sauternes)
  • 100 g vegetable stock
  • 40 g double cream
  • Lemon juice, freshly ground salt and pepper

Preparatory work creamed carrots

  • Lightly cook the onion in butter on low heat, add cubed carrot and continue to cook.
  • Extinguish with 2/3 of the white wine, fill up with vegetable stock, cover and cook until soft.
  • Then purée until fine in a mixer beaker and stroke through a fine sieve.
  • Mix with the rest of the white wine and double cream, then season to taste with lemon juice, freshly ground salt and pepper.

Ingredients green asparagus tips

  • 12 spears of green asparagus
  • 1 litre of water
  • 10 g butter
  • Freshly ground salt and pepper

Preparatory work green asparagus tips

  • Peel the green asparagus spears approx. 1/3 from the bottom and, if necessary, cut off the fibrous end.
  • Cook the asparagus in salted water until only just crunchy, plunge into iced water to stop the cooking process, take out and place on one side.
  • Keep the cooking liquid on one side.


Marinate the trout-saltimbocca with lemon juice, season with freshly ground salt and pepper, dip both sides in white flour and tap off excess well.
Heat up the clarified butter in a non-stick frying pan and fry the trout-saltimbocca until just right.

Degrease with kitchen towel, remove toothpicks and keep warm.

Heat up the green asparagus tips in the cooking liquid, then take out and drain well on kitchen towel.

Serve trout-saltimbocca with creamed carrot and green asparagus tips.


Decorate with spring carrot and herb mini-bouquets. If a more substantial  accompaniment is required, serve with fried new potatoes.

Rudolf Lehmann

Trout-saltimbocca with creamed carrots and green asparagus tips

* incl. VAT, plus shipping