Salmon Trout with Vegetables Chili Noodles

For the salmon trout with vegetable chili noodles, cut carrots and zucchini into strips with a peeler, cut tomatoes in half.

Heat marinated oil from the tomatoes, let the fresh tomatoes fry slowly with the cut side, crush a little, add dried tomatoes cut into strips with the chopped and the tomato paste and garlic.

Add the carrots as well, let them steep with a little liquid, then add the zucchini and spinach. In the meantime, cook the chili noodles in salted water until well al dente and fold them into the vegetables.

In the pan without temperature only more pull, season to taste. Finally, fold in the chopped parsley. Salt and pepper the fish. Flour the skin side and fry in hot clarified butter over medium heat until crispy.

Baste the fish meat only with the hot clarified butter periodically. Serve with the vegetable noodles. Drizzle fish with a little lemon juice after dressing.

Preparation Tip:

Instead of clarified butter get the salmon trout with vegetables chili noodles with coconut oil a particularly fine touch. Use vegetables and fresh herbs according to season and taste.

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