Salmon Fillet with Bean Puree

For the salmon fillet with bean puree, first bring a pot of water to the boil.

In the meantime, remove the shell from the broad beans and then blanch them in the hot water. Then drain, mix the beans with 100 ml of milk and puree well with a hand blender.

Prepare the ready-made puree according to the package instructions and mix in the pureed beans. Season to taste with salt, pepper and nutmeg.

Now melt the butter in a pan and place the trout fillets skin side down in the pan. Add rosemary for flavor and brown the fish. Then deglaze with 2 fingers high of white wine and let it finish cooking (about 15-20 minutes) without turning it over.

Before serving, add salt and pepper to the trout fillet and serve with the bean puree.

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