Salmon Trout with Blackberry Coulis

Salmon trout with blackberry coulis pairs tender fish and crisp potatoes with a vivid sweet-tart sauce of blackberries and raspberry vinegar. It is an elegant restaurant-style plate that can still be made at home in about an hour.

Salmon Trout with Blackberry Coulis Recipe

Serves: 4   Total time: about 1 hour

Ingredients

• 400 g (14 oz) waxy potatoes
• Clarified butter, for frying
• Salt
• 600 g (21 oz) salmon trout fillet, pin bones removed
• Fresh chives
• Fleur de sel
• 150 g (5.3 oz) blackberries
• 4 cl (about 2 tablespoons plus 2 teaspoons) Gölles Raspberry Vinegar
• 1 teaspoon brown sugar, plus more to taste
• Cold butter, for finishing the sauce

How to Make It

1. Peel the potatoes and slice them paper-thin with a mandoline. Heat clarified butter in a large pan and fry the slices in batches until crisp and golden. Drain on paper towels and salt lightly.
2. Wash and mash the blackberries. Simmer them with the raspberry vinegar and brown sugar for about 5 minutes. Press through a fine sieve, return the liquid to the pan and reduce slightly. Whisk in a small piece of cold butter and season with a tiny pinch of salt.
3. Cut the salmon trout into 8 even pieces. Steam until the thickest part reaches 145°F and flakes easily.
4. Layer crisp potatoes on each plate and sprinkle with chopped chives. Add the fish, season with fleur de sel and finish with a spoonful or swipe of blackberry coulis.

Why Raspberry Vinegar Works Here

Raspberry vinegar echoes the berry flavor while adding acidity that cuts through the richness of salmon trout. It makes the coulis taste lively rather than jammy.

Frequently Asked Questions

What is salmon trout?

Salmon trout generally refers to trout with pink-orange flesh and a rich flavor similar to salmon. Salmon is a practical substitute.

Can I make the coulis ahead?

Yes. Refrigerate it for up to 2 days and rewarm gently before whisking in the butter.

Do I need a mandoline?

No, but very thin, even potato slices crisp best. A sharp knife works if you slice carefully.