Salmon Trout with Clams Recipe

Name: Salmon Trout with Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry fruity white wine, preferably Galicia s Albarino, or Spanish sparkling wine (cava); 1/2 teaspoon Dijon-style mustard; 2 teaspoons butter; 2 tablespoons olive oil; 2 pounds salmon trout or other trout fillets, skin removed; 2 cloves garlic, minced; Salt; 24 cockles or Manila clams or 12 small littlenecks, thoroughly cleansed; Fish Broth or clam juice diluted with 1/4 part water, as needed; 1 tablespoon minced parsley

Servings: persons

1/2 cup dry fruity white wine, preferably Galicia s Albarino, or Spanish sparkling wine (cava)
1/2 teaspoon Dijon-style mustard
2 teaspoons butter
2 tablespoons olive oil
2 pounds salmon trout or other trout fillets, skin removed
2 cloves garlic, minced
Salt
24 cockles or Manila clams or 12 small littlenecks, thoroughly cleansed
Fish Broth or clam juice diluted with 1/4 part water, as needed
1 tablespoon minced parsley

1
In a cup, combine the wine and mustard.
2
Heat the butter and oil in a skillet and very lightly saute the trout on both sides.
3
Remove to a warm platter (the fish will be partially cooked).
4
In the same skillet put the garlic, the wine mixture, salt to taste, and the clams and simmer, removing the clams as they open.
5
Return the clams and fish fillets to the skillet and continue cooking until the fish is done (a total time, including the saute, of 5 minutes for each 1/2 inch of thickness), adding some Fish Broth as needed to maintain a small amount of sauce in the skillet.
6
Spoon the sauce over the fish, sprinkle with parsley, and serve.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup dry fruity white wine, preferably Galicia s Albarino, or Spanish sparkling wine (cava), 1/2 teaspoon Dijon-style mustard, 2 teaspoons butter, 2 tablespoons olive oil, and more.

Yes, Salmon Trout with Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Trout with Clams

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