Salmon filet with courgette

  • Main course
  • 4 Persons
  • 30 min


  • 500 grams of (wild) salmon filet
  • 2 small courgettes
  • 2 shallots
  • 6 tablespoons of La Trappe Tripel
  • 5 tablespoons of sunflower or olive oil
  • 2 tablespoons of small capers
  • Freshly grounded pepper and salt to taste

6 tablespoons La Trappe Tripel (8%)

More about La Trappe Tripel (8%)


  • Peel and chop the shallots.
  • Cut the courgette into longitudinal slices using a grater or peeler.
  • Put them in a dish, cover in 2 tablespoons of oil, sprinkle salt on top and leave for 15 minutes.
  • Grill the slices of courgette under the grille or on the barbeque on both sides until light brown.
  • Cut the salmon filet into slices and sprinkle a little salt on top.
  • Heat up three tablespoons of oil in a wok or frying pan and stir-fry the salmon.
  • Add shallot and continue to stir-fry.
  • Add six tablespoons of La Trappe Tripel and continue to heat up well for 3 to 4 minutes.
  • Add pepper and salt to taste.
  • Let it cool down and disentangle using a fork.
  • Distribute the salmon across the courgette, roll up, garnish with capers and secure with a cocktail stick if necessary.
  • Serve with baguette or ciabatta, along with a chilled glass of La Trappe Tripel.

Recipe from Han Hidalgo