Brothäppchen with Beetroot and Trout

Ingredients

• 400 g trout fillet (ready-to-cook without skin)
• 1 Garlic clove
• 2 lemons (juice)
• Salt
• Pepper (freshly ground)
• 2 small beetroot
• 2 tbsp walnut oil
• 4 slices walnut bread
• 100 g Sour cream
• cress for garnish (Shiso)

Instructions

1. 1.

   Rinse the trout fillets and cut into bite-sized pieces. Peel and finely chop the garlic, then mix with lemon juice and add to the fish. Cover and refrigerate for about 2 hours.

2. 2.

   Wash the beetroot and steam until tender, about 35 minutes. Peel, let cool, then slice thinly. Drizzle with oil and season lightly with salt and pepper.

3. 3.

   Season the fish with salt and pepper.

4. 4.

   Cut the bread into 12 pieces and place a dollop of sour cream on each. Top with a beetroot slice and then add the trout pieces.

5. 5.

   Serve garnished with cress.