Pan-Seared Trout Fillet on Skin

Ingredients

• 500 g beetroot
• coarse Sea salt
• 500 g waxy potatoes
• 0.5 tsp whole caraway seeds
• 2 shallots
• 3 tbsp Rapeseed oil
• Fleur de sel
• freshly ground pepper
• 3.5 tbsp mild white wine vinegar
• 100 ml Vegetable broth
• 6 tbsp Olive oil
• 100 g smoked trout fillet (skinless; 2 smoked trout fillets)
• 200 g crème fraîche
• 4.5 tbsp milk
• 1.5 tsp grated horseradish
• 2 tbsp chives rolls
• Sea salt
• freshly ground pepper
• 8 fresh trout fillets (with skin)
• Sea salt
• 4 tbsp olive oil

Instructions

1. 1.

   Clean the beetroot and boil in salted water for about 45 minutes until tender. Drain, shock in cold water, let cool, peel and dice.

2. 2.

   Wash potatoes with skins on and cook in salted water with caraway seeds for about 20 minutes depending on size. Drain, steam off excess water, cool, peel and cube.

3. 3.

   Peel shallots and finely dice them. Heat rapeseed oil in a pan and sauté the shallots. Add potatoes and beetroot and let heat through. Season with Fleur de Sel and pepper. Pour in vinegar and broth, stir in olive oil. Taste the potato‑beet salad with Fleur de Sel and pepper. Fold in shredded smoked trout fillets. Transfer to a bowl and let rest for about 30 minutes.

4. 4.

   For the chive cream whisk crème fraîche with milk and horseradish. Mix in chives and season the cream with salt and pepper.

5. 5.

   Wash trout fillets, pat dry, score skin with a sharp knife several times. Season fillets with salt. Heat olive oil in a pan and sear fillets skin‑side down for 2–3 minutes. Flip, remove from heat and let finish in residual pan heat for another 2–3 minutes.

6. 6.

   Distribute warm potato‑beet salad on plates, arrange trout fillets on top and drizzle with chive cream. Garnish with horseradish shavings if desired.