Polenta-Crusted Trout Fillets

Ingredients

• 700 g fresh trout (2 whole trout filleted by the fishmonger)
• 75 ml buttermilk
• 1 tbsp medium‑sharp mustard
• a splash of Tabasco
• 350 g small cucumber (1 small cucumber)
• 1 red‑skinned apple
• 1 Red Onion
• 0.5 lemon
• 3 tbsp low‑fat quark
• 150 g Yogurt (0.3% fat)
• 4 stalks lemon balm
• Salt
• Pepper
• a pinch of cane sugar
• 5 salad leaves (e.g., romaine lettuce)
• 50 g cornmeal (polenta)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Rinse trout fillets cold and pat dry.

2. 2.

   Mix buttermilk, mustard, and Tabasco. Marinate fish pieces in the mixture for at least 30 minutes.

3. 3.

   Meanwhile, peel the cucumber, halve it lengthwise, scrape out the seeds with a spoon, and slice into thin rounds.

4. 4.

   Wash the apple, quarter it, core it, and cut into thin slices.

5. 5.

   Peel the onion and slice into fine rings.

6. 6.

   Squeeze lemon juice. Whisk quark, yogurt, and 1–2 tbsp lemon juice together.

7. 7.

   Wash lemon balm, shake dry, pluck leaves, chop, and stir into the quark mixture.

8. 8.

   Combine cucumber, apple slices, and onion rings; season with salt, pepper, and sugar.

9. 9.

   Wash salad leaves, spin dry, tear into bite‑sized pieces, and mix in as well.

10. 10.

    Remove trout from the marinate and drain thoroughly. Coat each fillet in cornmeal.

11. 11.

    Heat oil in a pan and fry trout fillets for 2 minutes per side until golden brown. Drain on paper towels and serve with the salad.