Quick Fried Fish Patties with Trout and Radish Salad

Ingredients

• 3 tbsp mustard seeds
• 120 ml rapeseed oil
• 1 tsp mustard flour
• 1 tsp turmeric
• Salt
• 400 g radish
• 1 bunch radishes
• 2 tbsp white wine vinegar
• 2 tbsp chives
• pepper (ground)
• sugar
• 500 g trout fillet (ready to cook, skin removed)
• 2 Spring Onions
• 1 ripe Avocado
• 1 tbsp Lemon Juice
• 1 tsp coarse mustard
• olive oil
• 80 g roasted chopped hazelnuts

Instructions

1. 1.

   Roast the mustard seeds in a hot pan without fat, then crush them in a mortar. Mix with the oil, mustard flour, turmeric and 1 tsp salt, let steep for 2 hours, then strain.

2. 2.

   Peel the radish, wash and trim the radishes, slice both thinly. Sprinkle with salt, let stand 20 minutes, pat dry. Combine with vinegar and chives, season with pepper and sugar.

3. 3.

   Wash the trout fillets, pat dry, cut into very small cubes. Rinse the spring onions, shake dry, cut into fine rings. Halve the avocado, remove the pit, squeeze out the flesh from the skin, chop finely. Mix with lemon juice, mustard, fish and spring onions, season with salt and pepper. Shape 4 patties from the mixture and briefly sear both sides in a hot pan with 2 tbsp olive oil; they should remain slightly raw inside.

4. 4.

   Plate the patties with the salad, drizzle with mustard oil and sprinkle hazelnuts before serving.