Salmon Trout Fillets with Horseradish and Fruity Radish Salad

Ingredients

• 500 g radish
• Sea salt
• 500 g pineapple (fresh)
• 3 Tbsp plant oil
• 1 tsp Honey
• 0.5 tsp turmeric
• 1 pinch saffron strands
• 50 ml orange juice
• Cayenne pepper
• 4 trout fillets (with skin)
• black pepper (ground)
• 2 tbsp crème fraîche
• 2 tbsp heavy cream
• 2 tbsp fresh grated horseradish
• Sea salt
• chervil (for garnish)

Instructions

1. 1.

   Peel the radish and cut into long strips with a paring knife. Sprinkle with salt and let soak in water for about 15 minutes. Dice the pineapple small and sauté briefly in 1 tbsp hot oil. Mix in honey, turmeric, and saffron. Deglaze with orange juice, remove from heat, and allow to cool slightly. Rinse the radish, drain, and combine with the pineapple mixture. Season with sea salt and cayenne pepper.

2. 2.

   Wash the trout fillets, pat dry, season with salt and pepper, and sear in a non‑stick pan skin side down for 2–3 minutes until golden brown. Flip, remove from heat, and let rest to finish cooking.

3. 3.

   Blend the crème fraîche and half of the horseradish into the heavy cream. Season with salt.

4. 4.

   Taste the warm salad and plate on bowls. Arrange the trout fillets on top, remove the skin, and place a dollop of creamy horseradish on each. Garnish with remaining horseradish and chervil before serving.