Salmon Trout Wrapped in Beetroot with Rapunzel Salad

Ingredients

• 2 tbsp crème fraîche
• 2 tbsp yogurt
• 1 tbsp chives
• 1 tbsp Lemon Juice
• Salt
• black pepper (freshly ground)
• 1 large beetroot
• 2 tbsp crème fraîche
• 1 tbsp horseradish
• 150 g lamb's lettuce
• 600 g salmon trout fillet (skinless)
• 2 tbsp butter
• 2 tbsp nut oil
• Cress (for garnish)

Instructions

1. 1.

   Preheat the oven to 100°C with fan and top heating.

2. 2.

   Whisk together sour cream, yogurt, chives, and lemon juice until smooth. Season with salt and pepper. Peel the beetroot and slice into thin rounds. Blanch in salted water for about 1 minute, then shock in cold water and pat dry. Mix crème fraîche with horseradish until smooth and brush onto beet slices. Rinse, dry, and cut salad leaves into strips. Wash fish fillets, pat dry, and cut into strips. Place on beet slices, season, wrap around the beet, seam side down in a greased baking dish, and brush with remaining melted butter. Lightly salt and pepper and bake gently for 6-8 minutes.

3. 3.

   Meanwhile plate the salad, drizzle with oil, add sour cream, and place the fish on top. Garnish with cress and serve.