Sea trout with Purple Potato Salad and Radish Vegetables

Ingredients

• 400 g waxy potatoes
• 200 g truffle potato
• Salt
• 1 Shallot
• 2 tbsp Vegetable oil
• 150 ml Vegetable broth
• 1 tsp sharp mustard
• 3 tbsp white wine vinegar
• 8 small sea trout fillets (about 80-100 g each, ready to cook, with skin)
• 2 tbsp Vegetable oil
• 2 tbsp butter
• 150 g radish
• pepper (ground)
• 1 bunch chives
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the potatoes and boil them in their skins in salted water for about 30 minutes. Drain, cool, peel, and slice into rounds.

2. 2.

   Peel the shallot, finely dice it, and sauté until translucent in hot oil. Add the broth and bring to a boil. Pour the mustard and vinegar over the potatoes and mix well. Let it rest for about 10 minutes.

3. 3.

   Wash and pat dry the trout fillets. Heat oil in a pan and sear the trout on the skin side for about 2 minutes until golden brown. Add 1 tbsp butter, turn the fish, season with salt and pepper, and remove from heat. Let it steam through lightly.

4. 4.

   Peel the radish, shave into thin slices, and sauté in the remaining butter over low heat. Season with salt and pepper. Cut the chives into ribbons, leaving a few for garnish, and toss them with the radish. Place the trout on warmed plates, top with radish, drizzle the oil and parsley over the potato salad, season to taste, and serve alongside the trout.