Trout Fillets with Herb Crust and Carrot-Parsnip Vegetable

Ingredients

• 4 trout fillets (140 g each; skin on)
• 4 tbsp olive oil
• Salt
• Pepper
• 1 Organic Lime
• 40 g pine nuts
• ½ bunch parsley (10 g)
• ½ bunch mint (10 g)
• 1 slice whole‑grain toast bread
• 4 Carrots
• 2 Parsnips
• 5 g ginger root
• ½ Tbsp honey

Instructions

1. 1.

   Wash and pat the trout fillets dry. Heat 2 Tbsp olive oil in a pan. Sear the fillets on both sides for 10–15 seconds over medium heat. Remove, lightly salt and pepper, and set aside.

2. 2.

   Squeeze the lime juice. Toast the pine nuts in a hot, dry pan until fragrant, then remove and let cool.

3. 3.

   Meanwhile, wash and shake off excess water from the herbs, pinch off leaves, and set aside some mint leaves. Finely chop the toast bread and remaining herbs; mix with 1 Tbsp olive oil and 2 Tbsp lime juice. Roughly chop half of the pine nuts, add them to the mixture, and season with salt and pepper.

4. 4.

   Peel and cut the carrots and parsnips into long thin strips. Peel and finely mince the ginger.

5. 5.

   Heat the remaining olive oil in a pan. Sauté the vegetable strips over medium heat for 10 minutes. Add the ginger and honey, then let caramelize for 3 minutes. Season with salt.

6. 6.

   While the vegetables cook, spread the herb crust mixture over the trout fillets and bake in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for 10 minutes.

7. 7.

   Serve the trout fillets on four plates topped with the sautéed vegetables, then sprinkle with the remaining herbs and pine nuts.