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🍽️ Crispy pan-seared trout fillets with potato and beetroot salad

815 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• coarse sea salt
• 500 g waxy potatoes
• 0.5 tsp whole cumin seeds
• 2 shallots
• 3 tbsp rapeseed oil
• Fleur de sel
• pepper from the mill
• 3.5 tbsp mild white wine vinegar
• 100 ml vegetable broth
• 6 tbsp olive oil
• 100 g smoked trout fillets (skinless; 2 smoked trout fillets)
• 200 g crème fraîche
• 4.5 tbsp milk
• 1.5 tsp grated horseradish
• 2 tbsp chive rings
• sea salt
• pepper from the mill
• 8 fresh trout fillets (with skin)
• sea salt
• 4 tbsp olive oil

Instructions

1. 1. Peel the beetroot bulbs.
2. 2. Boil the peeled bulbs in salted water for about 45 minutes until tender.
3. 3. Remove the beetroot from the water.
4. 4. Rinse them under cold water.
5. 5. Let the bulbs cool down completely.
6. 6. Peel the cooled beetroot bulbs.
7. 7. Cut the peeled bulbs into small cubes.
8. 8. Wash the potatoes thoroughly.
9. 9. Boil the unpeeled potatoes in salted water with cumin for about 20 minutes, depending on size.
10. 10. Remove the potatoes from the cooking water.
11. 11. Let the potatoes steam dry and cool down.
12. 12. Peel the cooled potatoes.
13. 13. Cut the peeled potatoes into small cubes.
14. 14. Peel the shallots.
15. 15. Cut the shallots into fine cubes.
16. 16. Heat the rapeseed oil in a pan.
17. 17. Sweat the shallot cubes in the hot oil until soft.
18. 18. Add the potato cubes and beetroot cubes to the pan.
19. 19. Let the vegetables warm up in the pan.
20. 20. Season the mixture with fleur de sel and pepper.
21. 21. Deglaze the vegetables with vinegar.
22. 22. Add the broth.
23. 23. Stir the olive oil into the mixture.
24. 24. Taste the salad again with fleur de sel and pepper.
25. 25. Shred the smoked trout fillets.
26. 26. Fold the shredded smoked trout fillets into the salad.
27. 27. Transfer the finished salad into a bowl.
28. 28. Let the salad marinate for about 30 minutes.
29. 29. Mix the crème fraîche with the milk.
30. 30. Add the horseradish to the crème fraîche mixture.
31. 31. Stir the chives into the cream.
32. 32. Season the chive cream with salt and pepper.
33. 33. Wash the fresh trout fillets.
34. 34. Pat the fillets dry with kitchen paper.
35. 35. Score the skin of the fillets several times with a sharp knife.
36. 36. Season the fillets with salt.
37. 37. Heat the olive oil in a pan.
38. 38. Fry the fillets for 2 to 3 minutes on the skin side until crispy.
39. 39. Turn the fillets.
40. 40. Remove the pan from the heat.
41. 41. Let the fish finish cooking in the residual heat of the pan for 2 to 3 minutes.
42. 42. Divide the lukewarm potato and beetroot salad among the plates.
43. 43. Place the pan-seared trout fillets on top of the salad.
44. 44. Drizzle the fillets with the chive cream.
45. 45. Garnish the dish with grated horseradish if desired.

Nutrition per serving

• kcal: 815
• Protein: 50 g · Fett/Fat: 53 g · Carbs: 35 g