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🍽️ Crispy Trout Fillets with Polenta Crust

337 kcal · 30 min · 4 servings

Ingredients

• 700 g fresh trout (2 fresh trout; filleted by the fishmonger)
• 75 ml buttermilk
• 1 tbsp medium-hot mustard
• a dash of Tabasco
• 350 g small salad cucumbers (1 small salad cucumber)
• 1 red-skinned apple
• 1 red onion
• 0.5 lemon
• 3 tbsp low-fat quark
• 150 g yogurt (0.3% fat)
• 4 sprigs lemon balm
• salt
• pepper
• 1 pinch cane sugar
• 5 lettuce leaves (e.g. romaine lettuce)
• 50 g cornmeal (polenta)
• 2 tbsp rapeseed oil

Instructions

1. 1. Rinse the trout fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Mix buttermilk, mustard, and Tabasco sauce in a bowl.
4. 4. Place the trout fillets into the marinade.
5. 5. Let the fish marinate in the mixture for at least 30 minutes.
6. 6. Peel the cucumber while waiting.
7. 7. Cut the cucumber in half lengthwise.
8. 8. Scrape out the seeds with a spoon.
9. 9. Slice the cucumber into thin rounds.
10. 10. Wash the apple thoroughly.
11. 11. Cut the apple into quarters.
12. 12. Remove the core.
13. 13. Slice the apple flesh into thin pieces.
14. 14. Peel the onion.
15. 15. Cut the onion into thin rings.
16. 16. Squeeze the lemon.
17. 17. Whisk quark and yogurt together in a separate bowl.
18. 18. Add 1 to 2 tablespoons of lemon juice to the quark mixture.
19. 19. Wash the lemon balm.
20. 20. Shake the leaves dry.
21. 21. Pluck the leaves off the stems.
22. 22. Finely chop the lemon balm.
23. 23. Stir the chopped balm into the quark.
24. 24. Fold the cucumber slices into the quark cream.
25. 25. Fold the apple slices into the quark cream.
26. 26. Fold the onion rings into the quark cream.
27. 27. Season the salad with salt.
28. 28. Season the salad with pepper.
29. 29. Season the salad with sugar.
30. 30. Wash the salad leaves.
31. 31. Spin the salad leaves dry.
32. 32. Tear the salad leaves into bite-sized pieces.
33. 33. Fold the salad pieces into the quark mixture.
34. 34. Remove the trout fillets from the marinade.
35. 35. Let the fish drain well.
36. 36. Coat the fillets in cornmeal until covered.
37. 37. Heat oil in a frying pan.
38. 38. Fry the trout fillets in the pan.
39. 39. Fry each side for 2 minutes until golden brown.
40. 40. Place the finished fillets on kitchen paper.
41. 41. Let the excess oil drain off.
42. 42. Serve the trout fillets together with the salad.

Nutrition per serving

• kcal: 337
• Protein: 32 g · Fett/Fat: 8 g · Carbs: 30 g