Fried trout fillets with beet

Today, our chef Florian has once again leafed through his recipe book and conjured up one of his favorite dishes for you. Because you can also easily prepare a real Fernblick gourmet dinner at home. Fried trout fillets with beet and an orange vinaigrette are on the menu.

Because a perfectly fried piece of fish not only tastes wonderful, it also has many health benefits: the tender fish provides our body with important nutrients such as protein, fatty acids and minerals.

Ingredients for 4 people:
- 4 trout fillets
- 2 medium-sized beetroot tubers (beet)
- some caraway seeds
- 1 clove of garlic
- 250 ml freshly squeezed orange juice
- Zest of one orange
- 1 lemon
- some flour
- some oil for frying
- 1 tbsp maple syrup
- 2-3 tbsp rapeseed oil
- Salt
- Cayenne pepper
- 1 tsp white wine vinegar
- some lettuce for the garnish, lamb's lettuce or spinach salad as desired

Preparation

Wash the beet and cook in salted water with the garlic and caraway seeds for about 25 minutes until soft. Peel and cut the cooked tubers and put them to one side for the time being.

Put the orange juice and the grated orange peel together with the maple syrup in a small pan and reduce the mixture by half. Then mix in the rapeseed oil and season the resulting vinaigrette with a little salt, cayenne pepper and white wine vinegar.

Slice the beet as thinly as possible while still lukewarm. This is best done with a vegetable slicer or a slicing machine. Place the slices in a circle on a plate and drizzle with the orange vinaigrette.

Halve the trout fillets into portion-sized pieces and rinse them under cold running water. Sprinkle the fish with a little fresh lemon juice to taste, season with salt and pepper and then dust with flour. Place a frying pan in the oven and add a little oil. When it is nice and hot, place the trout fillets in it on the skin side and fry them until they are golden brown. Drain them briefly on a piece of crepe paper before serving.

Marinate some lamb's lettuce or spinach salad with the remaining orange vinaigrette and place it in the middle of the plate lined with beet. Then place the fried trout fillet on top of the marinated salad and garnish the fish with fresh herbs, pine nuts and an orange fillet.

The kitchen team wishes you every success!