Salmon trout

Ingredients

Directions

1. 1

   Mix crème fraîche and wasabi and season with salt. Peel and finely dice the apple and shallots. Mix vinegar, apple juice and stock. Season with salt and pepper. Add oil drop by drop. Stir the apple and diced shallots into the vinaigrette

2. 2

   Wash the fish, dab dry. Peel and wash potatoes, grate coarsely and season with salt and pepper. Spread the potato mixture evenly over the fish slices, pressing lightly. Heat clarified butter in a pan. Fish with the potato side down in it at medium heat approx.

3. 3

   In the meantime cut half of the beetroot into slices of about 2 mm. Dice the remaining beetroot. Wash chives, shake dry and cut into small rolls. Arrange beetroot slices on plates and drizzle with half of the vinaigrette. Mix the rest of the vinaigrette and diced beetroot into a salad. Arrange beetroot salad and fish on the prepared plates. Sprinkle with chives and garnish with wasabi cream