RECIPES

Fried trout with horseradish sauce

PREPARATION TIME
30 MINUTES

PORTIONS
4

Potato ingredients

800 g triplets
Salt
8 stalks of dill
20 g butter
1 pinch of nutmeg

Ingredients trout

4 trout fillets, 200 g each
2 tbsp wheat flour
2 shallots
2 tbsp vegetable oil
2 stalks thyme
Salt
Pepper
1 lemon

Salad ingredients

12 radishes
1 lettuce
2 tbsp lemon juice
1 tsp mild mustard
1 tsp sugar
4 tbsp olive oil
Salt

Sauce ingredients

250 g yogurt, 3.5 % fat
1 tbsp lemon juice
4 tbsp KOCH'S cream horseradish, mild
Salt
Sugar

Potato ingredients

800 g triplets
Salt
8 stalks of dill
20 g butter
1 pinch of nutmeg

Sauce ingredients

250 g yogurt, 3.5 % fat
1 tbsp lemon juice
4 tbsp KOCH'S cream horseradish, mild
Salt
Sugar

Salad ingredients

12 radishes
1 lettuce
2 tbsp lemon juice
1 tsp mild mustard
1 tsp sugar
4 tbsp olive oil
Salt

Ingredients trout

4 trout fillets, 200 g each
2 tbsp wheat flour
2 shallots
2 tbsp vegetable oil
2 stalks thyme
Salt
Pepper
1 lemon

PREPARATION

Peel the potatoes and cook in plenty of salted water for approx. 20 minutes. Meanwhile, wash the dill, shake dry and chop finely.

For the sauce, mix the yogurt with the lemon juice and horseradish. Season to taste with salt and sugar.

Wash and clean the radishes, pat dry and cut into sticks. Wash the lettuce, drain and roughly tear. Mix the lemon juice, mustard, sugar and oil to make a vinaigrette. Season to taste with salt.

Rinse the fish fillets under cold running water and then pat dry. Flour the fish on both sides. Peel the shallots and cut into fine rings. Heat the oil in a pan. Place the fillets in the pan, flesh side first, and fry for 2 minutes over a medium heat. Turn the fish fillets to the skin side. Add the shallots and thyme and fry for a further 5 minutes. Season with salt and pepper. Wash the lemon, pat dry, cut into slices and add to the pan.

Sauté the potatoes with butter and dill. Marinate the lettuce and radishes with vinaigrette. Serve the trout with the potatoes, horseradish sauce and salad.