For 2 people
INGREDIENTS
For the salmon trout:
2 salmon trout fillets
Salt and pepper to taste
1 tbsp butter
For the potato cream:
2 medium-sized potatoes, peeled and diced
1 clove of garlic, finely chopped
50 ml milk
1 tbsp butter
Salt and pepper to taste
For the glazed beet:
2 large beets or yellow beet (peeled and thinly sliced)
2 tbsp honey
2 tbsp pear vinegar
1 tbsp butter
100 ml vegetable stock
For the beet leaf salad:
1 bunch of beet leaves, thoroughly washed and patted dry
1 tbsp pear vinegar
2 tbsp rapeseed oil
1 tsp mustard
1 tsp sugar
Salt and pepper to taste
Fresh herbs to garnish (e.g. parsley or chives)
PREPARATION
1. prepare the potato cream: Bring the diced potatoes to the boil in a pan of lightly salted water and cook for about 15 minutes until soft. Drain and return to the pan. Add the milk, butter and garlic. Mash to a creamy consistency using a potato masher or hand blender. Season to taste with salt and pepper. Keep warm.
2. fry the salmon trout: Season the salmon trout fillets with salt and pepper. Heat 1 tablespoon of butter in a pan and place the salmon fillets skin side down. Fry for about 3-4 minutes until the skin is crispy. Then carefully turn over and fry for a further 2-3 minutes on the other side until the salmon is cooked through. Keep warm
3. prepare the glazed beet: Sauté the thin beet slices in a frying pan over a medium heat with 1 tbsp butter until soft. Add the honey and pear vinegar and continue to simmer until the beet is glazed. Stir occasionally. Add the vegetable stock and simmer the beet for a further 5-7 minutes until the liquid has reduced. Remove from the heat and keep warm.
4 Prepare the beet leaf salad: Place the beet leaves in a bowl. For the dressing, mix together 1 tbsp pear vinegar, salt, pepper, sugar and mustard, then quickly stir in the oil and pour over the leaves. Mix gently to coat the leaves evenly.
SERVING
Divide the potato cream between two plates and place the fried salmon trout fillets on top. Arrange the glazed beet next to it. Serve the beet and leaf salad on the side. Garnish with fresh herbs and serve immediately.
Bon appétit!
