Mountain Trout

1 serving

Ingredients:

• 4 pearl onions or shallots

• 150 g / 5.29 oz cauliflower

• Oil for cooking

• Salt

• Butter for cooking

• 1 tablespoon sour cream

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon juice

• 1 tablespoon fresh parsley, chopped

• 1 mountain trout, about 300 g / 10.58 oz

• Pepper

• 50 g / 1.76 oz chanterelle mushrooms

• 1 tablespoon walnuts, preferably toasted

• 0.5 tablespoon sea buckthorn or cloudberries

Instructions:

1. Peel and cut onions into wedges and cauliflower into uniform pieces.

2. Heat a skillet with oil, add vegetables, sprinkle with salt, and add butter. Sauté the vegetables until browned and caramelized, add sour cream and mustard, toss and season with lemon juice. Sprinkle with parsley.

3. While cauliflower and onions cook, clean and score the skin of the trout, season with salt and pepper.

4. Heat a skillet well, add oil, quickly sear the fish until the skin is crispy on both sides, reduce the heat to low, add a little butter and baste.

5. Lift the fish out of the pan and let it rest. Add chanterelles to the pan, season with salt and pepper, and sauté until golden. Remove the fish bones.

6. Arrange by placing creamy onions and cauliflower on a serving plate, place the fish and chanterelles on top, sprinkle with walnuts and sea buckthorn. Garnish with parsley and serve.