Name: Trout Fillets with Beetroot Salad
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 rainbow trout fillets; Pilos butter; 2 small onions; 150 ml dry white wine Pinot Grigio; 100 ml fish stock made from fish bones; 100 ml Pilos whipping cream (33% fat content); 10 g Castello plain flour; 3 tsp Mikado horseradish; Kania sea salt in a grinder; Kania black pepper in a grinder; 50 ml Pilos milk; 300 g beetroot; Mikado caraway; 20 g Castello granulated sugar; 3 tbsp Acentino red wine vinegar; 100 ml Bordeaux red wine; 16 small cooked potatoes; Primadonna olive oil; 3 Mikado bay leaves; 5 Mikado black peppercorns; 100 g rainbow trout bones and fins (without heads); 50 ml Pinot Grigio white wine; 250 ml cold water; 5 Mikado black peppercorns; 1 small onion; 1 leek (white part only); 3 Mikado bay leaves; Kania sea salt in a grinder

4 rainbow trout fillets

Pilos butter

2 small onions

150 ml dry white wine Pinot Grigio

100 ml fish stock made from fish bones

100 ml Pilos whipping cream (33% fat content)

10 g Castello plain flour

3 tsp Mikado horseradish

Kania sea salt in a grinder

Kania black pepper in a grinder

50 ml Pilos milk

300 g beetroot

Mikado caraway

20 g Castello granulated sugar

3 tbsp Acentino red wine vinegar

100 ml Bordeaux red wine

16 small cooked potatoes

Primadonna olive oil

3 Mikado bay leaves

5 Mikado black peppercorns

100 g rainbow trout bones and fins (without heads)

50 ml Pinot Grigio white wine

250 ml cold water

5 Mikado black peppercorns

1 small onion

1 leek (white part only)

3 Mikado bay leaves

Kania sea salt in a grinder

Trout Fillets with Beetroot Salad

Trout Fillets with Beetroot Salad

Prep: 1 h 30 min

Servings: 4

Energy: 182 kcal per serving

Method

01.

The full method is for members

Ingredients

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