Beet-Marinated Rainbow Trout with Horseradish Mousse, Poppy Seeds & Apple

Name: Beet-Marinated Rainbow Trout with Horseradish Mousse, Poppy Seeds & Apple
Yield: Serves 4
Ingredients: ¼ cup (50 g) crème fraîche; salt and freshly ground black pepper; 5 to 6 tbsp (50 g) freshly grated horseradish, or 4 tbsp prepared horseradish; 5 to 6 tbsp (50 g) freshly grated horseradish, or 4 tbsp prepared horseradish; 2 leaves gelatin, or 2 tsp unflavored gelatin powder; juice of ½ lemon; salt and freshly ground black pepper; 2 leaves gelatin, or 2 tsp unflavored gelatin powder; 1 small bunch fresh basil; pinch of salt; 1 cup (250 ml) heavy cream; 1 tsp poppy seeds; 1 Granny Smith apple; 2 tbsp fennel seed; 2 cooked beets, peeled; 2 cups (400 g) sugar; 1¼ cups (250 g) sea salt; 2 rainbow trout fillets (about 18 oz/500 g), with skin (from 1 large rainbow trout; ask your fishmonger to fillet it for you); 1 tbsp honey; 2 rainbow trout fillets (about 18 oz/500 g), with skin (from 1 large rainbow trout; ask your fishmonger to fillet it for you); 2 rainbow trout fillets (about 18 oz/500 g), with skin (from 1 large rainbow trout; ask your fishmonger to fillet it for you)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

We put this on our menu in the restaurant for Christmas. It is so good that I’m giving you the recipe too.

Ingredients

For the Trout

2 cooked beets, peeled
2 tbsp fennel seed
1¼ cups (

Christmas
Winter

Method

Make the trout: Combine the beets, fennel seed, salt, sugar, and honey in a blender or food processor and blend until smooth. Pour a layer of the marinade into a shallow bowl. Put the trout fillets into the marinade. Pour the rest of the marinade on top. Cover the bowl and let the fish marinate in the refrigerator for 24 hours.

Make the horseradish mousse: Process the horseradish in a f