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

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 (

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