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Marinated Passeier Valley trout fillet with beetroot chutney, horseradish dip, leek salad, candied olives and Vinschgau Valley brittle

Marinated Passeier Valley trout fillet with beetroot chutney, horseradish dip, leek salad, candied olives and Vinschgau Valley brittle

A recipe from Bistro Fiorello from the La Maiena Meran Resort

Ingredients
Marinated Passeier Valley trout fillet:
2 trout fillets, deboned
1 l water
1 tbsp pink peppercorns
6 juniper berry seeds
1 tbsp black peppercorns
1 tbsp mustard seeds
3 bay leaves
125 g salt

Beetroot chutney:
250 g beetroot
100 ml red wine vinegar
250g brown sugar
1 tbsp lemon juice
1 tbsp fresh horseradish
1 tbsp salt and white pepper
A little ground caraway
A little curry powder

Horseradish dip:
2 tbsp horseradish from a jar
2 tbsp Philadelphia
2 tbsp mascarpone
Salt, pepper

Leek salad:

1/2 a leek with the green parts removed

Candied olives:
25 g sugar
50 g pitted black olives
25 g water

Vinschgau Valley flatbread brittle
Preparation
For the marinated Passeier Valley trout fillet leave the trout fillet overnight in brine, remove, pat dry and freeze on the fillet side. Remove, cut into thin slices with a slicing machine, and place on plates. Marinate in a little olive oil, salt and white pepper.

For the Beetroot chutney, purée the beetroot, bring everything to the boil together and season to taste.

Horseradish dip: Mix everything together and season to taste

For the leek salad slice the leek into thin strips, blanch for 10 seconds in salted water, quench in iced water and marinate with a little lemon juice and olive oil.

For the candied olives, bring the sugar and water to the boil and simmer for approx. 1 minute, then leave to cool completely. Mix the olives with the sugar syrup and leave to stand for approx. 30 minutes, then place in a sieve and drip dry. Spread the olives on a baking tray lined with baking parchment and, having preheated the oven to 80 ºC, dry for 3 hours. Cool.

Vinschgau Valley flatbread brittle: Freeze one Vinschgau Valley flatbread, slice into thin slices with the slicing machine and fry in hot oil. Leave to drip dry on kitchen paper and lightly salt.

Creatively arrange all of the ingredients on the trout.
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