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.