Trout in Mustard-Herb Crust with Pear Savoy Cabbage

Preparation (about 60 min):

Clean, make, peel and finely press potatoes. Pour heated milk and stir with a wooden spoon until smooth, add butter flake. Season with salt, pepper and nutmeg.

Peel lime zest and fold in.

Remove savoy cabbage leaves from stem, blanch in light salted water until al dente, drain when cool, cut into strips.

Remove the peel from the onion and garlic, dice finely. Clean pear, cut in half, remove core and cut into wedges. Chop parsley, chervil, chives, dill and rosemary.

Mix well white bread with butter, herbs, parmesan and garlic, season with salt and pepper, wrap in cling film a rod about three centimeters thick, cool well, then cut slices 1 1/2 centimeters thick.

Cut trout fillets into three parts, season with salt, pepper, fry briefly on both sides in hot olive oil. Spread mustard on top, place a slice of herb bread mixture on top, crust in the oven at 190 degrees top heat for about three to four minutes.

Fry pear wedges in a little butter on both sides, sauté onions in hot olive oil until translucent*. Then add the cabbage, sauté and pour in the cream. Add the pear wedges, cook, season with salt, pepper and nutmeg.

Place on a flat plate, arrange the puree next to it, add the pieces of fish and cook with trout caviar.

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