Fjord Trout A La Plancha Recipe

Preparation Steps

1. 1

   Prepare the Sunchoke Cream

   Peel and chop the sunchokes into small pieces. Boil them in salted water until tender, about 15 minutes. Drain and blend with coconut milk and curry powder until smooth. Adjust seasoning with salt and set aside.

2. 2

   Pickle the Pears

   Slice the pears thinly. In a small saucepan, combine rice vinegar, sugar, and a pinch of salt. Heat until the sugar dissolves. Pour the mixture over the sliced pears in a bowl and let them sit for at least 30 minutes.

3. 3

   Roast the Kyoto Carrots

   Preheat the oven to 200°C (400°F). Toss the Kyoto carrots with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 20-25 minutes until tender and caramelized.

4. 4

   Cook the Fjord Trout

   Heat a grill pan or skillet over medium-high heat. Rub the trout fillets with olive oil, salt, and black pepper. Place the fillets skin-side down and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through.

5. 5

   Plate the Dish

   On each plate, spread a generous spoonful of the sunchoke cream. Place the cooked trout on top, arrange the roasted carrots alongside, and finish with pickled pears and fresh dill for garnish.