Curried sunchoke cream, pickled pear, roasted kyoto carrots, dill.

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.

Prepare the Sunchoke Cream

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.

Pickle the Pears

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.

Roast the Kyoto Carrots

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.

Cook the Fjord Trout

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.

Plate the Dish

Fjord trout fillets

Sunchokes (Jerusalem artichokes)

Coconut milk

Curry powder

Pears (for pickling)

Rice vinegar

Sugar

Kyoto carrots

Fresh dill

Olive oil

Salt

Black pepper

Fjord Trout a la Plancha

Make Fjord Trout A La Plancha Recipe in just 1h . Curried sunchoke cream, pickled pear, roasted kyoto carrots, dill.

Fjord Trout A La Plancha Recipe

Frequently paired with

Local Coupons