Salmon Trout Fillet in Horseradish Crust

For the horseradish crust: Cream the butter. Mix in the white bread crumbs and horseradish, season with salt and pepper (from the mill). For the Hokkaido broth: dice the onion, sauté with the crushed garlic cloves and the crushed cherry tomatoes, deglaze with tarragon vinegar and pour in beef broth. Grate in the potato for binding and boil well.Then mix well in a blender and add the hokkaido cubes. Season with salt and pepper and add 20 g of cold butter. Season the salmon trout fillets with salt, pepper and lemon juice, fry slowly on the skin side and then roll up the skin with a two-pronged fork. Then coat the fillets with the horseradish crust. Cook in an oven with strong top heat (approx. 250 °C) or in a salamander (gratin oven) until the crust has a nice color.To serve, put the Hokkaido broth in a deep plate. Arrange the gratinated salmon trout fillets on pumpkin broth with honey leeks (glaze young leeks in honey and season with salt and pepper) and potatoes.

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