Trout Fillet with Peach and Onion Compote

For the trout fillet with peach and onion compote, season the cleaned and dry trout fillets with coarse sea salt.

For the crust, mix the cornflakes with the remaining ingredients and season with a little lemon juice, salt and pepper.

Place the fish fillets on an oiled baking tray, spread a tablespoon of the cornflake crust on top, press flat and bake in the oven at 170 °C for about 15 minutes.

For the peach and onion compote, peel the onion and cut into strips. Sauté with the mustard seeds and sugar in a little olive oil until translucent, deglaze with the white wine and cassis.

Reduce the juice slightly and season with salt, pepper and a little vinegar. Halve the peaches, remove the pits and cut into thick wedges.

Brush with the olive oil and sear on the grill (or in a pan) on both sides. Just before serving, mix the peaches into the compote.

Arrange the compote in a deep plate and place the fish on top. Garnish the trout fillet with peach and onion compote with a chervil leaf and serve immediately.

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