Fried Trout Fillet with Beetroot and Horseradish Quark
A light and flavorful dish featuring tender fried trout fillet, earthy beetroot, and fresh horseradish quark. Ideal for a healthy dinner.
- 15 minutes
- 1 serving
- Main course
- pescatarian
- antioxidant
- b12-quelle
- supports the bones
- high in protein
Ingredients
- 180 g Trout
- 200 g Beetroot
- 100 g Quark
- 1 piece Horseradish
- 5 g Olive Oil (Extra Virgin)
- 50 g Lemon
- 2.5 g Salt
- 1.3 g Pepper
- 0.1 piece Dill
Instructions
- Heat olive oil in a pan over medium heat. Season the trout fillet with salt and pepper and fry for about 3-4 minutes on each side until cooked.
- Warm the beetroot cubes in a separate pan briefly or leave them raw.
- For the horseradish quark, mix quark, horseradish, lemon juice, salt, and pepper.
- Plate the fried trout fillet with the beetroot and horseradish quark. Garnish with fresh dill.
- Serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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