Vegetable stew with smoked trout and horseradish

Ingredients for 2 servings:

• 2 smoked trout fillets with skin or 1 whole smoked trout
• 1 shallot(s)
• 1 carrot(s)
• 1 parsley root(s)
• 100 g soup vegetables, frozen
• 600 ml vegetable stock
• 1 tsp fish seasoning (allspice berries, juniper berries, mustard seeds, soup herbs, salt)
• 1 bay leaf
• 1 pinch of chili powder
• 1 tbsp chives
• 2 tsp horseradish from the jar
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Smoked fish and stew – they go together!

Peel the parsley root. Scrape some of the carrot. Peel the shallot. Chop everything and sauté in oil in a pan. Add the soup vegetables and toss to combine. Pour in the vegetable stock, add the spices, and cook the vegetables; they should still be slightly crunchy. Skin the trout fillets and place the fish skins in the hot stew for about 10 to 15 minutes, letting them simmer. Then remove the fish skins, as well as the large spice granules and the bay leaf. Cut the trout fillets into bite-sized pieces, add them to the stew, and let them heat through for a few minutes. Before serving, place small mounds of horseradish on top of the fillets in the plate and garnish with chives. Baguette goes well with this. Tip: If you put the fish seasoning in a spice ball or tea strainer, it will be easier to remove before serving.