Trout Miller with Beetroot Vegetables and Curry Triplets

5 from 5 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Trout miller: (For 3 people!)

  • 600 g 3 trouts
  • 3 tsp Seasoning salt *)
  • Sunflower oil
  • Breadcrumbs
  • 2 tbsp Butter
  • 2 tbsp Sunflower oil
  • 6 big pinches Coarse sea salt from the mill

Beetroot vegetables:

  • 250 g Beetroot pre-cooked
  • 40 g 1 Onion
  • 5 g 1 clove of garlic
  • 7,5 g 1 piece of ginger
  • 1 small branch Young rosemary
  • 2 tbsp Olive oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 tbsp Freshly grated Parmesan
  • 1 tbsp Bianco balsamic vinegar
  • 1 tbsp Cream
  • 1 tbsp Creme fraiche Cheese
  • 1 tbsp Olive oil
  • 1 tsp Light rice vinegar
  • 1 big pinch Sugar

Curry triplets:

  • 250 g Triplets (small, waxy potatoes / 6 pieces)
  • 1 tsp Salt
  • 1 tsp Mild curry powder
  • 1 tsp Whole caraway seeds


  • 2 Discs Lemon
  • 2 * ½ vine tomatoes


Trout miller:

  • Let the trout thaw, wash thoroughly with water, dry with kitchen paper, season the inside with the accompanying seasoning salt *) (1 teaspoon each), brush the outside with sunflower oil and roll in breadcrumbs. Heat butter (2 tbsp) with sunflower oil (2 tbsp) in a pan, fry the trout on both sides until golden brown on high heat, reduce the temperature and cook the trout for another 10 minutes. Turn once. Remove and keep warm in the oven at 50 ° C. To serve, season with coarse sea salt from the mill (2 big pinches each). *) Composition of seasoning salt: salt, onion powder, paprika powder, black pepper, white garlic powder

Beetroot vegetables:

  • Cut beetroot first into slices, then into strips and finally into cubes. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Heat olive oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes and ginger cubes in it / stir fry. Add the beetroot cubes and rosemary and sauté / stir-fry. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Rub the Parmesan (approx. 2 tbsp) over it and sprinkle with balsamic vinegar (1 tbsp), cream (1 tbsp), crème fraîche (1 tbsp), olive oil (1 tbsp), light rice vinegar (1 tsp) and sugar (1 big pinch ) season / season to taste.

Curry triplets

  • Peel and wash the triplets, cook in salted water (1 teaspoon salt) with mild curry powder (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.


  • 2 Place trout on 2 oblong plates and serve with beetroot vegetables and curry triplets, each garnished with a lemon wedge and half a tomato. Tip: drizzle the roast fat over the potatoes and fish!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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