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

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.

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!