Trout Fillet in Jerusalem Artichoke and Potato Coat

For the trout fillet in Jerusalem artichoke potato coat, peel Jerusalem artichoke tubers and potato, grate and mix with egg and potato starch. Season strongly with salt and freshly ground pepper.

Season the fish with salt and pepper and spread the Jerusalem artichoke and potato mixture thinly and evenly on top. Fry in a frying pan with hot oil first until golden, then cook on a baking tray in the oven at 130 °C for 8 minutes.

Arrange the trout fillet in the Jerusalem artichoke-potato coating and serve.

Preparation Tip:

Serve with mixed leaf salad with the trout fillet in Jerusalem artichoke and potato coat. Add a few fresh herbs to the Jerusalem artichoke and potato mixture to refine the taste.

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