Istruzioni

• 1 - Prepare the trout:
  Pat dry the trout fillets and season both sides with salt and freshly ground black pepper.
• 2 - Cook the trout:
  In a non-stick pan over medium heat, melt the butter. Place the trout fillets skin-side down and cook for 5-6 minutes until skin is crispy, flip and cook 1-2 minutes more. Remove from heat and keep warm.
• 3 - Prepare horseradish foam base:
  In a small saucepan, warm heavy cream gently along with grated horseradish and lemon juice. Add vegetable stock if using for lightness. Do not boil.
• 4 - Create the horseradish foam:
  Using an immersion blender or small whisk, aerate the cream mixture vigorously to develop a light foam. Keep warm but avoid reheating.
• 5 - Plate and Garnish:
  Place the seared trout on warmed plates and carefully spoon over the horseradish foam. Garnish with fresh dill sprigs if desired.