Soča Trout with Light Horseradish Foam
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Ingredients
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2 pieces Soča River trout fillets
(Skin-on, about 150g each)
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20 grams Fresh horseradish root
(Grated finely)
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150 ml Heavy cream
(For foam and finishing)
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1 tbsp Lemon juice
(Freshly squeezed)
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30 grams Butter
(Unsalted, for pan frying)
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1 tsp Salt
(sea salt recommended)
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0.5 tsp Black pepper
(Freshly ground)
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4 pieces Dill sprigs
(For garnish)
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50 ml Vegetable stock
(Optional for foam stabilization)
(Skin-on, about 150g each)
(Grated finely)
(For foam and finishing)
(Freshly squeezed)
(Unsalted, for pan frying)
(sea salt recommended)
(Freshly ground)
(For garnish)
(Optional for foam stabilization)
Nutrition
- Servings: 2
- Serving Size: 1 plate (approx. 250g trout with foam)
- Calories: 420 kcal
- Carbohydrates: 4 g
- Protein: 40 g
- Fat: 28 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 450 mg
- Cholesterol: 110 mg
- Calcium: 60 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare the trout:
Pat dry the trout fillets and season both sides with salt and freshly ground black pepper.
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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.
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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.
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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.
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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.
Pat dry the trout fillets and season both sides with salt and freshly ground black pepper.
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.
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.
Using an immersion blender or small whisk, aerate the cream mixture vigorously to develop a light foam. Keep warm but avoid reheating.
Place the seared trout on warmed plates and carefully spoon over the horseradish foam. Garnish with fresh dill sprigs if desired.
More About: Soča Trout with Light Horseradish Foam
Summary
The Soča River Trout with Horseradish Foam is a refined dish showcasing the delicate flavors of a prized Slovenian river fish, the Soča trout. This recipe masterfully combines rustic natural ingredients with modern cooking techniques, such as cream aeration to form an ethereal foam, creating an elegant contrast between texture and taste.
Tips & Notes
For best result, source fresh, skin-on trout fillets that have a firm texture and mild flavor, giving authentic taste reminiscent of the Alpine river habitat. Use freshly grated horseradish for vibrant, pungent cream foam — bottled horseradish lacks the aromatic intensity. When cooking the trout, achieving a crispy skin is crucial as it adds textural interest.
The foam technique used here breathes lightness into what could be a rich cream and horseradish sauce. Ensure the cream base is warm but not boiling to preserve foam stability. Optional vegetable stock can lighten the mixture subtly without compromising flavor.
History & Cultural Significance
The Soča River trout is an iconic fish in Slovenia, known for its pristine Alpine waters and ecological purity. It holds a place of pride in regional gastronomy. While traditional preparations focus on smoking or grilling whole trout, this modern interpretation elevates the dish to a sophisticated dining experience, appealing to contemporary palates.
Unique Aspects
Integrating horseradish foam provides a unique sensory dimension — the piquant root's sharpness cut by creamy airiness invigorates the trout's mild, buttery taste. The natural pairing of lemon juice enhances brightness and mimics the mountain river environment where the fish thrives.
Personal Thoughts
This dish is a celebration of Slovenian terroir reinvented for gourmet tables worldwide, balancing raw natural simplicity and creative culinary art. An ideal dish to impress guests looking for fresh flavors and innovative plating in fine dining or special occasion meals.
