Trout meets Sesame

Serves 4
Cooking time: 40 min. 

400 g trout fillets, skin removed
2 cm ginger
2 tsp. crushed coriander grains
1 tsp. finely chopped fresh hot pepper
1 tbsp. white sesame seeds
1 tbsp. black sesame seeds
2 tbsp. vegetable oil
2 tsp. sesame oil

Dip trout fillets in mixed black and white sesame seeds, wrap in foil and keep in freezer for 30 minutes. After that, cut fillets in thin slices and put slices to overlap on a dish. Peel and finely cut ginger. Heat mixture of oils, add ginger, coriander and pepper and fry for half a minute, then add sesame and pour the mixture in the frying pan right away over the fish. Sprinkle with finely chopped estragon.

Fried Trout

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Serves 2
Cooking time: 25 min.

250 g trout
150 g salad leaves
80 g celery
100 g red grapes

For the sauce:
100 g shallots
40 g soy sauce
20 g rice vinegar
50 ml sesame oil
40 g brown sugar
180 g grape seed oil

Bring together chopped onion, soy sauce, rice vinegar, sugar, sesame oil and grapeseed oil. Whisk it all.
Season trout with salt, add pepper and roast very quickly on a frying pan keeping it raw inside. After that, cut trout crosswise in 0.5 cm thick pieces. Slice celery obliquely. Cut each grape in halves, peel and deseed.
Tear salad leaves by hand into 4-5 cm diameter pieces.
Serve fish with vegetable garnish. Top with the sauce.

Baked potato with grilled king crab and Skagen Trout

You need this for 4 servings:

½ kg bone from king crab

200 grams of king crab meat (shrimp and crayfish can also be used)

2 tablespoons of roe (rogn beef or trout trout)

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4 tablespoons mayonnaise

3 tablespoon escape

1 tablespoon chopped dill

Juice of ½ lemon

½ tablespoon finely chopped red onions

This is what you do

To make Skagenrøre you mix together king crab meat, roast, mayonnaise, sour cream, dill, lemon juice and red onions. This is what you would like to do the day in advance - you get a better taste. Put it cold overnight.

Clean all the fillets from the crab legs. Brush with oil. Grill a couple of minutes on the grill, have salt and pepper.

Boil the baking pot tenderly. You may want to do a few hours in advance. Pour the potato into foil and put a few minutes on the grill. Open the potato and fill with Skagenrøre and grilled crab legs.

Chocolate and Trout

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Serves 2
Cooking time: 30 min.

300 g trout
100 g fresh pumpkin
70 g bitter (99% cacao) chocolate
20 g sugar
10 g salt
2 g pepper
1 lemon
2 springs thyme

For the sauce:
100 ml 38% cream
120 g strawberries

Top trout with marinade made of sugar, salt, thyme, pepper and lemon juice. Keep in fridge for 2 minutes.
Cut pumpkin in triangles, roast in butter until soft.
Use a stewpan to make sauce: boil cream down to sauce-like thickness, add strawberries cut in big pieces, add salt and pepper.
Serve trout with garnish, make a sail of chocolate as follows: melt chocolate for 1.5 minutes in microwave, draw a sail by applying a thick chocolate thread to a sheet of parchment paper and finally chilling chocolate. 
Pour the sauce around.