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.