Rainbow trout with radicchio and cherry sauce

• 600 g rainbow trout fillet
• 2 radicchios
• 100 g butter
• 50 g clarified butter
• 4 cloves of garlic
• 2 sprigs of thyme
• 100 ml red wine
• 80 ml honey
• 100 ml balsamic vinegar
• 200 g cherries
• 100 g cooked broad beans
• 50 g chanterelles
• 1 bunch of coriander flowers
• Salt and pepper

Cherry sauce

1. Wash and halve the cherries, and remove the seeds.

2. In a frying pan, heat 25 g of butter.

3. Crush 2 garlic cloves and add them to the pan with 1 sprig of thyme and 1 spring of rosemary. Fry for 2 to 3 minutes.

4. Add the cherries and fry for another minute.

5. Add the wine, half of the vinegar and the honey. Cook over a low heat until the sauce has reduced and thickened.

6. Add 25 g of butter and season with salt and pepper.

Rainbow trout

1. Dry the rainbow trout with a paper towel, cut it into 150 g pieces and lightly season these with salt and pepper.

2. Fry the trout in clarified butter with the skin facing down. Gently press the fish into the pan to brown the skin evenly.

3. Add 25 g of butter, and the remaining garlic, thyme and rosemary to the pan.

4. Pour the hot butter from the pan over the fish meat for 2-3 minutes.

5. Cut the radicchio into halves or quarters.

6. Put the fish to the side, add the radicchio to the pan and fry it with salt.  

8. Once the radicchio has slightly softened, add the balsamic vinegar and honey.

9. In a skillet, heat 25 g of the butter.

10. Clean the chanterelles and peel the broad beans before adding them to the skillet with a crushed garlic clove. Fry them until the mushrooms are gently browned and season.

11. Plate your ingredients together and garnish the plate with cilantro flowers or your favourite herbs.