Crispy Sea Trout with Black Garlic Shrimp, Parsnip Cream, and Warm Cucumber Dill Salad

Instructions

1. 1

   1. Pat the sea trout fillets and shrimp very dry with paper towels. Season the trout with 1 teaspoon salt, 1/2 teaspoon black pepper, and the zest of half the lemon. Season the shrimp with sweet paprika, 1/2 teaspoon salt, and 1 tablespoon olive oil.

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   2. Place the parsnips in a saucepan with the vegetable or fish stock. Bring to a boil, reduce the heat, and cook for 15 to 18 minutes, until very tender.

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   3. Meanwhile, combine the cucumber, red onion, half of the dill, lemon juice, and white wine vinegar in a bowl. Add the Dijon mustard, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Set aside to become a warm salad later.

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   4. Once the parsnips are tender, drain lightly, reserving about 3 to 4 tablespoons of the cooking liquid. Blend with the heavy cream, 1 tablespoon butter, and the reserved liquid until smooth. Season with salt and pepper to taste. Keep warm over very low heat.

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   5. Mash the black garlic into a paste. Mix it with 1 tablespoon olive oil and 1 tablespoon softened butter.

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   6. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil. Place the trout fillets skin-side down and cook for 4 to 5 minutes until the skin is golden and crisp. Flip and cook for 2 to 3 minutes more, until the fish is just cooked through in the center. If you prefer finishing it in the oven, transfer the skillet to a preheated oven at 400°F / 200°C for 2 minutes.

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   7. Remove the trout and let it rest. In the same skillet, add the shrimp and cook for 1 minute per side. Stir in the black garlic paste and let it melt into the pan juices for 30 to 45 seconds, tossing to coat the shrimp well.

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   8. Transfer the cucumber and onion mixture to a clean skillet over medium heat and warm it for 1 minute, just until it loses its chill but keeps its texture. Add the remaining dill and toss gently.

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   9. To serve, spread a layer of parsnip cream on each plate. Set a sea trout fillet on top, arrange the black garlic shrimp around it, and finish with the warm cucumber and onion salad. If desired, add a few extra drops of lemon juice just before serving.