Trout Rhöner Charme Style

➊ First prepare a grill plate for direct heat and cook the finger carrots with a little garlic, herbs, olive oil and butter slowly and not too hot on the plate until soft. They should still have a slight bite. Alternatively, use a pan for this.

➋ Meanwhile, cover the two sides of the trout without skin with cling film and gently flatten them a little so that they become wider but do not tear. Now halve lengthways to make 4 strips. Place 4 x 2 slices of bacon next to each other and place a trout fillet on each, season with the fish seasoning, add chervil, dill, parsley and a dash of olive oil and roll up. Halve or third the two fillets with skin, season and dust the skin side with flour.

➌ Prepare the grill plate for medium to high heat and grease it well. Now fry the bacon trout at the same time as the trout fillets with skin (skin side down), checking regularly to ensure there is enough oil. Also sauté the onion rings together with the leek and a little garlic - you don't want them to get a dark color.

➍ Season everything with salt, pepper and nutmeg and add a little more butter or oil if necessary. The fish should be about 55 °C in the core. It is best to turn the fillets with the skin only once and then grill them again with a piece of butter on the skin until crispy.

➎ Place 1 lime or lemon slice on top and briefly deglaze with lime or lemon juice.

➏ To serve, arrange the two trout variations and the finger carrots with a little dill and chervil with the warm carrot puree, the sour cream (mixed with a little garlic, lemon juice and zest, dill, olive oil, salt and pepper) and the leek and onion vegetables.