Trout with Pumpkin Seed Oil Espuma

For the trout with pumpkin seed oil espuma, first dice the peeled potatoes and boil until soft. Add whipping cream, season with salt, pepper and a pinch of nutmeg. Bring to the boil briefly and mash. Add pumpkin seed oil and continue to blend briefly. Pass through a fine sieve, fill into an iSi bottle, unscrew iSi capsule, shake and keep warm in a water bath at about 60 °C.

Wash the fish and season with salt. Roll in the polenta on the skin side. Then fry in a pan with a little oil over low heat until crispy on both sides.

Melt butter in a pan over low heat, peel the asparagus and cut off the woody ends. Cut asparagus in half and sauté in butter on both sides for about 3 minutes. Season with salt and pepper and deglaze with a dash of white wine. When the wine has reduced, add the cress.

Arrange the fish fillets decoratively on the asparagus tips. Finally, decoratively drizzle the espuma from the iSi bottle and quickly serve the trout with pumpkin seed oil espuma.

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