Brook Trout in Pepper Coating with Chili Sauce and Radish

Preheat the oven to 150 °C (convection oven 140 °C ).

Rinse the brook trout and fillet it. Pull the bones with tweezers and then remove the fillets from the skin. Now cut the fillets into four pieces each.

For the pepper coating, prepare the two types of ground pepper in a mortar with honey, soy sauce and the Ketjab Manis to a paste.

Peel the radishes and cut lengthwise into very narrow, large slices.

Dry two to four slices (each according to the width of the radish slices and the piece of fish) with kitchen roll [1], overlap them slightly and spread the pepper paste on the inside. Place a lung roast on top, season with salt and pepper and cover with a few herb leaves [2], cover with a second lung roast, also season with salt and pepper and roll everything together with the radish slices into a parcel. Continue until all the parcels are ready.

Fry the parcels in a frying pan with a little bit of sunflower oil, then put the frying pan in the heated stove and cook for six to eight minutes. While doing this, sprinkle a small amount of water on the bottom of the oven to create a small amount of steam. The core of the fish pieces should still be a little bit glassy – and thus juicy.

For the sauce, peel and chop the garlic clove. Remove chili peppers and chop the flesh very finely. D

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