With the fresh color and taste Fjord Trout is perfect to serve raw. In this recipe it is served with a thick beurre blanc and garnished with cress and salmon roe.
Cut the Fjord Trout in half along and cut each piece in slices of 2 mm.
Finely chop shallot and bring to a boil with white wine and white wine vinegar. Reduce the liquid to 2 tbsp.
Turn the heat all the way down and whisk in butter, a little at a time, to a thick and even sauce. The sauce must not boil.
Taste with salt and white pepper.
Serve the Fjord Trout slices with beurre blanc and garnish with cress and salmon roe.