Fangst - Danish Trout with Pointed Cabbage, Yoghurt & Wild Garlic Dressing

A recipe that does what the best Nordic cooking always does — lets exceptional ingredients speak for themselves. Chef Mikkel Karstad pairs Fangst's sustainably caught Danish rainbow trout with crisp pointed cabbage, cool yoghurt and a vivid green dressing. On the table in minutes, impressive every time.

Ingredients

Serves 2

• 1 can FANGST Regnbue Ørred — Danish Rainbow Trout
• ½ pointed cabbage
• 1 dl plain yoghurt
• ½ lemon
• 10 wild garlic leaves (or a handful of chervil, parsley and tarragon + ½ clove of garlic)
• ½ dl olive oil + the oil from the can
• 15 g toasted buckwheat
• Sea salt and freshly ground pepper

Method

Cut the pointed cabbage into bite-size pieces and toss with yoghurt, a little grated lemon zest, a squeeze of lemon juice, salt and pepper. Blend the wild garlic (or herbs and garlic) with olive oil until you have a smooth, vivid green dressing. Arrange the dressed cabbage on a plate, top with flaked Fangst trout straight from the can, and finish with drops of the green dressing. Scatter with fresh herbs and toasted buckwheat.