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An open kitchen overlooks a large dining room


Bring the taste of our Brasserie Desbrosses home and surprise your family and friends with your new culinary skills.

Marinated Fjord trout on fresh beet puree with horseradish foam and trout tartar

Ingredients: for 2 people

Red and Yellow Beet Puree

  • Red and yellow beet (40g each)
  • 40ml chicken stock
  • White wine vinegar, salt, sugar
  • Possibly binders such as Xanthan


  • Cut cooked and peeled beets into small pieces, then puree separate by color
  • Season with salt and sugar and thicken if necessary

Horseradish Foam

  • 10g fresh horseradish
  • 200ml cream
  • 30ml chicken stock
  • Salt, lemon juice, nutmeg 


  • Boil cream, stir in grated horseradish and taste it

Marinated Fjord Trout

  • 240g brown sugar
  • 240g salt
  • 2 pcs anise
  • 4 sprigs basil
  • 4 sprigs tarragon
  • 100g Fjord Trout
  • Zest of lemon


  • Mix salt and sugar
  • Briefly heat herbs, lemon zest and anise in a pan, then mix with the salt-sugar mixture
  • Skin fish and set aside skin
  • Rub fish on all sides with the marinade and leave for 2 hours
  • Scale the fish skin, rub with salt and olive oil, bake about 5 minutes at 220 degrees and cut while warm into thin triangles Fish Tartar
  • 100g Fjord Trout
  • 2 sprigs of dill
  • 1 shallot
  • Salt, young green celery


  • Chop finely and mix all together