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An open kitchen overlooks a large dining room


Bring the taste of the Brasserie Desbrosses home. With the recipie below you can copy the creations of Jan-Oliver Henschel 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