Fried Trout with Beet Salad

Rinse red and yellow beets and cook with cumin and coriander in boiling salted water for about 40 minutes. Drain and peel beets and let cool.

Rinse trout fillets under cold water, pat dry and cut in half. Season trout fillets with salt and pepper and sprinkle with flour.

Peel and grate horseradish. Rinse herbs and shake dry. Cut chives into rolls. Peel onions and dice finely.

Heat 1 tablespoon oil in a pan and sauté onions over medium heat until translucent. Deglaze pan with broth and simmer to reduce almost completely. Remove pan from heat.

Stir beet cubes, lemon juice, 1 pinch of sugar and 2 tablespoons oil into onion mixture and season with salt and pepper.

Heat remaining oil in a pan and fry trout fillets on skin sides over medium heat for 2-3 minutes. Turn trout fillets over, remove pan from heat and let stand 1-2 minutes.