Trout Crepe with Apple and Beet Salad

and fry in vegetable oil. Grind trout fillets, mix with whipped cream, a squeeze of lemon juice, salt and pepper.

Spread everything on the crêpe and roll it up (cut it open to bring to the table). Make the peeled beet balls in salted water, drain and cut into tender strips.

Dice the peeled apple with a multicolored knife and mix with the beet yogurt, strips, whipped cream, pepper, salt, sugar and a squeeze of juice from a lemon.

Rinse the arugula, finish baking in deep fat and season with salt. Arrange everything decoratively on a flat plate and garnish with bunches of dill.

Tip: Use a regular or light yogurt, yes, as needed!

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