Ingredients - 2 people

• 2 organic trout fillets
• 1 parsnip
• 1 large beetroot
• 1 carrot
• 1 organic lemon
• 2 tablespoons olive oil
• salt, pepper to taste
• rosemary

green:ANGEL Wasabi

• 3-4 tablespoons grated horseradish
• 50 ml organic coconut milk
• 1 tablespoon lemon juice
• 2 ML green:ANGEL
• chives or other fresh herbs
  
  
• Tip: green:ANGEL cream cheese:
  Stir in 250 g of cream cheese of your choice and mix in some truffle oil.
  
  

Here's how it's done:

1. Peel the vegetables and cut into long sticks about 1 cm thick, marinate with oil and grated lemon peel and half a lemon, then place on a baking tray lined with baking paper and bake at 200° C for about 25 minutes.
2. Fry the trout fillet with rosemary in butter until crispy.
3. For the wasabi, mix all ingredients in a blender or with a hand blender until creamy. Garnish with chives or other fresh herbs.