Zucchini Noodles with Trout Fillets and Tomato Sauce

For the zucchini noodles with trout fillets and tomato sauce, first heat olive oil in a pan for the tomato sauce. Sauté the shallots, garlic and tomato paste in it, add the tomatoes and let them caramelize slightly with granulated sugar. Sprinkle with balsamic vinegar and simmer slowly for 15 minutes. When the sauce has thickened, puree with a hand blender. Season to taste with salt and pepper.

Lightly toast cashews in a hot pan without oil, then set aside.

Wash zucchini, cut in half lengthwise and cut into thin strips with a spiral slicer. Blanch in boiling salted water, then sauté briefly in a pan with olive oil and garlic.

For the trout fillets, heat olive oil in a pan. Place the fish fillets in with the skin side down, season the flesh side with sea salt and fry for about 2-3 minutes over moderate heat. Then flip and remove from heat.

Mix the zucchini noodles with the tomato sauce and arrange in deep preheated plates. Arrange the trout fillet and cashew nuts on top. Garnish the zucchini noodles with trout fillets and Paradeiser sauce with fresh herbs and cold pressed olive oil before serving.

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