Mix 50 gr mascarpone with 10 gr green Thai curry.
Slice a radish very, very thinly.
Finely cut 2 celery stalks, 1 shallot and 1 green apple into a brunoise. Gently sweat the mix.
In the meantime boil 150 gr quinoa in 225 cl chicken stock, for 8 minutes, lid on the pan. Then take off the lid. Kill the heat and leave for another 10 minutes till all the liquid is absorbed.
Boil some young asparagus tips for 3 minutes
Lightly oil the fillets of salmon trout and fry them, skin side down, in a DRY pan.
5 minutes should do it to give them a crispy skin.
In the meantime mix the quinoa with the veggies. Add a tbsp roasted sesame seeds and a tsp sesame oil
Turn off the heat under the fish and turn the fillets. The other side will be done when you've started plating.
(Recipe from Anne-Sophie Breysem)