Trota con Barbabietola Gialla, Mela Berner Rose e Nasturzio

Trota con Barbabietola Gialla, Mela Berner Rose e Nasturzio is a signature dish at the acclaimed **Steirereck** restaurant in **Wien, Austria**, as featured on *Where The Foodies Go*. The dish exemplifies the modern Austrian haute cuisine for which the venue is known, combining pristine freshwater fish with vibrant, often foraged, produce.

The dish centers on trout (trota), a staple of Alpine rivers, paired with golden beetroot (barbabietola gialla), Berner Rose apple (a heirloom variety prized for its rosy flesh and balanced acidity), and nasturtium (nasturzio), which contributes a peppery, floral note. A great version is distinguished by the perfect cooking of the trout—moist, flaky, and with crisp skin—and a careful balance of earthy sweetness from the beet, tartness from the apple, and the sharp, fresh bite of the nasturtium leaves and flowers. The components are typically arranged as a composed plate, highlighting the natural colors and textures rather than heavy saucing.

While this specific combination is a creation of **Steirereck**, regional variations across the Alpine regions of Austria and Northern Italy might substitute the trout with char or perch, and the apple with local varieties like Gravenstein or Golden Delicious. The use of nasturtium reflects a broader European trend of incorporating edible flowers and wild greens into fine dining, a practice championed by chefs foraging in the surrounding countryside.