Trout croustillons on radish salad with parsley pesto

Remove the stems from the spinach and parsley, blanch them in salted water, then shock them in ice water, and let them drain. Squeeze out excess water and roughly chop.
Finely grate the Parmesan and almonds. Blend everything together with the oil and season with salt. Set aside two tablespoons of pesto for the croustillons.
Slice the peeled radish into wider tagliatelle-like strips using the SPIRELLI® XL spiral cutter and marinate it with the remaining pesto.

Mix the trout with Parmesan, cream cheese, and pesto, then form 12 balls. Heat the frying fat to 180°C.

Peel the potatoes, cut them into finer julienne endless spirals using the SPIRELLI® XL spiral cutter, and wrap them around the trout balls. Fry until golden brown, then drain on kitchen paper and season with salt.

Season the radish salad with salt and pepper, and serve with the croustillons.

Tip: The croustillons taste great both warm and cold and can be prepared in advance. They are also a highlight on any finger food buffet.