Slow-Cooked Trout Fillet with Carrot, Horseradish Root and Bean Sprouts

Tender trout fillet paired with carrot, horseradish root and bean sprouts and tagliatelle, finished with wasabi root and fresh oregano and a hit of vanilla extract and black pepper. 1. Pat the trout fillet dry and season with sea salt, vanilla extract and black pepper. 2. Heat coconut oil in a heavy pan and braise the trout fillet until it develops a deep golden crust, about 24 minutes. 3. Add carrot, horseradish root and bean sprouts to the pan and cook until just tender, stirring in wasabi root and fresh oregano for fragrance. 4. Cook the tagliatelle separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.