1. Coat the trout fillet with the salt, sprinkle the sugar on top and cover with the grated red cabbage. Pour vodka over the fish, cover it and leave in the refrigerator overnight.

2. Peel the sweet potatoes and cut them into cubes. Cook the cubed potatoes until tender, then strain off the water. In a blender add the cooked potatoes, cream and salt and blend until a creamy consistency.

3. Peel off Brussels sprouts leaves and parboil them briefly in boiling salted water.

4. Place the sweet potato puree and a piece of pickled trout on a plate. Garnish with Brussels sprouts leaves and cranberries. If wanted, drizzle with some olive oil.