To fry the fish
Heat the oil in a non-stick frying pan, fry the trout fillets for approx. 1 min. on each side, place in the dish.
Pour the wine into a pan along with all the other ingredients up to and including the salt, bring to the boil, reduce the heat and simmer for approx. 4 mins. Pour the hot liquid into the dish containing the fish, cover with foil, leave to cool.
In a bowl, mix the lemon juice with all the other ingredients up to and including the pepper. Add the capers, kohlrabi and apples, mix.
Remove the fish from the liquid, sprinkle with fleur de sel, serve with the salad.