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Quick-pickled trout with kohlrabi salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 315
  • Fat about 17g
  • Carbohydrates about 13g
  • Protein about 26g
This is needed
This is needed for 4 people
To fry the fish
  • 0.5 tbsp olive oil
  • 4 trout fillets (organic) (approx. 120 g each), skinless
Poaching liquid
  • 1 dl water
  • 1.5 dl white wine
  • 0.5 dl white wine vinegar
  • 1 red onion, cut into thin slices
  • 1 garlic clove, thinly sliced
  • 1 bay leaf
  • 0.5 tsp peppercorn, crushed
  • 0.5 tsp salt
Kohlrabi salad
  • 0.5 tsp salt
  • 1 lemon, the whole juice
  • 4 tbsp olive oil
  • 0.5 bunch parsley, finely chopped
  • a little pepper
  • 0.25 tsp sea salt
  • 2 tbsp capers
  • 2 kohlrabi, quartered, thinly sliced
  • 2 apples, thinly sliced
Tools
  • One deep glass, porcelain or stainless steel dish
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And that's how it's done
And that's how it's done
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.
Poaching liquid
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.
Kohlrabi salad
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.

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