Quick-pickled trout with kohlrabi salad

Quick-pickled trout with kohlrabi salad

Total: 40 Min. | Active: 40 Min.
lactose-free, gluten-free
Nutritional value / people: 315 kcal
, Fat: 17 g
, Carbohydrate: 13 g
, Protein: 26 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To fry the fish

½ tbsp olive oil
4 trout fillets (organic) (approx. 120 g each), skinless

Poaching liquid

1 ½ dl white wine
1 dl water
½ dl white wine vinegar
1 red onion, cut into thin slices
1 garlic clove, thinly sliced
1 bay leaf
½ tsp peppercorn, crushed
½ tsp salt

Kohlrabi salad

1 lemon, the whole juice
4 tbsp olive oil
½ bunch parsley, finely chopped
½ tsp salt
a little pepper
2 tbsp capers
2 kohlrabi, quartered, thinly sliced
2 apples, thinly sliced
¼ tsp sea salt
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Utensils

One deep glass, porcelain or stainless steel dish

How it's done

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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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