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


4 people


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:

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To fry the fish

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

Poaching liquid

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

Kohlrabi salad

1 lemon, use only the juice
4tbsp olive oil
½bunch parsley, finely chopped
½tsp salt
a little pepper
2tbsp capers
2 kohlrabi, quartered, thinly sliced
2 apples, thinly sliced
¼tsp sea salt
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One deep glass, porcelain or stainless steel dish

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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