Ingredients
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
Poaching liquid
Kohlrabi salad
Utensils
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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