for 4 person

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

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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