Fillet of Fried Trout on a Bed of Kohlrabi and Fennel

(about 40 min):

Peel the potatoes, clean them, cut them into quarters and make them in light salted water, drain and steam a little bit. Peel onion, kohlrabi, clean fennel and cut all together into small leaves. Clean the chili pepper and cut it into rolls.

Sprinkle trout fillet with a little bit of lemon juice, season with pepper, brush with a little bit of olive oil and leave for about ten minutes. Next, fry briefly in hot olive oil on both sides, sprinkle with the remaining juice of one lemon and add the sprig of dill for flavoring.

Saute onions until translucent*, add kohlrabi and fennel, pour in a small amount of clear soup, simmer, add chili, season with salt and pepper and finish with whipped cream. Sauté potatoes in hot olive oil, cut dill coarsely and fold into potatoes. Arrange vegetables as a bed on plates, place trout fillets on top, place potatoes next to it and garnish with dill bunches.

(*= sauté a little, fry briefly – remark of the creator of the

recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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