Warm kohlrabi and carrot salad with trout

25 min · 2 servings · 510 kcal

Theresa Aigner · @aignerkocht

Kohlrabi is what I use instead of cauliflower, which is off the table entirely. Raw it is watery; two minutes in a hot pan and it turns sweet.

Ingredients

• kohlrabi150 g
• carrot200 g
• trout250 g
• garlic infused olive oil2 tbsp
• lemon1 pc
• lamb's lettuce60 g
• walnuts40 g
• dill1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Cut the kohlrabi and carrot into matchsticks. A mandoline earns its place here; by hand it takes ten minutes.
2. Season the trout and fry it skin down in half the oil, four minutes, then one minute on the flesh. Lift it out and let it rest.
3. Throw the matchsticks into the same pan on high heat for two minutes, no longer. They should keep their bite.
4. Off the heat, squeeze in the lemon and scrape up everything stuck to the pan.
5. Fold in the lamb's lettuce so it barely wilts, flake the trout over, and finish with walnuts, dill and the rest of the oil.

Per serving