Quick-pickled trout with kohlrabi salad

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 315 Kcal, 26g Protein, 13g Carbohydrates, 17g Fat


  • To fry the fish
  • 0.5 tbsp olive oil
  • 4 trout fillets (organic) (approx. 120 g each), skinless
  • Poaching liquid
  • 1.5 dl white wine
  • 0.5 dl white wine vinegar
  • 1 dl water
  • 1 bay leaf
  • 1 red onions, cut into thin strips
  • 1 garlic clove, thinly sliced
  • 0.5 tsp peppercorns, crushed
  • 0.5 tsp salt
  • Kohlrabi salad
  • 1 lemons, use only the juice
  • 0.5 bunch parsley, finely chopped
  • 4 tbsp olive oil
  • 0.5 tsp salt
  • 2 tbsp capers
  • a little pepper
  • 2 kohlrabi, quartered, thinly sliced
  • 2 apples, thinly sliced
  • 0.25 tsp sea salt
  • Utensils
  • One deep glass, porcelain or stainless steel dish

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  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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