Fried Herb Trout with Kohlrabi-Carrot Vegetables*)

*) steamed in whey Preheat plate at 70 degrees.

Rinse trout and perhaps with a sharp kitchen knife cut open from the tail end to the head and gut under running water. Also rinse well from the inside and dry with kitchen roll. Season trout inside and out with salt and season with pepper. Rinse, pluck and coarsely chop the kitchen herbs. Fill the trout with herbs. Turn trout in the flour to the other side until completely covered, then pat well.

In a hot frying pan or roaster, brown trout in butter (1) and canola oil on both sides. Baste with the white wine and bake in the oven at 160 to 170 degrees for ten to fifteen min.

Meanwhile, in a saucepan, heat the butter (2) over medium heat, sauté the diced onion until translucent, then add the vegetable sticks. Pour whey over vegetables as needed and coverFive min until tender.

Stir the whey (2) and flour (2) with a whisk, mix into the vegetables and bring to a boil briefly, stirring vigorously to thicken. Season heartily with the spices and fold in the kohlrabi greens.

Drizzle the finished trout with the juice of one lemon and arrange with the vegetables on warmed plates. Sprinkle with chopped parsley.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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