Pan‑fried Trout with Kohlrabi and Carrots
Crispy pan‑fried trout served with fresh kohlrabi and carrots, a delightful dish from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pre‑cooked trout (about 300 g each)
- 1 lemon
- Salt
- pepper (ground)
- 1 bundle parsley
- 1 bundle chervil
- 1 bundle dill
- flour (for dredging)
- 150 g clarified butter
- 100 ml dry white wine
- 4 kohlrabi
- 3 Carrots
- 1 small onion
- 3 tbsp butter
- 100 ml whey
- Cayenne pepper
- curry powder
- white pepper
- Salt
Instructions
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1.
Preheat the oven to 170 °C (top and bottom heat). In a roasting pan or Dutch oven, heat the clarified butter on the stovetop.
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2.
Wash and pat dry the trout; drizzle with lemon juice, season inside and out with salt and pepper. Wash the herbs, remove stems, roughly chop, and stuff into the trout. Dredge the fish in flour and tap off excess.
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3.
Sear the trout in the hot fat on both sides.
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4.
Pour white wine over the fish and bake for 10–15 minutes, depending on size, until a light brown crust forms.
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5.
Meanwhile peel the kohlrabi and carrots; slice into rounds then cut into sticks. Cut the kohlrabi leaves into strips. Dice the onion. Melt butter in a pot, sauté the onion until translucent, then add the vegetable sticks.
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6.
Pour in the whey and simmer everything together for about 5 minutes. Season with cayenne pepper, curry powder, white pepper, and salt; fold in the kohlrabi greens.
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7.
Plate the finished trout on warmed dishes alongside the vegetables.
