Stuffed Kohlrabi

Ingredients

• 4 kohlrabi
• Salt
• 1 onion
• 1 tbsp oil
• 400 g trout fillet
• 1 egg (size M)
• 50 g light cream
• Pepper
• 1 bunch dill
• 2 tbsp capers
• zest and juice of 1 organic lime
• 200 g cocktail tomatoes
• 250 ml vegetable broth (instant)
• oil (for the dish)

Instructions

1. 1.

   Peel kohlrabi. Cook in salted water for about 20-30 minutes.

2. 2.

   Peel and dice onion. Heat oil in a small non-stick pan. Sauté onion. Cut trout fillet into pieces and pulse in an electric food processor not too finely. Add egg and light cream. Season with salt and pepper. Rinse dill, shake dry, and chop. Combine with capers, lime zest and juice, and onion. Taste again.