Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kohlrabi
- 1 teaspoon salt
- sugar
- Black pepper from the mill
- 120 ml cream
- 1 lemon (s), untreated peel
- possibly butter
- 1 trout fillet (s), smoked
- 2 sprigs basil
- Oil, (sunflower oil), for deep-frying
Print Recipe
Pin Recipe Instructions
- Peel and dice the kohlrabi. Mix the vegetables with salt and sugar well and let stand for about 15 minutes.
- Pour the cream on, the kohlrabi should just be covered.
- Cook in the cream until soft and then puree. Season to taste with pepper and grated lemon zest. If you want, you can also add a piece of butter.
- The puree tastes good warm and cold.
- Heat the sunflower oil in a small saucepan and fry the basil leaves in it. Caution: can splash a lot! Drain the leaves on paper towels.
- Cut the trout fillet (it should be room temperature) into bite-sized pieces.
- Put the puree on the starter spoons, place a piece of trout fillet on top and decorate with the fried basil leaves.
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