Summary

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

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Instructions

1. Peel and dice the kohlrabi. Mix the vegetables with salt and sugar well and let stand for about 15 minutes.
2. Pour the cream on, the kohlrabi should just be covered.
3. 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.
4. The puree tastes good warm and cold.
5. 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.
6. Cut the trout fillet (it should be room temperature) into bite-sized pieces.
7. Put the puree on the starter spoons, place a piece of trout fillet on top and decorate with the fried basil leaves.