Quick-pickled trout with kohlrabi salad
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Cooking tools:
- Nonstick skillet
- Saucepan
- Baking dish
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Citrus press
- Spatula
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 4 ½ tbsp olive oil
- 4 trout fillets (organic) (approx. 120 g each), skinless
- 1 ½ dl white wine
- 1 dl water
- ½ dl white wine vinegar
- 1 red onion
- 1 garlic clove
- 1 bay leaf
- ½ tsp peppercorns
- 1 tsp salt
- 1 lemon
- ½ bunch parsley
- a little pepper
- 2 tbsp capers
- 2 kohlrabi
- 2 apples
- ¼ tsp sea salt
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