Salmon Trout with Oriental Tomato Salsa, White Bean Cream and Kohlrabi

For the salmon trout with oriental tomato salsa, first prepare the bean cream. To do this, put soaked beans and bring to a boil with a bay leaf.

Do not add salt, otherwise the shell will remain hard. Once the beans are soft, continue to steep in the bean stock and set aside.

Later, finely blend the beans (add a little stock if necessary), add butter and a tablespoon of creme fraiche. Season with salt and pepper

For the oriental tomato salsa, quarter the cherry tomatoes and finely chop the coriander. Peel the ginger and garlic and also chop finely. Season the tomatoes with salt, pepper and lemon juice, add the garlic and coriander.

Peel the kohlrabi and cut into very thin slices. Sprinkle with lemon juice and season with salt.

Fillet the fish and wash the fillets well. Then brush with butter, season with salt and cook gently at 65 degrees for 30 minutes, covered with cling film and herbs (see above).

Dressing: Spread the bean cream on the plate, remove the skin from the fish and present it on the plate. Garnish salmon trout with oriental tomato salsa and the marinated kohlrabi leaves.

Preparation Tip:

Depending on the supply situation, another fish can be used instead of salmon trout.

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