Preheat the oven to 180 °C. Peel the kohlrabi and cut into cubes. Heat about a tablespoon of butter in a pan and sauté the kohlrabi in it, season with salt and pepper. Add whipping cream and beef broth and let everything simmer for 5 minutes. Salt and pepper the salmon trout fillets. Heat some olive oil and butter in another pan and sear the fillets in it on the skin side. Turn and fry in the preheated oven at 180 °C for about 6 minutes. Arrange the finished kohlrabi vegetables on warmed plates, place the fish fillet on top and garnish with parsley.
Preparation Tip:
RECOMMENDED ADDITION: Parsley potatoesh
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