Ingredients for the curing mix

  • 500 g salt
  • 350 g sugar
  • lime zest

To prepare the curing mix

Mix all of the ingredients well.

Ingredients for the brown trout

  • 2 brown trout fillets
  • olive oil
  • salt

To prepare the brown trout

Remove the skin and bones from the brown trout fillets. Coat each side of the fillets with 180 g of curing mix and leave for approx. 1 hour. Then wash the fish carefully and thoroughly. Portion the fillets. Brush with a little olive oil, place on a plate, cover with foil and cook in the oven at 40 °C (steam) for approx. 4-6 minutes, season with a little salt and serve.

Ingredients for the lettuce gazpacho with olive oil

  • 1 head lettuce
  • 1 cucumber
  • 2 tomatoes
  • 2 peppers
  • 1 garlic clove
  • 80 g spinach
  • 90 ml olive oil
  • 10 g lemon oil
  • 20 g basil
  • 20 g chervil
  • 20 g tarragon
  • 1.5 g xanthan
  • cayenne pepper
  • salt

To prepare the lettuce gazpacho with olive oil

Wash the lettuce, briefly blanch and then plunge into ice-cold water. Blitz all of the other ingredients except the xanthan with the lettuce, season to taste with salt and cayenne pepper. Pass everything through a fine microfibre sieve and thicken with the xanthan. Season to taste once again and strain.

Ingredients for the avocado cream

  • 2 ripe avocados
  • 2 tbsp sour cream
  • salt
  • cayenne pepper
  • ½ lime, juice only

To prepare the avocado cream

Mix all of the ingredients until creamy.

Ingredients for the pickling stock for vegetables

  • 15 g sugar
  • 50 g Mazzetti vinegar
  • 150 g water
  • 5 g salt
  • tarragon
  • 10 g mustard seeds
  • 2 g coriander seeds
  • 1 bay leaf
  • 50 g shallots, chopped

To prepare the pickling stock for vegetables

Bring all of the ingredients to the boil and allow to infuse for 15 minutes.

Ingredients for the marinated kohlrabi

  • 2 kohlrabi

To prepare the marinated kohlrabi

Cut the kohlrabi into pieces, place in a pre-steamed jar. Pour in the boiling stock and steam at 90 °C for 15 minutes.

Place the cooked fish in a dish, pipe the avocado cream on top of the fish, arrange the pickled kohlrabi on top of the fish. Garnish with dill, chervil and blossom. Pour in the lettuce gazpacho to finish.