Ingredients – Trout

  • 2 fresh trout, filleted
  • and skinned (remove
  • bones using fine tweezers)
  • Olive oil
  • Fleur de sel
  • Pepper

Preparation – Trout

Season trout with fleur de sel and pepper. Place on a plate and drizzle lightly with olive oil. Vacuum-seal and cook until soft on Steam 55 °C for about 4 minutes.

Ingredients – Vegetables

  • 1 kohlrabi
  • A little vinegar
  • A little olive oil
  • Herbs, e.g. estragon, basil,
  • chervil, coriander
  • 1 broccoli
  • 1 untreated lemon,
  • grated zest of
  • Salt, pepper
  • Pak choi

Preparation – Vegetables

Chop raw kohlrabi however you like and marinate with pak choi in vinegar, olive oil and herbs. Grate raw broccoli, season with a little lemon zest, salt and pepper. Boil pak choi briefly in a spicy stock. Marinate a few raw pak choi leaves.

Ingredients – Avocado Crème

  • 1 avocado
  • 2 tbsp yoghurt
  • 1 tbsp lemon juice
  • 2 tbsp fresh estragon
  • 1 tbsp fresh basil
  • Salt, pepper

Preparation – Avocado Crème

Halve avocado, remove stone and scrape out flesh with a spoon. Add other ingredients and blend in a food processor until a smooth and a fine texture is achieved.

Settings trout

With preheat
4 minutes | Steam 55°C

Serving suggestion

Arrange on plate as a vegetable landscape.