Crispy Trout with Warm Parsley-Kohlrabi Cream, Lemon Lentils, and Sautéed Radishes

Instructions

1. 1

   1. Pat the trout fillets very dry with paper towels and season both sides with 4 g salt and 1 g black pepper. Let them sit while you prepare the sides.

2. 2

   2. Place the kohlrabi in a small saucepan with 240 ml (1 cup) vegetable broth or water, half of the chopped shallot, half of the minced garlic, and a pinch of salt. Cook over medium heat for 12 to 15 minutes, until the kohlrabi is very tender.

3. 3

   3. Transfer the kohlrabi mixture to a blender with the heavy cream, 10 g (about a packed 1/4 cup) chopped fresh parsley, 15 g (1 tbsp) butter, and a little black pepper. Blend until smooth. Return to the saucepan, keep over very low heat, and adjust salt if needed.

4. 4

   4. In a medium skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add the remaining shallot and cook for 2 minutes. Stir in the remaining garlic and cook 30 seconds more. Add the cooked lentils, 120 ml (1/2 cup) vegetable broth or water, Dijon mustard, the lemon zest, and 15 ml (1 tbsp) lemon juice. Cook for 3 to 4 minutes, stirring gently, until moist but not soupy. Finish with 10 g chopped fresh parsley, 1 g salt, and a little black pepper.

5. 5

   5. In another skillet, heat 15 ml (1 tbsp) olive oil with 15 g (1 tbsp) butter over medium heat. Add the halved radishes and sauté for 4 to 5 minutes until tender but still firm. Season with a pinch of salt, a little black pepper, and 15 ml (1 tbsp) lemon juice. Keep warm.

6. 6

   6. Heat a large oven-safe skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Place the trout fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 minutes until the skin is golden and crisp.

7. 7

   7. Turn the fillets, add the remaining 15 g (1 tbsp) butter to the skillet, and transfer to a preheated oven at 425°F / 220°C for 3 to 5 minutes, depending on thickness, until the fish is just cooked and flakes easily.

8. 8

   8. To serve, spoon the warm parsley-kohlrabi cream onto the plates. Top with a portion of the lemon lentils, add the crispy trout, and finish with the sautéed radishes. If desired, add a few extra drops of lemon juice just before serving.