Fried Trout Fillet on Kohlrabi Strips

Variation I (without skin) Season trout fillets (without skin) with salt and lemon. Remove the crusts from the white bread and chop or grate finely in a kitchen cutter. Roll the fillets in it and fry them very quickly in rather hot oil on both sides for 2 minutes at the most. Variation II (with skin) Season trout fillets (with skin) with salt and lemon. Dust the skin side with flour if necessary. First fry the fillets on the skin side in not too hot oil very slowly for approx. 5-6 minutes, turn and cook slowly on the second side for another approx. 2 minutes. Drain fillets on paper towels, pour fat out of pan, and foam up fresh butter. Finish with chopped herbs to taste. Peel kohlrabi, cut into fine strips (julienne) and cook in salted water until al dente. Strain and briefly rinse in ice water and drain. Foam butter in a saucepan, add chopped parsley and heat kohlrabi strips slightly in it. Season with salt before serving. Arrange trout fillets on kohlrabi strips.

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