Crispy Trout Strips on Tarragon Kohlrabi

For the crispy trout strips on tarragon kohlrabi, peel the kohlrabi and cut into thin slices (this is best done with a slicer), then blanch.

Score the tomatoes crosswise, place them briefly in boiling hot water and, as soon as the skin begins to loosen, quench them in ice water. The tomatoes can now be easily peeled, then halved, seeded and cut into strips.

Melt” with a little butter, salt and possibly sugar. Place the kohlrabi slices on warmed plates, spread the tomatoes on top and sprinkle with the finely chopped tarragon.

Cut the trout fillets into strips, season with lemon salt and coat in flour. Fry very briefly until very hot, place in the center of the plate and serve immediately.

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