2 trout
1 kohlrabi
1 cup of crème fraiche
1 handful parsley
3 tablespoons linseed oil
salt & pepper
1 chili pepper
Preparation
Peel the kohlrabi and cut into fine strips. Finely chop the parsley and peppers and mix with the crème fraîche, kohlrabi and linseed oil. If necessary, dilute the consistency slightly with water.
Heat the MONOLITH to 120 degrees and place the trout in a sparerib holder and hot smoke with cherry wood pellets for approx. 15 minutes. Allow to cool slightly, remove the skin and serve the meat lukewarm with the kohlrabi.
