Ocean Trout Kohlrabi Recipes

KOHLRABI CAESAR SALAD

Steps:

• Gently toss smoked trout, lemon zest, red pepper flakes, 1/4 cup mixed herbs, and 1/4 cup olive oil in a large bowl to combine; season with salt and black pepper. Let sit at room temperature 20 minutes.
• Meanwhile, preheat oven to 350°F. Drizzle both sides of bread with olive oil; season with salt. Toast on a rimmed baking sheet until golden brown and crisp, 8-10 minutes. Let cool, then crumble into small pieces. Set croutons aside.
• Whisk egg yolk, garlic, and 1 tsp. lemon juice in a medium bowl to combine. Whisking constantly, gradually add vegetable oil and 2 Tbsp. olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified. Stir in 1 tsp. water to loosen sauce; season with salt.
• Add kohlrabies and remaining 1 Tbsp. lemon juice to bowl with smoked trout mixture. Season with salt and pepper, drizzle with olive oil, and gently toss to combine.
• Spread aioli on a large plate and top with kohlrabi salad, shaved Parmesan, reserved croutons, and remaining 1/4 cup mixed herbs.
• Do Ahead
• Aioli can be made and trout marinated 1 day ahead. Cover and chill separately.

SAUTéED KOHLRABI GREENS RECIPE

Steps:

• Cut the stems and leaves off the kohlrabi bulbs.
• Cut the stems into 1/4 inch pieces. Roughly chop the leaves into 1-inch strips.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Once the butter is bubbling, add the diced onion. Sauté for 5 minutes, stirring occasionally.
• Then add the chopped stems to the pan and sauté for 3 minutes.
• Add the minced garlic and allow to sauté for 30 seconds, stirring often.
• Add the kohlrabi leaves to the pan and toss to combine. Allow the leaves to cook for 5 to 7 minutes or until they are tender, stirring occasionally.
• Remove the pan from the heat and stir in the lemon juice, salt, and pepper.