Ocean trout with kohlrabi salad

SERVES 4

4 skin-on ocean trout fillets (180gm each)

1 tbsp extra-virgin olive oil KOHLRABI SALAD

750 gm kohlrabi 210 gm (3/4 cup) Greek-style yoghurt 1 cup (loosely packed) dill, coarsely chopped

1½ tbsp Dijon mustard

2 tsp salted capers, rinsed, coarsely chopped

1 Preheat oven to 200°C. For kohlrabi salad, trim top and bottom from kohlrabi. Discard trimmings and cut kohlrabi into julienne. Combine yoghurt, dill, mustard and capers in a small bowl. Season to taste then gently fold in kohlrabi.

2 Line an oven tray with baking paper. Using a sharp knife, remove skin from trout. Wash skin, then pat dry with absorbent paper. Place skin on tray and bake until crisp

(10 minutes). Cut into thin strips with scissors.

3 Meanwhile, heat olive oil in a large frying pan over medium-high heat and cook trout until cooked medium-rare (2 minutes each side), or to your liking. Season to taste.

4 Serve trout with kohlrabi salad, topped with crisp skin.