Salmon Trout with Watercress on Vegetable Sabayon

For the sauce, clean the vegetables and cut into cubes of about five mm. Remove the skin from the tomatoes and cut them into cubes as well.

Sauté the carrot in a saucepan with a little bit of olive oil, add sugar and caramelize. Extinguish with the two vinegars and cook them. Add onions, leek, celery, juice of one lemon and tomatoes. Add spices and kitchen herbs and fill up with stock. Boil it by 1/3. Later, whisk everything together finely, strain through a fine sieve and season the sauce with salt and pepper. Just before serving, dress with the remaining olive oil.

Preheat the stove to 180 °C.

Clean the vegetables, halve the carrots lengthwise – or quarter them lengthwise depending on their size – and cut them into fine slices. Cut kohlrabi and celery into slices of similar size as the carrots. Also cut celery into fine slices.

Put butter (1) in a saucepan and brown the vegetable slices in it. Add water and steam the vegetables until al dente. Season with salt, pepper and sugar.

Season the salmon trout with salt, pepper and a little juice of a lemon. Fry briefly in a frying pan (with ovenproof handle) with the butter (2) ~ first on the skin side – and then two to three min in the stove form. Do not roast too long or keep in the stove: the fish meat should still remain glazed in the center.

Remove frying pan from the stove, the watercress leaves on

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