Serves four as an entree

4 freshwater trout fillets, skin on,150g each

3 tbsp olive oil

4 stalks rhubarb, washed

½ small bulb kohlrabi, peeled, 100g

1 red shallot, peeled

1 lime, zest and juice

½ cup fresh mint leaves

½ tbsp extra virgin olive oil, fruity

Freshly ground pepper

Using a sharp knife, shave the rhubarb and kohlrabi into a bowl. Add finely sliced shallot. Add lime juice and zest. Season with salt and pepper, add oil. Add sugar to balance. Set aside for an hour at room temperature. Run your fingers along the fleshy side of the fillet, using tweezers to remove pin bones. Season with salt and olive oil. Heat a flat heavy griddle over medium heat until hot. Place trout flesh side down on griddle for 2 minutes. Turn and cook a further 2 minutes or until cooked to your liking. Remove and season with pepper. Tear mint leaves into salsa. Plate trout, skin side up, against 1 tbsp of salsa.