Rainbow Trout with Asian Pear and Kohlrabi

If you come across good trout at your local fish market, pick up a few and have a go at this recipe. A key step here is to butterfly the fish, which your butcher should be happy to do. I like to let the fish dry out overnight in the fridge, skin side up, to ensure the skin will crisp when cooking. The trout’s fatty flesh pairs well with a juicy slaw of Asian pears and kohlrabi, the cabbage-flavored champion of crunchy raw salads.