Heat 1 tablespoon oil in a wide saucepan. Add the onion and cook on medium heat until soft, about 5 minutes (stir occasionally). Add kohlrabi, squash, kale and garlic, and cook for about 10 minutes, medium heat, stirring regularly. Add the beans, continue for another 5 minutes, then season to taste.

Heat the remaining oil in a wide skillet. Season the trout fillets with salt and pepper. Skin-side down, pan-fry the trouts for about 4 minutes on medium-high heat. Turn over and cook for another 1-2 minutes.

Divide the bean stew over four plates and place a fillet on top of each plate. Garnish with a dollop herb salsa (or serve on the side).

Herb salsa

Mix all ingredients together and let infuse for at least 30 minutes.