4 servings
- 600 g fillet of white fish (cod, halibut, pike-perch)
- 200 g kohlrabi (4 smaller pieces)
- 600 g potatoes
- 1 dcl cooking cream
- 1 dcl white wine
- 2 tablespoons freshly chopped dill
- 1 whole carrot
- 1 clove of garlic
- ½ onion
- a handful of chives for garnish
- salt and pepper
1) Peel the potatoes and boil them in salted water until soft. Remove any remaining bones from the fillet with tweezers. Season the meat with salt and pepper.
2) Place the prepared fillet on a hot pan. If the fillet has skin, score it and first fry the side with the skin. Press the meat lightly and cook for approximately 4 minutes on one side. Then turn the fillet and finish cooking on the other side. You can also pour melted butter over the meat.
3) Clean the carrot and kohlrabi and cut or grate them into sticks. Add them to the pan with the onion and garlic and lightly fry. The vegetables should soften.
4) Then pour in the white wine and simmer for approximately 5 minutes. Add the cream and reduce the sauce. Season with salt and pepper, and finally add the dill and serve.
5) Toss the cooked potatoes in the chopped chives.
