Victoriabarsch with kohlrabi vegetables

Name: Victoriabarsch with kohlrabi vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 650 g Kohlrabi; 7-10 Tbsp Salt; 800 g Victoria perch fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 100 g Butter or margarine; 1 package (30 g) Hollandaise sauce; 200 g cherry tomatoes; 1 collar Coriander

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

650 g Kohlrabi
7-10 Tbsp Salt
800 g Victoria perch fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
100 g Butter or margarine
1 package (30 g) Hollandaise sauce
200 g cherry tomatoes
1 collar Coriander

Directions

1
Peel, wash and cut the kohlrabi into sticks. Cook in boiling salted water for about 10 minutes. Wash the fish, dab dry and sprinkle with lemon juice. Season with salt and pepper and turn in flour. Fry in 40 g hot fat on both sides for 3-5 minutes. Drain the kohlrabi and collect the cooking water. Measure 1/4 litre and heat up, stir in sauce powder and bring to the boil.
2
Dice remaining butter and stir into the sauce bit by bit. Do not boil any more. Wash and chop the tomatoes. Pluck the coriander leaves from the stalks. Add the kohlrabi, tomatoes and coriander to the sauce and warm it up. Arrange fish and vegetables on plates. Serve with rice or boiled potatoes