Fish Fillets with Kohlrabi

June 3, 2007

Fish Fillets with Kohlrabi

1 lemon
1 tablespoon sugar
1 kohlrabi bulb, peeled and thinly sliced
1/2 tablespoon fennel leaves, finely chopped
4 teaspoons butter
2 fillets of fish (salmon, tuna, mahi-mahi, etc.)
2 cups milk

Remove the zest of a lemon, slice it into very thin strips and place in a small saucepan with the juice of the lemon and the sugar; cook slowly for 15 minutes.

Peel the kohlrabi and slice it as thinly as possible, then cook it gently in a covered pan in butter. At the end of the cooking, add the partly “candied” lemon zest.

Spread the kohlrabi in a deep dish; place on top the fish fillets that have been poached in milk; garnish with finely chopped fennel leaves.

One Response to “Fish Fillets with Kohlrabi”

  1. Casey Hayden Says:

    fennel or kohlrabi? both?
    how do you then cook the dish, or do you serve raw?

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