Kohlrabi carpaccio with char

Kohlrabi carpaccio with char

Total: 25 min. | Active: 25 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 496 kcal
, Fat: 38 g
, Carbohydrate: 6 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Honey roasted nuts

50 g hazelnuts, coarsely chopped
½ tbsp liquid honey
2 pinches sea salt

Kohlrabi carpaccio

500 g kohlrabi *-*
¼ tsp salt

Basil oil

1 bunch basil
1 dl olive oil
2 pinches salt

Fish

olive oil for frying
1 organic lemon, thinly sliced
4 char fillets (each approx. 150 g)
½ tsp salt
a little pepper
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How it's done

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Honey roasted nuts

Dry roast the nuts in a frying pan. Add the honey and salt, mix, spread on a sheet of baking paper, allow to cool slightly.

Kohlrabi carpaccio

Arrange the kohlrabi on plates, season with salt.

Basil oil

Puree the basil with the oil, season with salt. Spread half on top of the kohlrabi carpaccio.

Fish

Heat a dash of oil in a non-stick frying pan. Fry the lemon slices for approx. 1 min. on each side, remove. Heat a dash of oil in the same pan. Season the fish, fry in batches for approx. 2 mins. on each side. Serve the fish fillets with the lemon on top of the carpaccio. Drizzle with the remainder of the basil oil, scatter the honey roasted nuts on top.

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